SAMPLE RECIPE FROM:

Talking with My Mouth Full by Bonny Wolf
What does America really eat? Which recipes do real home cooks turn to again and again? More often than not, they are dishes handed down from great aunts and painstakingly copied out of smudged recipe boxes rather than the creations of celebrity chefs. Bonny Wolf, food commentator for NPR’s "Weekend Edition", writes about the great regional and family food traditions in this country—birthday cake and dinner party food, hearty American breakfasts and Fourth of July picnic.

Zucchini Bread
"Lois Thielen of Grey Eagle, Minnesota, won a first-place blue ribbon at the state fair with her zucchini bread recipe. "When zucchini first became common in midwestern home gardens in the late 1970s," she says, "we looked for ways to use it up because it was so prolific." She says it was important to make something people were willing to eat "since zucchini was new and people were leery of anything too strange." This is a particularly light, moist version of this common recipe of the 1970s. I made a similar zucchini bread at that time and added raisins. I think zucchini is like tofu — it takes on the flavor of whatever it's cooked with. But the flecks of green are pretty and the vegetable adds moisture. This is nice with a cup of tea."

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