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Zucchini Yogurt Cake 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 1/4 cups brown sugar 1/4 cup honey 3/4 cup vegetable oil 1/2 cup plain yogurt 1 1/2 to 2 cups shredded, unpeeled zucchini 1/2 cup finely diced bananas Sift the dry ingredients. Beat the eggs until light. Gradually beat in the sugar and honey, until light and fluffy. Slowly beat in the oil. Stir in the flour mixture with the yogurt alternately. Gently stir in the zucchini and banana. Pour into a greased tube pan or Bundt pan. Bake at 350 degrees F for 50-60 minutes. Sprinkle with confectioners' sugar or frost with cream cheese frosting. NOTE: Also works with carrots.

Zucchini Cheesecake 2 medium squash, shredded and drained 1 cup Bisquick 1/4 cup onion, finely chopped 1 clove garlic, crushed 1/2 cup grated Romano cheese 1 tablespoon parsley, chopped 1/2 teaspoon oregano 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup olive oil 4 eggs Mix all ingredients (except squash) together. Making sure all excess moisture has been squeezed from the squash, fold in. Bake in a greased 8-inch square dish for about 30 minutes at 350 degrees F

Green Tomato Pie This pie is very much like apple, but better and really different. 425 degrees F for 15 minutes, then at 325 degrees F for 50 minutes more. About 1 1/4 pound very green tomatoes-not pink Slice tomatoes in half and then with cut sides down, slice the halves very thinly (about 4 cups very thinly sliced). 3/4 cup seedless raisins, plumped 1 1/2 teaspoons grated lemon rind 2 tablespoons lemon juice 1 tablespoon cider vinegar 1 1/2 cups granulated sugar 1/8 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon salt 3 tablespoons flour 1 or 2 tablespoons fine dry bread or cracker crumbs. 2 tablespoons margarine or butter Cut tomatoes in half and slice them almost paper thin. I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water over them in a sieve to plump up if you don't want to use rum. Drain well. Put tomatoes, raisins and rind in a large bowl. Sprinkle with lemon juice and vinegar. Mix sugar, ginger, cinnamon, salt and flour in a small bowl. Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about 1/3 cup of the sugar mixture over the crumbs. Stir the rest of the sugar mixture into the tomatoes and heap into pan. Dot with small pieces of the butter and top with crust. Sprinkle the top with a little sugar and nutmeg if desired, looks nice. I often put 1/2 teaspoon or so of nutmeg into the flour when I'm making the crust also.

Wet Bottom Shoo Fly Pie Makes two 9-inch pies. Crumb Mixture: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 cup shortening 1 cup brown sugar Bottom: 1 cup hot water 1 cup brown sugar 1 cup molasses 1 teaspoon baking soda dissolved in 1 teaspoon vinegar Mix crumb mixture ingredients together. Blend bottom ingredients together. Line 2 pie pans evenly with liquid, and cover with crumbs. Bake at 425 degrees F for 15 minutes, and then at 350 degrees F until done.

Whoopie Pies 1 cup vegetable shortening or butter 2 cups granulated sugar 2 large eggs 3 1/2 cups all-purpose flour 1 cup unsweetened cocoa 2 teaspoons salt 2 teaspoons baking soda 1 cup buttermilk or milk soured with 1 tablespoon vinegar 1 cup hot coffee or water Filling: 2 large egg whites 1 tablespoon vanilla extract 1/4 cup milk 2 cups confectioners' sugar 1/4 cup all-purpose flour 1 cup vegetable shortening 1/4 pound butter Cream shortening and sugar together in a large mixing bowl. Beat in the eggs, one at a time. In another bowl, sift the flour with the cocoa, salt, and baking soda. Gradually add this to the creamed mixture alternating with the buttermilk. Mix in the hot coffee or water. Drop the batter in teaspoonsful onto greased cookie sheets, spacing them about 3 inches apart. Bake in a preheated 375 degree F oven for 8 minutes. Remove to wax paper until all the cookies have been baked. For the filling, beat the egg whites until fluffy. Gradually beat in the vanilla extract, milk, sugar and flour. Add the shortening and butter and beat until very fluffy. Take one cookie and place a generous tablespoon of filling on the flat side. Top with another cookie; they should look like yo-yos. These freeze well if wrapped individually. Makes about 48 to 60 Whoopie Pies.

Zucchini Cream Cheese Bread 3 eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 8 ounces cream cheese 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon nutmeg 2 cups chopped walnuts 2 cups shredded zucchini Heat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans or seven 5 x 3-inch loaf pans. In large bowl beat eggs, sugar, oil and vanilla extract until smooth. Beat in cream cheese. In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pan. Bake for 60 minutes for the large size or 35 minutes for the smaller loaves or until a wooden pick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.

