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Happy Memorial Day Weekend to everyone!

I’m actually noticing some minor improvement as of yesterday, but I’m still on the casualty list!  Bearing that in mind-I’m sharing some recipes with you that I received from a couple here in Laguna Woods who make a great team-he gardens fruits, vegetables and several variety of fruit trees and then, she cans and cooks the bounty. They also share with family, friends, neighbors and the local senior center.

Here are the recipes Jim and Ruth Matson shared with me:

Berry Cobbler

Pre-heat your oven to 365.  Melt 2/3's of a stick of butter (about 6 tbsps.) in a 9×13 pan.

Crust:

1 C flour
1 C sugar
1 Tbsp. baking powder
1 C milk
1 Tsp. vanilla
Mix above ingredients and pour over the melted butter.

Fruit:
4 C berries
½ C sugar
Combine in a pan and cook for a minute-long enough to release the juices.

Pour fruit over crust and bake for approximately 45 minutes (or until browned). Crust will rise to the top and brown nicely.

Serve warm with a bit of vanilla ice cream if desired.

The second recipe Matson shared comes from one of her neighbors.  "Linda's zucchini bread is just wonderful!  We think it's the best-which is great because we usually have a bumper crop to share with friends, family and neighbors!"

Zucchini Bread

Pre-heat oven to 350.

Combine:

2 C flour
2 Tsp. baking soda
¼ Tsp. baking powder
1 Tsp. salt
1 Tbsp. cinnamon
Mix well.

Combine:
2 C sugar
2 C grated zucchini
1 C oil
3 eggs
2 Tsp. vanilla
1 C nuts or raisins
Mix together.

Combine wet and dry ingredients together.  Pour into 2 greased loaf pans and bake for 50-60 minutes OR in a 9×13 greased pan for 45 minutes.  

And last, "I started making this bread and butter zucchini pickle recipe years ago.  Even those, like our daughter, who prefer the dill style pickles, say they just love these and become addicted to them."

RUTH'S ZUCCHINI PICKLES

4 Quarts thinly sliced zucchinis
2 Medium thinly sliced onions
1 EACH red, green and yellow peppers, again, thinly sliced
¼ C salt
Combine above and cover with cold water.
Let stand 2 hours, drain.  Rinse with water, drain again.

Combine in an enamel kettle:

4 C white vinegar
4 C sugar
2 Tsp. celery seed
4 Tsp. mustard seed
2 Tsp. turmeric
1 Tsp. dry mustard

Bring to a boil, cook two minutes.  Add vegetables and remove from heat.  Allow to stand at room temperature for two hours.

Bring to a boil again and cook 5 minutes.
Ladle into sterilized pint jars, fill to ½" from top.  Process in a boiling water bath for 10 minutes.

Makes 8+ pints of pickles.  If there is a partially filled jar at the end, DO NOT process.  Cool, add lid and place in the refrigerator. Wait about two weeks to use.

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