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This early autumn edition of the bulletin contains tasty reminders of the WMT 60th anniversary in the park, our visit to the City Farmers Market, and of course, our wonderful contributors on the phone. In response to a negative call, one of the gong offers this poetic treatment of that nasty little word. REPEATS.

Please Repeat That Repeat

About 2:11 p.m. I sit down With my pen and paper at hand. Dave Hinman starts the recipe I want. I'm thinking, "Boy, this is Just grand." I write down, "2 cups of sugar, 3 eggs and 2 cups of flour. " Then Dave's voice stops and the radio's dead. Yes, the R.E.C.'s cut off the power. Some days I get nearly all of it written Right on down to "Top with crumbs." But when I try writing the time and the temps, About then the UPS man comes. Next time the recorder I click on, It's so handy when Dave is in haste. That night I rewind and restart the thing. You've got it, the tape's been erased.  I admit to times when I listen while I'm cleaning up in the attic The transistor's ready and I turn it on And half way through I get static. On Wednesdays I hurry home in the car, North on highway 150 I'm flying. I want to remember the repeats I hear; I don't get them all, but I'm trying. Or else I'm waiting at a stop light. Believe me, I am scribbling fast. Right in the middle I can't hear any more. I'm deafened by some semi horn blast! One day a great recipe come on And I thought, "Oh boy, I'm in luck." Between eggs and vanilla my husband come in Yelling, "Come out and see the new truck." Some people who read this will say, I suppose, That all of these things can't be true. I know it sounds strange, but they, happen to me. Don't some of them happen to you? Though recipes heard twice make some persons frown And they say that to them it's no treat, I'm glad when I get all the ingredients down. So please, Dave, do repeat that repeat. Hope you enjoy our latest offerings. . . in the next bulletin, watch for information about holiday greetings from the Open Line.


100 large cucumbers
1 ounce black pepper corns
bay leaves
1 cup vinegar
grape or cherry leaves
1 cup salt
6 quarts water

Soak cucumbers overnight in cold water. Drain, dry and place in layers in 2 rows. (Cucumbers, 3 or 4 blossom ends of dill, 1 teaspoon black pepper corns.) Cover top layer with dill. Add cherry or grape leaves. To 6 quarts water, add 1 cup salt. Boil. When cool pour over pickles. Cover with cloth and weight down with plate and weight. Let stand in warm place to ferment 1 week. Add 1 cup vinegar. Rinse scum away.


4 cups sugar
½ cup salt
1 quart vinegar
1 pint water
½ teaspoon dill seed to each quart jar
½ teaspoon celery seed to each jar
½ scant teaspoon alum to each jar

Slice onion in bottom of jar (optional). Slice cucumbers lengthwise or across. Pack in jars. Place dill on bottom and top. Heat vinegar, sugar, water, salt, celery seed to boiling point. Pour over cucumbers and seal. (Ready in 2 weeks.)

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Not a new recipe to "Open Line," but one that is requested every summer.


1 gallon glass jar
1 handful dill in bottom
3 cloves garlic
6 tablespoons canning salt

Add small cucumbers to fill jar. Add warm water leaving ½ inch space. Top with slice of rye bread. Attach lid. Leave in sun 3-4 days.


1½ gallon large cucumbers, peeled and gutted
2 or 3 large carrots, cut in sticks
1-2 cups onions, cut in half
4-6 peppers (half red and half green)
1 head cauliflower

Soak cucumber chunks in ½ cup salt overnight. In morning rinse and drain. Boil Carrots and cauliflower 5 minutes in salt water. Drain.


6 cups sugar
4 cups cider vinegar
3 teaspoons celery seed
3 teaspoons mustard seed
2 teaspoons turmeric
1 teaspoon salt

Bring to boil. Add cucumbers and vegetables. Boil. Seal in jars.


1 gallon sliced cucumbers. Cover with ¾ cup coarse salt. Add boiling water to cover. Let stand overnight. Drain. Rinse several times. Heat cucumbers in 6 cups water, 2 cups vinegar, 1 tablespoon alum, 1 tablespoon turmeric. Simmer ½ hour, drain, and rinse several times.


2 cups vinegar
2 cups water
5 cups sugar
4 tablespoons dill

Heat with pickles. Put in jars and seal.

