Today’s recipes feature garden produce

Zucchini Cookies

1/4 c. butter, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

1-1/2 c. flour

1-1/2 tsp. cinnamon

1-1/2 tsp. baking powder

1/2 c. shredded carrots

1-1/2 c. shredded zucchini

1 c. walnuts

Heat oven to 350 degrees. Grease two cookie sheets. Beat together butter, sugar, vanilla and eggs until light and fluffy. Fold in flour, cinnamon, then fold in zucchini, nuts and carrots. Drop by teaspoon on cookie sheet and cook about 10 minutes. Sprinkle powdered sugar on top, if desired.

Makes three dozen.

Carrot Cake

4 eggs

1-3/4 c. sugar

1 c. oil

2 c. flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1-1/2 c. shredded carrot

1 c. shredded apple

1/2 c. chopped walnuts

In a large bowl, beat eggs, sugar and oil. Stir together baking soda, salt, cinnamon and flour. Beat until mixed. Stir in carrots, apples and walnuts. Pour into two greased pans. Bake at 350 degrees for 30 to 35 minutes. Cool. Serve plain or with frosting.

Veggie Jello Salad

1 small box lime jello

2 oranges

3 apples

3 c. shredded cabbage

1 c. shredded carrots

1 Tbsp. chopped celery

1 tsp. salt

1 Tbsp. sugar

Prepare jello according to directions. Let cool; stir in other ingredients. Chill until firm. Serve on lettuce leaf.