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Cella's Corner: Cella’s Corner offers easy recipes for cooks who may be in a pinch for time

I’ve selected a few easy-to-do recipes for you to try, this month. When you get the craving for sloppy joes, make the pizza burgers, instead. You can even change the cheese to suit your tastes. Don’t be afraid if you are asked to bring a dish pass at the next party you’re invited to, make the cold vegetable medley; it’s very colorful and full of flavor. Why buy a dessert when the zucchini snack cake is no trouble at all to make? There is no need to buy a quart of buttermilk just to get the 1/2 cup you need for the cake recipe. To make 1/2 cup of buttermilk, place 1 1/2 teaspoons of lemon juice, white or cider vinegar in a measuring cup, add 1/2 cup of milk, stir and let sit for 5 minutes to thicken.

Pizza Burgers with Bologna
Diane Johnson

Note: This is an old school cafeteria recipe. Some people substitute Spam for the bologna or grind the bologna. Diane’s family likes this recipe so much that she cooks 6 times the amount shown below, for family gatherings.

1 pound hamburger

1/2 pound bologna, diced

1 cup onion, diced

1/2 teaspoon sage

14-ounce can pizza sauce

1/2 pound cheddar cheese, shredded

your favorite hamburger buns

Place the hamburger in a large hot skillet and cook for a few minutes; stir in the bologna and onion and continue cooking until the meat is cooked through and the onions are tender. Drain, if desired. Stir in the sage, pizza sauce and cheese. When the mixture is hot and the cheese is melted, serve on warm hamburger buns.

Vegetable Medley

Shirley Davie/Doris  Bevington

15-ounce can corn, drained

15-ounce can peas, drained

15-ounce can green beans, drained

1 cup chopped onions

1 cup chopped celery

1 cup chopped green bell peppers

1 cup white granulated sugar

1/2 cup cider vinegar

1/4 cup vegetable oil

1 teaspoon salt

black pepper to taste

Place the drained corn, peas and green beans in a large serving bowl. Gently mix in the onions, celery and green bell peppers. In a separate bowl, combine the sugar, vinegar, vegetable oil and salt. Add black pepper to taste. Mix the two mixtures together. Chill and serve.

Zucchini Chip Snack Cake

Doris Bevington

1/2 cup butter, softened

1 3/4 cup white granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose white flour

2 tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup buttermilk

2 cups zucchini, peeled and shredded

12-ounce bag semi-sweet chocolate chips

In a mixing bowl, cream together the butter, sugar, oil, eggs and vanilla. In a separate mixing bowl, combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves. Add dry ingredients to the creamed mixture alternating with buttermilk. Stir in zucchini. Pour cake mixture into a greased 13-by-9-by-2-inch cake pan.

Sprinkle the top with semi-sweet chocolate pieces. Bake in 350 degree oven for 45 minutes or until a toothpick inserted in the center comes out clean.

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