Onion Zucchini Quick Bread- Tried

      1 lg Zucchini (1/2lb), shredded
  2 1/2 c  All-purpose flour
    1/3 c  Grated parmesan cheese
  1 1/3 c  French's French Fried Onions
           -2.8 ounce can
      1 tb Baking powder
      1 tb Chopped fresh basil
           OR
      1 ts Dried basil leaves
    1/2 ts Salt
    3/4 c  Milk
    1/2 c  Unsalted butter, melted
    1/4 c  Packed light brown sugar
      2 lg Eggs
  Preheat oven to 350 degree F. Grease 9x5x3-inch loaf pan

Drain zucchini in colander. Combine flour, cheese, French Fried Onions, baking powder, basil and salt in a large bowl. Combine milk, butter, brown sugar and eggs in a medium bowl; whisk until well blended. Place zucchini in kitchen towel; squeeze out excess liquid. Stir zucchini into milk mixture. Stir milk mixture into flour mixture, stirring just until moistened. Do not over mix. (Batter will be very stiff and dry.) Pour batter into prepared pan. Run knife down center of batter. Bake 50-65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely. Cut into slices to serve. Note: 1 1/4 c. whole wheat flour can be substituted for the all-purpose flour. For optimum flavor, wrap bread overnight and serve the next day. This bread is excellent toasted.


Yield: 8 Servings

Old-Fashioned Potato Pan Rolls

  3 3/4 c  All-purpose flour, or bread
      1 pk Active dry yeast
    1/4 c  Sugar
    1/2 ts Salt
      6 tb Cold butter or margarine;
           -cut into chunks
    1/2 c  Freshly mashed potatoes
    3/4 c  Milk
      1    Egg
           Butter; melted

1. In a food processor fitted with a steel blade, process 3-1/4 cups flour, the yeast, sugar, and salt just to blend. With on/off pulsing, cut in butter finely, until it almost disappears. 2. In a separate bowl, mix together mashed potato, milk, and egg. With processor motor running, quickly add potato mixture to yeast mixture. Process until mixture comes away from the side of the bowl. 3. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 15 to 30 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot. 4. Remove dough from processor and shape into a ball. Place ball in an oiled bowl, turn to cover it with oil, and cover bowl with plastic wrap or a damp towel. Let dough rise until doubled in bulk. 5. Punch dough down. Let rest 5 minutes. Divide dough into 24 pieces (approximately 1-1/4 ounces each). Shape each piece into a ball, tucking the edges under to draw the surface of the dough tight. Arrange the dough in 2 round cake or pie pans. Cover loosely with plastic wrap or a damp towel and let rise until doubled in bulk. 6. Preheat oven to 375 degrees F. Brush tops with melted butter. Bake until golden brown (20 to 30 minutes). Remove from pan to cool on a wire rack. Brush tops again with melted butter. Makes 2 dozen rolls.


Yield: 24 Servings