By CHARLOT M. DENMON
Staff Correspondent
mer is the time for enjoying
fresh garden vegetables at their
best. The hot August sun, warm
nights and rain ushers in harvest
time and neighborhood gardens,
roadside stands and city farm mar-
kets are brimming with fresh vege-
tables.
Home gardeners find zucchini
squash practically popping up over-
night and homemakers are contin-
ually looking for new ways to pre-
pare this delicate tasting as well as
nutritious vegetable.
Low in calories, sodium and high
in’ vitamins, calcium, iron and
potassium, it makes an ideal vege-
table for the weight-conscious
person or the person on a low salt or
cholesterol diet.
There are probably dozens of dif-
ferent ways in which zucchini
squash can be served while it is in
season (it can be frozen and served
out of season as well) but below are
five recipes some of our Back
Mountain residents were willing to
share with Dallas Post readers.
ZUCCHINI CASSEROLE
o (Mary Yankowski)
2 1b. zucchini, diced and peeled
1 carrot, grated
1 onion, grated
1, ¢. cheddar cheese, grated
5'C. sour cream
1 sm. package croutons
1 stick margarine, melted
Salt and pepper to taste, if desired
Parboil squash for eight minutes.
Drain and mix with melted butter
and croutons. Add remaining ingre-
dients, mix. Put in 9x13” pan. Sprin-
kle with croutons and Parmesan
cheese.
Bake at 325 degrees for 45 min-
utes.
FRIED ZUCCHINI
(Low Cholesterol)
(Betty Lamoreux)
1 med. zucchini, cut in 14” slices
1 pkg. Italian bread crumbs
Skim milk
Dip zucchini slices in skim milk
then Italian bread crumbs. Fry in
either hot safflower or sunflower oil.
Drain on paper towel before serv-
ing. May be served in place of
meat.
ZUCCHINI RELISH
(Jule Wilson)
2 1g. zucchini, cored
(Ground should equal 10 cups)
4 c. ground onions
5 T. salt
Mix above and let stand over-
night. In morning drain and rinse.
Add:
2 peppers (1 red, 1 green)
2 c. vinegar
4 c. sugar
1 t. pepper
1 T. tumeric
1 T. celery salt
1 T. dry mustard
Mix well and cook over medium
heat for half hour. Seal while hot in
pint jars. Makes seven pints.
ZUCCHINI BREAD
(Jule Wilson)
3 eggs
1c. oil
3 c. sugar
3 t. vanilla
234 c. flour
salt (optional)
2 t. baking soda
3 t. cinnamon
1 t. baking powder
% c. nuts
% c. raisins
2 c. grated zucchini, peeled and
drained
Beat eggs until light and foamy,
add oil, sugar, vanilla and zucchini.
Mix lightly but well.
Add dry ingredients, nuts and
raisins. Spoon into greased loaf
pans. Bake at 350 degrees for 45-55
minutes.
Dallas Post/Charlot M. Denmon
ITALIAN ZUCCHINI CASSEROLE
(Andrew Denmon)
1-2 medium zucchini, 14” slices
4 c. spaghetti sauce
1 pkg. (8 slices) mozzarella cheese
+
Italian bread crumbs
Parmesan cheese, grated
In oiled casserole place layer of
zucchini; cover with spaghetti sauce
then layer of mozzarella cheese.
Repeat until casserole full to within
half inch of top. Dot with bread
crumbs mixed with grated Parme-
san.
Bake at 350 degrees for approxi-
mately one hour or until zucchini is
tender.
Luncheon planned
If a tropical resort vacation is not
on your agenda this season,
brighten stay-at-home spirits with a
leisurely weekend brunch that
brings the flavor of sun-drenched
destinations into your kitchen.
You may want to. invite your
guests to dress in their favorite
resort wear (sunglasses optional).
Try serving the traditional Mexican
fish recepe and West Indians egg
dish listed below. Arrange a platter
of tropical fruit as a colorful - and
edible - centerpieces. A bar set up
with mineral water, juices, a good
white win and a pure, high-quality
vodka is a delectable addition. If
there’s a chill in the air, try this hot
orange, cider and vodka-based
punch.
ORANGE CIDER PUNCH
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmet
1 cup cider
3 cups orange juice
1 cup vodka
Mix sugar, cinnamon, allspice,
nutmeg and cider in a large sauce-
pan. Heat until sugar is dissolved
and mixture is hot. Add orange
juice and heat. Stir in vodka and
serve immediately. Serves eight.
