From obscurity, zucchini have become favorites
Nutrition notes and recipes from Craig Claiborne and Pierre Franey highlight zucchini rise in American kitchens. The article recalls early 1960s obscurity and offers stuffed zucchini with ground pork, Parmesan, and bread crumbs, plus tomato sauce and two zucchini based dishes. It details prep steps, baking times, yields, and a Greek style rice with zucchini.
MENTIONED IN THIS ARTICLE
Craig Claiborne
Pierre Franey
New York Times
Zucchini preservation methods include freezing pickling and relish
Young zucchini can be frozen in several ways including slices blanched for three minutes or cooked briefly in water then cooled, with headroom left in containers. Another method freezes sliced zucchini after lemon-dipping and breading then frying, or freezing fried zucchini. Pickles use thin zucchini and onions with a vinegar and sugar brine, while relish combines ground zucchini and onions with salt and spices and is simmered then jarred.
MENTIONED IN THIS ARTICLE
Coun
Ann Landers column letters on hiccups, summons, and anger
Readers ask about a husband’s hiccups during public moments and a sure cure, a summons serving incident at a home, and a violent anger case. Ann advises granulated sugar for hiccups, legal options for service, and non destructive anger management with counseling.
MENTIONED IN THIS ARTICLE
Ann Landers
White Plains
Ann
Flushing
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