1/2 C Margarine
1/2 C Oil
1-1/2 C Sugar
4T Cocoa
3 or 4 eggs
1/2 C sour milk (1t. lemon juice
in sweet milk is OK)
2 C diced or blended zucchini
2-1/2 to 2-3/4 C sifted flour
1 t. vanilla
1/2 t. baking powder
1 t salt
1/2 C chocolate chips

Cream sugar and margarine
add oil, eggs - one at a time while beating
and cocoa. Add dry ingredients alternately
with milk and zucchini while beating.

Pour in large pan or two layer pans, cover
the top with chocolate chips before baking.

Bake at 350 degrees 35 to 40 minutes.
5 minutes longer if needed.

1 T. molasses
1 Cup sugar
1/2 t. salt
1-1/2 t. cinnamon
1-1/2 t nutmeg
1/2 t. ginger
1/2 t. allspice
1-1/2 C pumpkin
1-2/3 C evaporated milk
2 eggs

Mix all ingredients in blender until just blended.

Pour into unbaked pie crust.

Bake at 425 F for the first 15 minutes, then turn down to 325 the last 35 minutes. (50 minutes total)

2 T flour
1-1/2 C - 8 oz Kielbasa
1/2 C Green Pepper
2 T oil
4oz Ham
1/2 C onion
1 t garlic
1-1/2 C - 12 oz spicy hot V8 juice
1/4 t Pepper
1/8 t crushed red pepper
1-1/2 C 5 minute rice

In a large skillet, over medium-high, stir flour and oil until smooth, golden brown (about 2 minutes) add sausage, ham, onion, peppers, garlic. Cook for awhile. Stir in rice and bring to a boil. Cover. Remove from heat until rice is tender.

For variety try adding smoked salmon.

1/2 C + 2 T. shortening
1/2 C + 2 T. brown sugar
1 t. vanilla
2 eggs
1 C crushed cereal
1 C oats
2 C flour
1 t. baking powder
1 t. salt
1 t. soda
1-3/4 C. raisins

1-3/4 C. flour
1/3 C shortening
1-1/4 t baking powder
1/2 t baking soda
1/2 c. walnuts
3/4 t. salt
1 C ripe bananas (2 or 3)
2 eggs
1 t. lemon
2/3 C sugar

Beat sugar shortening and eggs until fluffy.
Add remaining ingredients
Bake at 350 F for 55 minutes.

1 C uncooked rice
3/4 C BBQ pork
1/4 C chopped carrots
1/4 C red (or yellow) pepper
2 T diced red onion
3 stalks of green onion
3 T seasoned rice vinegar
1 egg

Cook rice and immediately fluff with fork when done. Add seasoned rice vinegar and mix. Set aside.

Cut BBQ pork in 3/4 inch small strips
Cut carrots into small pieces and add to pork.
Add red onion to pork.

Chop up the green onion and place in a separate bowl.

Crack the egg in a small bowl and beat. Place 1 T olive oil in a large skillet and turn to Medium heat. When pan is hot add egg. Cook egg so one cake forms. When egg cake is just about done, slice it into small pieces with spatula and move to outside of pan. If pan is dry add olive oil to coat center. Add pork mixture and let cook for 2-3 minutes (always undercook rather than let burn). Add rice to pan. Cook for 3-4 minutes, stirring occasionally. Add green onions to mix and cook for one minute more. Add S&W light teriyaki sauce and serve.

1/2 head romaine lettuce
1/2 head iceberg lettuce
1/2 head chicory (use only the tender inside leaves)
1 bunch watercress
3 tomatoes
2 hard-boiled eggs
2 cooked chicken breasts
1 avocado
6 strips crisp bacon, crumbled
6 ounces blue cheese, crumbled

Chop up greens finely. Cut chicken into bite-size pieces, dice eggs and add both chicken and eggs to greens. Peel, seed and chip the tomatoes and add. Chop and add avocado. Toss. Add cheese and toss again. Add vinaigrette to taste. Toss once more and top with bacon.

1/2 C olive oil
1/3 C red wine vinegar
1 T. sugar
1/2 t. basil
1/2 t. paprika
1/4 t. dry mustard
1/8 t. pepper

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