Banana Fruit Bread

1 c shortening
2 c sugar
4 eggs
7 bananas, mashed
2 tsp soda
4 c flour
½ tsp salt
½ c maraschino cherries, cut into quarters
Juice of small bottle of maraschino cherries
½ c chocolate chips
½ c nuts, optional

Cream the shortening and sugar. Add eggs and mashed bananas. Mix in dry ingredients. Add cherries, cherry juice, chocolate chips, and nuts. Bake at 350 degrees for 60 minutes.

Gazpacho

2 pounds tomatoes
1 lg cucumber
1 med red onion
1 lg roasted red bell pepper (available in jars, use approximately 1/2 cup or roast your own)
1 chipotle pepper
1/2 c cilantro, chopped
1/8 c red wine vinegar or to taste
1/4 c olive oil
s & p

Chop tomatoes, 1/2 cucumber, 1/2 onion and 1/2 roasted pepper into large chunks. Transfer to food processor, add chipotle pepper and puree. Transfer to a bowl. Dice remaining cucumber, onion and roasted pepper and add to the bowl. Add chopped cilantro, vinegar and olive oil. Season with s & p. Refrigerate. Recipe can be prepared two days ahead. Serve well-chilled. Drizzle with olive oil and garnish with chopped cilantro.
Makes 6-8 servings.

Zucchini Deep Dish Pie

2 tbsp butter
3 medium zucchini, washed and thinly sliced
½ lb feta cheese, crumbed
½ lb Swiss cheese, grated
3 cloves garlic, minced
4 ripe tomatoes, chopped
4 tbsp olive oil
Salt and pepper to taste
¾ c instant mashed potato flakes
Pie crust

Preheat oven to 350 degrees. Butter a large round deep-dish casserole. Cover the bottom of the pan with a third of the zucchini slices. Sprinkle a third of the crumbed feta cheese and a third of the grated Swiss cheese over the zucchini. Layer a third of the garlic, a third of the chopped tomatoes, oil and salt and pepper. Sprinkle with a third of the mashed potato flakes. Repeat the layers two more times until all the ingredients are used. Cover the entire dish with the pie crust. With a knife cut several slits in pie crust for venting. Bake for 1 hour and 15 minutes. Remove from oven and let cool slightly before cutting.

Stuffed Zucchini

5 zucchini (about the same size)
2 onions, chopped
2 c bread crumbs
Salt and pepper

Herbs (your favorite)
Mayonnaise
Parmesan cheese
Small pieces of tomatoes

Wash and cut ends from zucchini. Cook zucchini in salt water about 15-20 minutes until firm tender. Do not overcook. Cool and cut lengthwise.

Cut out seed part of zucchini and put in strainer to drain. Saute 2 medium onions in butter until tender, but not brown. Chop seed part of zucchini and mix with onions. Add bread crumbs, salt, pepper and herbs. Stuff zucchini with mixture. Spread top with mayonnaise. Sprinkle with parmesan cheese and dot with 3 small pieces of tomatoes. Heat in 350 degree oven for 15-20 minutes.