Name any fruit or vegetable and you will probably find a town that celebrates that food with a festival.

When the folks from Edlorado, Ohio, were planning a community event, they had some discussion of the type of festival it should be.

One of those attending the meeting mentioned zucchini.

"After all," he reasoned, "You can do most anything with this versatile vegetable - anything but give it away."

And the First Annual Zucchini Festival was a "smashing success."

Along with the food and fun that weekend, there was the contest for the biggest zucchini. Also, there was the zucchini carving contest and a recipe contest.

"That festival was celebrated for ten years," one of the former committee members told me. "Then because the 'regulars' were getting older and not enough younger ones volunteered to help with the work, Eldorado discontinued the celebration."

There is one held at Obetz, Ohio. That festival is scheduled for August 27 to 30.

Featured that weekend will be a parade, contests, arts and crafts, games, rides and music.

Other towns celebrating with zucchini festivals are Ludlow, Vt., Hayword, Calif. and Windsor, Fla.

You may have a difficult time finding a zucchini recipe in cookbooks printed more than 50 years ago.

Now you can find recipes for salads, breads, pies, cakes, main dishes and more, with zucchini.

Zucchini Cornbread Pie

3 zucchini, quartered and thinly sliced

1/2 c. chopped onion

1/2 c. evaporated skim milk

3 egg whites

1 (8 1/2 oz.) pkg. corn muffin mix

3/4 c. (3 oz.) finely shredded sharp Cheddar cheese

Preheat the oven to 375 degrees. Lightly spray an unheated, large skillet with nonstick vegetable spray. Add the zucchini and onions. Cook and stir over medium-high heat until zucchini is crisp-tender. Remove from heat and set aside. Lightly spray a 9-inch pie plate with nonstick spray. In a large bowl, beat together the milk and egg whites. Stir in the muffin mix just until combined, then fold in the zucchini mixture and 1/2 cup of the cheese. Transfer the mixture to the prepared pie plate. Sprinkle with the remaining cheese. Bake about 30 minutes until golden and a toothpick inserted in the center comes out clean.

When Caryl Waller Krueger started to write her book 1001 Things to Do with Your Kids, her friends wondered how she could come up with so many ideas. She said with her own children, her nieces, nephews, plus input from her lectures at schools and parents groups, it was easy.

Not long after that book was published, Krueger began getting requests for "more, please."

Again, with the assistance of friends, relatives, her own children and now grandchildren, too, she authored 1001 More Things to Do with Your Kids. In 1997, Abingdon Press, of Nashville, Tenn., published the book.

Number 129 tells how a pillow case can be used to make a pillow puppet. Across the page is "Landscaping with Sheets." Old sheets are used to make roadways for the small child's cars and trucks. Another page tells how to make gift wrap with a potato. Number 450 tells how to turn the child's lunch box into a tic-tac-toe game. There is a section on "Building Memories Together." Another section is "Getting the Job Done with Fun."

Author Caryl Waller Krueger is a child development specialist. Activities especially for toddlers, grandchildren and

teens, are identified for easy reference.

I remember the fun my daughters had with worn out sheets.

They remember some of their cooking creations, also.

You may know some children who would enjoy making pretzels or a salad for dinner.

Bunny Salad

2 canned pear halves

4 raisins

4 almonds

4 red cinnamon candy

cottage cheese

lettuce

Place a lettuce leaf on two salad plates. On top of each lettuce leaf place a half of a pear, upside down. Make bunnies by using the narrow end for the face. Use the raisins for eyes, the candy for the noses and the almonds for the ears. Use the cottage cheese to form a ball for the tails. Makes two bunnies.

Soft Pretzels

2 (16 oz.) loaves frozen bread dough, thawed overnight in the refrigerator

1 egg white

1 teaspoon water

coarse salt, optional

Take thawed bread dough and shape into small balls. Roll each ball into 10- to 12-inch ropes. Shape into pretzels. Or you can shape it into letters. Arrange 1-inch apart on well-greased baking sheet. Let stand for 20 minutes. Mix egg with water and brush on pretzels. Sprinkle with salt, if desired. Place a shallow pan containing hot water on a lower rack it the oven. Bake pretzels on a cookie sheet on a rack above the water. Bake at 350 degrees for 20 minutes for until golden brown.

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