Thai flavors pick up native squash - includes recipes

Sunset, March, 1996

America's contribution to the world's supply of foodstuffs is immense. Potatoes (white, sweet, and many more), maize, beans, and tomatoes have had their fair share of attention from food historians. Squash is a lesser player, except for the carving pumpkin. We do use squash to stuff ravioli, following the Italian practice, and in soups, as the French do. But Shirley Rush goes further. By employing garlic, curry powder, and cilantro, she creates a Thai-style pumpkin soup.

Thai Pumpkin Soup

Cooking time: About 45 minutes

Prep time: 10 to 15 minutes

Notes: If making soup ahead, cool, cover, and chill up to 2 days, then reheat before serving.

Hakes: 4 to 6 servings

1 onion (5 or 6 oz.), finely chopped 1/4 cup diced red bell pepper 2 tablespoons curry powder 1 teaspoon minced garlic 1 can (1 lb.) pumpkin 2 chicken bouillon cubes 1 teaspoon sugar 2 cups unflavored nonfat yogurt 1 tablespoon all-purpose flour 1/4 cup chopped fresh cilantro

1. Place onion, bell pepper, and 1/2 cup water in a 3- to 4-quart pan over high heat. Stir often until pan is dry and onion browns lightly, 10 to 12 minutes.

2. Add curry powder and garlic; stir 1 minute. Add 2 cups water, stirring well to free browned bits in pan, then add pumpkin, bouillon cubes, and sugar. Cover and simmer gently to blend flavors, 25 to 30 minutes.

3. Meanwhile, mix a little of the yogurt with the flour until smooth, then combine with remaining yogurt. When the soup has simmered, with a whisk, stir yogurt-flour mixture into it. Turn heat to high and stir until boiling, then simmer and stir about 2 minutes. Ladle into bowls or mugs, and top with chopped cilantro.

Per serving: 97 cal., 6.5% (6.3 cal.) from fat; 6.2 g protein; 0.7 g fat (0.2 g sat.); 18 g carbo.; 384 mg sodium; 1.5 mg chol.

Santa Rosa, California

So linked are roast lamb and mint jelly that some people call the quaking green stuff lamb jelly. But Charlotte McLaughlin uses mint jelly a new way - in place of sugar in cookies.

Grated zucchini is also an ingredient, along with the usual butter and flour. Here's another outstanding play by zucchini, the greatest utility infielder on the vegetable team.

Zucchini Mint Cookies

Cooking time: 12 to 15 minutes per pan Prep time: 25 to 30 minutes Notes: Freeze cookies to store more than a few days. Makes: About 5 dozen

1/2 cup (1/4 lb.) butter, margarine, or solid shortening, at room temperature 1 cup mint jelly 1 cup grated zucchini 1 large egg 2 cups all-purpose flour 1 teaspoon baking soda 1 cup chopped walnuts 1 cup raisins 1 cup unsweetened shredded dried coconut

1. In a bowl, beat butter and jelly until well blended. Add zucchini and egg; mix well. Stir flour with soda, then add to jelly mixture and stir until blended. Add nuts, raisins, and coconut, and mix well.

2. Drop batter in 1-tablespoon mounds 1 inch apart on oiled 12- by 15-inch baking pans. Bake in a 375 [degrees] oven until cookies are lightly browned and feel firm and dry when touched, 12 to 15 minutes; alternate pan positions after 6 minutes. Transfer to racks to cool. Serve, or when cool, store airtight up to 2 days.

Per cookie: 72 cal., 44% (32 cal.) from fat; 1 g protein; 3.6 g fat (1.7 g sat.); 9.4 g carbo.; 41 mg sodium; 7.7 mg chol.

Mesquite, Nevada