Directions:
Cream together butter and sugar. Beat in eggs. Combine flour, soda, nutmeg, cinnamon, cloves and bakinf powder. Stir 1/2 of the dry ingredients into the cream mixture, then add zucchini. Will look curdled Add remaing dry ingredients Add nuts and vanilla pour into greased loaf pan 9 X 5 X 3 Bake 50 to 60 min. at 350 degrees.

Green Jello Salad
Ingredients:
One pkg. Three oz. Lime J-ELLO
One cup hot water
Ten marshmallows, cut in fourths (or fourty mini marshmallows)
One cup finely chopped cabbage
Three quarters cup mayonnaise
One nine oz. can crushed pinapple, drained
Half cup chopped walnuts
One Six oz. can evaporated milk, chilled until crystals start (several hours)

Directions:
Dissolve jello in hot water. Stir in marshmallows until dissolved. Add cabbage, pinapple and walnuts. Fold in mayonaise Chill until jello begins to set. Whip milk until stiff and gently fold in to jello mixture Pour into Eight by Twelve dish Double for Nine by Thirteen dish

Dump Cake
Ingrediants:
One twenty oz. can of cherry pie filling
One fifteen oz. can of crushed pineapple
One box yellow cake mix
One cup melted margarine
Three and a half oz. coconut
One cup chopped nuts

Directions:
Pour into buttered Nine by Thirteen cake pan by order of ingrediants list
Bake for One hour at Three Twenty-Five, Three Fifty for glass pan

Cranberry Parfait
Ingredients:
Two cups frozen cranberries (thawed
Two cups mini marshmallows
Three quarter cups sugar
Two cups chopped apple
One cup Cool Whip
Six oz. cream cheese
One third cup cream of coconut
Two tbs. powdered sugar
Three quarter cups grape-nuts cereal

Directions:
Chop up cranberries in food processor. Combine cranberries, marshmallows, and three quarter cup sugar in a bowl and stir gently. Cover and chill for two hours. Gently fold in apple and Cool Whip. Spoon misture into parfait glasses three quarters way full. Beat cream cheese, cream of coconut and powdered sugar at medium speed with electric mixer until smooth. Top parfait with cream mixture and sprinkle with grape nuts. Makes six servings.

Coffee Eggnog Punch
Ingredients:
Two quarts eggnog (buy just regular eggnog from the store)
One quarter cup brown sugar, packed firmly
Two tablespoons instant coffee
One quarter tsp. ground cinnamon
One cup brandy
One quarter cup Kahlua (or generic brand coffee liqueur)
One cup whipping cream
One quarter powdered sugar (sifted)
One tsp. vanilla extract
Ground cinnamon

Directions:
Mix eggnog, brown sugar, instant coffee, and brandy with electric mixer on low speed until coffee is dissolved. Stir in brandy and Kahlua. Chill one to two hours and pour into glasses. Mix whipped cream, powdered sugar, and vanilla beat at high speed until stiff peaks form. Spoon dollops onto glasses of punch. Sprinkle ground cinnamon on top...serve cold.

Christmas Mocha
Ingredients:
One pint chocolate ice cream
Two cups brewed coffee (chilled)
One tbs. light Rum
Whipped cream
Ground nutmeg

Directions:
Mix ice cream, coffee, and rum in blender until smooth. Pour into glasses and top with whipped cream and nutmeg.

Caramel Apple Crumble Cake
Ingredients:
Fourty-eight oz. fried apples
Fifteen chopped caramels
Half cup cold margarine (cut up)
One package yellow cake mix (not the kind with pudding)
Vanilla ice cream
Carmel sundae syrup
Chopped walnuts

Scoop apples into Thirteen x Nine x Two lightly grease baking pan. Sprinkle chopped caramels over apples. Using a pastry blender cut margarine into cake mix until mixture is crumbly, add walnuts. Sprinkle mixture over caramels in pan. Bake, uncovered, at 350 for 50 minutes or until crumb topping is golden brown. Scoop into dessert dishes and top with vanilla ice cream, caramel sundae topping and additional walnuts if desired.

Cornbread Stuffing
Ingredients:
One cup diced celery
One cup diced onion
Half cup melted margarine
Five large chopped spinach leaves
Six slices toasted, crumbles white bread
Half cup chopped walnuts
Halp cup chopped fresh parsley
Three quarters tsp. salt
Halt tsp. Pepper
Two large beaten eggs
Three cups chicken broth
Packaged cornbread stuffing mix

Pour melted maragarine in pan with onion and celery and cook till tender. Add spinach and cook till spinach wilts. Pour cornbread stuffing mix into large bowl. Add spinach mixture and stir well. Add toasted breadcrumbs and remaining ingredients. Scoop into 13 x 9 x 2 pan and cook at 350 for 1 hour.