If you’re all barbecued out after the July 4 holiday, I have some alternatives to burgers and watermelon.

Cherry Zucchini Bread

2 eggs, beaten till fluffy

1 c. cooking oil

2 c. sugar

3 tsp. vanilla

2 c. coarsely grated zucchini, unpeeled

3 c. flour

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2-1/2 tsp. cinnamon

1 can (8 oz.) crushed pineapple, undrained

1/2 c. maraschino cherries, chopped

1 c. nuts, chopped

Mix ingredients together well in large bowl, adding cherries, pineapple and nuts last. Pour batter into two well greased and floured 9- by 5-inch loaf pan.

Bake at 350 degrees for 1 hour, or until tests done with toothpick. Remove while hot and let cool on wire racks. Slices better, if made the day before serving.

Enchilada Casserole

2 lbs. ground beef

1 onion, chopped

2 (8 oz.) cans tomato sauce

1 pkg. taco seasoning mix

1 doz. corn tortillas

1 can cream of chicken soup

3/4 c. milk

1 c. grated cheese

Brown hamburger meat and onion. Add tomato sauce and taco seasoning. Line bottom of 9- by 13 inch pan with six tortillas. Pour half mixture in and layer remaining six tortillas on top. Pour remaining 1/2 of mixture. Cover with soup and milk mixed together. Sprinkle with cheese. Bake at 350 degrees for 45 minutes.

Green Enchilada Casserole

1 lb. ground beef

1 med. onion, chopped

1 (No. 2) can tomatoes, chopped & drained

1 can green chilies, chopped

1 sm. pkg. Velveeta cheese, grated

1 can cream of chicken soup

1 med. bag Doritos

Cook beef until crumbly and gray in color, but not brown. Add all other ingredients except for cheese and chips. Stir and let simmer.

Crush chips. Put layer of chips in bottom of casserole dish. Layer meat mixture and cheese. Leave enough cheese to layer on top. Bake at 375 degrees for 20 to 25 minutes.