Chocolate Zucchini Cookies

-Heather Jordan

1/2 c. butter
1 c. sugar

-mix until light and fluffy

1 egg
1 tsp. vanilla
1 c. grated zucchini

-add into above mixture

2 c. flour
2 T. cocoa
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. baking soda

-mix in separate bowl and then add to creamed mixture and mix in

-stir in 1 c. of chocolate chips

- bake at 350 for 10-11 min.

Zucchini Bread

-Heather Jordan

2 C sugar
3 C flour
1 t baking soda
1 t vanilla
3 eggs
2 C zucchini, shredded
1 C oil
1/4 t baking powder
1 t salt
1 t cinnamon

Beat eggs, sugar and oil. Then add dry ingredients. Add zucchini last. Grease and flour 2 loaf pans. Pour mixture into pans. Bake at 350 for 55 minutes or until tooth pick inserted into center comes out clean.

Glazed Broccoli with Almonds

-Heather Jordan

2 pounds broccoli or 2 packages (10 ounces each) frozen broccoli
1/2 teaspoon salt
1 chicken bouillon cube
3/4 cup hot water
1/4 cup butter or margarine
1/4 cup flour
1 cup light cream
2 tablespoons lemon juice
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup slivered almonds

Separate broccoli; trim stems and wash thoroughly. Add salt to a pot of boiling water and cook broccoli 6 minutes or until barely tender. Drain and arrange in 9-by-9-inch baking pan. While broccoli is cooking, prepare sauce. Dissolve bouillon cube in hot water. Melt butter or margarine in saucepan and blend in flour. Gradually stir in cream and dissolved bouillon cube; cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in lemon juice, salt and pepper. Adjust seasonings to taste. Pour sauce over broccoli. Sprinkle with cheese and almonds. Bake at 375 degrees for 20 minutes or until golden brown. Makes 6 to 8 servings.