The Atlanta Constitution from Atlanta, Georgia • 109

1985 gftr Atlanta flournnl THE ATLANTA tONSTITlTION zucchini prolific It's a bumper year even for the 1 By Fran Wood New York Daily News or 2 cloves garlic, chopped 4 pounds zucchini, sliced inch thick cup chopped tomato cups chicken stock 2H 1 dash Tabasco 2 plain yogurt In a saucepan, heat butter and saute onion and garlic until tender. Add zucchini tomatoes and saute a minute or two more. Add broth and Tabasco. Simmer 5 minutes. Puree in blender or food processor.

Chill in refrigerator. When chilled, stir in Return to re-' frigerator until ready to serve. Makes 6 servings. Curried Zucchini Soup 3 2Va 2 1 2 1 tablespoons butter pounds zucchini, sliced A inch thick large yellow onions, sliced tablespoon (or more) curry powder cups chicken stock pint light cream Salt and pepper to taste thankful not to find it! Rave all you want about your zucchini muffins and cookies, what they come down to are perfectly good muffins and cookies which have been abused for the sake of using Up those last three zucchini. "Cv True, it would expand your options if you-could serve it for dessert- or whittle it into adorable Christ-, mas tree ornaments, or cover several with Laura Ash-ley fabric to use as extra bolsters on your daybed, or use them for shoring up the foundation of your beach house.

The truth, though, is that zucchini is useless for T' any of these things, so don't waste your time trying to put it to new and exotic uses. Even Planned Parenthood, whose whole reason for existence is finding ways to keep populations at sensible levels, can't solve this one. The Santa Cruz county (Calif.) chapter, for instance, deals with zucchini overpopulation the same way the rest of us do; it recently issued a recipe pamphlet, "The Original Zucchini Cookbook." Nor does longevity bring with it any magical solutions, except that you may acquire enough recipes by then to cope without assistance. Indeed, a pair of senior citizens from Pennsylvania, Helen and Emil Dandar, have just published 200-odd zucchini recipes collected over the years in "The Zucchini Cookbook." In general, the only logical solution to the zucchini crunch is. to eat as much of it fresh as you can stand and put tip the rest in the freezer.

While loaves of zucchini bread may seem like overkill in August, they take on a more favorable aura when tied with a red ribbon and given away at Christmas. Likewise, cold zucchini soup, which one is apt to get a wee tired of after the fourth week of summer eating, is delicious served hot with bread and a salad on a cold February evening. And stuffed baseball bat-size zucchini is a good main dish anytime, provided the vegetable wasn't too woody to begin with, wasn't parboiled to death at preparation, and has been securely double-wrapped for the freezer: Zucchini Saute 1 onion, thinly sliced 1 teaspoon chopped garlic Of all the things you ever dreamed of growing in a garden, zucchini was probably not a consideration. Indeed, you have probably, over the years, been the recip-ienUaf enough of these vegetables not only from fiends with gardens, but from absolute strangers on he street begging (maybe even paying) you to take a (ouple off their hands to know you need never grow jour own. Take it from one who grows them (not a lot of Aem; just a 3-by-4-foot patch, or enough to feed any fliree of New York City's five boroughs plus northern Jew Jersey for, two months of every year), they can let out of hand in no time.

It is probably safe to say no family anywhere grows precisely the amount of zucchini it can comfortably consume. 2 So why does one even bother? Because it is the dandelion of the vegetable patch, the single summer garden crp-guaranteed to survive anything this side of (or maybe including) a nuclear attack and after all that digging, fertilizing, watering and weeding, you want fjSjbptfiing to show for your efforts. wIn case you hadn't heard, this is a bumper year for zucchini (all things being relative). And yes, it seems remarkable that in a season fraught with serious flight conditions, zucchini which is something like 93ercent water is more prolific than ever. Either theToot of this vegetable has some magical powers for dlyiffljig underground springs, or all that rain the news-casjejs are fond of telling us didn't wind up in the reservoirs has found its way to every zucchini-seeded hill in.

tia. Northeast. i33atever the case, the bottom line is this: You're in linctp be the recipient of more zucchini this summer tftmryou've ever seen, let alone eaten. And you haven't a moment to lose figuring out what in tarnation you're gtfCfto do with it. Qranted, as soon as scientists find a crop that grows as readily as zucchini, the zucchini-weary masses could switch en masse.

Perhaps zucchini will become an endangered species, headed in the direction of white ladyslippers and dogtooth violets. Perhaps it will only be saved by heroic botanic measures at the last instant, and "will eventually settle into a niche as a chic (and costM item in gourmet groceries. of fantasy. We are dealing with reality. ZUCCHINI: Dandelion of the vegetable patch.

