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Zucchini, Italian Style
Card 1 Front:
Zucchini, Italian Style
Six pounds Zucchini
Six cups peeled and diced fresh tomatoes
one and one-half cups finely chopped onion
two teaspoons oregano
one-half teaspoon basil
one Tablespoon salt
Scrub Zucchini, cut off stem end and slice
thinly crosswise. Combine Zucchini with
remaining ingredients in a large kettle.
Bring to a boil Cover and steam over low
heat 3 to 5 minutes.
Spoon into clean hot pint jars leaving
½ inch head space. Add boiling water, if
Card 1 Back:
more liquid is needed. Work out air bubbles
Process pints 30 minutes at 10 pounds pressure.
Makes eight pints.
Serving suggestions
Mash one garlic clove. Saute in two
tablespoons butter or margarine until tender.
Stir in one pint Zucchini, Italian Style.
Boil gently 10 minutes.
---
# Zucchini, Italian Style
*Makes eight pints*
## Ingredients
- 6 lbs zucchini
- 6 cups peeled and diced fresh tomatoes
- 1 1/2 cups finely chopped onion
- 2 tsp oregano
- 1/2 tsp basil
- 1 Tbsp salt
- Boiling water, if more liquid is needed
## Instructions
1. Scrub zucchini, cut off stem end, and slice thinly crosswise.
2. Combine zucchini with remaining ingredients in a large kettle.
3. Bring to a boil. Cover and steam over low heat 3 to 5 minutes.
4. Spoon into clean hot pint jars, leaving 1/2 inch head space.
5. Add boiling water if more liquid is needed.
6. Work out air bubbles.
7. Process pints 30 minutes at 10 pounds pressure.
## Serving Suggestions
1. Mash one garlic clove. Sauté in two tablespoons butter or margarine until tender.
2. Stir in one pint Zucchini, Italian Style.
3. Boil gently 10 minutes.
## Editor's Notes
- **Food safety note:** This recipe uses pressure canning (10 pounds pressure, 30 minutes for pints), which is the correct method for low-acid vegetables such as zucchini and tomato-vegetable mixtures. Modern USDA guidelines should be consulted before canning, as recommended processing times and pressures may have been updated since this card was written. Altitude adjustments to pressure may also be required.
- **Food safety note:** The serving suggestion instructs boiling the canned product for 10 minutes before serving, which was a common older precaution for home-canned low-acid vegetables. -
Zucchini Relish
Zucchini Relish
Coarsely grind 10 c zuce., 4c onions
2 Red & 2 green Peppers. Add 3 Tbsp.
Salt. Cover with cold water & Let
Stand overnight. Next morning pour
off Liquid & Rinse with cold water.
Drain well. Add 2 1/2 c cider Vinegar
6 c sugar, 1 Tbsp dry mustard,
1/2 Tbsp black pepper 1 tbsp tumeric,
2 tsp. Celery Seed & 2 tsp nutmeg.
Bring to boil & cook 30 minutes
Fill Jars & Seal at once. about 5 1/2 pts
(Sweet Relish)
Card 1 Back: blank
---
# Zucchini Relish
*Makes about 5 1/2 pints*
## Ingredients
- 10 cups zucchini, coarsely ground
- 4 cups onions, coarsely ground
- 2 red peppers, coarsely ground
- 2 green peppers, coarsely ground
- 3 Tbsp salt
- 2 1/2 cups cider vinegar
- 6 cups sugar
- 1 Tbsp dry mustard
- 1/2 Tbsp black pepper
- 1 Tbsp turmeric
- 2 tsp celery seed
- 2 tsp nutmeg
## Instructions
1. Coarsely grind the zucchini, onions, red peppers, and green peppers.
2. Add 3 Tbsp salt. Cover with cold water and let stand overnight.
3. Next morning, pour off liquid and rinse with cold water. Drain well.
4. Add cider vinegar, sugar, dry mustard, black pepper, turmeric, celery seed, and nutmeg.
5. Bring to a boil and cook 30 minutes.
6. Fill jars and seal at once. -
Zucchini Pickles
Use overgrown
zucc's.
Zucchini Pickles
Peal & remove all pulp - cut in 1"
pieces - Soak in Slack Lime 24hrs
1 c Lime - 1 gal. water - Wash - Soak in
ice water 3 hrs. Make Syrup -
4 c dark Vinegar
10 c sugar
1 Tbsp. salt (Not iodized)
2 c water
3 Tbsp pickling spice
Bring syrup to boil - pour over
zucc. Let stand 24 hrs. Pour off brine
into pan & boil, pour over zucc. again
on 3rd day boil zucc. & syrup pack in
jars - Water bath 5 min.
Card 1 Back: blank
---
# Zucchini Pickles
## Ingredients
- Overgrown zucchini, peeled, pulp removed, cut in 1" pieces
- 1 cup lime (slack lime)
- 1 gallon water (for lime soak)
- Ice water (for soaking, 3 hours)
### Syrup
- 4 cups dark vinegar (apple cider vinegar)
- 10 cups sugar
- 1 Tbsp salt (not iodized)
- 2 cups water
- 3 Tbsp pickling spice
## Instructions
1. Peel zucchini and remove all pulp. Cut into 1" pieces.
2. Soak zucchini in slack lime solution (1 cup lime to 1 gallon water) for 24 hours.
3. Remove zucchini from lime solution, wash well, then soak in ice water for 3 hours.
4. Make syrup: combine dark vinegar, sugar, salt, water, and pickling spice.
5. Bring syrup to a boil and pour over zucchini. Let stand 24 hours.
6. On the second day, pour off the brine into a pan and boil it, then pour back over the zucchini again.
7. On the third day, boil the zucchini together with the syrup.
8. Pack into jars and process in a water bath for 5 minutes.
## Editor's Notes
- **"Slack Lime"** — also called pickling lime or calcium hydroxide (Ca(OH)2). It is used to firm the texture of pickles. This is distinct from citrus lime juice. It must be thoroughly washed off before proceeding, as excess lime can affect acidity and safety of the final product. -
Zucchini Cake
Card 1 Front:
ANNUAL COOKBOOK
SUPPLEMENT
WISCONSIN STATE JOURNAL—Sunday, September 5, 1976
Cakes
Second in category
Zucchini Cake
Two cups flour
One-half teaspoon salt
One teaspoon baking soda
One teaspoon baking powder
One-half teaspoon nutmeg
One egg, beaten
One cup sugar
Two-thirds cup cooking oil
Two teaspoons grated orange rind
One-half cup Rice Krispies
Two cups of ground zucchini squash
(unpeeled)
*Frosting
Measure flour by dip-level-pour
method or sift.
Blend flour, salt, baking soda, baking
powder and nutmeg. Set aside.
Beat egg. Add sugar gradually. Add
oil, orange rind, Rice Krispies and
zucchini.
Blend in dry ingredients and pour into
greased and floured 8 by 8-inch pan.
Bake in preheated moderate oven (350
F.) 45 minutes or until done. (It some-
times takes longer). Frost while warm.
*FROSTING
One and one-half cups confectioners'
sugar
Enough lemon juice to allow easy
spreading
Spread frosting thinly over cake.
NOTE: Zucchini peel does not change
the taste and gives interesting green
flecks. Red cherries and nuts may be
added to make a Christmas cake. This
is an original recipe.
SECOND PLACE: Sister Mariquita
Luby, Hillsboro.
[Handwritten margin note, left side, reading bottom to top:]
Nice, but nuts are tastier than Krispies, which get soggy & tough. Carolyn
Harrington
Card 1 Back:
Nature's
Toothbrush Fresh
Sweet Cider
Cheese & Pure Honey
Sausage
HOME GROWN—FRESH PICKED
APPLES
This year's crop from our own or-
chards. Enjoy them at their finest.
