St. Andrew's Recipes

Mustard Pickles Jean White

10-12 cucumbers

6 (approx.) onions

1 large cauliflower

Dressing

1 1/2 cups flour

1 Tbsp salt

4 Tbsp dry mustard

2 tsp. tumeric

5 1/2 cups sugar

6 cups vinegar

Peel cucumbers and chop, also onions and cauliflower broken in florets.

Place in bowl, and sprinkle with 1/4 cup coarse salt. Set overnight. Then drain next morning. Pour first 4 ingredients of dressing over vegetables, then add sugar and vinegar. Cook slowly (do not boil) about 1 hour. Stir occasionally.

Date Bread Grace Jennings

1 lb dates, chopped fine

1 tsp soda

1 cup boiling water

2 eggs

3/4 cup brown sugar

1 cup nuts

1 tsp butter

1 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 tsp vanilla

Pour boiling water over dates and soda. Let stand for 5 minutes. Add well beaten eggs and remainder of ingredients. Bake 1 hour in moderate oven.

Zucchini Brownies Ruth Myers

2 cups flour

1 1/2 cups sugar

1 tsp salt

1 1/2 tsp baking soda

1/4 cup cocoa

1 egg

1/4 cup oil

2 Tbsp vanilla

3 cups grated zucchini

1/4 cup chopped walnuts (optional)

Spray 9x13 inch pan with vegetable oil spray. Preheat oven to 350 degree F. Stir all ingredients together and spread evenly in pan. Bake 45 minutes or until done. Cool. Frost with chocolate icing. Freezes well.