Recipes Courtesy of our own Chef Steven Straznickas

July Recipe: Here s an old New England favorite that one doesn't see much anymore. lt is very easy to prepare at home and is sure to bring back fond memories.

Grapenut Pudding

1 quart of milk

1 cup of Grapenuts

» 4 eggs

1/2 cup sugar

1 Tablespoon vanilla extract

a pinch of salt

a pinch of Nutmeg

Preheat your oven to 350 degrees. Heat the milk in a saucepan but remove it from the heat just

before it comes to a boil. Add the Grapenuts to the hot milk and allow the mixture to sit for 5

minutes. Meanwhile in a bowl, beat together the eggs, sugar, vanilla extract and salt. Whisk this

into the warm milk mixture. Pour into a greased 2 quart casserole dish. Sprinkle generously with nutmeg. Set the casserole dish into a larger pan of hot water in your oven and bake for approximately 45-55 minutes. lt is done when a knife inserted into the center of the pudding comes out clean.

Allow the pudding to cool before serving. Whipped cream makes a nice accompaniment for this.

August Recipe

This recipe has been in my family for some time.

Summer is here and an abundance of garden zucchini

will make these muffins a delicious way to use up some

of that bounty.

Well wrapped they also freeze very well.

Zucchini Muffins

Line a 12 cup muffin tin with paper liners.

(l usually get about 16 muffins out of this.)

Preheat the oven to 375 degrees.

3 cups grated raw zucchini

2+2/3 cup sugar

1 cup vegetable oil

2 eggs

1 additional egg white

1 Tablespoon vanilla extract

3 cups flour

2 teaspoons of banking powder

1/2 teaspoon salt

1+1/2 teaspoons cinnamon

1/2 cup copped walnuts or pecans

1/2 cup raisins