VanEats

2 1/2 cups flour
1/2 cup Dutch processed cocoa
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup butter
1 3/4 cup sugar
3 eggs
2 tsp. vanilla
1/2 cup milk
2 cups (about 3/4 lb.) zucchini, grated
1 cup walnuts, toasted
1 cup dried sour cherries, soaked in brandy and drained (optional)

Sift together flour, cocoa, baking powder, baking soda, salt and cinnamon.

Courtesy of Darrell Johnson

1/2 cup oil
1/2 cup margarine
1 3/4 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 cup cocoa
1/2 cup buttermilk

2 cups grated zucchini
1 cup chocolate chips

Beat together everything except the zucchini and chocolate chips in a food processor. Fold in the zucchini. Pour into a cake pan and add the chocolate chips on top. Bake at 325 degrees for 1 hour.

3 lb. clams and/or mussels
1/3 cup butter
Juice of 1/2 lemon
2 Tbsp. white wine
2 Tbsp. chopped parsley
2 cloves garlic, mashed
1/2 tsp. freshly ground pepper

Scrub clams and mussels. Remove beards from mussels.
Heat barbeque until hot.
Meanwhile, melt butter in a large heat proof bowl. Add lemon juice, wine, parsley, garlic and pepper. Set aside.

3 lb. clams and/or mussels
1/3 cup butter
Juice of 1/2 lemon
2 Tbsp. white wine
2 Tbsp. chopped parsley
2 cloves garlic, mashed
1/2 tsp. freshly ground pepper

Scrub clams and mussels. Remove beards from mussels.
Heat barbeque until hot.
Meanwhile, melt butter in a large heat proof bowl. Add lemon juice, wine, parsley, garlic and pepper. Set aside.

1 roasted red pepper cut in strips
4 oz. creamy goat cheese at room temp
2 Tbsp milk
6 oz. thinly sliced prosciutto (10 - 15 slices) with fat trimmed

Beat cheese and milk until spreadable. Place prosciutto slices, overlapping slightly on plastic wrap to form an 10x18" rectangle. Spread cheese mixture to cover. Place a double row of peppers on long edge. Roll up. Wrap in plastic wrap. refrigerate for at least 1 hour. Cut into 1/2" bites.