Self-Frosting Chocolate Zucchini Cake

From my friend Kim. Tasty and oh, so healthy thing to do with zucchini.

½ cup margarine
1 teaspoon vanilla
½ cup oil
½ cup sour milk or buttermilk
1-3/4 cup sugar
4 to 6 Tablespoons cocoa
2 eggs
½ teaspoon cinnamon **
2 cups finely grated zucchini
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
2-1/2 cups flour

Mix the oil, margarine, and sugar. Add the eggs. Sift the dry ingredients including the cocoa. Add the dry ingredients alternately with the milk to the sugar mixture. Add the remaining ingredients except the zucchini. Blend well. Stir in the zucchini by hand and pour the batter into a 13 x 9 inch cake pan. Mix the following and crumble on the top of the cake:

¾ cup chocolate chips ¾ cup brown sugar
¾ cup chopped nuts

Bake at 350 degrees for 40 to 45 minutes or until done. Serves 12.

** Omit the cinnamon to bring out a better chocolate taste. - That was in the original. I never use cinnamon. If you do, tell me about it.

Butternut Squash Soup with Ravioli

I love this - it's healthy, yummy, and easy. Yes, my kids eat it. I just tell them it's the ravioli sauce. I like the molasses with it, but Gary doesn't. And don't be scared of the red pepper - it's just a little and it adds depth without hardly any spice. We like to eat this with peas, while a nice crusty bread and salad are also good. Originally from Better Homes and Gardens. Oh, and I've always used chicken boullion, so if you use vegetable broth, let me know how it turns out!

2 pounds butternut squash
2 14-ounce cans vegetable broth
1/8 teaspoon ground red pepper
1 tablespoon butter or margarine
1 9-ounce package refrigerated cheese-filled ravioli
1 tablespoon molasses

Peel squash (Can be done with a potato peeler pretty quickly). Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.

In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer one-fourth of the squash mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended.

Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted.

Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

Chicken Stroganoff

I got this recipe from Sarah, who got it from our roommate Kristi, who got it from her mom . . . don't know the origins beyond this. You can add onions and mushrooms if you want, but I rarely take the time.

4 boneless, skinless chicken breasts, cubed

1/3 cup margarine
1 packet italian dressing mix (dry)

Combine above in crockpot and cook on high for 2-3 hours until chicken is cooked. Mix together and add:

1 8-oz package cream cheese
1 cup milk
1 can cream of mushroom soup

Cook for another 30 to 60 minutes.

**This recipe is totally flexible. I rarely worry about using that much chicken. I usually use about half the cream cheese so it's lower calorie and it's still totally delicious and rich enough. Lately I've been putting in the chicken without cubing it, letting it cook, and then cutting it up. Mostly that's so I don't have to deal with raw chicken because sometimes I hate raw chicken, but it seems to work really well. (note by Sarah)

SPAGHETTI SAUCE

Uncle Ray's Spaghetti Sauce

10 lbs ground round 8 onions 2 tsp oregano 1 tsp sweet basil 6 tbs salt 6 tbs pepper 4 tsp sugar 12 cloves garlic, crushed 1 stick butter 2 cups parsley 8 - 28 oz cans crushed tomatoes 20 - 6 oz cans tomato paste 6 quarts water

Brown meat and drain. Saute onions in butter. Add remaining ingredients. Cook to boiling and reduce heat. Simmer 4 hours until desired thickness. Makes 6 gallons and freezes well.

Parmesan Ranch Chicken

3/4 cup crushed cornflakes 3/4 cup grated parmesan cheese 1 envelope ranch salad dressing mix 1/2 cup butter or margarine, melted 8 boneless, skinless chicken breast

In a shallow bowl combine cornflakes, parmesan cheese and ranch dressing mix. Dip chicken in butter and roll in cornflake mix to coat. Place in a greased 13x9 baking dish. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

No-fail French Bread

1/2 cup warm water 2 tbs yeast 2 cups hot water 1 tbs salt 1/3 cup oil 5 cups flour

Dissolve yeast in 1/2 cup water. In large bowl mix water, sugar, salt, oil and let stand until lukewarm. Add yeast and stir well, then add three cups of the flour. Mix with wooden spoon until very smooth. Add the other two cups of flour one cup at a time until smooth. Leave the spoon in the batter and let rest for ten minutes five different times, stirring each ten minutes. (total 50 minutes) Turn out on floured board. Divide in two and roll each piece into a rectangle and toll up as if for a jelly roll. Put on greased cookie sheet and allow room. This makes two loaves. Beat one egg white and brush on top and sprinkle with sesame sees or poppy seeds. Cut three slashes with a sharp knife and let raise until double -- 1/2 to 1 hour. Bake at 400° for 35 minutes. Can also use this recipe for breadsticks and brush with butter and parmesan cheese.

CHICKEN MARBELLA

4-6 split chicken breasts 1 head garlic 1/4 cup dry oregano 1/2 cup red wine vinegar 1 cup olive oil salt/pepper to taste 1/2 cup Spanish olives (salty ones) 1 cup prunes, chopped 6 bay leaves

Put everything in a 9 x 13 baking pan and cover with foil. Marinate overnight or for several hours. Before baking mix 1 cup brown sugar with 1 cup white cooking wine (Stokes vinegar section) or white grape juice. Pour over chicken and bake at 350° 50-60 minutes.

BRISKET

4-5 pound trimmed brisket 1/2 cup catsup 1/4 cup white vinegar 1/2 cup chopped onion 1 bay leaf 1 1/2 tbs liquid smoke 1 tbs Worcestershire sauce 1/4 tsp pepper

Mix all ingredients together except meat. Coat meat with season salt or garlic salt. Place brisket in a small turkey roasting bag. Add the sauce mix and close bag. Can marinate at this point. Bake at 325° for 5-6 hours or 275° for 9 hours. If the meat seems to get dry it might be done so watch it closely after a few hours. Can chill overnight so it slices easier or can eat right away. If desired you can add some other barbecue sauce at this point. Serve in rolls.

LITE CHICKEN CASHEW SALAD

2 cups cubed chicken 1 cup crushed pineapple, drained 1 cup green grapes 1/2 cup chopped celery 1/4 tsp tarragon 1/8 tsp salt 1/2 to 3/4 cup fat-free mayonnaise 1 tbs lemon juice 1 to 2 cups salted cashews

Mix first six ingredients. Combine mayonnaise and lemon juice and mix well. Pour over chicken mixture and fold together. Chill at least two hours. Add cashews before serving. Serve over a bed of lettuce.

White Chicken Chili

I got this recipe from my former roommate Jennie, and I think it's a fabulous alternative to the usual chili. I usually double it. Oh, and I generally leave out the cayenne pepper. - Sarah


1 lb. chicken cut into cubes
1 medium onion
1 1/2 tsp. garlic powder
1 Tbsp. olive oil
2 or 3 cans of great northern (15 oz.) white beans rinsed & drained
1 (14 oz.) can chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. dried oregano
1 tsp. black pepper
1 tsp. cumin
1/4 tsp. cayenne pepper (red)
1 c. sour cream
1/2 c. whipping cream


Saute chicken, onion, and garlic powder in the olive oil. Add rinsed beans, chicken broth, chilies and seasonings. Bring to a boil, then reduce heat. Simmer uncovered for 30 min. Remove from heat and stir in sour cream and whipping cream. 7 servings