A short cut to making sauerkraut. An easy summer recipe for long hot days.


Shred cabbage in quart jar. Add 3 teaspoons canning salt and 1 teaspoon vinegar. Fill with water. Ready in 2 weeks.


10 pounds unpeeled tomatoes
¾ cup salt
4 or 5 hot peppers
8 stacks celery
3 medium sized onions

Chop tomatoes, add salt. Let stand ½ hour. Drain. Grind up peppers, celery and onions.

Add to tomatoes:

1 cup vinegar
1 cup sugar
2 tablespoons mustard seed

Heat to very hot. Cool. Pour over vegetables. Place in hot sterilized jars. Seal. Keeps well.


36 ears corn (20 cups)
1 pint Half 'n Half
1 pound butter or oleo
Add ½ cup sugar

Roast 325° 1 hour. Stir often. Pack and freeze.


35 ears corn
1 pound butter or margarine
1 pint Half 'n Half

Place in roaster. 325° 60 minutes, stir occasionally. Cool in ice water. Dry and freeze.


Cook 1 package noodles. Cool, drain and coat with 1 tablespoon oil.
In blender:

1½ cups vinegar
2 cups sugar garlic
salt to taste

Blend and pour over noodles. Add chopped onion, cucumbers or pepper. Refrigerate 3-4 hours.


Break up and cook 1 pound package spaghetti. Drain and rinse. In blender place:

1 cup vinegar
1 cup sugar
2 tablespoons oil
1 can tomato soup
1 medium onion, chopped
1 or 2 cloves garlic

Blend well and pour over spaghetti. Place in bowl, cover and refrigerate.

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1½ pounds ground beef
½ cup dried bread crumbs
2/3 cup catsup
2 eggs, beaten
½ cup chopped onion
¼ cup chopped green pepper
¾ teaspoon salt
dash of pepper
¼ cup grated Parmesan cheese
pinch of basil
2 tablespoons cooking oil
2 to 3 medium zucchini, sliced
1 cup tomato sauce
½ cup shredded Mozzarella cheese
½ cup sliced ripe olives

Combine first ten ingredients to make loaf. Set aside. Heat oil in skillet. Add zucchini and garlic powder and sauté tender crisp for about ten minutes. Put half of meat loaf into 9x5 inch baking pan. Add olives to zucchini and spread on first layer. Cover with remaining meat loaf. Top with tomato sauce and shredded cheese. Bake one hour at 350 degrees. Let cool for ten minutes before slicing.


2½ cups cooked zucchini
1 cup chopped onions
1 chopped green pepper
3 tablespoons butter
1 cup cooked rice
6 eggs, slightly beaten
salt and pepper
2 cups buttered bread crumbs
½ cup mild cheese, grated

Cook zucchini (do NOT drain.) Fry onions and green pepper in butter. Add to zucchini and rice. Add eggs and salt and pepper to taste. Top with bread crumbs and cheese. Bake 350° 30 minutes or till eggs are cooked.


3 tablespoons oil
½ cup chopped onion

Microwave in 1½ quart casserole for 3 minutes on high 2 (10 ounce) packages frozen broccoli or 4 cups chopped fresh broccoli. Add to oil and onion. Cover with waxed paper and cook 7 minutes on high. Add 6 slices American or cheddar cheese, 1 can cream of mushroom soup, and layer ½ broccoli, ½ cheese, soup, then repeat. On top put ½ cup bread crumbs, ½ cup melted butter (season with seasoned salt or paprika, optional.) Microwave on high 8 minutes turning once or twice.


½ cup finely chopped celery
½ cup finely diced carrots
½ cup finely diced onions
¾ cup butter
½ cup flour
½ teaspoon dry mustard
2½ pints chicken stock
8 ounces grated cheddar cheese
2 tablespoons grated Parmesan cheese
1 (12 ounce) bottle or can of beer
salt and pepper to taste

Sauté vegetables in butter till tender, but not brown. Blend in flour, mustard and chicken stock. Cook 5 minutes. Blend in cheeses and beer. Simmer 20 minutes. Season to taste. NOTE: If reheated, use low heat as it scorches easily.


1 cup chopped, peeled and seeded tomatoes
½ cup finely chopped green pepper
½ cup finely chopped cucumbers
½ cup finely chopped celery
¼ cup finely chopped yellow onion
2 sprigs minced watercress
2 teaspoons parsley
1 clove minced garlic
2 tablespoons white tarragon vinegar
2 tablespoons olive oil
2 tablespoons wine vinegar
1 tablespoon lemon juice
1 teaspoon salt
fresh ground pepper to taste
4 cups seasoned vegetable juice
pinch mace

Mix together and chill 1-2 days. Serves 6.


12 fresh beets, medium size
½ teaspoon salt
½ green pepper, minced
1 tablespoon lemon juice
½ cup sour cream
1 small clove garlic
2 cups fresh bread crumbs, crumbled
3 tablespoons butter, melted

Cook beets till tender. Peel. Put through ricer or mash. Add salt, green pepper, lemon juice, sour cream and mix well. Cut garlic clove in ½ rub the inside of a baking dish. Pour beet mix into casserole. Stir crumbs in melted butter and sprinkle on top. Bake uncovered 20 minutes at 350°. Make 6-8 servings.


Mix 1 large can crushed pineapple and 1 (3 ounce) package orange jello. Add 1 (12 ounce) cottage cheese and 1 (9 ounce) carton Cool Whip. Stir and chill. Serve.

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A couple of outdoor cooking recipes brought to you from the Iowa Beef Industry Council.


2 pounds boneless beef chuck roast, cubed
6 potatoes, peeled and cut into large chunks
6 carrots, peeled and sliced in 1 inch chunks
1 cup coarsely chopped onion
½ tablespoon dried parsley
2 cans golden mushroom soup
1 tablespoon water
salt and pepper to taste

Place all ingredients on large double layer of heavy duty aluminum foil; top with soup. Wrap tightly and
place 3 inches from coals. Cook over moderate heat for 1 to 1½ hours, turning occasionally. Serves 6 amply.


2 pounds ground beef
2 teaspoons salt
¼ teaspoon pepper

Fillings: Choose several

Chopped onion
Chopped green pepper
Shredded cheese (American, Cheddar, Swiss, Blue)
Finely chopped mushrooms
Chopped ripe or green olives
Chopped french fried onion rings
Crumbled cooked bacon
Barbecue sauce
Chili sauce

Sprinkle salt and pepper over ground beef, mix lightly. Shape into 12 thin patties 4 to 5 inches in diameter. Place 2 or 3 tablespoons of several fillings in the center of 6 patties, leaving ½ inch around the edge of the patty. Top with remaining patties, pressing edges together securely to seal. Place burgers on grill 3 to 4 inches from heat and broil or grill at moderate temperature 8 to 12 minutes on each side, or until done. Makes 6 servings.


2 large onions, chopped fine
8 pounds tomatoes, peeled and stewed
4 pounds tomatoes, stewed and run through food mill
1 teaspoon oregano
2 teaspoons sweet basil
1 teaspoon celery seed
½ cup brown sugar
2 beef bouillon cubes
peppers, clove of garlic (optional)

Combine ingredients and bring to a rolling boil. Reduce heat to simmer (uncovered 3 hours.) The longer it simmers, the thicker it gets. Stir occasionally. Makes 4 quarts.

We would like to thank Lisa Baum-Waters from the Iowa Turkey Federation in Ames for being on our show in August and sharing some of her recipes with us. Here is a sample.


4 turkey drumsticks
salt and pepper to taste
¼ cup molasses
¼ cup vinegar
¼ cup ketchup
2 tablespoons Worcestershire sauce
½ teaspoon Hickory Smoke
1 tablespoon instant minced onion

Sprinkle turkey with salt and pepper. Place in crockpot. Combine remaining ingredients. Pour over turkey. Cover and cook on low 5-7 hours.


2 tablespoons or 3 packages dry yeast
½ cup warm water
4 cups hot water
½ cup honey
½ cup molasses
1½ tablespoons salt
½ cup wheat germ
½ cup shortening
5 cups stirred whole wheat flour sifted all purpose flour

Soften yeast in warm water. Set aside and combine next 7 ingredients plus about 2 cups white flour in large bowl. With an electric mixer, blend on low. Add yeast and beat at medium speed about 5 minutes. Stir in as much white flour as possible. Turn out onto floured board. Knead in flour till dough is barely sticky. Let rise till doubled. Punch down and form into loaves. Let rise. 375° 35-40 minutes.


