|3 C sifted flour||¼ t baking powder||1 T vanilla|
|1 ½ t ground cinnamon||3 eggs||2 C grated, unpared zucchini squash|
|1 t baking soda||2 C sugar||½ C chopped walnuts|
|1 t salt||1 C cooking oil||1 t flour|
Sift together 3 C flour, cinnamon, baking soda, salt and baking powder. Beat eggs well in bowl. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients; blend well. Stir in zucchini. Combine walnuts with 1 tsp flour; stir into batter. Pour into 2 greased 8 ½ X 4 ½ X 2 ½ inch loaf pans. Bake at 350 for 1 hour or until bread tests done. Cool in pans on racks 10 minutes. Remove from pans; cool on racks. Makes 2 loaves.
|4 ears corn with husks||½ t grated orange rind|
|¼ C butter or margarine, softened||2 T chopped fresh basil|
Remove outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks back over corn. Microwave on high 7 minutes, turning corn after 3 ½ minutes. Stir together butter, orange rind, and basil. Pull back husks, and brush the butter mixture evenly over corn. * Great on the grill, too : Peel back husks; remove silks; brush on butter mix; pull husks back and put on the grill.
|1 Cup Sugar||1 stick butter|
|1 Cup flour||1 tsp baking powder|
|1 Cup milk||3 Cups peaches|
Melt butter in 9 X 13 inch baking dish. Mix sugar, flour, milk, and baking powder. Pour flour mixture into baking dish. Pour peaches on top. Sprinkle to with a little sugar. Bake at 350 for 45 minutes.
|1 eggplant||Newman’s spaghetti sauce|
|Olive oil||¼ Cup parmesan cheese|
|1 small can sliced mushrooms||Mozzarella cheese|
Peel eggplant and slice into ½ inch slices. Place eggplant on cookie sheet and brush with olive oil. Brown on broil about 5 minutes. Turn, brush other side with olive oil and brown another 5 minutes. Place eggplant on the bottom of a baking dish. Place mushrooms over eggplant. Pour spaghetti sauce over mushrooms. Shake Parmesan cheese over the top and cover with mozzarella cheese. Bake at 350 for about 10 minutes.
|7 to 8 ears corn||¼ Cup chopped green pepper|
|3 Tbsp butter or margarine||½ Cup peeled, seeded, chopped tomato|
|1/3 C chopped onion||Salt and Pepper|
Cut the kernels off the cobs with a sharp knife. You should have approximately 4 cups. Melt the butter in a large frying pan over medium heat. Add the onion and pepper and cook until soft but not brown. Add the corn kernels and cook for 3 to 4 minutes. Stir in the tomato and cook for 1 to 2 minutes longer or until the tomato is hot. Serve immediately.
|4 cups peeled, diced fresh peaches||1 (3.75 oz) package vanilla instant pudding|
|1 Cup Sugar||1 (14 oz) can sweetened condensed milk|
|1 (12 oz) can evaporated milk||4 Cups half & half|
Combine peaches and sugar, and let stand 1 hour. Process peach mixture in a food processor until smooth, stopping to scrape down sides. Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half. Pour mixture into freezer container of a 4 qt hand turned or electric freezer; freeze according to manufacturer’s instructions. Spoon into an airtight container, and freeze until firm.
|¼ Cup sugar||6 large eggs|
|3 Tbsp all-purpose flour||2 Cups whipping cream|
|2 tsp baking powder||½ Cup butter or margarine, melted|
|1 ½ tsp salt||6 Cups fresh corn kernels (about 12 ears)|
Combine first 4 ingredients. Whish together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased 13x9 inch-baking dish. Bake at 350 for 40 to 45 minutes or until deep golden and set. Let pudding stand 5 minutes.Return to main recipe listing