Zucchini Bread

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. 

Hershey's Chocolate Cream Pie

 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

Directions:

1. Prepare pie shell; cool
2. Combine cocoa, sugar, cornstarch, and salt pan in a medium saucepan; blend in milk until smooth
3. Cook and stir over medium heat mixture boils; boil and stir 3 minutes
4. Remove from heat; blend in butter or ghee, and vanilla
5. Pour into pie shell; press plastic wrap onto surface
6. Chill 3 to 4 hours
7. Serve with sweetened whipped cream

Recipe source:  Hershey's Cocoa Cookbook, Copyright 1979

Twist:  2% milk, ghee in place of butter

Chinese Chicken Salad

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:

1. Combine chicken, ham, cucumber, peanuts, and green onions in a large bowl.  
2. Pour dressing over chicken mixture, and toss gently to coat well.  
3. To serve, arrange shredded lettuce on 8 individual serving plates.  
4. Divide chicken salad mixture onto lettuce-lined plates.  Serves 8