5 cups sifted flour
1 small cake yeast
1 pound margarine
4 egg yolks
1 cup thick sour cream
1 pound dried prunes, cooked and pitted
juice of ½ lemon
½ teaspoon cinnamon

Mix 1 cup flour with yeast till blended. Add remaining flour and margarine. Mix for pie crust. Add egg yolks and sour cream. Mix well. Chill overnight in refrigerator. Roll part of dough fairly thin. Sprinkle with sugar. Slightly roll again. Cut in 4 inch square. Combine prunes, lemon juice, and cinnamon. Drop 1 tablespoon mix on each square. Fold over and sprinkle with sugar. Repeat with remaining dough. Bake 425° 15 minutes.

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Thank you to the people from Farmer's Market for letting us do "Open Line" from there, and to the following people for sharing their recipes with us. Hope you enjoy these as much as we enjoyed the samples.

(Diane Bizek Stall #20 & 21)

1 head cauliflower
1 box frozen peas, cooked, drained and cooled
cucumbers, pepper, radishes, celery, any vegetable you wish


1 cup mayonnaise
1 cup Miracle Whip
2 tablespoons sugar
1 tablespoon Worcestershire sauce

Pour over vegetables and let sit overnight.

(Debbie Muskat #16)

1 large head cabbage, chopped
1 green pepper, chopped
1 red pepper, chopped
1 carrot, grated
2 cups Alfalfa sprouts
¼ cup onion, diced


1½ cups sugar
1½ cups cider vinegar
1 tablespoon salt
1 tablespoon mustard seed
1 tablespoon celery seed

Blend and pour over vegetables. Mix well. Refrigerate 24 hours.

(From Williams Orchard Gardens)

Cream 1 cup shortening (2 sticks margarine) with 2 cups sugar. Beat 4 whole eggs and stir in. Sift the following dry ingredients and add alternately with one quart of applesauce:

4 cups all purpose flour
4 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt

Stir in 1 cup raisins (and 1 cup chopped nuts if desired.) Bake in 350° oven, in a greased, floured baking pan (about 10 x 13 inch) for about 1 hour or until done.


1 cup mayonnaise
¾ cup sugar
¼ cup oil
¼ cup tarragon vinegar

Mix until sugar is dissolved.

(Vivian Masters #33)

Shred cabbage to make five pounds. Sprinkle with 1 tablespoon caraway seed and 3 tablespoons pickling salt. Stir well with hands. Pack tightly in STERILIZED jars to ½ inch from top. Fill jars with cold water. Adjust lids tightly. Set in cool dark place to work 4 days. On 4th day, wipe jars. Tighten lids if necessary. Will keep 6 months or more if stored in cool, dry place.


1 cup chopped plums and 2 cups sugar. Cook for 15 minutes.

(Stall #28)

Need 1 baked pie shell. For strawberry layer, dissolve 1 package strawberry jello in 1 cup boiling water. Add 10 ounce package frozen strawberries and dissolve. Set in refrigerator to thicken (but not hard.) Meanwhile, for pudding layer, make vanilla pudding by putting 2 cups milk in saucepan on stove to heat. Beat 2 eggs in bowl, add ½ cup sugar and ¼ cup cornstarch and a dash of salt. Mix and add to milk. Stir until thickened and add ½ teaspoon vanilla. Cool. Then pour in pie shell Spread thickened jello mixture on top of pudding. Cool until set and serve


1½ cups sugar
½ cup shortening
2 eggs
½ cup molasses
1 cup cooked oatmeal
1 cup scalded milk, cooled
1 cup nuts
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
1 teaspoon vanilla
1 cup raisins
4 cups flour
2 teaspoons baking powder

Bake 350° 10 minutes on greased cookie sheet.

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WMT Radio celebrated it's 60th Birthday by having a "Picnic in the Park. " We held a cake contest, and the winners follow along with their winning recipe. Congratulations!

