I grew up with a Grandmother who was a gorgeous woman with beautiful blonde hair, porcelain skin (from sleeping with cold cream on her face every night!)  and sparkling eyes.  She was the classiest woman around.  “Nellie” was the first woman manager of Stouffer’s Restaurants and was sent all across the country to open their new restaurants and get them running properly.  She was a full-blooded French beauty. 

Nellie was the most fabulous cook I’ve ever met, and she did it with style.  She passed on her expertise to her daughter – my mom – Jackie who in turn shared it with me.  You all know I love to eat, but what you don’t know is that I love to cook too.  I don’t always have the time or the energy, but when I do – look out! From Baked Spaghetti to Hungarian Goolash to Chicken Pot Pie Soup – my kids will tell you – they are to-die-for!  And I have my mom and grandmother to thank. 

Nellie came to stay with me when I gave birth to both my boys.  The one thing I’ll never forget was her making us a Banana Cream Pie from scratch, then throwing it out and starting all over again because it wasn’t perfect!!!  Last week I shared some of my Zucchini Bread with folks here at the station and they loved it.  So, by popular request (and with a little help from Betty Crocker) here it is.  Enjoy!   

INGREDIENTS:

      2 2/3 cups sugar

      2/3 cup shortening (I used butter flavored Crisco)

      3 cups shredded zucchini (I used a potato peeler and made the zucchini a little larger than if you would use a shredder)

      2/3 cup water

      4 eggs

      3 1/3 cups all-purpose flour

      2 teaspoons baking soda

      1 ½ teaspoons salt

      1 teaspoon ground cinnamon

      1 teaspoon ground cloves

      2 teaspoons vanilla

      ½ teaspoon baking powder

      (2/3 cup chopped nuts and 2/3 cup raisins are optional – I did not use these) 

DIRECTIONS: 

Heat oven to 350 degrees.  Spray the bottoms of two loaf pans with “Pam” spray. 

Mix sugar and shortening in a bowl.  Stir in zucchini, water and eggs.  Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder.  (stir in nuts and raisins if you choose)  Pour equal amounts into the pans.  Bake until a wooden pick comes out clean when inserted into the center.  60 to 70 minutes.  Cool 5 minutes then loosen sides of the loaves from pans, remove from pans, cool completely before slicing.  FYI – 125 calories per slice!