WEST INDIAN
SCRAMBLED EGGS
1 1/2 cups tomato sauce
1/4 cup minced scallions or green
pepper
2 tablespoons flour
2/3 cup grated white Cheddar
cheese
2 medium-sized avocados
12 eggs
2/3 cup light cream
Butter
Grated white Cheddar cheese
Combine tomato sauce with scal-
lions or green pepper and flour in a
saucepan. Stir to blend. Bring to a
boil and cook, stirring 2 to 3 min-
utes. Add grated cheese and stir to
combine. Remove from heat. Cut
avocados in halvesd lengthwise;
remove seed and skin and cut fruit
into cubs. Add to tomato sauce. Do
not cook. Beat eggs with cream in a
bowl and scramble in saucepan.
Season and arrange on serving
plate. Pour tomato and avocado
sauce over eggs. Sprinkle top with
grated Cheddar cheese. Serves
eight.
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THOMAS
PRODUCE STAND
Opposite Natona Mills
Dallas-Harveys Lake Hwy.
Special
Blueberries
Dill
Pickles
for
wax
might
escape.
J
at the
number listed below.
DO NOT:
X Strike matches.
X Turn lights on or off.
X Use your telephone.
DO:
Feeding a family three meals a
day is a major responsibility for
young homemakers. The responsi-
bility increases as more is known
about nutrients in foods and the role
they play in good health; increasing
food products competing for food
dollars; rising food costs; more
snack-type foods with few nutri-
tients; advertising campaigns for
many high-calorie,
low-diuauauauauauauauauelvalue
foods; and the growing con-
cern about food additives and pres-
ervatives.
Nutrition is the food you eat and
how your body uses it to live, to
grow, to keep healthy, and to get
energy for work and play.
The different nutrients needed for
health and growth (carbohydrates,
fats, proteins, vitamins, minerals
and water) are available through
food. No single food has all the
THE PERFECT BANANA
To pick the perfect banana,
choose those that are not quite
yellow, are firm to touch and have
no visible bruises. If refrigerated,
the banana’s skin will darken in just
a few days, but the edible fruit will
stay freshs for three to six days.
HOW LIGHT IS LITE?
The number of calories in ‘light’
canned fruits is determined by the
way the fruit is canned. Various
liquids can be used to pack the fruit
- including water, the fruit’s own
juice, apple juice or white grape
juice. The amount of sugar, corn
syrup or FDA-approved sweeteners
also affects caloric content. Be sure
to read the labels of so-called
“light” fruits carefully to compare
additives and calories.
TEQUILA TUNES
Four recently popular songs have
helped increase consumers’ appre-
ciation of tequila. Songs extolling
nutrients needed for growth and
health. Many food combinations can
provide a well-balanced diet. Most
nutrients do their best work in the
body when consumed with other
nutrients.
All nutrients are needed through-
out life but the amounts needed
(determined by scientists) are influ-
enced by age, sex, size, activity,
and state of health.
Available from Penn State Uni-
versity is a correspondence course
designed to help you determine your
family’s individual needs. The
course discusses meal planning and
nutrition; food dollars and your
time; nutrition labeling; and food
for you and your family’s health.
You can get a copy of the course
by sending $6.00 including handling,
to MEAL PLANNING, Dept. 5000,
University Park, PA 16802. Make
check payable to PENN STATE,
the virtues of tequila include “Jose
Cuervo, You're A Friend of Mine”
by Shelly West, ‘Margaritaville’ by
Jimmy Buffet, “Hey, 19” by Steely
Dan and “Tequila Sunrise” by the
Eagles.
INDIAN INTRODUCTION
Fifteenth-century = Europeans
learned the practice of smoking
dried tobacco leaves from the
American Indians. Pipes were the
popular means of smoking in those
days. Today, more than 80 percent
of the tobacco used throughout the
world is in the form of cigarettes.
More than four trillion cigarettes
were smoked last year.
GOING, GOING, GONE
Wine auctions are attracting
bigger audiences and bigger bids
than they used to. At the first
annual Heublein Premiere National
Auction of Rare Wiunes, held in
1969, bids for the wines totaled
$55,000. ?
Monday-Friday
Saturday
*By Appointment Only
No Longer A Need
To Visit The Hospi-
tal For Many Diag-
nostic Tests and
Rehabilitative
Treaments
*An Affiliate of Mercy
Hospital, Wilkes-
Barre, Pa.
7:30 AM-6:00 PM
8:00 AM-12:00 PM