Mrs. Janelle Kamerling, Lisbon, Iowa.
(Best Iowa Birthday Coke)

2 cups sugar
¾ cup lard
½ cup cocoa
2 eggs
¾ cup sour milk
2 cups flour
2 teaspoons soda
1 teaspoon vanilla
1 teaspoon salt
1 cup boiling water

Mix sugar and lard; add cocoa and eggs. Alternately add milk and dry ingredients; add water last. Bake in a 13x9x2 inch pan at 350° 45-50 minutes.

Mrs. Vic Fence, Ft. Atkinson, Iowa.
(Microwave winner)

She used a Betty Crocker Strawberry cake mix and frosted with anise flavored frosting.

Mrs. Pat Crawford, Cedar Rapids, Iowa.
(Best WMT Birthday Cake)

1 package sour cream chocolate cake mix
1½ cups water
1/3 cup vegetable oil
3 eggs

In a large bowl, blend all ingredients at low speed for 30 seconds. Then beat at medium speed for 2 minutes until creamy. Pour into a greased and floured 9x13x2 inch pan. Bake 35-40 minutes at oven temperature 350°.

Pam Mullin, Cedar Rapids, Iowa.
(Most Original Birthday Cake)

Use one Betty Crocker carrot cake and one Betty Crocker yellow cake, prepared and baked according to package instructions. For icing use one batch butterscotch frosting, ½ cup solid vegetable shortening, ½ cup butter or margarine, 1 tablespoon vanilla, 4 cups sifted powdered sugar, 2 tablespoons milk, and one batch chocolate buttercream frosting. Add ½ cup cocoa or 3 squares unsweetened chocolate (melted) to above recipe. The decorations were 3 "Rolo" candies and almond bark.

Jean Nofal Cedar Rapids, Iowa
(Smallest Birthday Cake)

3¾ cups sifted flour
1½ teaspoons baking powder
1¾ cups butter
2 cups sugar
1¼ cups egg whites
½ teaspoon vanilla
¼ teaspoon almond extract

Sift flour and baking powder well. Cream butter and sugar. Add egg whites, ¼ cup at a time; beat 2 minutes after each addition. Add flavoring. Beat 1 minute at medium speed. Turn into 2 waxed lined loaf pans. Bake at 275° for 40 minutes. Increase temperature to 325° and bake an additional 40 minutes. 10-12 servings.

Betty McCann, Toddville, Iowa.
(Largest Birthday Cake)

Betty used a double sized cake pan. She used 8 cake mixes; 4 white and 4 devil's food. (Yellow cake mix could be used.) She combined a white and devil's food and marbled it. The frosting design was based on a quilt she would like to do someday, and the station break she sees on television all the time.

Stephanie Fisher, Mt. Vernon, Iowa.
(Children's Category)

1 chocolate cake mix, follow directions; grease and flour kitty pan.


½ cup flour
¾ cup Crisco
½ cup cold water
2 pounds sugar
1 teaspoon flavoring and coloring

Beat flour, Crisco, water, flavoring, and beat well. Add powdered sugar and beat slowly. Divide for coloring using brown, yellow, and white.


1 (3 ounce) package Jello (prepared and slightly chilled)
1 teaspoon honey
1 (8 ounce) carton yogurt

Mix together and chill in paper cups. Can put sticks in them, or eat with a spoon.

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Sorry this was not a prize winning cake at our 60th Birthday Party, but has been a winner with our listening audience!

(From 60th picnic)

½ cup margarine
1¾ cups sugar
1 teaspoon vanilla
2½ cups flour
½ teaspoon baking powder
½ teaspoon cinnamon
2 cups grated zucchini
½ cup oil
2 eggs
½ cup sour or buttermilk
¼ cup cocoa
1 teaspoon soda
½ teaspoon cloves
¼-½ cup raisins

Cream oil, margarine and sugar. Add eggs, vanilla, sour milk. Beat well. Mix dry ingredients and add to above. Beat. Stir in zucchini and raisins. Bake in 9x12 inch greased pan. 325° 40-50 minutes.

Doris M. Brown, Cedar Rapids, Iowa.
(Judge's Choice)

Start oven at 350°, or moderate. Grease 15x10x1 inch pan. Line with waxed paper and grease the waxed paper.

