Zucchini Bread

This is a recipe I've used since 1976.  It came from Mrs. Hester Cline in Enid, Oklahoma.

It's good while still warm after baking, but much better if you wrap it in foil and let it stand overnight before slicing.

ZUCCHINI BREAD

3 c. flour

1 tsp. baking soda

¼ tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

3 eggs

1 c. oil

2 c. grated zucchini

2 c. sugar

2 tsp. vanilla

1 c. raisins

1 c. chopped nuts

Beat eggs until fluffy.  Add oil, zucchini, sugar, vanilla, raisins

and nuts.

Sift together dry ingredients and add to zucchini mixture.

Mix well.

Bake in greased loaf pan at 325° for 1 hour.  4 mini-loaf pans

can be used.

A Different Twist on Taco Soup!

A friend shared her taco soup recipe with me.  It's a different twist on taco soup since it has canned cream soups added to the mixture.  The old standby recipe I've used for years is more like a chili while hers is creamy.

It's super quick to put together but does need to simmer a while to let the flavors develop.

Thanks, Tracie, for sharing with me!

Tracie Carter’s Taco Soup

1 lb. hamburger

Diced onion

Garlic powder

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

2 cans mixed vegetables

1 can Ro-tel tomatoes

1 can pinto or kidney beans

1 can chicken broth

1 cup milk

Taco seasoning

Brown meat with onions, add other ingredients and simmer for an hour.

I used pinto beans, mild Ro-tel and 5 tsp. of taco seasoning.