1/2 : c Margarine
1/2 : c Vegetable oil
1 : 3/4 c Sugar
2 : Eggs
1 : ts Vanilla
1/2 : c Sour milk or buttermilk (see
-note) : -note)
2 : 1/ c Flour
4 : tb Cocoa
1/2 : ts Baking powder
1/2 : ts Cinnamon
1 : ts Baking soda
1/2 : ts Cloves
2 : c Zucchini; shredded
1 : c Semi-sweet chocolate chips
-(about) : -(about)
2 : oz Chocolate; unsweetened
1 : /2 c Flour
3/4 : ts Baking powder
1/2 : ts Baking soda
1/2 : ts Salt
1 : /2 c Sugar
2 : Eggs, beaten
3/4 : c Vegetable oil, preferably co
1 : /2 c Zucchini, grated
1/2 : c Walnuts or pecans, chopped
1/2 : c Soft margarine
1/2 : c Oil
1 : 3/4 c Sugar
2 : 1/ c Flour
1 : ts Baking powder
1 : ts Baking soda
2 : c Grated zucchini
2 : lg Eggs
1 : ts Vanilla
1/2 : c Sour milk
4 : tb Cocoa
1/2 : ts Cinnamon
1/4 : c Chocolate chips
Cream : Cream Cheese Frosting:
3 : oz Cream cheese, softened
4 : tb Butter, softened
Dash : Dash of salt
1 : ts Vanilla
2 : 1/ c Sifted powdered sugar
1 : c Salad oil
2 : c Sugar
3 : Eggs; beaten
2 : oz Chocolate, baking; melted
2 : c Zucchini; grated, peeled
1 : ts Vanilla
3 : c Flour
1 : ts Salt
1 : ts Cinnamon
1/4 : ts Baking powder
1 : ts Baking soda
1 : c Nuts; chopped
1/2 : c Chocolate chips
1 : c Salad oil
3 : Eggs
1 : ts Salt
1/4 : ts Baking powder
1 : ts Baking soda
2 : oz Baking chocolate; melted
2 : c Grated peeled zucchini
1 : c Chopped nuts
2 : c Sugar
3 : c Flour
1 : ts Cinnamon
1 : ts Vanilla
1/2 : c Choc chips
3/4 : lb Butter or margarine at room
0: CHRISTMAS EVE PREPERATION (20 MINUTES) 1
1: Prepare hard boiled eggs
2: Cook rice, fluff gently and refrigerate
3: 2
4: Prepare fish
5: You can use any fish or shell fish but I use thick slabs of smoked yellowfish, or thick slabs of smoked haddock
6: Thin fillets tend to break up into pieces too small
7: Place fish in pan, cover with water, and heat gently until just before boiling point
8: Drain and refrigerate
9: Allowing fish to boil will turn it into mush during final cooking
10: CHRISTMAS MORNING PREPERATION (15 MINUTES) 1
11: In a microwave dish or double boiler, melt butter and heat cream (reserving 3 T for moisture adjustment)
12: Add cooked rice and mix well
13: 2
14: Gently break cold fish into bite size pieces and add to mixture
15: Chop hard boiled eggs and add to mixture
16: 3
17: Adjust moisture before heating mixture
18: Microwave mixture should be moist but not damp
19: If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating
20: 4
21: Heat mixture in microwave on high, stirring every minute until hot
22: Garnish with chopped parsley and serve
23: From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini