The pictures are what move most me in the fundraiser cookbook, Served and Still Serving.
For once, I’m not talking about food photos.
I’m talking about photos of uniformed women, some from as far back as WWII.
Women at attention in formation. Women who wear combat helmets. Women lined up in mess halls. Women in military hospitals.
These women, like Anna Schauer, who’s in this photo during her time as a WAC in WWII, were tough enough to serve and protect their country.
The ones who survived the war came home. They found lives outside the military and became veterans.
Among other things, they baked and cooked and swapped recipes. Talk about multi-taskers.
OK, this is my last recipe I’ll share from Served and Still Serving. After that, you’ll have to buy your own cookbook. (It’s for a good cause, as you can read in the earlier story here.)
Thank you, Anna Schauer, for your recipe. Most of all, thank you and your fellow veterans for your service.
Zucchini Bread
3 eggs 1 cups white sugar 1/2 cup brown sugar 3 teaspoons vanilla 1 cup oil 2 cups zucchini, grated 1/2 cup carrots, grated 1/2 cup nuts, chopped 2 cups flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon allspiceBeat eggs, sugar, vanilla and oil. Add dry ingredients. Mix until smooth. Add zucchini, carrots and nuts. Pour into two loaf pans. Bake at 350 degrees for about 40 minutes.
