Summer Delights

Zucchini Bread              Walda Passaro
Makes 2 loaves of bread.
3 eggs
2 c sugar
1 c vegetable oil
1 TB vanilla
2 c grated zucchini
2 c flour
1 TB cinnamon
2 tsp baking soda
1/4 tsp baking powder
Beat eggs until frothy. Combine with sugar, oil and vanilla until thickened.
Stir in zucchini and the rest of the ingredients. Pour into 2 greased loaf pans. Bake at 350 for 45 minutes to an hour. Test after 45 minutes.

Hot Crab Dip     Claudia Goodwin
2 large packages of cream cheese
1/2 to 1 cup cottage cheese
2 TB minced onion
2 TB mayonnaise
2 TB Worcestershire sauce
Salt and Pepper to taste
Mix in 1 lb lump crab meat.
Turn into oven safe casserole. Sprinkle with paprika. Bake at 350 for 30 minutes.

Sherbet      Minnie Garton
1 pint milk
3/4 c sugar
3 bananas
Small jar of cherries
1 can crushed pineapple
pinch of salt
Blend together and freeze in ice cube trays.

Fresh Peach Pie      Nanny Konschak
For pie crust:
3/4 c flour
1/2 c sugar
2 TB crisco
Mix crust, roll out and line a pie plate. Cover bottom of pie crust with a thin layer of breadcrumbs. Peel and slice enough peaches to over-fill the pie plate. Put peaches in pie crust and put a little sugar over the peaches. To 1 can of cream, add enough milk to measure 1 1/2 cups. Add a little sugar to the milk. Beat 3 eggs and add to the milk mixture. Pour over the peaches. Sprinkle a little cinnamon on top. Bake at 425 for just under 20 minutes and then reduce heat to 350 for another 1/2 hour.