• 8 cups cubed peeled zucchini
• 3/4 cup lemon juice
• 1/2 to 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Topping:

• 1 1/3 cups packed brown sugar
• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 2/3 cup cold butter or margarine

In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well.  Pour into a greased 13″ x 9″ x 2″ baking dish.

For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly.  Sprinkle over the zucchini mixture.  Bake at 375 degrees for 45-50 minutes or until bubbly and the zucchini is tender.

Yield:  12-15 servings.

(Deborah Trescott, Marianna, FL)

• 1 medium head cauliflower, chopped or cut into florettes
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon mustard
• 1/8 teaspoon nutmeg
• 3 eggs
• 1 1/2 cup Gruyere cheese

Preheat oven to 350 degrees.

Cook the cauliflower until fork-tender.  Either microwave, covered with water, or steam on stove top.

Blend cauliflower with the cream, butter, salt, pepper, mustard and nutmeg.  Place in blender and blend well.

Add eggs and blend, add 3/4 cup cheese and blend.

Pour into a greased casserole dish and sprinkle with remaining cheese.  Bake 30-40 minutes, or until golden brown.

• 4 eggs
• 2 cups dry bread crumbs
• 1/2 cup finely chopped onion
• 1 tablespoon salt
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon white pepper
• 4 pounds ground beef

In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.  Shape into 1″ balls, about 12 dozen.  Place in single layers in ungreased 15″ x 10″ x 1″ baking pans.  Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain.  Cool.  Place about 30 meatballs each into freezer containers.  May be frozen for up to three months.  YIELD:  5 batches (about 30 meatballs/batch)

• 1 cup butter, softened
• 2 cups sugar
• 3 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups (16 oz.) sour cream

ICED TEA FROSTING:

• 9 tablespoons butter, softened
• 6 3/4 cups confectioners’ sugar
• 3/4 cup 2% milk
• 3/4 cup iced tea mix with lemon and sugar

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in lemon zest and lemon juice.  Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition, batter will be thick.

Fill 30 lined muffin cups with 1/4 cup batter.  Bake at 350 degrees until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine butter and confectioners’ sugar in a small bowl until light and fluffy.  In a small bowl, stir together milk and iced tea mix until dissolved.  Add to butter mixture; beat until smooth.  Frost cupcakes.

(Jesse Arriaga, Reno, NV)

• 1 lb. rhubarb (3-4 cups chopped rhubarb)
• 1 cup sugar
• 1 (3 oz) package strawberry Jell-O
• 1 package yellow cake mix
• 1 cup water
• 1/4 cup butter, melted

Preheat oven to 350 degrees.  Grease a 9″ x 13″ pan.  Spread the rhubarb on bottom of the pan.  Sprinkle the one cup of sugar over the rhubarb.  Then follow with the strawberry Jell-O, then the dry cake mix.  Pour the cup of water over entire pan.  Melt the butter and pour over the top.  Do not stir.  Bake for 45-50 minutes.  Of course you want to serve with ice cream or whipped topping.

Ingredients:

1/2 cup worcestershire sauce

1/4 c minced fresh parsley

1/4 c balsamic vinegar

1/4 c soy sauce

2 T olive oil

1 tsp minced garlic

1/2 tsp pepper

1/4 tsp cayenne pepepr

4 boneless pork chops (8 oz each – 1″ thick)

Directions:
1. In a large bowl combine the 1st 8 ingredients. Add pork chops; turn to coat. Refrigerate, covered 8 hours or overnight.

2.  Drain and discard marinade. Grill pork chops, covered, over medium heat until thermometer reads 145 degrees, 10-15 minutes on each side. Let the meat stand for at least 5 minutes before serving.

• 1 eggplant
• Salt
• Paprika
• Lemon Juice
• 1 clove garlic, cut or crushed
• 1 cup chopped cooked ham
• 1/4 cup soft bread crumbs
• 1 cup chopped tomatoes, seeded
• 1 tablespoon butter or margarine
• 1/4 cup grated or shredded cheese

Cut eggplant in lengthwise halves.  Scoop out pulp, leaving 3/4″ shell.  Sprinkle with salt, paprika and lemon juice. Rub outside with garlic.

Cook pulp in boiling salted water until tender.  Drain and mash.  Add ham, bread crumbs and tomatoes.  Fill eggplant shells with mixture.

Dot with butter and sprinkle with cheese.  Bake in moderate oven (375 degrees) for 30 minutes.  Makes four servings.

• 1 package yellow cake mix
• 1 package instant lemon pudding mix
• 16 oz. can fruit cocktail (undrained)
• 1 cup coconut
• 4 eggs
• 1/4 cup oil
• 1/2 cup brown sugar
• 1/2 cup chopped nuts (optional)

Butter Glaze:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup evaporated milk
• 1 1/2 cups coconut

Blend all ingredients together except brown sugar and nuts.  Beat 4 minutes at medium speed in large mixer bowl.  Pour into greased and floured 9″ x 13″ pan.  Sprinkle brown sugar and nuts on top.  Bake at 325 degrees for 45 minutes or until cake springs back and pulls from sides of pan.  Don’t under bake.  Cool 15 minutes and spoon hot glaze over warm cake.

Butter Glaze:  Boil sugar, butter and milk for 2 minutes in saucepan.  Stir in coconut.

(Dolores Swope)

• 4large potatoes
• 3 tablespoons butter
• 1 tablespoon olive oil
• sea salt
• pepper &/or herbs to taste

Preheat oven to 425 degrees.  Scrub and dry potatoes, leaving skin intact.  Melt the butter and mix with the olive oil.  Place 2 knives on each side of the potato so when you slice down the potato you don’t cut all the way through – make thin slices.  Place in a pan and drizzle each potato with 1/2 teaspoon of butter – bake 30-40 minutes.  Drizzle with remaining butter.  Then bake another 30 minutes.  Sprinkle with pepper and herbs of choice.

Some additional ingredients:  place thins slices of ham or bacon, cheese sauce, spring onion or Sirachi sauce.

Serve with lettuce salad.

Serves 4.

• 6 Russet potatoes, peeled and sliced
• 2 onions, sliced (1/2 cup)
• 1/4 cup grated cheddar cheese
• 1 1/2 cup half and half
• 1/2 cup milk
• 2 tablespoons butter or margarine
• 1/8 teaspoon parsley flakes
• 1/4 teaspoon all purpose seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crushed crackers
• 1 tablespoon butter or margarine, melted

Spray glass casserole dish with non-stick cooking spray.  Alternate layers of potatoes, onions and cheese.  In saucepan, heat half and half, milk and the 2 tablespoons butter.  Pour over potatoes.  Bake in 350 degree oven for 60 minutes.  In small bowl, combine seasonings, crackers and melted butter; mix well.  Last 15 minutes of baking time, top casserole with cracker mixture.  Return to oven.

(Dixie Ruggles, Fairfield)