Available by
the pound, peck,
bu. or truckload
HALVERSON'S ORCHARD &
FARM
MARKET
---
# Zucchini Cake
*Second Place — Wisconsin State Journal Annual Cookbook Supplement, September 5, 1976*
*Recipe from the kitchen of Sister Mariquita Luby, Hillsboro*
## Ingredients
### Cake
- 2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 egg, beaten
- 1 cup sugar
- 2/3 cup cooking oil
- 2 tsp grated orange rind
- 1/2 cup Rice Krispies
- 2 cups ground zucchini squash (unpeeled)
### Frosting
- 1 1/2 cups confectioners' sugar
- Enough lemon juice to allow easy spreading
## Instructions
### Cake
1. Measure flour by dip-level-pour method or sift.
2. Blend flour, salt, baking soda, baking powder, and nutmeg. Set aside.
3. Beat egg. Add sugar gradually. Add oil, orange rind, Rice Krispies, and zucchini.
4. Blend in dry ingredients and pour into a greased and floured 8×8-inch pan.
5. Bake in a preheated moderate oven (350°F) for 45 minutes or until done. (It sometimes takes longer.)
6. Frost while warm.
### Frosting
1. Combine confectioners' sugar with enough lemon juice to allow easy spreading.
### Assembly
1. Spread frosting thinly over warm cake. -
Zucchini Beef Pie
RECIPE: CUT OUT & SAVE
Zucchini Beef Pie
1 pound lean ground beef ½ teaspoon salt
½ cup diced green pepper (optional) 2 small zucchini
1 teaspoon finely chopped parsley ½ cup dry whole wheat bread crumbs
½ teaspoon minced dry onion ½ cup grated parmesan cheese
½ teaspoon garlic salt 1 8-ounce can tomato sauce
1 teaspoon oregano ¼ cup grated cheddar cheese
Saute ground beef, pepper, parsley, onion, garlic salt, oregano and salt. Drain.
Set aside. Slice zucchini and layer half into 9-inch pie plate. Top with half of
meat mixture, half of bread crumbs which have been mixed with parmesan
cheese. Top with spoonfuls of tomato sauce. Repeat layers. Top with cheddar
cheese. Bake at 350 degrees F for 50-55 minutes in conventional oven. Makes
4-6 servings.
Microwave Directions: Saute mixture 3-4 minutes. Layer and cook about 9-11
minutes on high power.
Puget Power Gazette 9/80
Card 1 Back:
Seventeen Educational Grants from Puget Power
On the adjoining page are the seventeen out-
standing high school seniors who received
education tuition grants for college from
Puget Power for the 1980/81 school year.
These students are from throughout our serv-
ice area. The grants are based upon academic
achievement, school and civic involvement
and financial need. We see them as an invest-
ment to provide new leaders and insure the
economic future of our area. The grants were
given in several subject areas such as: busi-
ness administration, communications, educa-
tion, engineering, environmental studies,
home economics and physics.
Please join us in wishing these students the
best of luck.
---
# Zucchini Beef Pie
*Puget Power Gazette — September 1980*
*Makes 4–6 servings*
## Ingredients
- 1 pound lean ground beef
- 1/2 cup diced green pepper (optional)
- 1 tsp finely chopped parsley
- 1/2 tsp minced dry onion
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp salt
- 2 small zucchini
- 1/2 cup dry whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (8-oz) can tomato sauce
- 1/4 cup grated cheddar cheese
## Instructions
1. Sauté ground beef, pepper, parsley, onion, garlic salt, oregano, and salt. Drain. Set aside.
2. Slice zucchini and layer half into a 9-inch pie plate.
3. Top with half of the meat mixture, then half of the bread crumbs mixed with Parmesan cheese.
4. Top with spoonfuls of tomato sauce.
5. Repeat layers.
6. Top with cheddar cheese.
7. Bake at 350°F for 50–55 minutes in a conventional oven.
### Microwave Directions
1. Sauté mixture 3–4 minutes.
2. Layer as above and cook about 9–11 minutes on high power. -
Whole Wheat Bread
Card 1 Front:
Whole Wheat Bread
4 to 4½ cups whole-
wheat flour
1 TBS active dry yeast
1½ cups warm water
1 TBS honey
1 TBS safflower oil
1 tsp sea salt
In a large mixing bowl, dissolve yeast in ¼
cup of the warm water, then add remain-
der. Dissolve honey in this mixture and
let sit for a few minutes; then add 2 cups
of the flour and beat with a wooden spoon
until smooth. Cover and set in a warm
place to rise for about 1 hour until light
and foamy. Mix salt and oil into batter.
