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.
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.