Aunt Reta's Zucchini Bread

This is truly the best Zucchini Bread I have ever eaten. Maybe even the best quick bread I have ever had! I was a newly wed when Aunt Reta gave this to me and it is now a family classic. It is rich and moist and the recipe makes 2 loaves so you can share one or put it in the freezer for later.

• 3 eggs
• 3 cups white flour
• 2 cups sugar
• 1 cup salad oil
• 1 tsp baking soda
• 1/4 tsp. baking powder
• 2 cups grated zucchini (leave out the seeds if they are large)
• 1/2 cup chopped walnuts
• 3 tsp. cinnamon
• 1/4 tsp nutmeg
• 1 tsp. salt

1. Beat eggs until foamy. Add sugar, oil and zucchini. Mix well but not too long.
2. Add sifted flour and remaining ingredients. Mix well. Batter will be thin.
3. Pour into 2 greased and floured loaf pans. (if the pans are nonstick, you only need to use Pam spray)
   
4. Bake at 325 degrees for 1 hour.

"Chocolate Lovers" Fudge Brownie Pie

• 1/2 cup butter or margarine
• 3 - 1 oz. squares unsweetened chocolate
• 1 cup sugar
• 1/3 cup dark karo corn syrup
• 1/4 cup flour
• 1 tsp. vanilla
• 1/4 tsp. salt
• 3 eggs, slightly beaten
• 9 inch graham cracker crumb crust or chocolate crumb crust
  

1. In a 2 qt saucepan, stirring constantly, melt the margarine and the chocolate over very low heat.
2. Remove from heat and stir in sugar, corn syrup. flour, vanilla and salt until well blended. Stir in the eggs.
3. Pour into pie crust and place on a cookie sheet.
4. Bake in 350 degree oven 30 to 35 minutes or until filling is puffed and the center is firm. Cool.
5. Serve with vanilla ice cream or whipped cream. Serves 6 to 8.

Party Chicken Bake AKA Gooey Chicken

I found this recipe in the newspaper back in the '70's. (now you know how old I am!) I made it regularly as my children were growing up and when they would ask what was for dinner I would tell them that it was "that gooey chicken". Thus, in our family it became known as Gooey Chicken. It is easy and always a winner.

• One envelope dry Italian Salad Dressing
• 2 T. melted butter or margarine
• 4 chicken breast halves
• 1 can cream of mushroom soup
• 1 4-oz pakage whipped cream cheese w/ chives
• 1/3 cup dry white wine

1. Combine 1/2 package Italian Salad Dressing mix with the cream cheese. Gradually add the soup and then the wine. Mix until smooth and set aside.
2. Melt the butter in a skillet. Sprinkle the chicken on both sides with the remaining salad dressing and brown slowly on both sides until golden.
3. Place the chicken in a 12 x 7 in. baking dish.
4. Spoon the soup and cream cheese mixture over the chicken.
5. Bake at 325 degrees for 45 minutes
6. Serve over hot rice.

Chicken Savoy by Suzie

I made a couple of changes to this recipe and it was very good and full of flavor. I thought the vinegar would stand out but it did not, the oregano did. I used boneless, skinless breasts which I pounded to tenderize and I also just used garlic powder as I was in a hurry. This is excellent served with a nice pasta with olive oil and garlic. Let me know if you try it and what you think. Kirby rated it a keeper!

• 6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1 cup chicken stock
• 1 tsp garlic powder
  
• 1 tsp. dried oregano
• Salt and pepper to taste
• 1/4 cup grated Romano cheese
• 3 T. Balsamic vinegar

Preheat oven to 450 degrees F

1. Place the chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
2. Bake in the preheated oven for about 45 to 60 minutes or until chicken is cooked through and no longer pink inside.
3. Pour vinegar over chicken and serve.