Bread: Grandma Millie Puza's Zucchini Bread

From Sharon Ward

Ingredients
3 eggs
2 cups sugar
1 cup salad oil
2 cups coarse grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon baking powder
½ cup chopped nuts (optional)

Directions
Beat together: 3 eggs, 2 cups sugar, 1 cup salad oil, 2 cups coarse grated zucchini, 3 tsp vanilla.

Sift and add to the above....3 cups flour, 1 tsp salt, 1 tsp baking soda,
1/2 teaspoon cinnamon, 1/4 tsp baking powder.

Add 1/2 cup chopped nuts (optional but really good) Bake 1 hr at 350 degrees in greased & floured bread tins.

Salad: Aunt Sharon's Seven Layer Salad

From Sharon Ward

Ingredients
1 head lettuce, ripped up in pieces
1 medium onion, thinly sliced,
1 8 oz can sliced water chestnuts drained,
1/4 cup grated Romano cheese,
1 pint good mayonnaise,
1 (10 oz) package frozen thawed peas,
1/2 lb bacon (fried, crumbled, & drained)
3 or 4 hard boiled eggs
tomato wedges (optional)

Directions
Layer lettuce, onions, water chestnuts, cheese, mayonnaise, peas, and bacon in large bowl in the order given.

Garnish top with eggs & tomato wedges. Refrigerate at least 2 hours.

Dessert / Cake: Grandma Millie Puza's Orange Banana Cheese Refrigerator Cake

From Sharon Ward
Note: Grandma Puza’s recipe notes that this recipe is “very good”.

Ingredients
Graham Cracker Crust
18 graham cracker, crushed (divided)
½ cup melted oleo
1/3 cup sugar
½ teaspoon cinnamon
Filling
1 (3 oz) package orange Jell-o
1 cup boiling water
1 (8 oz) package cream cheese
3 Tablespoons freshly squeezed lemon juice
1 cup sugar
2 minced bananas
12 oz carton Cool Whip

Directions
For the crust: Roll fine -- 18 graham crackers & mix with 1/2 cup melted oleo, 1/3 cup sugar, 1/2 tsp cinnamon. Line 9 X 13 pan; save 1/2 cup of crust mixture for the top.

For the filling: Dissolve one (3 oz) package orange Jell-o with 1 cup boiling water, cool to room temperature.

In large mix bowl, cream 8 oz softened cream cheese with 3 Tablespoons
lemon juice (real lemon), 1 cup sugar, 2 minced bananas. Beat mixture with electric beater until bananas are well mixed in. Add cooled Jell-o to cream cheese mixture; mix well and set in refrigerator in large bowl until quite thick like egg whites. Fold in one room temperature 12 oz carton cool whip (13-1/2 is okay).

Pour into lined pan; sprinkle saved crumbs on top. Refrigerate 12 hours or over night.

Vegetable / Potato: Aunt Sharon's Hash Brown Casserole

From Sharon Ward

Ingredients
2 (1 lb.) packages frozen hash browns, thawed
1/2 cup melted butter,
1 tsp salt,
1/4 tsp pepper,
1/2 c. chopped onion,
1 can cream of chicken soup (regular size),
1 (8 oz) container sour cream,
2 cups shredded cheddar cheese;
1 cup buttered bread crumbs

Directions
Combine thawed hash browns with all ingredients except bread crumbs.
Pour into buttered 3 qt. casserole; sprinkle with bread crumbs.

Bake at 350 degrees for 75 minutes.

Makes 8 to 10 servings. *Double recipe fits into 5 qt. casserole.