ZIPPY ZUCCHINI BREAD
(Makes nine mini loaves or five 8.5-by-4.5-by-2.5-inch loaves)

2 cups zucchini, unpeeled, grated
3 medium eggs
1 cup vegetable oil
3 teaspoons vanilla extract
3 cups all-purpose flour
2 ½ cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts and/or raisins (optional)

Preheat oven to 325 degrees. In medium mixing bowl, cream eggs and oil. Add zucchini and vanilla extract. Mix well. In a separate bowl, combine flour, sugar, cinnamon, baking soda, baking powder and salt. Gradually add dry ingredients into mixing bowl with zucchini mixture until blended. Fold in nuts and/or raisins. Grease and flour loaf pans, then fill two-thirds full. Bake for one hour or until toothpick comes out clean. Cool on wire rack.

Donna Smith, Nichols

KATHY’S PASTA SAUCE
(Makes 6-8 quarts)

¼ cup olive oil
2 tablespoons garlic, minced
2 onions, chopped
3 stalks celery, chopped
2 green bell peppers, chopped
2 medium zucchini, chopped (can substitute 1 zucchini with 1 yellow squash)
14–16 tomatoes, chopped
2 bay leaves
2 26.5-ounce cans spaghetti sauce
2 12-ounce cans tomato paste
¼ cup granulated sugar
Salt and pepper
1 pound box pasta of choice, cooked according to package directions

In large cooking pot, heat olive oil. Add garlic, onion, celery and green pepper. Saute on medium heat for 3–4 minutes. Add zucchini and cook until soft. Add tomatoes and bay leaves. Simmer on low heat about two hours, stirring regularly, to reduce liquid. Add spaghetti sauce, tomato paste, and sugar. Cook slowly, stirring regularly, about another hour. Salt and pepper to taste. Serve over hot pasta. Optional: add browned ground beef or meatballs for a heartier meal.

Kathy Widenhouse, Lake Wylie

MAMA’S STRAWBERRY DESSERT
(Serves 15)

½ cup butter, melted
1 cup all-purpose flour
½ cup brown sugar
½ cup walnuts, chopped
2 cups strawberries, sliced
2 egg whites
1 cup granulated sugar
2 tablespoons lemon juice
½ pint heavy cream

Preheat oven to 350 degrees. To make crumb mixture: In a medium bowl, mix together butter, flour, brown sugar and walnuts. Place on lipped cookie sheet and bake 18–20 minutes, stirring occasionally while baking to avoid burning. Spread half of the crumb mixture into the bottom of a 13-by-9-by-2-inch pan. Set aside the rest. Beat sliced strawberries, egg whites, sugar and lemon juice on high speed for 10 minutes. Set aside. Whip heavy cream, then fold into strawberry mixture. Pour strawberry mixture over crumbs then sprinkle the rest of the crumbs on top. Cover and freeze until set.

Donna Turner, Seneca

BEST EGGPLANT FRITTERS
(Serves 4-6)

2 cups eggplant, peeled, cooked and mashed
1 tablespoon all‑purpose flour (more flour may be needed)
1 egg, beaten
Vegetable oil for frying
Salt and pepper

Combine eggplant, flour and egg into medium bowl. Stir well. In a heavy pan, heat oil. Drop in batter by the tablespoon and fry until golden brown. Remove with slotted spoon. Salt and pepper to taste.

Christian M. Best, Tamassee