Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups sugar
2 cups peeled and grated raw zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1/2 cup chopped nuts

Beat eggs until light and fluffy. Add oil, sugar, zucchini and vanilla. Add dry ingredients and mix well. Pour into greased and floured bundt pan or 9x5x2 loaf pan. Bake at 325° for 1 hour or until bread tests for doneness.

Punch

2 qt ginger ale (Canadian Club)
2 qt lime soda (Hi Spot)
2 cups pineapple juice
1/3 cup lemon juice
1 qt sherbet

Philly Cheese Ball

8 oz. pkg Cracker Barrel Brand Sharp Cheddar Flover Cold Pack Cheese Food
8 oz. pkg Philadelphia Brand Cream Cheese
Parkay Margarine
2 t chopped pimento
2 t chopped green pepper
2 t chopped onion
1 t Worcestershire sauce
1/2 t lemon juice
Combine cheddar cheese, softened cream cheese and 2 tablespoons margarine. Mix until well-blended. Add remaining ingredients. Mix well. Mold into cold pack container coated with margarine. Chill until firm. Remove from mold. Garnish with chopped parsley and pimento strips if desired. Makes 2 balls.

Chicken Filled Dumplings

1 can cream of chicken soup
1 can cream of mushroom soup
1-1/4 cup water or chicken broth
2 tablespoons chopped onions
Filling
1-1/2 cups cubed cooked chicken
1/4 cup chopped celery
2 tablespoons chopped onions
1 tsp parsley flakes
Dash of pepper
Dumplings
1 8 oz. can Pillsbury buttermilk biscuits

In large 3 quart saucepan, combine soups, broth and onions. Heat to slow boil.
Mix chicken, celery, onions, pepper, and parsley flakes together.
Separate biscuit dough into 10 biscuits and pat each out into approx. 4 inch circles. Place about 1/4 cup of chicken mixture on each circle. Firmly press edges to seal.
Place sealed edges of dumplings down in soup mixture. Cover and cook for 15 to 20 minutes.

Classic U.S.A. Tuna Salad

1/3 cup mayonnaise
1 small onion, minced
1 tsp white vinegar
1/2 tsp salt
1/4 tsp pepper
1 can tuna, drained and flaked
2 hard boiled eggs, chopped coarse
1 cup thinly sliced or chopped celery
Mix all ingredients, serve over greens, garnish with deviled egg halves or stuffed olives.

Chicken and Rice Casserole

Place 1-1/2 cups Minute Rice in bottom of baking dish. Lay 6 boned chicken thighs on rice. Add 2 cans cream of mushroom, cream of celery, or cream of chicken soup, mixed with 1 cup milk, over top of chicken and rice. Sprinkle a little dry onion soup mix on the top. Cover with foil and bake 2 to 2-1/2 hours at 325°.

Curry Dip

1/2 cup mayo
1/2 cup orange yogurt
1/2-1 tsp curry powder
Mix well, serve chilled