1 teaspoon vanilla extract 3/4 cup chopped walnuts Combine

1 teaspoon vanilla extract 3/4 cup chopped walnuts Combine first 6 ingredients in a mixing bowl; make a well in center. Combine egg, zucchini, honey, oil, and vanilla, mixing well; add to dry ingredients, stirring just until moistened. Stir in walnuts. Spoon into greased muffin pans, filling twothirds full. Bake at 400 degrees for 18 minutes. Yield: 14 muffins. Zucchini-beef bake 3 medium zucchini, sliced 1 cup sliced mushrooms 2 tablespoons vegetable oil 1 pound ground beef 1 small onion, chopped 2 (8-ounce) cans tomato sauce 1 tablespoon all-purpose flour 1/2 teaspoon dried whole or,egano 1/2 teaspoon dried whole basil 1/4 to 1/2 teaspoon salt 1 green pepper, diced 2 cups (8 ounces) shredded mozzarella cheese Saute zucchini and mushrooms in oil until tender; drain well, and set aside. Cook ground beef and onion in a skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce, flour, and seasonings. Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Layer half each of zucchini mixture and green pepper in a lightly greased 12- x 8- x 2-inch baking dish. Spoon half of ground beef mixture over vegetables. Sprinkle with half of cheese. Repeat layers of vegetables and ground beef. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with remaining cheese, and bake an additional 5 minutes. Yield: 6 servings. Squash casserole II 2 pound yellow summer squash, sliced (6 cups) 1/4 cup chopped onion 1 can condensed cream chicken soup 1 cup dairy sour cream 1 cup shredded carrots 1 8 oz. package herb seasoned stuffing mix 1/2 cup butter or margarine melted In a saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter or mar