Vt cups wheat germ cup cooking oil 2 eggs l'i cups sugar 2 teaspoons vanilla 1 cup chopped walnuts 3 cups grated (unpeeled) zucchini In a mixing bowl, sift flour, baking powder, salt, cinnamon and allspice. Stir in wheat germ. In another bowl, cream cooking oil, eggs and sugar. Add flour mixture to creamed mixture, and stir in vanilla, walnuts and grated zucchini. Mix well to blend all ingredients.

Divide batter into two greased and floured 9-by-5-by-3 inch loaf pans. Bake in 350-degree oven for 60 minutes. Pick test. Cool in pan 10 minutes. Cool on wire rack.

Makes 2 loaves. (Copies of 'The Original Zucchini Cookbook' are available by mail for $2.75 plus 50 cents postage. Make, check payable to Planned Parenthood, and mail to Cookbooks, in care of Planned Parenthood, 212 Laurel Santa Cruz, Calif. 95060. For a copy of 'The ZucchC-ni send $3.95 plus 80 cents postage to Step ling Specialties Cookbooks, P.O.

Box 16, Penndel, Penn. In a skillet, heat butter and saute zucchini and onions until tender. Add curry powder and continue to cook until well blended. Add chicken broth, cover and simmer 10 minutes. Puree in blender or food processor.

Add light cream and salt and pepper to taste, and reheat on low heat to serve hot. To serve cold, chill at least 6 hours before serving. To freeze, prepare as described, leaving out cream, and freeze in airtight container. Defrost to room temperature, add cream, and serve hot or cold. Makes 6 servings.

Zucchini Bread with Wheat Germ cups flour teaspoons baking powder teaspoon salt teaspoon cinnamon teaspoon allspice 2 tablespoons butter or oil 2 small or 1 medium zucchini, cut in Vt-inch slices -1 medium tomato, coarsely chopped Marjoram Salt and freshly ground black pepper to taste Dash of Tabasco Parmesan cheese In a large skillet, saute 'onion and chopped garlic in 2 tablespoons butter or oil, until onion is soft and translucent. Add zucchini slices, tomato and a pinch or 2 of dried marjoram, salt, pepper arid Tabasco. Saute, stirring frequently, about 5 minutes. Sprinkle with parme-san cheese and stir for just a few seconds more. Makes 2 servings.

Andjtalit'a's'we know it in the summer of '85, is this: Just how much zucchini can one person eat? Alas, there is no definitive answer. The best guess is: a lot more than one would imagine. Like major surgery, everyone has his own war story, and there are certainly those who have consumed so many they could invent the Zucchini Diet. Just don't let people try to tell you (as zucchini gardeners are notorious for doing) that there are thousands ways to use zucchini. There aren't Actually, there are four ways to use zucchini as an appetizer, as a main dish, as a side dish and in bread.

The rest are variations. ijveral (perhaps zillions) of recipes notwithstanding; nicchini does not make a good dessert. It might if you served it only for dessert, but when you're eating it three meals a day, dessert is the one place you're Cold Zucchini Soup 3 tablespoons butter 3 cups grated onion Diane Stafford Self-pub- tiick FROM IF lished, $11. Dorothy r. i A TTL ft .1 Jff lillP lOjkystol hamburgers for $2.50 1 1 her daughter, Diane Mayes of Car thage, put their heads and their talents in the kitchen "together to proauce mis may dook or- aiways quick and usually easy recipes.

Mrsi; freqeunt guests insisted she publish her recipes. Writing was not new to her as she has been on the editorial staffs of Time, Life, Vogueand Glamour. Her husband fe a-photographer. USWBft Her which often 'use cottage cheese, soy sauce or tomato juice are not aimed at anyone on a low-salt diet although salt is listed as optional in many of them. However, she has succesfully adapted many classic recipes to conform to a high-fiber, low-fat diet.

Using a food processor is suggested for many of them and all recipes should take less than an hour to prepare. For anyone wishing to follow the same regimen which she, and her husband follow, her book will, be an excellent tool. Rush Hour Superchefl (Dorothy Davenport Stafford and Stafford name may be familiar to some as she lived in Atlanta at one time and has written for Atlanta Magazine and Modern Maturity magazine as well as other publications. The book is not new but with it, you can be ready for guests within an hour. It is designed for people constantly on the go who don't mind taking advantage of time-saving convenient canned and frozen foods.

