1/2 C. sugar 
1/3 C. oleo 
4 eggs, beaten 
2 C. shredded zucchini 
2 C. flour 
1/2 tsp. cinnamon 
1 tsp. baking soda 
2 tsp. baking powder 
1 C. chopped walnuts 

Combine dry ingredients and set aside. Cream oleo, sugar and eggs till smooth. Add zucchini and mix well. Add dry ingredients and mix well. Pour into a greased and floured 9 x 13 pan and bake at 350 degrees for 25 min. Frost with cream cheese frosting (recipe follows). 
 

Cream Cheese Frosting 

3 oz. cream cheese 
2 Tbs. oleo 
1Tbs. milk 
1 tsp. vanilla 
3 C. powdered sugar 

Combine all ingredients and beat till smooth. 

Classic beef stew 

 3 lbs beef chuck, cut in 2-in cubes 
 2 Tbl vegetable oil 1 1/2 tsp. salt 
 2 med onions, chopped course 
 1 tsp. ground pepper 
 3 cloves garlic, minced 
 3 Tbl flour 
 1 cup full bodied dry red wine 
 2 cups chicken stock, or broth 
 2 bay leaves 
 1 tsp. dried thyme 
 4 carrots 
 1/4 cup fresh chopped parsley 

 Heat oven to 200 F. 

Cut the beef into 2-inch cubes. Put a heavy pot on medium-high heat and add 2 Tbl vegetable oil. Add the beef cubes, in batches, if necessary, so they don't become too crowded, and brown well on all sides. As the beef cooks, sprinkle it with salt and pepper. Remove the browned beef and set aside. Add the onions and cook until softened, about 5 minutes. Reduce heat to medium, add garlic and cook another minute. Add flour and cook, stirring, about 1 minute. Add wine and scrape up any browned bits that are stuck to the pan. Add stock, bay leaves and thyme. Warm to a simmer. Add meat and return to the simmer. Cover and place in the oven, cooking about 2 hours. Peel the carrots and cut them into 2-inch chunks. Remove the kettle from the oven and set it on top of stove over low heat. Add carrots, cover the pan and simmer for 30 minutes, or until carrots and meat are tender. Remove bay leaves. The stew can be cooled, covered and refrigerated up to 3 days. Sprinkle with the parsley just before serving. Serve the stew with or over mashed potatoes, or with a side dish of boiled potatoes. 

Old Fashioned Rhubarb Cake 

1/2 c butter
1 1/4 c sugar
1 egg
1c buttermilk
1 tsp. vanilla
2 c flour
1 tsp. baking soda
1/2 tsp. salt
2 c chopped rhubarb
1/2 tsp. ground cinnamon

Cream butter and 1 c sugar. Add egg and beat well. Combine buttermilk and vanilla; set aside. Combine dry ingredients. Add alternately with buttermilk mixture. Stir in rhubarb and spread in a greased 9 x 13 pan. Combine remaining 1/4 c sugar and the cinnamon and sprinkle over batter. Bake at 350 degrees for 35 min or until done. Can be served with whipped topping.  

Chicken in wine sauce 

4 skinless chicken breasts 
2 Tbl oil 
1/2 cup onions cut in 1 inch pieces 
1/2 cup green pepper cut in 1 inch pieces 
1 cup white wine 
1 cup catsup 
salt and pepper to taste 

Salt and pepper the chicken breasts. Add the oil to a preheated heavy skillet. Cook chicken in oil in skillet over medium heat. Remove chicken from skillet and add onions and green peppers to skillet, cook till they are just starting to get tender, you still want some crunch. Remove from skillet and place with chicken. Pour wine in skillet and heat and stir to remove crust from bottom of pan. Add catsup to wine. Add chicken and vegetables to sauce. Heat chicken and vegetables to simmer and simmer just to bring heat back. Serve with white rice and vegetable of choice. 

Chocolate Delight from LaVina 

1 pkg Instant Vanilla Pudding 
2 pkg Instant Chocolate Pudding 
1 pkg Oreo Cookies 
1 container Cool Whip 

Finely grind Oreo cookies (I use a food processor for best results), set aside
Mix one package chocolate pudding, according to package directions.  Evenly spread in a 9' by 11" cake pan.  Let set about 2 minutes.  Cover with a thin (but not too thin) layer of the cookie crumbs.  Mix the package of vanilla pudding, and spread on top of the first layer, being careful not to mix the two layers together.  Add another thin layer of cookie crumbs.  Mix the other package of chocolate pudding and spread on top, again being careful not to mix the layers together.  Add the remaining cookie crumbs and refrigerate several hours.  Just prior to serving, spread the Cool Whip across the top layer.

(One variation I've also made is to substitute banana pudding for the chocolate (still use the vanilla) and substitute Nilla Wafers for the Oreo cookies (if you like shredded coconut, add some to the crushed wafers).  Put the layers together just as you would the chocolate delight.)
 

 

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