(over)
20
Card 1 Back:
Add flour a little at a time and mix until stiff and easy to handle.
Place dough on a lightly floured board and begin kneading. Knead
for 20 minutes or so, adding more flour a little at a time until
smooth, elastic, and not sticky. The exact quantity of flour will
vary slightly each time; this, as well as the proper consistency of the
kneaded dough will be learned with experience. When kneading is
complete, dough should be springy enough to almost resume shape
when pressed in lightly with finger. Shape into loaf, and place in a
lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover
and set in a warm place to rise until doubled in bulk, about 1 hour.
Preheat oven to 350° and bake for about 1 hour until crust is a deep
golden brown. Remove from pan at once and cool before slicing.
natural recipes boston, mass © 1974
94 bourne st. 02130 (617)522-0299
---
# Whole Wheat Bread
*Recipe by Natural Recipes - 1974*
## Ingredients
- 4 to 4 1/2 cups whole-wheat flour
- 1 Tbsp active dry yeast
- 1 1/2 cups warm water
- 1 Tbsp honey
- 1 Tbsp safflower oil
- 1 tsp sea salt
## Instructions
1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder.
2. Dissolve honey in this mixture and let sit for a few minutes.
3. Add 2 cups of the flour and beat with a wooden spoon until smooth.
4. Cover and set in a warm place to rise for about 1 hour until light and foamy.
5. Mix salt and oil into batter.
6. Add flour a little at a time and mix until stiff and easy to handle.
7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience.
8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger.
9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches).
10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour.
11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown.
12. Remove from pan at once and cool before slicing. -
White Christmas
White Christmas
1 lb white bark candy
1 lb salted nuts (your choice, peanuts suggested)
2 c. Rice Krispies
Melt candy in heavy kettle
saucepan or double
boiler. Add nuts and Rice Krispies. Stir gently
and mix well. Spoon onto waxed papered
cookie sheet in heaping teaspoons. Place in
refrigerator until firm. Store in airtight container.
May be refrigerated YIELD 4-5 DOZEN.
Card 1 Back: blank
---
# White Christmas
*Yields 4–5 dozen*
## Ingredients
- 1 lb white bark candy
- 1 lb salted nuts (your choice, peanuts suggested)
- 2 cups Rice Krispies
## Instructions
1. Melt candy in a heavy kettle, saucepan, or double boiler.
2. Add nuts and Rice Krispies. Stir gently and mix well.
3. Spoon onto a waxed paper–lined cookie sheet in heaping teaspoons.
4. Place in refrigerator until firm.
5. Store in an airtight container. May be refrigerated. -
White Bread
Card 1 Front:
White Bread - 2 loaves
Dissolve 2 pkgs dry yeast in 1/2 c. luke-warm water.
Mix in large bowl:
1 3/4 c. hot water
1 T. salt
2 T. sugar
2 T. shortening (lard, bacon grease, spry, etc)
Add yeast to above mixture, Stir
Gradually mix in 7 1/2 c. flour. I add 3 cups first & mix well
with spoon, then start mixing with hands. Kneed until dough
is smooth, take dough out of bowl, grease bowl, put dough
back in and kneed 20 three times more. Cover with towel and
let raise for about 1 hour. Take out and put in bread pans
(shaped in loaves). Cover and let raise again (45 min. to
1 hr) Bake for 35-45 Min @ 350°.
Card 1 Back: blank
---
# White Bread
*Makes 2 loaves*
## Ingredients
- 2 pkg dry yeast
- 1/2 cup lukewarm water
- 1 3/4 cup hot water
- 1 Tbsp salt
- 2 Tbsp sugar
- 2 Tbsp shortening (lard, bacon grease, Spry, etc.)
