Zucchini Pineapple Cake

3 eggs
2 c. sugar
2 T. vanilla
1 c. oil
2 c. peeled-grated zucchini
3 c. flour
1 tsp. baking powder
1⁄2 c. drained crushed pineapple
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 c. nuts

Beat eggs until fluffy, add sugar, vanilla, oil, pineapple and zucchini.
Mix well.
Add dry ingredients.
Bake 45-55 min. @ 325.

Cream Cheese Pineapple Icing

8 oz. Cream cheese
1⁄4 c. margarine
1⁄2 box powdered sugar
1⁄2 c. drained crushed pineapple

Mix well then apply to cake.

Keep cake with icing refrigerated.

 Lois Beard’s Calico Salad

1 can French cut green beans drained 1 can peas drained
1 jar diced pimentos drained
4 ribs celery cut into small pieces
1 small onion diced
1 green pepper diced

Add
1 tsp. salt
3⁄4 c. sugar 1⁄2 c. vinegar 1⁄4 c. oil

Mix well and refrigerate at least 4 hours.

 Ma La Beef

1 lb. beef steak cut into 1x1-1/2 pcs.
1 egg white
2 T. water
1⁄2 c. beef bullion
2 T. soy sauce
2 tsp. vinegar
1⁄4 tsp. cayenne pepper
1⁄4 tsp. black pepper
2 tsp. cornstarch
1⁄2 tsp. ground ginger
1⁄2 tsp. crushed red pepper
1 clove garlic crushed
3 celery stalks sliced diagonally
3 carrots sliced diagonally
8 oz. water chestnuts drained
1 medium onion cut in 1 in. squares
1 T. vegetable oil.

In med. Bowl combine meat, egg white and water. Let stand 15 min. Meanwhile, combine bullion, soy sauce, vinegar, cayenne, blk pepper, cornstarch, ginger and crushed red pepper in small bowl. Set aside.
Crush garlic, slice celery, carrots and onions. Drain water chestnuts. In wok cook meat in oil 5-7 min. until light brown.
Add all vegetables and garlic.
Stir-fry 4 min. Whisk sauce, add to wok. Stir-fry until sauce is thick and bubbly.

Serve over or mix with white rice.

Banana-Coconut Cupcakes


My mom made these and even though I don’t like coconut, I love these!

 Banana-Coconut Cupcakes
2-1/2 c. flour
1⁄2 tsp. nutmeg
1-1/4 c. sugar
1-1/2 c. ripe bananas (3)
1⁄2 c. shortening
1⁄2 tsp. soda
1/8 tsp. cloves
2-1/2 tsp. baking powder
1-1/4 tsp. cinnamon
3⁄4 tsp. salt
1 tsp. vanilla
2 eggs
Mix all ingredients together, pour into cupcake paper lined cupcake pans and bake at 350. Bake for 18 minutes.

Coconut Icing
 1/2 c. milk
1/2 c. Shortening
4 c. coconut
1/2 c. butter
2 c. brown sugar.
Mix all ingredients together, apply to tops of cupcakes and broil until coconut begins to brown.
Makes 2 dozen