Zucchini Tomato Casserole 1/4 cup butter 3 medium zucchini, sliced 1/8 inch thick 1/8 teaspoon garlic powder 4 medium tomatoes, sliced 1/4 inch thick 1 large onion, sliced 1/8 inch thick 1/2 pound fresh mushrooms, sliced 1/8 inch thick 1/2 cup mozzarella cheese, grated Heat oven to 400 degrees F. Saut

Zucchini Pasta Casserole 1 pound lean ground beef 1 1/2 cups sliced onions 2 cups unpeeled, diced zucchini 2 teaspoons finely chopped fresh garlic 2 (28 ounce) cans stewed or diced tomatoes with juice, chopped 4 tablespoons soy sauce 1 teaspoon crushed red pepper flakes 4 cups spiral-shaped pasta 2 cups shredded Cheddar cheese Heat oven to 375 degrees F. Grease a large deep ovenproof casserole dish. Brown meat with onions, zucchini and garlic. Cook until meat is done and vegetables are soft. Drain fat. Mix in dry pasta. In another bowl mix tomatoes and their juice, soy sauce and red pepper flakes. Mix into beef mixture. Put mixture into prepared dish, ensuring that the pasta is submerged in the liquid. Bake, covered, for 20 minutes. Remove cover, lower oven to 350 degrees F, sprinkle with cheese and return to oven, uncovered, for another 20 minutes.

Loaded Zucchini Casserole 6 cups zucchini, sliced 1/2 cup chopped onion 1 can cream of chicken soup 1 cup sour cream 1 cup shredded cheese 1 (8 ounce) package herb seasoned stuffing 1/2 cup melted butter Salt and pepper to taste Boil zucchini and onion in salt water for five minutes, then drain. Combine soup, sour cream; mix together. Combine zucchini and onion mixture with soup and sour cream mixture. Combine melted butter and stuffing mix. In a cake pan, add one-half of the stuffing mix, pressing lightly into pan to form a crust. Add the zucchini mix, cheese, and remaining stuffing on top of zucchini. Bake at 350 degrees F for 30 minutes.

It's excellent

Honey-Hot Buffalo Chicken Pizza 3/4 cup crushed tomatoes (thick puree, available canned) 1/4 cup honey 1 clove garlic, chopped finely 1/2 teaspoon oregano 1/2 teaspoon hot pepper sauce or to taste 1 cup diced or shredded, cooked chicken breast 1 (10 ounce) tube refrigerated pizza dough 1 tablespoon olive oil 3 ounces blue cheese, finely crumbled ( 3/4 cup) 1/2 cup finely diced celery In a small saucepan, combine crushed tomato with honey, garlic, oregano and hot pepper sauce. Simmer over low heat for 5 minutes. Mix 1/4 cup tomato mixture with chicken; reserve. Shape pizza dough according to package directions for thin-crusted pizza. Brush pizza shell with 1 tablespoon olive oil. Spread remaining sauce over dough. Scatter reserved chicken over sauce. Bake at 500 degrees F until lightly browned, about 10 minutes. Remove from oven. Sprinkle pizza with cheese, then celery. Cut pizza into 6 wedges. Serves 6.

Sloppy Joe Pizza with Hashbrown Crust 1 (32 ounce) package frozen hash browns, thawed 1 egg 1 can Cheddar cheese soup 1 teaspoon salt 1/2 teaspoon pepper 1 pound hamburger 1 medium onion, minced 1 (5 ounce) can sloppy Joe sauce 8 ounces shredded Cheddar cheese Combine first 5 ingredients and spread on greased pizza pan. Bake at 450 degrees F for 20 to 25 minutes. Brown hamburger and onion; add Sloppy Joe sauce and simmer. Sprinkle 2/3 of cheese on baked potato crust. Cover with hamburger mixture and top with remaining cheese. Bake another 5 minutes.

A good recipe for all that extra zucchini. Zucchini Pizza Crust: 4 cups shredded peeled zucchini, drained and pressed dry 2 cups cooked rice 1 1/2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 2 eggs Combine ingredients and press into a greased 15 x 11 x 1-inch jellyroll pan. Bake at 400 degrees F for 20 to 25 minutes until set and lightly browned. Meanwhile, prepare Filling. Filling: 1 pound ground beef 1 medium onion, chopped 1 1/2 cups spaghetti sauce 1 teaspoon oregano 1/2 teaspoon salt 2 cups shredded Cheddar cheese Combine all ingredients except for Cheddar cheese. Pour over baked crust. Sprinkle with cheese. Bake at 400 degrees F for 15 minutes. Let stand 5 minutes before cutting and serving.

Try these Rabbit Repellent This is harmless for rabbits. It only repels them. 1/2 cup talcum powder 1/4 cup cayenne pepper Mix the ingredients. Spread the mixture wherever you do not want the rabbits to feed. Animal Repellent 1 tablespoon cayenne pepper 1 tablespoon garlic powder 1 quart water 1/4 teaspoon liquid detergent Mix well. Spray on all garden plants. The smell will repel animals.

