RECIPE SWAP: FROM PUREE TO MUFFINS, ZUCCHINI IS VERSATILE

Last year our Ross was in kindergarten. All year the students in his class were introduced to The Letter People as a part of their learning experience about the alphabet. The Letter People are inflatable characters, and each one represents a different consonant or vowel. With the introduction of each letter, all of their classroom activities were centered on that letter, including snacks. Over the year, I'm sure, Mrs. Maxfield became very creative with some of the letters and corresponding snacks. Until it came to the letter Z when I knew she would call on me to help.

What else do we think about when planning for Z but zucchini? Of all the vegetables, zucchini would have to be the most versatile in use. It can be used in soups, cakes, muffins and breads, pasta dishes, salads, relishes and almost any other way you can imagine.

Anyone who planted zucchini in their garden knows what I'm talking about. When the refrigerator vegetable drawer and a shelf or two are full of zucchini, you become very creative in ways to use it up. I will pass on to you a few recipes to help.

My dear friend Amber Larson makes puree soup that is very good served warm or cold. When she first shared it with me, I wasn't sure about trying it or not. But, like most other zucchini recipes, it is surprisingly delicious.

Zucchini Puree

1 large onion

2 tablespoons butter or margarine

2 chicken bouillon cubes or equivalent of base or stock

2 cups boiling water

4 cups diced zucchini

1/2 teaspoon garlic powder

1/2 teaspoon celery salt

Dash of black pepper

1/4 cup parsley leaves

In saucepan, saut onion in butter until tender; add remaining ingredients except parsley. Cook over medium heat, about 5 minutes, or until zucchini is tender. Carefully pour into blender (if necessary, half at a time), add parsley and whirl at high speed until smooth. If desired, thin soup with additional chicken stock. Serves 4 to 6. Very good served hot or cold.

Zucchini Meatloaf

2 pounds ground beef

2 cups zucchini, grated

1 cup bread crumbs

1/2 cup onion, diced

1 beef bouillon cube

1 tablespoon water

1 cup milk

1 teaspoon salt

Combine all ingredients after dissolving bouillon cube in water. Mix well and shape into leaf in a baking dish or loaf pan. Bake at 350 degrees for about 1 1/2 hours. Serves 6 to 8.

Zucchini Italiano

1 pound bulk pork sausage

1 cup chopped onion

1 green pepper

1 clove garlic

1 (8 ounce) can tomato sauce

1 teaspoon salt

1 teaspoon oregano leaves

1/4 teaspoon pepper

1 1/4 pounds zucchini, cut in 1/4-inch slices

1 cup white noodles

1 cup water

1 cup shredded Cheddar cheese

Brown sausage in a 12-inch skillet. When meat begins to change color, add onion, green pepper and garlic. Saut until meat is well browned. Drain. Stir in tomato sauce, salt, oregano, pepper, zucchini, uncooked noodles and water. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until noodles are done. Top with cheese. Cook until cheese melts. Serves 6.

Zucchini Relish

6 large zucchini

4 large onions

1 green pepper

1 red pepper

1/2 cup salt

Ice water

3 cups sugar

2 1/2 cups vinegar

1 cup water

2 teaspoons turmeric

2 teaspoons celery seeds

Grind vegetables. Cover with salt and ice water. Let stand 1 hour. Drain and rinse. Boil remaining ingredients together. Add vegetables and heat 10 to 15 minutes. Put in pint jars and seal hot. Makes 15 pints.

Zucchini Chef's Salad

4 cups diced zucchini

1 cup chopped red onion

1 cup peeled, diced cucumber

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon sugar

1 1/2 to 2 pounds fish fillets

1 quart water

1 teaspoon salt

2 hard-cooked eggs, finely chopped

1/2 cup cubed Cheddar cheese

3/4 cup mayonnaise

Lettuce leaves

Chopped fresh parsley

Combine first 7 ingredients; stir gently. Chill thoroughly. Wrap each fish fillet in cheesecloth; secure ends with string. Combine water and slat in a large skillet; bring to a boil. Add fish fillets; simmer 10 minutes or until fish flakes easily. Drain fillets, and unwrap; flake with a fork. Add flaked fish, eggs, cheese and mayonnaise to chilled vegetable mixture; toss gently. Chill 1 hour; secure on lettuce. Sprinkle with parsley. Serves 6.

Zucchini Spaghetti

1 pound ground beef

1 small onion, chopped

1/2 cup chopped green pepper

1 clove garlic, minced

2 cups chopped zucchini

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon minced fresh oregano or 1 teaspoon dried whole oregano

1/2 teaspoon dried Italian seasoning

Salt and pepper to taste

Hot cooked spaghetti

Grated Parmesan cheese

Cook ground beef, onion, green pepper, and garlic in a large skillet until meat is browned. Add zucchini and cook, stirring constantly, 2 minutes; drain well. Add next 4 ingredients; stir in salt and pepper to taste. Reduce heat and simmer, stirring often, 5 to 10 minutes or until desired thickness. Serve sauce over spaghetti, and sprinkle with cheese, if desired. Serves 4.

Zucchini-Carrot Muffins

1/2 cup flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

4 egg whites

2/3 cup sugar

1/4 cup vegetable oil

1/2 teaspoon vanilla

3/4 cup shredded zucchini

3/4 cup shredded carrot

1 cup chopped walnuts or pecans

1/2 cup raisins

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine egg whites, sugar, oil and vanilla; add to dry ingredients, stirring just until moistened. Stir in zucchini, carrot, walnuts and raisins. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately and let cool on a wire rack. Yield: 1 dozen.

One more recipe then I will quit on the zucchini issue. When looking for recipes to share, I found hundreds of zucchini recipes and it was hard to narrow it down to a few. I hope you will try some of these. Even if you do not zucchini, I think you would be surprised at the outcome of some of these recipes.

Zucchini Rounds

6 to 8 slices bacon, chopped

2 medium zucchini

1/3 cup biscuit mix

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onion

1/4 teaspoon garlic powder

1/8 teaspoon pepper

2 large eggs, lightly beaten

3 tablespoons butter, divided

Cook bacon in a large skillet until crisp; remove bacon from skillet, and set bacon aside. Shred enough zucchini to measure 2 cups; set aside. Reserve remaining zucchini for another use. Combine reserved bacon, biscuit mix, and next four ingredients; stir well. Add eggs, stirring just until dry ingredients are moistened. Fold in zucchini. Melt 2 tablespoons butter in a large skillet over medium heat. Using half of zucchini mixture, spoon 2 tablespoons mixture for each fritter into skillet. Cook about 2 to 3 minutes on each side or until browned. Repeat procedure with remaining butter and zucchini mixture. Serve immediately. Yield 4 servings or 12 fritters.

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We have three requests this week from a Benton, Mo., woman who is looking for recipe she can make at home. She recently ate Bourbon Chicken in a restaurant in the Galleria in St. Louis. It was very rich with a delicious sauce and served over rice. Her second request is for a spinach pie. I questioned it, and it is not quiche. It was an envelope-style pie with a crisp flaky crust, like filo pastry and feta cheese. It sounds good and I hope someone can help with that recipe. She ate it at a Greek restaurant in Chicago, Ill. Her last request is for chicken and dumpling stew. It was not like our traditional southern-style chicken and dumplings; it was thicker with vegetables and cheese. It was at a Dixie restaurant in Illinois.

These requests will keep you busy, I'm sure. I will have other garden vegetable recipes to share with you next week. Be sure to share your favorites.

Have a great week, and happy cooking.