Mouth-watering dishes

I was looking for a dessert to take to a potluck dinner one night when I ran across this pumpkin sheet cake recipe. I think it has become my favorite cake to make and eat. The honey barbecued chicken and cheesy zucchini are some more mouth-watering dishes to try. – Pat

Pumpkin sheet cake

1 can (15 oz) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1⁄2 teaspoon salt
1 package (3 oz) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3⁄4 cups confectioners sugar
3 to 4 teaspoons milk
chopped nuts, optional

In a mixing bowl, beat pumpkin, sugar, and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon, pie spice and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add enough milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.

Honey barbecued chicken

2 broiler/fryer chickens (3 pounds each), cut up
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 large onions, chopped
2 cans (8 oz each) tomato sauce
1⁄2 cup cider vinegar
1⁄2 cup honey
1⁄4 Worcestershire sauce
2 teaspoon paprika
1⁄2 teaspoon hot pepper sauce
Place chicken skin side down in an ungreased 13 x 9 x 2-in baking dish. Sprinkle with salt and pepper. Combine the remaining ingredients; pour over chicken. Bake, uncovered, at 375 degrees for 30 minutes. Turn chicken and bake 20 minutes longer or until chicken juices run clear, basting occasionally with sauce. Yield: 8 servings.

Cheesy zucchini medley

4 medium zucchini, cut into 1/4-in slices
1 large sweet onion, thinly sliced and separated into rings
1 medium sweet yellow pepper, julienned
1 medium green pepper, julienned
2 garlic cloves, minced
2 tablespoons canola or vegetable oil
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
1⁄2 cup shredded mozzarella cheese

In a large skillet, sauté the zucchini, onion, peppers and garlic in oil until crisp-tender. Sprinkle with salt and pepper; mix well. Sprinkle with cheeses. Remove from the heat. Let stand for 2-3 minutes or until cheese begins to melt. Yield: 8 servings.


• When glasses are stuck together, just fill the top one with cold water and dip the bottom one in hot water.
• Stainless steel pots will remain shiny if you rub them with a piece of lemon rind, then wash in warm soapy water. If you have a problem, try adding a small amount of salt to the lemon.

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