Zucchini Carrot Bread

3 eggs

3/4 cup oil

1 1/2 cup sugar

2 cups grated zucchini

1 cup grated carrots

1 1/2 tsp. vanilla

1/2 cup sour cream

1/2 cup coconut

Mix all of these ingredients together and then add:

3 cup flour

1 tsp. baking soda

1 tsp. salt

1/4 tsp. baking powder

1 Tbsp. cinnamon

1 1/2 tsp. nutmeg

1 cup chocolate chips

Pour into greased bread pans and bake at 325 degrees for 60 - 65 minutes until a toothpick inserted comes out clean.

*I began shredding and freezing zucchini as I start getting loads of it in the fall.  I will just shred up the zucchini and then press it into a 1 cup measuring cup and line them up on a sheet pan lined with wax paper and freeze them.  After 24 hours I will then bag them into freezer bags.  Wha-la they are already premeasured for my recipes when I want to thaw them to bake.

Tiffany

Sept. 2013

Caramel Apples

Caramel

2 C      sugar

3 C      heavy whipping cream

½ t       salt

1 C      corn syrup

¼ C     butter (omit butter for caramel apples)

1 t        vanilla

Heat syrup, sugar and 1 cup cream, cook to 235° or firm ball stage. Slowly add 2^nd cup of cream and cook till firm ball stage again.  Then add last cup of cream, butter and salt.  Cook to consistency you want (firm ball).  Add vanilla.  Works best if you use a heavy pan and cook slowly on low heat.  For apples sprinkle powdered sugar on your wax paper.

Crunchy Rice Salad

Crunchy Rice Salad

1 head Napa cabbage- shredded

2 cups cubed leftover cooked pork, chicken, or turkey

1 1/2 cup rice (any kind)

1 pkg frozen peas or soybeans

1 can (8 oz) sliced water chestnuts, drained (optional)

(I put almond in instead of the water chestnuts)

Dressing:

1/2 cup sour cream

1/2 cup mayo or miracle whip

1 tsp. celery seed

1/2 tsp. salt

In a large bowl, toss together cabbage, pork, rice, peas, and water chestnuts.  In a small bowl, combine dressing ingredients; mix well.  Pour over the salad and stir gently to mix.  Chill for several hours.  Makes 8-10 servings.

notes:  This salad is super versatile.  I have used plain yogurt instead of sour cream before.  I also have used different seasonings in the dressing to give it a slightly different flavor.

ann white