Cooking with Barbara
Zucchini

This is the time of year when all our gardeners produce squash. Brian Barrentine, a fellow actor in the Sound of Music with the principal role of Captain von Trapp gave me these recipes. He grew up in Marietta, Ga., attended Bennington College and American Musical Dramatic Academy in New York. His stage debut was at age six, and professional debut at age 16. He had leading roles in Showboat, Phantom, Grease, Elvis and many more outstanding shows. He sang in Nashville's Ryman Auditorium. He certainly is a wonderful actor and talented man and a good friend to all the cast and people who have come to know him. He will be the musical director at Gilmer High School next year. He also loves to cook so here are two of his favorite recipes. His mom started making this relish in 2001. He says it is wonderful on black-eyed peas or even on a hot dog or burger. You can half this recipe if you like and keep in the fridge. The soup is good on a hot summer day. It is one of Brian's favorites from Paula Deen on the Food Network.
Sweet Zucchini Relish
10 cups grated zucchini
(about 5 pounds)
4 cups chopped onion
1/4 cup salt
5 cups sugar
2 1/4 cups white vinegar
(5% acidity)
1 Tbs. celery seeds
1 Tbs. ground turmeric
1 Tbs. pepper

Combine first 3 ingredients in a large bowl. Cover and refrigerate 8 hours or overnight.

Transfer zucchini to a colander; rinse under cold running water. Drain well, and press between layers of paper towels.

Combine zucchini mixture, sugar and remaining ingredients in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat to medium and simmer 30 minutes, stirring often.

Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.

Process in boiling-water bath 15 minutes. Yields 9 half pints.
Chilled Zucchini Soup
2 cups chicken broth
2 large onions, chopped
3 medium zucchini, sliced
1 clove garlic, sliced
1/4 tsp. salt
1 cup mayonnaise
1 tsp fresh lemon juice
Half-n-Half (optional)
Lemon slices

Combine broth, onions, zucchini, garlic, and salt in a large saucepan and bring to a boil. Cook the vegetables for 5 to 8 minutes, or until tender. Let cool to room temperature, then transfer the mixture to a food processor, add the mayonnaise and lemon juice, and process until smooth. Refrigerate over-night. Thin with a little half-n-half if necessary. Serve cold with lemon slices. Serves 4.