Seafood Pasta Salad
INGREDIENTS:
4 ea Eggs 2 ts Baking soda
1 c Oil, salad 1 ts Salt
2 c Sugar 1 ts Baking powder
2 ts Vanilla 1 1/2 ts Cinnamon
2 c Zucchini, grated 3/4 ts Ground nutmeg
8 oz Pineapple, crushed, drained 1 c Walnuts
3 c Flour 1 c Currents or raisins
4 ea Eggs 2 ts Baking soda
1 c Oil, salad 1 ts Salt
2 c Sugar 1 ts Baking powder
2 ts Vanilla 1 1/2 ts Cinnamon
2 c Zucchini, grated 3/4 ts Ground nutmeg
8 oz Pineapple, crushed, drained 1 c Walnuts
3 c Flour 1 c Currents or raisins
-CREAM CHEESE FROSTING-
3 oz Cream cheese 1/4 ts Lemon flavoring 1/2 ts Almond flavoring 8 oz Powdered sugar 4 tb Margarine
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. -----------------------
FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN
3 oz Cream cheese 1/4 ts Lemon flavoring 1/2 ts Almond flavoring 8 oz Powdered sugar 4 tb Margarine
Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. -----------------------
FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN