Preheat oven to 350°F.

Brush or spray a 9 inch square pan with butter or Pam.

In a food processor or mixer, combine sugar, peanut butter, butter, eggs, and vanilla. Stir in baking powder and flour.

Mix or pulse only until combined. The dough should be stiff.

Transfer mixture into buttered pan, spreading evenly to corners; smooth the top.

Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack for 5 minutes, then run a butter knife along outer edge. Cut into serving size portions. Let cool completely before wrapping individually in plastic wrap. Store in an airtight container or freezer if storing for more than 3 days.

In a heavy 9 inch skillet heat oil. Add onions and saute until golden. Add garlic, saute until garlic browns slightly.

Stir in tomatoes and salt; cook, stirring occasionally, for 2 minutes. Wash zucchini; trim off and discard ends. Cut lengthwise into 1/4 inch slices. Lay slices flat on a piece of waxed paper.

In a small bowl combine basil, oregano and 2 tablespoons Parmesan cheese. Sprinkle cheese mixture over zucchini slices and pat it firmly.

Remove half of tomato mixture from skillet. Arrange zucchini slices in skillet. Spoon removed tomatoes over slices.

In a small bowl combine bread crumbs, remaining Parmesan cheese and mozzarella cheese. Sprinkle over zucchini. Cover tightly and simmer until zucchini is tender, 8-10 minutes. If desired place under boiler until cheese browns, or sprinkle with paprika and don’t broil. Serve with rice or pasta. 8 servings.

Slice cake horizontally into three layers. Combine sour cream, sugar and crushed berries. Fold sliced berries, 3/4 cup bananas and sour cream mixture into whipped cream. Chill 30 minutes or until mixture starts to thicken. Spread about one third of the fruit cream mixture between each layer and frost the top with the last third. Stack layers; chill. Garnish with 1/2 cup sliced bananas and sliced berries.

In a skillet, sauté chicken with garlic cloves for 5-7 minutes on each side until chicken is white and opaque or until done (165°F). Turn garlic cloves until both sides achieve a roasted appearance, and then crush them into the oil using a fork. Remove if the cloves begin to brown, as this will make the oil bitter.

Meanwhile, brush hamburger buns lightly with a few drops of olive oil (or melted butter if preferred) and broil or toast until lightly golden on the inside.

Remove skillet from heat. Slice each chicken breast into 3 or 4 pieces and divide evenly onto toasted buns. Sprinkle lightly with seasoned salt and pepper, and a few drops of freshly squeezed lemon juice, if desired.

Top with salsa and shredded cheese; run under broiler just until cheese has melted, about 2 minutes.

Variation: This can be prepared on the outdoor grill. Marinate chicken breasts in olive oil into which the garlic cloves have been pressed for 30 minutes before grilling chicken over hot coals.

Makes 4 Servings.

Mix together the eggs, half and half, salt and vanilla. Dip the bread slices 1 at a time on each side into the egg mixture. Lay in a buttered jelly roll pan in a single layer. (You may need 2 pans.) Cover with plastic wrap or foil and refrigerate overnight. To serve: Preheat oven to 450 degrees. Melt butter and brush over French Toast slices. Bake until bread is puffed and browned, about 10 minutes. Serve as individual pieces with maple syrup or sprinkle with cinnamon and powdered sugar. Makes 12 servings.

Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.

Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.

Makes 4 servings.

Remove mushroom stems and use them to prepare the Mushroom Stuffing. When stuffing has cooled slightly, add sausage meat and parsley. Mix well. Stuff caps with mushroom-sausage mixture. Mix crumbs and cheese and sprinkle over stuffed mushrooms. Dot each with butter.

Grease a shallow baking dish and arrange caps in it, stuffed side up. Bake in a 400 degree oven for about 20 minutes, basting occasionally with the juices that accumulate in the pan. Serve hot or cold. Serves 4.

MUSHROOM STUFFING:

Mushroom stems from recipe above
1 1/2 tsp. butter
2 tbsp. finely chopped onion
Juice of half a lemon
Salt and freshly ground pepper
1 tsp. oil

Chop mushroom stems finely. Place in a clean cloth and squeeze to extract most of the juice. Heat butter and oil in a skillet. Add onions and cook until wilted. Add mushroom stems and mix well. Add lemon juice, salt and pepper to taste. Cook, stirring constantly, until all of the moisture has evaporated.

1 lb. beef, cut into cubes
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
6 tbsp. ketchup
3 tbsp. flour
2 med. onions, minced
1 1/4 tsp. paprika
1 1/4 tsp. salt
3/4 tsp. vinegar
1 1/2 c. water
1 (6 oz.) pkgs. noodles

Brown meat on all sides in fry pan; add onions. Combine paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar, ketchup; add to meat; add 1 cup of the water; stir; cover. Cook over low heat 2 1/2 hours or until meat is very tender. Blend flour with remaining 1/2 cup water; add to meat mixture; stir until thickened. Boil noodles in salted water until tender; drain. Serve meat mixture over noodles.

Serves 6.

This is a chicken breast variation of the classic Italian Veal Piccata. It is quicker to prepare and much more economical. For 4 servings you will need:

4 lg. halved chicken breasts, about 2 lb.
1/4 c. all-purpose flour
2 tbsp. oil
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. wine vinegar
2 tbsp. capers, drained
1/4 c. fresh lemon juice
3 tbsp. chopped fresh parsley
4 thin slices lemon for garnish
4 thin slices lime for garnish

1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.

2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour.

3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.

4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.

5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.

Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.

Good served with: Buttered fresh pasta, broiled zucchini, tomato salad, if you like. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.