Page 24 - By His Hands We Shall Be Fed Test 2

BUTTERMILK PANCAKES

Rita Metz

1/4 tsp. salt 3/4 tsp. baking powder

2 egg yolks 1 T. sugar

2 egg whites 1 2/3 C. plain flour

3/4 tsp. soda 2 T. melted butter

Sift together flour, baking powder, soda, salt, and sugar. Beat egg yolks and

buttermilk. Add dry ingredients. Add melted butter. Beat egg whites and fold into mixture.

Makes 12 large-size pancakes.

ZUCCHINI BREAD

Jean Carver

4 eggs 2 C. grated zucchini
1 1/2 C. sugar (leave skins on zucchini)

1 C. oil 1 C. nuts

3 1/2 C. self-rising flour 1 C. raisins (optional)

1 tsp. cinnamon

Blend eggs, sugar and oil thoroughly, then add dry ingredients to egg mixture. Fold in

zucchini and remaining ingredients. Fill greased loaf pans 1/2 full. Bake at 350° for 45

minutes. Makes 2 to 3 loaves.

BROCCOLI BREAD

Lou Anne Lindsay

1 bx. Jiffy cornbread mix 6 oz. cottage cheese

1 pkg. Frozen chopped broccoli, 1 stick melted margarine

(thawed and drained) 4 eggs, beaten

1 lg. chopped onion 1 tsp. salt

Mix all ingredients, except Jiffy mix. Add Jiffy mix. Put in greased dish. Bake for 15

to 20 minus at 400°