This week’s column is dedicated to Pat – miss you, Whitefield lady!

Raisin Bran Muffins

15 ounce box Raisin Bran cereal

2 1/2 cups sugar

5 cups flour

5 teaspoons soda

pinch of salt

4 beaten eggs

1 cup Crisco oil

1 quart milk

Mix together and bake in muffin pans at 375 degrees for 18 minutes. You can store leftover batter in refrigerator for 6 weeks in glass quart jars. Serve warm with butter.

Zucchini Squares

4 eggs

1/2 cup grated Parmesan cheese

1/2 cup chopped onion

1/2 teaspoon seasoned salt

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley flakes

1/2 cup vegetable oil

1/2 cup whole wheat flour

1 cup biscuit baking mix

3 cups grated zucchini

Preheat oven to 375 degrees. In a large bowl, beat the eggs, add all the remaining ingredients and mix well. Pour mixture into an ungreased 9 inch square baking pan. Bake for 30 to 35 minutes. To brown on top, put under pre-heated broiler for the last 2 or 3 minutes. Cool for a few minutes. Cut into squares.

Orange Crush Salad

2 – 6 ounce packages orange Jell-O

2 cups boiling water

1 can crushed pineapple

3 cans mandarin oranges drained

24 ounces Orange Crush soda

Dissolve Jell-O in boiling water. Cool. Add crushed pineapple, mandarin oranges, and Orange Crush soda and pour into bowl. Mix topping ingredients and spread on top of firm Jello.

Topping:

3 ounces instant vanilla pudding

1 1/2 cups milk

3 ounces cream cheese

1 cup Cool Whip

Mushroom Crust Quiche

1/2 pound fresh mushrooms, coarsely chopped

2 tablespoons butter

1/2 cup chopped green onions

3 eggs, slightly beaten

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/2 cup fine dry bread crumbs

1 cup cottage cheese

1 cup shredded Monterey Jack cheese

Melt butter in skillet. Add mushrooms and saute until golden, about 10 minutes. Stir in bread crumbs, then pat into a 9 inch pie plate. Combine cheeses and remaining ingredients. Spoon into prepared crust. Bake at 350 degrees for 35 to 45 minutes, until puffy and golden. Cool about 10 minutes before serving.

Crunchy Praline Pie

1/3 cup butter

1/3 cup brown sugar

1/2 cup chopped pecans

1 box vanilla pudding (not instant)

Cool Whip

Combine butter and brown sugar. Melt together in saucepan. Add pecans. Pour in lightly baked pie shell. Bake at 425 degrees for 5 minutes or until bubbly. Cool. Cook vanilla pudding according to directions. Cool, and put on top of pecan mixture. Top with Cool Whip.

Our thought for the week:

“A sharp tongue and a dull mind are usually found in the same head.”