Spaghetti Squash Salad by Rena Jones

Ingredients:

1      medium spaghetti squash
1/4  c. red pepper (diced)
1/4  c. yellow pepper (diced)
1/4  c. orange pepper (diced)
1/4  c. red onion (diced)
1/4  c. carrots (diced)
1     c.  Claussen Kosher dill pickles (pilled and diced)
1/2  c. mayonnaise
1     Tbl.  yellow mustard
1/2   tsp. garlic powder
1/4   tsp. sea salt

Directions:

1. Wash and cut squash in half, remove seeds.
2. Brush squash inside with olive oil, pierce inside of the squash with a knife before microwaving to release steam, cover each half with plastic wrap and place in microwave for 5 minutes or until soft.  Let squash cool.
3. Using a fork, loosen the spaghetti strands from inside the squash, scraping
4. them into a bowl or plate.
5. Mix peppers, onion, carrots and pickles.  Add mayonnaise, mustard, salt and garlic powder.    Mix well.  
6. Chill and serve.  Serving: 6

Aunt Margaret’s Lemon Fruit Cake by Margaret Morden

Ingredients:

1 lb Butter
2 cups White Sugar
6 Eggs
1/2 cup White Karo Syrup
3 cups Flour, sifted
1 tsp Salt
1 tsp Baking Powder
2oz bottle Lemon Extract
1/2 lb White Raisins
4 cups Pecans, chopped
1 cup Dates, chopped
1 cup Candied Cherries, halved
1 cup Candied Pineapple, cut

Directions:

1. Preheat oven to 300 F.  Line baking pans (parchment or brown paper) and grease them.
2. In a large bowl, put nuts and fruit (not cherries/pineapple) and mix in 1 cup of flour. Set aside.
3. In a medium bowl, mix together flour, baking powder, and salt.
4. In a stand mixer, cream together butter and sugar.  Add Karo and lemon extract.  Alternately add the flour mixture and whole eggs.  Beat well for 5 minutes.  
5. On slow speed, blend into batter the cherries and pineapple.  Blend in mixture of fruit, nuts and flour.  
6. Pour into prepared pans, filling 2/3 full.
7. Bake 1 1/2 hours on middle rack of oven. 4 small loafs and one medium sized loaf or 3 medium sized loafs.