Senior Center News


September 9, 2020


Thursday, September 10- Sausage Stir fry with rice, fruit and bread.

Friday, September 11-

Crab salad, Cream of Potato soup.

Monday, September 14- Baked Ziti, veggies, Garlic toast, and sheet cake.

Tuesday, September 15- Chees burger DXL, chips, baked beans, Frog eye salad.

Wednesday, September 16- Seadogs, tota, Carrot Salad, and Apple pie bars.

Zucchini Brownies


½ cup vegetable oil

1 ½ cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 cups shredded zucchini

½ cup chopped walnuts


6 tablespoons unsweetened cocoa powder

¼ cup margarine

2 cups confectioners’ sugar

¼ cup milk

½ teaspoon vanilla extract


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

Step 2 In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

Step 3 Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Step 4 Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.

Step 5 Meanwhile, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.


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