- Reta

Combine zucchini and onion, sprinkle with salt, cover with cold water and let stand 2 hours. Drain. Rinse well with fresh water, then drain again. Combine remaining ingredients in a good size pot and bring it to boiling. Cook 2 minutes. Add vegetables, remove from heat and let stand 2 hrs. Bring again to a boil and cook 5 minutes. Seal in hot jars. Makes about 4 pts.

Bake in 2 greased loaf pans 60 min at 350 degrees F. Optional nuts + raisins.

Soften the gelatin. Then add the boiling water, to make 1 cup. Add 1 tbs sugar and let the mixture cool. Mix 3 cups powdered milk with 3 cups of water. Add 1 can evaporated milk. 2 more cups of tepid water, add the gelatin mixture. Add 3 tbs yogurt and stir thoroughly. Cover and put in oven (275--300) then turn heat off and leave yogurt in for 8-10 hours. Store in refrigerator.

Mix well and chill. Spread on fruit bread softened to room temperature.

Cake Top

• 3 egg yolks
• 1 cup sugar
• 1 cup flour
• 5 tbs pineapple juice

Mix this thoroughly. Last add the whites of eggs beaten stiff.

Combine dates, pineapple and 1/2 cup water. Heat to boiling, reduce heat, cook over low heat stirring occasionally until mixture is thickened, about 5 minutes.

Heat over 375 degrees F. Combine flour, oats, sugar, cocoanut, salt, and baking soda in a large bowl. Cut in butter and shortening until mixture resembles coarse crumbs.

Press 3 1/2 cups of crumbs mixture finely in a greased 9x13x2 pan. Spread with date mixture. Stir eggs into remaining mixture and spread over filling.

Bake until light brown 25-30 minutes. Cool + cut into bars.

Excellent for decorating.

• 1/2 brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup chopped walnuts

Double topping for better cake.

Cream together

• 1 cup sugar (1 1/2)
• 1/2 cup margarine (3/4)
• Add 2 eggs (3)
• 1 cup sour cream (1 1/2)
• 1 tsp vanilla (1 1/2)

Sift, measure and add

• 2 cup flour (3)
• 1 tsp baking powder (1 1/2)
• 1 tsp baking soda (1 1/2)
• 1 tsp salt (1 1/2)

Pour into greased + floured 9" tube pan 1/2 batter. Then add 1/2 topping, rest of batter + rest of topping.

Bake 45 minutes at 350 degrees.

Mix all and bake 250 F 1 hour

• 1/2 cup room temperature oleo (butter)
• 1/2 cup light brown sugar
• 1 cup flour
• 1/4 tsp baking soda
• 1 cup rolled oats
• 3/4 cup raspberry jam (strawberry)

Heat oven 350 degrees

Line an 8" square pan with foil and butter the foil.

Mix all ingredients together except jam.

Press 2 cups of this mixture in the bottom of the prepared pan. Spread jam into 1/4 inch of the egdes. Sprinkle remaining crumb mixture over the top and lightly press it into the jam.

Bake 35 to 40 minutes. Cool on wire rack before cutting.

Mix ingredients in order given and bake in 1 crust.