Buffalo Chicken Wing Soup 6 cups milk 3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted 3 cups shredded cooked chicken (about 1 pound) 1 cup (8 ounces) sour cream 1/4 to 1/2 cup hot pepper sauce Combine all ingredients in a crock pot. Cover and cook on LOW for 4 to 5 hours. Serve topped with crumbled bleu cheese and French fried onion rings, if desired. Accompany with celery sticks and Ranch dressing. Yields 8 servings (2 quarts).

Seed-Starting Mix 1 part finely sifted topsoil 1 part finely sifted compost or high-quality leaf mold 1 1/2 to 2 parts vermiculite, perlite or coarse builder's sand

Cheesy Potato and Bacon Chili 2 tablespoons vegetable oil 1 pound potatoes, peeled, cut into 1/2-inch pieces 1 onion, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes, broken up, undrained 1 (8 ounce) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1 small green bell pepper, diced 1/4 cup chopped parsley 1/4 cup prepared horseradish 6 strips crisp cooked bacon, crumbled 1/2 cup shredded Cheddar cheese Heat the oil in a 2-quart pot. Add the potatoes, onion, and garlic. Saute 5 minutes. Add the next 4 ingredients. Bring to a boil, reduce the heat, cover, and simmer 10 minutes. Uncover and stir in remaining ingredients except cheese. Cook 5 minutes more or until desired consistency. Garnish each serving with cheese. Serves 4.

Garlic Mayonnaise 2 1/2 cup mayonnaise 1 to 2 tablespoons tomato paste 3 cloves garlic, minced Combine all ingredients. Use as a dip for artichokes or as a sandwich spread. This is also delicious on cold chicken or turkey sandwiches. You may omit the tomato paste, if desired.

Garlic Mayonnaise 1 This is good with cold meats and hors d'oeuvres. 3 cloves garlic 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 1 3/4 cups vegetable oil 2 tablespoons wine vinegar Put garlic in food processor using steel blade. Process until finely chopped. Remove steel blade, insert plastic blade (do not remove garlic). Add eggs and process until light yellow and airy (10 to 15 seconds). With processor on, add mustard, salt and 1 cup oil in a slow, steady stream through tube. When mixture becomes thick, add vinegar and remaining oil. Use immediately or transfer to a jar, cover and refrigerate.

Avocado Hot Sauce 4 serrano chiles, stems and seeds removed, chopped 3 teaspoons liquid hot sauce 2 avocados, peeled and pitted 2 tablespoons chopped onion 1/2 teaspoon chopped garlic Place all ingredients in a blender and puree until smooth.

Tomato Catsup 4 pounds tomatoes 1 large onion, chopped 1 teaspoon ground cloves 1 teaspoon salt 1 teaspoon allspice 1 cup vinegar Peel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to split. Remove them to a bowl until they are cool enough to handle. Peel and chop the tomatoes, making sure to catch all the juices. Simmer tomatoes and onion in a heavy saucepan until tender, about 10 minutes. Pur e the tomato-onion mixture in a blender or food processor and return to saucepan. Add spices and vinegar and simmer, uncovered, very slowly, for 1 1/2 hours or until the mixture is reduced in volume by about a third. Stir frequently. Cool and pour into containers. Let cool before storing in the refrigerator for up to 4 months or in the freezer for 9 months. Makes 48 ounces.

Habanero Pepper Sauce 12 Habanero chiles, stems removed, chopped 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup Mexican lime juice Saute onion and garlic in oil until soft. Add carrots with about 3 tablespoons of water. Bring to a boil; reduce heat and simmer until carrots are soft. Place this mixture and the chiles in a blender, then puree until smooth. Combine the puree with vinegar and lime juice and simmer for 5 minutes to combine flavors. Strain mixture into sterilized bottles.

Habanero-Cilantro-Lime Mayonnaise 1 cup good mayonnaise 1/4 cup lime juice 8 sprigs cilantro 1 teaspoon ground habanero (or more) Blend all ingredients in a blender.

Fry Sauce Use this instead of catsup for your French fries. It's fantastic! 1 part real mayonnaise 1 part catsup Dill pickle juice Seasoning salt Mix mayonnaise and catsup together. Thin it down a little with dill pickle juice. Add a little seasoning salt. Store in a clean, empty catsup bottle.

"Big Mac" Hamburger Sauce This tastes just like the sauce you get on your hamburgers at the golden arches. 1/3 cup creamy French dressing 1 cup mayonnaise 1/4 cup sweet pickle relish 1 tablespoon granulated sugar 1 teaspoon dried onion 1/4 teaspoon pepper Mix all ingredients together well. Store in jar in refrigerator for up to 3 months. Serve with hamburgers.