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• Festive Cranberry Salad
• Mystery Pecan Pie
• Poppy Seed Cake

Zucchini Custard Pie Still have some zuchinni from this summer? Marietta Stemple, of Marlinton, can help you put it to good use with this recipe. Aired on Let's Dish September 30, 2009 1 cup cooked zucchini peeled and seeded, cut in chunks. Cook until tender, drain and mash.
1 tsp. Vanilla
1 cup sugar
1 Tbsp. Oleo
1 cup evaporated milk
2 eggs
2 heaping Tbsp. Flour

Put all ingredients in a blender and mix well.
Pour in unbaked pie shell. Sprinkle with cinnamon or nutmeg. Bake 10 minutes at 400 degrees then 30 minutes at 325 degrees.