Put oil, eggs, and sugar in large bowl and beat well.
Stir in vanilla and zucchini.
Stir dry ingrediants together, add to batter, and mix well.
Add walnuts.
Grease well and lightly flour 2 8x4x3 loaf pans.
Pour equal amounts of batter in each pan.
Bake in pre-heated 350 oven for 1 hour or until cake tester inserted comes out clean.
Let breads stand in pans for 10 minutes.
Remove to wire racks to cool.

Preheat oven to 425.
Cream butter and sugar for 10 minutes.
Add eggs one a time beating after each egg.
Combine dry ingrediants in a seperate bowl.
Add dry ingrediants & buttermilk to the butter, egg, and sugar mixture alternating between each and eating after each addition.
Mix batter well.
Grease a 9 x 9 baking pan with Crisco.
Pour in batter and bake 30 to 35 minutes until top is brown and cake tester inserted comes out clean.
Cool in pan 10 minutes, then remove and cool on wire rack.
Serve warm with butter.

In a pie plate combine the flour, salt, papper, and lightly coat both sides of the steaks, shaking off excess.
Save remainng flour mixture.
Heat skllet, add 2 tblsp. oil, fry each side of steak for 1 to 2 minutes over high heat until browned.
Do not crowd steak in skillet. fry in 2 batches if necessary.
Remove steak to plate.
Add remaining oil to skillet along with onion, celery, carrot, and cook over medium heat for 2 minutes until lightly browned.
reduce heat to low, cover skillet, and cook for 10 minutes until vegetables are almost tender.
Add garlic, and saved flour, cook stirring 1 minute.
Add oregano, stewed tomatoes, and beef broth.
Return steak and any accumulated juices to skillet.
Bring ro a simmer, cover, and cook 20 minutes or until steak and vegetables are tender.
Season with salt and pepper to taste, and add parsley if desired.

In a bowl mix together the eggs, ricotta cheese, and parmesan cheese.
In another bowl thoroughly combine the ziti and spaghetti sauce.
In a 13 X 9 inch baking dish add 1/2 of the pasta.
Evenly top with cheese mixture.
Top with remaining pasta.
Sprinke with mozzarella cheee and bake at 350 for 30 minutes or until heated thoroughly.

Fill pot with i quart water, add ham hock, and onions.
Simmer covered for half an hour.
Add carrots, celery, split peas, diced ham, salt, and pepper.
Make 2 quarts of ham stock according to instructions, and add to soup mixture.
Simmer gently (covered) stirring oftenuntil peas are done, about 1 hour,

Melt butter and oil in soup pot.
Cook onions covered 15 minutes stirring occasionally.
Add salt and sugar, saute onions 30 minutes uncovered stirring frequently until onions turn a golden brown.
Add flour, cook 3 minutes stirring constantly.
Remove from heat, add wine and stock, simmer partially covered for 30 minutes.
Serve with croutons or place soup in ramikins over a thin slice of french bread, top with swiss cheese and place in oven to melt cheese.

Cream sugar and butter.
Add bananas and eggs.
In seperate bowl sift the flour, salt, and baking soda 3 times.
Add to banana mixture and blend well.
Add chopped nuts if desired.
Pour into a well greased (9" x 5") loaf pan.
Bake in pre-heated 350 degree oven for 45 minutes, or until cake tester inserted comes out clean.
Cool in wire rack.

Pre-heat oven to 350, and melt butter in a 9"x13" baking pan.
In bowl mix flour, sugar, baking powder, and salt.
Add milk, beaten egg, and mix until blended.
Pour batter evenly over melted butter in baking pan and set aside.
In bowl combine peaches, sugar, cinnamon, and nutmeg.
Spread evenly over batter in pan, do not stir.
Bake at 350 35 to 45 minutes, or until batter rises to the top and is golden brown.
Serve warm in bowls with vanilla ice cream if desired.

In a large soup pot heat oil, add vegetables, cook (covered) over medium heat for 5 minutes stirrinng occasionally.
Stir in flour and mix to coat vegetables.
Add chicken broth, bring to a boil and simmer (covered) for 15 minutes or until vegetables are tender.
Remove vegetables and puree in food processor or blender.
You may leave some cauliflower in pot if desired.
Return puree to soup pot, add salt, pepper to taste, and heat.
Stir in half & half just before serving.

Melt butter in soup pot and add all vegetables except for the potatoes and corn.
Saute until onions are soft.
Sprinkle flour over vegetables, cook (stirrimng constantly) for 1 minute.
Slowly add the chicken stock and milk stirring constantly.
Add potatoes, corn, and seasonings.
Simmer gently for 20 minutes stirring often.