Ann's Zucchini Bread

4 cups ZUCCHINI,  coursley shredded
3 cups FLOUR
2 1/2 cups SUGAR
1 1/4 cups VEGETABLE OIL
4 EGGS
4 teaspoons VANILLA EXTRACT
1 tablespoon CINNAMON
1 tablespoon ALLSPICE
1 1/2 teaspoons SALT
1 1/2 teaspoons BAKING SODA
1/2 teaspoon BAKING POWDER

Blend all ingredients on low speed for 1 minute then increase speed to medium and blrnd another 1 minute. Pour into greased pans.
Bake at 325º for 50-60 minutes.
Makes 2 loaves.

Cheese Ball

16 oz. package CREAM CHEESE, room temperature
8 oz. can PINEAPPLE, crushed
2 tablespoons ONION, minced
1/4 cup GREEN PEPPER, minced
1 teaspoon SEASONING SALT (Lawrys)
1 cup PECANS, chopped

Mix top five ingredients. Shape into balls. Roll in nuts. Wrap with plastic wrap and refrigerate. Serve with crackers.

A family favorite.

Grandma's Apple Crumble

In a buttered 9"x13" baking dish, place:

6 cups APPLES, sliced

Sprinkle over the apples:

1 teaspoon CINNAMON

1/2 teaspoon SALT

In a separate bowl, cut together:

1 1/2 cups FLOUR

2/3 cup SOFT BUTTER

1 cup SUGAR

Drop flour mixture over apples. 

Bake at 350° for 40 minutes. Serve warm or cool with ice cream or whipped cream.

This is a great alternative to the apple crumble with oats.

Grandma's Danish Dessert

Make this recipe one day in advance, no more, no less. It needs to set up well before serving. This has been a favorite family desert for over 45 years.

1 1/2 cups FLOUR
1/2 cup BUTTER
1/2 cup PECANS, very finely chopped
Mix like pie dough, gently mix together, and spread mixture into a 9"x13" pan and bake at 375° for 15 minutes, until very, very lightly browned. Cool. Divide crumbs, saving about 1/2 of this mix for further use. Take half of the crumbs and firmly pres into bottom of the 9"x13" pan.

While the above is baking, mix one small package of Danish Dessert (this is the brand), using 1 3/4 cup water as listed on the package instructions for Pie Glaze. Cool and add one 10 oz. package slightly thawed, frozen raspberries to the Danish Dessert.

In a large mixing bowl, cream together:
2 (8 oz) packages CREAM CHEESE, room temperature
2 cups POWERED SUGAR
1 teaspoon VANILLA

Gently fold in:
1 16 oz. container COOL WHIP
Set aside/refrigerate

Layer:
Gently place cream cheese mixture on top of the baked flour/nut mixture (which should already be in the pan). Then ladle the raspberry mixture on top of the cream cheese mixture. Sprinkle the reserved flour/nut mixture evenly on top.

Refrigerate overnight, at least 8 hours, until firmly set.

Spinach Chicken Strawberry Salad

Poppy Seed Dressing:
1/4 cup SUGAR
2 Tablespoons SESAME SEEDS
1 tablespoon POPPY SEEDS
1/2 teaspoon PAPRIKA
1 1/2 teaspoon WORCESTERSHIRE SAUCE
1/4 cup CIDER VINEGAR
1 1/2 teaspoons DRY ONION
1/2 cup VEGETABLE OIL

Salad:
6 ounces ALMOND SLIVERS
1 pint STRAWBERRIES, SLICED
1 large bunch FRESH SPINACH LEAVES
2 KIWI, peeled and sliced
2 CHICKEN BREASTS, cooked and chopped

May substitute 1 can mandarin oranges for the kiwi if desired.

Mix dressing ingredients. Wash spinach leaves and drain. Slice strawberries and add to spinach along with almonds. Peel and slice kiwi; add to spinach leaver or add drained can of mandarin oranges. Pour dressing over spinach and strawberries immediately before serving. Add chicken breasts.