6 eggs
½ cup plus 2 tablespoons sugar
6 tablespoons cocoa
1 teaspoon vanilla
½ teaspoon almond extract

Separate egg yolks from whites and beat yolks until they are thick and creamy looking. Use an electric beater if you have one, since yolks need long, hard beating. Add sugar gradually and continue beating until smooth. Now stir in cocoa and both vanilla and almond extracts. Beat egg whites until they hold precise points, then gently fold or mix into the cocoa batter. Pour into pan and bake 25 minutes, or until cake pulls away from side of pan. May be rolled and filled with various cream fillings or ice cream. NOTE: No flour is required.


1 small package instant pudding mix
½ cup powdered coffee creamer
2½ cups milk

Mix well. Fill molds. Insert stick and freeze.

Here are two "bar" recipes that have been popular the last few weeks...


2/3 cup oleo or butter
1 cup brown sugar
¼ cup white corn syrup
¼ cup crunchy peanut butter
1 teaspoon vanilla
4 cups quick oatmeal

Melt oleo, syrup and sugar. Add peanut butter and vanilla, pour over oatmeal. Mix well. Press into a 9x13 inch pan. Bake 375° for 12 minutes.


1 (12 ounce) package milk chocolate chips
1 (6 ounce) package butterscotch chips
2/3 cup peanut butter
1 cup salted, spanish peanuts

Stir and spread over top of warm crust mix. Cool. Cut in squares.


4 cups oatmeal
1 cup melted margarine or butter
1 cup brown sugar
½ cup white syrup

Spread in 9x13 inch greased pan. After mixing all ingredients bake 15 minutes at 350°. Cool. Then melt 12 ounce package chocolate chips with ½ cup crunchy peanut butter. Spread over bars. Cool and cut. Serve.


1 cup chocolate chips
1 cup butterscotch chips
1 can Eagle Brand milk
1 teaspoon salt
2 tablespoons oleo

In another bowl:

1 cup margarine
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2½ cups flour
1 teaspoon salt
1 teaspoon soda
3 cups quick oatmeal

Melt first five ingredients on low heat. Cream margarine, brown sugar and eggs. Add flour, salt and soda. Beat well. Add oatmeal and spread ½ batter on greased jelly roll pan. Spread chocolate chip mixture over batter. Top with remaining batter. 350° 20-22 minutes.

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¾ cup sugar
1/3 cup water
¼ cup butter
1 cup dry milk powder

In 2 cup glass measurer, place sugar, water and butter. Use oven on high 1½  minutes till boils. Stir every 30 seconds. Combine in blender with dry milk. Process till smooth. Refrigerate. Makes 1 cup.


½ cup grits (quick grits)
2 cups hot water
½ teaspoon salt

Cook this in a 4 cup glass measurer. Stir at least twice. Cook until thick 3-4 minutes. Stir in 1½ cups cheddar, Colby or American cheese, 2 slightly beaten eggs, ¼ cup milk, and 1/8 teaspoon garlic powder. Put into greased 1 quart casserole. Microwave on high for 7-10 minutes or until set in center and edges beginning to get crispy.


8 franks
dill pickle
2 tablespoons butter or margarine
1½ teaspoons liquid smoke
1 tablespoon horseradish mustard

Cut franks in 2 pieces. Slit each piece (Not all the way through) and insert strip of pickle in each piece. Brush with butter, liquid smoke and mustard. Microwave 2½ minutes. Serve with hot kraut.

A coke recipe that has been in demand for the summer of '82.


1 cup sugar
1 cup flour
1 egg
Small can mandarin oranges, drained
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
Nuts, optional

Combine all ingredients in one bowl and beat 2½ to 3 minutes. Bake for 30 to 35 minutes at 350° in an 8 inch buttered pan. For topping, bring ¾ cup brown sugar, 3 tablespoons margarine or butter and 3 tablespoons milk to a boil and pour over hot cake.


½ cup oil
½ cup oleo
1¾ cups sugar
2 eggs
1 teaspoon vanilla
2 cups ground zucchini
½ cup milk plus ½ teaspoon vinegar
2½ cups flour
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon

Cream oil, oleo and sugar. Add eggs and vanilla. Add sifted dry ingredients alternately with milk. Add zucchini. Bake 325° for 45 minutes.

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