- 7 1/2 cups flour
## Instructions
1. Dissolve 2 packages of dry yeast in 1/2 cup lukewarm water.
2. In a large bowl, mix together the hot water, salt, sugar, and shortening.
3. Add the yeast mixture to the bowl and stir.
4. Gradually mix in 7 1/2 cups of flour. Add 3 cups first and mix well with a spoon, then start mixing with hands.
5. Knead until dough is smooth.
6. Take dough out of bowl, grease the bowl, and put dough back in. Knead 20 times, three times more.
7. Cover with a towel and let rise for about 1 hour.
8. Take out and put in bread pans, shaped into loaves.
9. Cover and let rise again (45 minutes to 1 hour).
10. Bake for 35–45 minutes at 350°. -
Vintage Wineberry Jam
Card 1 Front:
Vintage Wineberry Jam
4 c. frozen, unsweetened, crushed strawberries,
slightly thawed
3 c. sugar
1 pkg. dry yeast, instant
2 envelopes unflavored gelatin
1/2 c. water
Red food coloring if desired
Combine berries, sugar & yeast in a glass jar with a
loose cover - an apothecary jar is perfect. Stir several times
the first day to dissolve sugar & yeast; then stir once a day.
(Berries may look cloudy.) After one week, pour berries into heavy,
deep saucepan. Boil gently for 15 min. stirring occasionally. Spoon
foam from jam. Dissolve gelatin in water & add to berries. Mix well.
Pour jam into sterilized jars. Cool, cover, & refrigerate. Jam will
be ready in a day. Store in refrigerator up to a month. Makes
5-6 cups (over)
Card 1 Back:
Serve on toast, pancakes, waffles, & even with meat.
Fresh strawberries: halve berries & crush to make
4 cups. Follow above recipe.
---
# Vintage Wineberry Jam
*Makes 5–6 cups*
## Ingredients
- 4 c. frozen, unsweetened, crushed strawberries, slightly thawed
- 3 c. sugar
- 1 pkg. dry yeast, instant
- 2 envelopes unflavored gelatin
- 1/2 c. water
- Red food coloring, if desired
## Instructions
1. Combine berries, sugar, and yeast in a glass jar with a loose cover — an apothecary jar is perfect.
2. Stir several times the first day to dissolve sugar and yeast; then stir once a day. (Berries may look cloudy.)
3. After one week, pour berries into a heavy, deep saucepan.
4. Boil gently for 15 minutes, stirring occasionally.
5. Spoon foam from jam.
6. Dissolve gelatin in water and add to berries. Mix well.
7. Pour jam into sterilized jars. Cool, cover, and refrigerate.
8. Jam will be ready in a day. Store in refrigerator up to a month.
9. Serve on toast, pancakes, waffles, and even with meat.
### Fresh Strawberry Variation
- Halve fresh berries and crush to make 4 cups. Follow above recipe.
## Editor's Notes
- **"Wineberry Jam"** — The title is notable; the recipe uses strawberries, not wineberries (a raspberry relative). The fermentation step with yeast and the week-long rest give the jam a wine-like character, which likely explains the name. -
Sweet Bread
Card 1 Front:
Sweet Bread Bake @ 325° for 45 min.
until golden brown.
4 pkg. yeast
4 c. water
1 c. sugar
2 T. salt
4 c. flour
Sponge - Beat well, set aside to rise 30 mins. or more (til bubbly)
ADD
1 c. shortening melted - margarine or ½ butter
10 eggs, beat well, add
2 c. Sugar and beat again well
1 T. grated orange
1 t. vanilla
1 t. lemon
2 t. anise extract
few drops of yellow coloring
13 c. flour - let rise
Makes 4 loaves, large
Suggested variations: add orange marmalade, candied orangepeel,
candied fruit.
Card 1 Back: blank
---
# Sweet Bread
*Makes 4 loaves, large*
## Ingredients
### Sponge
- 4 pkg. yeast
- 4 c. water
- 1 c. sugar
- 2 Tbsp. salt
- 4 c. flour
### Main Dough
- 1 c. shortening, melted — margarine or 1/2 butter
- 10 eggs, beat well
- 2 c. sugar
- 1 Tbsp. grated orange
- 1 tsp. vanilla
- 1 tsp. lemon extract
- 2 tsp. anise extract
- Few drops of yellow food coloring
- 13 c. flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 c. flour.
