Oatmeal Wheat Bread

1 3/4 c boiling water
1 c quick cooking oats
1/2 c molasses
1/4 c shortening
1/4 c orange juice
1 1/2 t salt
2 packages (1/4 oz each) active dry years
1/2 c warm water
2 1/2 c whole wheat flour
3 to 3 1/2 c all purpose flour
melted butter

In a large mixing bowl, combine boiling water, oats, molasses, shortening, orange juice and salt; let stand until warm (110 to 115 degrees F). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add whole wheat flour and beat until smooth. Add enough all purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down. Shape into 2 loaves; place in a greased 8 X 4 X 2-inch loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 40 minutes. Remove from pans, brush with butter. Cool on wire racks. Zesty Zucchini

1/3 c vegetable oil
1/4 c white wine vinegar
1 T minced fresh basil or 1 t dried basil
1/2 t salt
1/4 t pepper
1/4 t garlic powder
2 to 3 medium zucchini sliced

In a large bowl, whisk together the first six things. Add zucchini and toss. Chill until ready to eat. Makes 4 servings.