MY TWIST ON THIS

One afternoon when I decided that I wanted to bake Zucchini Bread, I didn't realize that I didn't have the number of carrots needed for the recipe.  So I did what I do best, used what I had.  In place of 2 cups of zucchini, I substituted apple and carrot for the remainder 2 cup measure. 

  Ingredients: 9" baked pastry shell or crumb crust 1/3 cup Hershey's Cocoa 1 1/4 cups sugar  1/3 cup cornstarch 1/4 teaspoon salt 3 cups of 2% milk 3 tablespoons butter or ghee 1 1/2 teaspoon vanilla extract Sweetened whipped cream or meringue topping Di rections: Prepare pie shell; cool Combine cocoa, sugar, cornstarch, and salt pan in a medium saucepan; blend in milk until smooth Cook and stir over medium heat mixture boils; boil and stir 3 minutes Remove from heat; blend in butter or ghee, and vanilla Pour into pie shell; press plastic wrap onto surface Chill 3 to 4 hours Serve with sweetened whipped cream Recipe source:   Hershey's Cocoa Cookbook, Copyright 1979 Twist:   2% milk, ghee in place of butter

Ingredients: 5 cups shredded cooked chicken 2 cups cooked ham strips 1 cucumber, peeled, seeded, and cut into julienne strips 1/3 cup chopped peanuts 2 green onions, thinly sliced 1 small head of iceberg lettuce, shredded Directions: Combine chicken, ham, cucumber, peanuts, and green onions in a large bowl.   Pour dressing over chicken mixture, and toss gently to coat well.   To serve, arrange shredded lettuce on 8 individual serving plates.   Divide chicken salad mixture onto lettuce-lined plates.  Serves 8