2. Beat well; set aside to rise 30 minutes or more, until bubbly.
### Main Dough
1. Add melted shortening (margarine or 1/2 butter) to the sponge.
2. Beat 10 eggs well; add to the mixture.
3. Add 2 c. sugar and beat again well.
4. Add grated orange, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
5. Add 13 c. flour and mix to form dough.
6. Let rise.
### Baking
1. Shape dough into 4 large loaves.
2. Bake at 325°F for 45 minutes, or until golden brown.
### Assembly
- Suggested variations: add orange marmalade, candied orange peel, or candied fruit to the dough before baking. -
Sweet Bread
SWEET BREAD
4 Yeast
4 cups of water
1 cup sugar
2 tablespoons salt
4 cups flour
Sponge - Beat well, set aside to rise 30 mins. or more (until bubbly).
ADD
1 cup shortening melted - margarine or ½ butter
10 eggs beat well add
2 cups sugar and beat again well
1 tablespoon grated orange
1 teaspoon vanilla
1 teaspoon lemon
2 teaspoons anise extract
few drops of yellow coloring
13 cups flour
let rise
Makes 4 large loaves
Suggested variations add orange marmalade, candied orange peel, candied fruit
Bake at 325° for 45 mins, until golden brown.
Card 1 Back: blank
---
# Sweet Bread
*Makes 4 large loaves*
## Ingredients
### Sponge
- 4 packets yeast
- 4 cups water
- 1 cup sugar
- 2 Tbsp salt
- 4 cups flour
### Dough
- 1 cup shortening, melted — margarine or 1/2 butter
- 10 eggs, beaten well
- 2 cups sugar
- 1 Tbsp grated orange (zest)
- 1 tsp vanilla
- 1 tsp lemon (extract)
- 2 tsp anise extract
- Few drops yellow food coloring
- 13 cups flour
## Instructions
### Sponge
1. Combine yeast, water, sugar, salt, and 4 cups flour. Beat well.
2. Set aside to rise 30 minutes or more, until bubbly.
### Dough
1. To the risen sponge, add melted shortening.
2. Beat in 10 eggs well, then add 2 cups sugar and beat again well.
3. Add grated orange zest, vanilla, lemon extract, anise extract, and a few drops of yellow food coloring.
4. Add 13 cups flour and mix to form dough.
5. Let rise.
### Baking
1. Shape dough into 4 large loaves and place in loaf pans.
2. Bake at 325°F for 45 minutes, until golden brown.
### Assembly
- Optional variations: add orange marmalade, candied orange peel, or candied fruit to the dough before shaping. -
Super Fudge
Card 1 Front:
Dear Barbara: I am a procrastinator!
But here is the recipe you wanted.
1 cup honey, 1 cup peanut butter,
heated in pan. Stir in quickly:
• 1 cup carob powder (a chocolate
substitute), i cup sesame seeds,
1 cup sunflower seed, a half cup
of shredded coconut and a ½ cup of
chopped dates. Pat into a greased
square (8 x 8) or (9 x 9) pan and
refrigerate to harden. Cut into
squares and keep refrigerated, if
possible.
PREVENTION magazine calls it
'Super Fudge' -- Other dried fruit
such as apricots or pears could
be substituted for the dates.
Raisins, too, maybe?
If you are interested in some of
these 'health nut' recipes, the
same magazine has brownies, cookies,
and other treats. I'd be glad to
lend it to you.
Mary Jo
Card 1 Back:
Hello!
---
# Super Fudge
*Recipe from the kitchen of Mary Jo — 1976*
## Ingredients
- 1 cup honey
- 1 cup peanut butter
- 1 cup carob powder (a chocolate substitute)
- 1 cup sesame seeds
- 1 cup sunflower seeds
- 1/2 cup shredded coconut
- 1/2 cup chopped dates
## Instructions
1. Heat honey and peanut butter together in a pan.
2. Stir in quickly: carob powder, sesame seeds, sunflower seeds, shredded coconut, and chopped dates.
3. Pat into a greased 8x8 or 9x9 square pan.
4. Refrigerate to harden.
5. Cut into squares and keep refrigerated, if possible.
## Editor's Notes
- **"PREVENTION magazine"** — the sender attributes the recipe name "Super Fudge" to *Prevention* magazine, suggesting this is a recipe the sender found there and is passing along by memory or transcription rather than an original creation.