Zucchini Cake

2 cups grated zucchini

2 cups canned crushed pineapple in own juice, drained

2 cups sugar

3 eggs

1 cup oil

2 teaspoons vanilla

nuts or raisins (optional)

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon (optional)

 

Beat eggs.  Add sugar, oil, vanilla.  Add zucchini, flour, baking powder, salt, soda.  Stir in pineapple.  Bake in 2 greased and floured loaf pans.  Bake at 325 degrees for 1 hour.

TIPS: Use one can crushed pineapple.  May have to bake about 10 minutes longer.  

 

 

French Onion Soup

1 lb onion, sautéed in butter for 20-30 minutes

Add 2 cans chicken broth and 2 cans beef broth 

Add 1/2 cup dry sherry

Grate swiss or parmesan cheese over the soup and broil 

 

Tomato Soup

3 cups fresh tomatoes, skinned, seeded, and cut into pieces

2 celery stalks, chopped

2 celery tops (leaves), chopped

Bring to simmer for 15 minutes.  Process in food processor until smooth like oatmeal. Return to pot.

 

Add one recipe Joy of Cooking Cream Sauce and

2 cups chicken broth (from cubes)

2 cups fresh uncooked tomatoes, skinned, seeded, and in pieces

Process in the food processor until smooth (as oatmeal).  Add to cooked tomato sauce, broth mix.

Adjust seasoning with salt and pepper.