| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
12 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1 |
c |
Salad oil |
| 2 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 2 |
c |
Zucchini — coarsely |
|
|
Shredded |
| 8 |
oz |
Crushed pineapple — one can |
|
|
Drained |
| 3 |
c |
Unsifted flour |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
c |
Chopped nuts |
| 1 |
c |
Raisins |
INSTRUCTIONS
In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir
in zucchini and pineapple. In a separate bowl sift together flour, baking
soda, salt , baking powder, and cinnamon. Mix dry ingredients into zucchini
mixture until just blended. Add nuts and raisins. Pour into two greased and
floured baking pans. Bake at 350 degrees for one hour or until a toothpick
comes out clean.
Recipe By : Elizabeth Powell
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94 16:05:59 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”