Clinton News-Record, 1980-11-08, Page 54Page 20,
Vegetable•breads are tasty
JUDY'S ZUCCHINI BREAD
Makes one 13 x 9 x 2 inch loaf.
Bake at 350 degrees for 40 minutes
2 cups flour
2 tsp. baking soda
1 tsp: salt
1/4 tsp. baking powder
3 tsp, cinnamon
3 eggs
1 cup vegetable oil
1% cups .sugar
2 med, size zucchini grated (2 cups)
2 tsp. vanilla
1 cup raisins
1 cup chopped nuts
Method:
Sift all dry ingredients except sugar.
Combine eggs, oil, sugar, zucchini and vanilla
in a large mixing bowl. Beat till well mixed. Stir
in the flour mixture till smooth.
Stir in raisins and nuts. Pour mixture into a
greased pan. By Helga Dodds
Clinton
WHOLESOME CARROT
LOAF
ZUCCHINI LOAF
11/2 cups sliced, quartered zucchini, unpeeled.
two-thirds cup cooking oil
2 eggs.
Blend together.
1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
Blend together then -add to zucchini mixture. It
rnity -e put in 8 8 -- 2 inch pan or in loaf pan. •
1 medium-sized orange
8 -10 medium-sized carrots
1 cup coarsely chopped walnuts •
1 cup soft raisins
11/2 cups brown sugar
i cup vegetable oil
4 eggs
1 tsp. vanilla
1. cup. a11-p.urpose flour .
1 cup whole wheat flour
11/2 tsp. baking powder
11/2 tsp. baking soda
1 tsp. each of cinnamon, nutmeg
•
1/2 tsp. salt
, 1/2 tsp. allspice.
Grease a 9. x 13 x 2 inch baking dish.
1. Finely grate the peel from the orange into a
large bowl. Using a medium-sized grater or food
processor - grate carrot - measure out 31/2 cups
and toss with the grated orange peel, walnuts
and raisins. Set aside.
Measure sugar,. oil, eggs and vanilla into the
large bowl of an electric mixer or food processor.
Beat or whirl until very well blended. Set aside.
Measure remaining dry ingredients into,a very
large bowl. Stir with a fork until all ingredients
are well distributed. Made a well in the centre -
pour in egg mixture. Stir just until most of the
dry ingredients are wet, then fold in carrot
mixture. Turn into greased dish and smooth top.
Bake in .the centre of pre -heated oven 350
degrees F 40 to 45 minutes or until cake bounces
back when lightly touched in the centre. This.
cake freezes well and it really is delicious. -.
By Marion Ingram,
Walkerton
Bake at 325 degrees for 1 hour.
By Heather Fothergill,
Londesboro
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