Summer Garden Recipes

Zucchini Bread

Ingredients:

3 eggs, well beaten
1 cup oil
2 cups sugar (brown optional)
2 cups grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 cup chopped nuts

Instructions:

Mix first five ingredients together. Sift remaining ingredients together and add to the first mixture. Bake at 325˚ F. for one hour. Makes 3 loaves.

Glacier Cucumber Salad

Ingredients:

2 tbsp. sugar
1 ½ tbsp. salt
1 cup sour cream
3 tbsp. grated onion
1 to 2 tbsp. white vinegar
3 cucumbers, peeled and thinly sliced

Instructions:

Combine sugar, salt, sour cream, onion, and vinegar. Arrange layers of cucumber slices and dressing in a glass bowl, ending with dressing. Cover and chill for several hours. Makes 4 to 6 servings.

Coconut Carrot Cake

Cake Ingredients:

2 cups sugar
1 ¼ cups oil
3 eggs, unbeaten
2 tbsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups shredded carrots
2 cups flaked coconut
1 ½ cups fruit cocktail, drained
1 cup chopped nuts

Frosting Ingredients:

8 oz. package cream cheese
2 cups powdered sugar
2/3 stick butter
1 cup chopped nuts
2 tbsp. vanilla

Instructions:

Mix together sugar, oil, eggs, vanilla, flour, soda, and salt. Stir in carrots, coconut, fruit cocktail, and nuts. Pour into greased and floured 9×12 inch pan. Bake for 45 minutes at 375˚ F. Mix frosting ingredients together well. Spread the frosting when the cake is cooled.

Salad Pickles

Ingredients:

15 sliced cucumbers
2 green peppers, sliced lengthwise
2 red peppers, sliced lengthwise
8 small onions, sliced
4 tbsp. salt
2 cups white vinegar
2 ½ cups sugar

Instructions:

Toss all ingredients (except sugar) together and let stand for two hours, stirring occasionally. Drain well. Add sugar and toss again. Cover and refrigerate. Mixture will be ready in two days.