Lemon Zucchini Bread
4 cups all-purpose flour
1 1/2 cups sugar
1 pkg. (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
4 eggs
1 1/4 cups milk
1 cup canola oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel
Combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into the dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.
Pour into two greased 9×5-inch loaf pans. Bake at 350º for 50-55 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Taffy Apple Salad
1 can (20 ounces) crushed pineapple
4 cups miniature marshmallows
1 egg, lightly beaten
1/2 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
4-1/2 teaspoons cider vinegar
1 carton (8 ounces) whipped topping, thawed
3 cups diced unpeeled apples
1-1/2 cups lightly salted peanuts, coarsely chopped
Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.
In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice cook and stir until mixture thickens and reaches 160º. Remove from the heat; cool. Cover and refrigerate.
Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers. Yield: 10-12 servings.
Country Chicken-Bacon Pot Pie
6 slices bacon, cut into 1/2 pieces
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 large onion, cut into wedges
1 1/2 cups frozen sliced carrots, thawed
1 can cream-style corn
1/2 cup chicken broth
2 tablespoons country-style Dijon mustard
1 refrigerated pie crust, softened as directed on box
1 tablespoon milk
1/4 cup shredded Parmesan cheese (1 oz.)
Chopped fresh parsley
Heat oven to 400º. Grease 11 x 7-inch glass baking dish with shortening or cooking spray.
In skillet, cook bacon until crisp remove with slotted spoon to paper towels to drain. Discard all but 1 tablespoon drippings. Cook chicken, salt and pepper in drippings over medium-high heat 4 minutes. Reduce heat to medium. Add onion; cook about 5 minutes or until onion is tender and chicken is no longer pink in center. Stir in carrots, corn, broth and mustard. Heat to boiling; boil 1 minute. Remove from heat. Stir in bacon. Spoon into baking dish.
Unroll pie crust on work surface. Cut into 1-1/2 inch wide strips. Place 4 strips crosswise over filling, trimming to fit. Place 3 longest strips lengthwise over filling. Brush strips with milk. Bake 30-35 minutes or until crust is golden and filling is bubbly. Sprinkle cheese over crust. Bake 1 to 2 minutes longer or until cheese is melted. Sprinkle with parsley. Makes 4 servings.