No matter how much of a hurry you are in, stop long enough to pick up a copy at a local bookstore. K924S good wilh nV coupon, discount or jpecial. One coupon per person per visit. Good prllcliMIc KryMal rHUaiMaM Offer 1 1 mmm 4iift nil 8- SUPERMARKET if rallNICIPAL CURB MKT 209 EDGEWOOD AVE GOOD THRU AUG. 17 2 in a bag WHOLE TOAL r.3Er.3DELlSIKIHP FEE! I ii ii ia lliHHHitll ih stlB IS)i LB.

pjatti WERE SIZZLING! km a LIMIT 6 a iaa LARGE mmm rill TvC'' Quick and Easy Cooking, Delicious Meals in Under 60 Minutes. (Pamela Westland. HPBooks, $IVfi paperback.) A collection of ltlaecipes originally published by the" author in England in 1983. They have been adapted to the American taste for less salt and less fat with mouthwatering results by HPBook editor and dietitian Jeanette P. The 80-page book is divided infoods which can be prepared in 15, 30, 45 and 60 minutes with a final division on those which can be prepared ahead of time.

As are most cookbooks from Uifeaublishcr, this one has excellent fSif-Solor pictures of the completed rWipts. With few exceptions they were used in the original English version. While the recipes do appear to live up to the title, garnishing is nfJTTorgotten and it is such a help Jo have the illustrations as a guide. Juick and Easy would be well worth the money at twice the price. Reader's Digest Quick, Thrifty Cooking.

(The Reader's Digest Association. $21.50, hardback.) Header's Digest fourth cookbook is different from its predecessors in jhat it is spiral-bound and the cover Son verts into a stand for easy read-ng as you cook. 1 Another first is that Jean An-jierson, a well-respected cookbook fditor and writer, was the chief consultant for the more than 450 recipes tested for the book. Three Symbols identify special features of ecipes selected: a pig for extra hrifty; a clock for extra quick; and a spWt circle for recipes which may be halved. Preparation and cooking time and calorics per serving are provided with each one.

Quick and thrifty is full of sound sensible ad-vteejon keeping equipment in good sharjj, including cutlery and cutting surfaces, on basic cookware, the best use of freezer storage and tricks on saving preparation time. LAcjrjng illustrations, the book s(f5is drab when compared to QVck and Easy but it contains a lot more practical and general information, 1 If not available at local it may be ordered directly from Reader's Digest, Pleasantville, N.Y.. 10570; $19.98 plus delivery chaise. urn 1 Fast A Low; Easy Recipes foJfcow Fat Cuisine. (Joan Little Brown and $9.95, Eapcrback.) Ms.

Stillman wrote this ook-aftcr following a high-fiber, lflWjTat dietary program for two irWJjtns when her husband, Bud, developed angina pectoris. The Still-nuK" loved the good life and good and she had studied with Julia and the late Michael Field so even though the diet worked, she soacut to continue it without sacri-fifi taste and elegance. She accomplished her taskSo well that her DOZEN Ci 4BBVafP iia niniiii SSSSZSIZZilliZilaaaii.Baaaaaaaaaaaiiaaaaaaaaaaaaaaaaaaaiaf 4 1 POWDER DETERGENT limit 4 aaaaaaaaaaaaaaaaaaaaaaaaaaaaaarjaaaaiiaaiiaaaa vaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa "aaaaaaaaaaaaaaaaiiwa. centeR 20-OZ. BOX JUMBO kamaBi4aaaaBaa- aatwaaaaaaaaaaaaaitaaBaaaaaaaa PACK BEEF CHUCK FACILITIES SERVICES EXCLUSIVELY FOR WOMEN INDIVIDUALIZED PROGRAMMING MODERN CONDITIONING EQUIPMENT RELAXING WHIRLPOOL SOOTHING SAUNA PRIVATE SHOWERS i DRESSING ROOMS SWIMMING POOL WOLP TANNING BEDS NUTRITIONAL GUIDANCE AND MUCH MOREII NEW ADULT PATRONS ONLY La "ECKRICH" ALL MEAT OR BEEF rf jn ha Nil ft I ife I aife aatf aaaaaaaai -v 1 aaaaaaati if aaaaaaaail I SIS jaaai iBaaaaai I 1 -aaat taaaaaaaait 37 PACK .11 JUMBO PACK CHICKEN STONE MOUNTAIN 299-971 8 FOREST PARK 361 -6501 RIVERDALE 997-5684 MARIETTA 977-9775 SMYRNA ROSWELL 992-5076 DUNWOODY 458-1386 TUCKER 493-7751 MABLETON 944-6716 SANDY SPRINGS 998 0957 iJ (j mmmm V.

IV KHWWa IS LB. a a a a a a a aaaaaaa iimagi FREE CUSTOMER PARKING! BEST FILE COPY AVAILALLE FOR MICROFILMING.