Zucchini Bread
3 eggs, beaten until foamy
1 cup oil
2 cups peeled and grated zucchini
1 Tbsp. vanilla
¼ tsp. baking soda
½ cup chopped nuts
2 cups sugar
3 cups flour
1 Tbsp. cinnamon
Add oil, sugar, zucchini to beaten eggs.
Add vanilla.
Mix well.
Sift dry ingredients.
Add to zucchini mixture.
Blend well.
Fold in nuts.
Pour into two well-greased 9” x 5” x 3” loaf pans.
Bake at 325 º for 1 hour
This recipe is from one of my former cooks, Jean McKenney.
Patty Pan Squash Casserole
Cube 8 washed squash. You don’t need to peel them
Cook in 2 Tbsp. of bacon drippings until tender – about 1 1/2 to 2 hours.
While squash is cooking, sauté:
1½ pounds of choice ground beef
2 large onions, chopped
Large green pepper, chopped
3 stalks celery, chopped
Salt and pepper to taste.
When both mixtures are done, mix together.
Add enough rice to absorb liquid.
Cook for 30 minute more.
Cucumber Spread
2 medium cucumbers
1 – 8 ounce cream cheese
3 or 4 drops tabasco sauce
¼ tsp. salt
¼ pod garlic
Chop cucumbers into very small pieces (almost pulp, but do not put into blender)
Mix into cream cheese with remaining ingredients.
Serve on rye bread.
Joyce Varner shares these recipes:
Cucumbers with Dressing
1 cup mayonnaise
¼ cup sugar
¼ cup vinegar
¼ tsp. salt
4 cups sliced cucumbers
Combine mayonnaise, sugar, vinegar and salt in a bowl.
Add cucumbers and toss until coated.
Cover and refrigerate for two hours before serving.
Canning Grape Juice
Wash one cup Concord grapes for each quart of juice.
Put grapes into quart jars.
Add ½ cup sugar to each jar.
Fill to ½ inch of top of jar with boiling water.
Put on cap, screwing the band firmly in place.
Process 15 minutes in a boiling water bath.
