My Grandma's Zucchini Bread

1 c. Oil
1 1/2 c. Sugar
3 beaten eggs
3 c. flour
1 tsp. salt
1 tsp. soda
3/4 tsp. baking powder
1/4 c. orange juice
2 to 4 Tbsp. grated orange rind
2 cups firmly packed, grated zucchini
2 tsp. vanilla
1 c. chopped walnuts

Put unpeeled zucchini and orange rind through salad shooter. Mix together like any cake. Bake in 3 small tins (7 3/8 x 3 5/8 x 2 1/4). Grease pans, then put a piece of waxed paper in the bottom. Bake at 350 degrees for 45 minutes.

Frost with glaze made using orange juice and rind and powdered sugar.

Bread Sticks

Put in mixer bow:
1 T. yeast, dissolved in
1 1/2 c. warm water
2/ T. sugar
1/2 tsp. salt

Mix and add:
3 c. flour (1c. at a time)

Mix in mixer until smooth and elastic. Cover with towel and let rest 10 minutes. Melt 1/2 c. butter in a jelly roll pan. Roll out dough the size of pan and but in 1"x4" strips. Roll in butter and sprinkle with garlic salt and parmesan cheese. Cover with towel and let rise 15 to 20 minutes. Bake for 15 to 20 minutes at 350.

Cheesy Bread

1 jar Kraft Old English Cheese Sauce
1 cube butter, softened

Combine. Spread over loaf of french bread cut in half.
Broil until lightly toasted and bubbly.