Easy Apple Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 teaspoon vanilla

1 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups shredded peeled apples (about 2 medium)

1/2 cup chopped nuts (walnut or pecans)

Vanilla or cinnamon ice cream

Heat oven to 350 degrees.  Grease 9-inch round pan with shortening; lightly flour.  In a large bowl, beat butter and sugar with electric mixer on medium speed about 5 minutes, or until light and fluffy.  Beat in eggs, one at a time.  Stir in vanilla, flour, baking soda, cinnamon and salt.  Stir in apples and nuts.  Spread into pan.  Bake 40-45 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Rmove from pan to cooling rack.  Cool 10 minutes longer.  Serve warm with ice cream.

Apple Relish

Delicious served with baked ham or pork chops.  No need to peel the apples . . . the skin adds delicious crunch!

1 large Jonahton apple, chopped

1 large Golden Delicious apple, chopped

1/4 c. raisins

1/4 c. ginger

1/2 c. onion, chopped

1/4 c. sugar

1/4 c. cider vinegar

1/2 tsp. salt

In large saucepan, combine apples, raisins, ginger, onion, sugar, vinegar and salt.  Heat until boiling, then reduce heat to low and simmer until onions are tender, about 5 to 7 minutes.  Transfer to jars and cover tightly.  Let cool to room temperature, then refrigerate.

Light Summer Pasta

2 pounds ripe Roma tomatoes

1/4 cup extra-virgin olive oil

1 bunch fresh basil, coarsely chopped

1/2 cup finely chopped fresh Italian parsley

4 medium cloves garlic, minced

1/2 pound fresh mozzarella, cut into 1/4-inch cubes

1/2 cup freshly grated Parmesan cheese

Salt to taste, plus 1 teaspoon

Freshly ground black pepper

1 pound spaghetti or linguini

In a serving bowl, combine the tomatoes, olive oil, basil, parsley, garlic, mozzarella cheese and 1/4 cup of the Parmesan cheese.  Mix well.  Season with salt and pepper to test and mix well again.

Bring a large pot of water to boil.  Add the 1 teaspoon of salt and the past, stir well, and boil until al dente, 8-10 minutes.  Drain well and place the pasta over the sauce.

Toss the pasta with the sauce.  Garnish with basil leaves and pass the remaining Parmesan cheese.  Serve immediately.

Stuffed Zucchini

1/2 cup bread crumbs

2 Tablespoon Parmesan cheese

4 Tablespoons butter

1 clove garlic, minced

1/2 cup onion, chopped

1 large tomato, peeled, seeded and chopped

2 medium zucchini, seeded, pump set aside

Salt and pepper to taste

Preheat oven to 350 degrees.  In small dish, toss bread crumbs, cheese and 2 tablespoons butter; set aside.  In remaining butter, saute garlic and onion until soft.  Add tomatoes and zucchini pulp; heat through and mix well.  Place zucchini shells in greased baking dish and fill with stuffing.  Top with bread crumb mixture.  Cover and bake for 30 minutes.  Season to taste with salt and pepper and serve immediately.