1 can (14-3/4 ounces) salmon, drained, skin and bones removed
1 package (9 ounces) frozen peas, thawed
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22
In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
Pour into a greased 13×9 inch baking pan. Bake at 325 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4 to 6 inches from heat for 2 to 3 minutes or until golden brown. Cool completely.
Originally published as Chocolate Zucchini Cake in Taste of Home June/July 2006, pg.39