Fred Wix

I owe a lot of my cooking skill to Fred Wix. Fred Wix was a radio host for Kall radio in SLC. He was just a delight to listen to, and he shared all sorts of cooking techiques with the listeners. Even before the internet he would publish his recipes for all. My Husband knew I just loved his recipes, so every week, he would drive into downtown SLC to the radio station and pick me up a copy of the week's worth of recipes.

I guess Fred Wix was so popular, that he had small cards published in the Dan's Grocery Store, and even after I moved away, my mother - in -law would pick me up a copy of his recipes, and mail them to me.

I have two loose - leaf notebooks full of his recipies. I love them so. If I am in a spot, and want to do something extra - ordinary, I turn to Fred Wix.

Can you stand another Zucchini Recipe? - Well this is the best --- It is even worth going to the store and buying zucchini to make it.

But BEWARE --- Do not tell anyone what is in it, before they have finished the first slice. I gave some to my youngest son On Saturday, and he said there were green things in there, and he wouldn't eat it.

I know I am going blind -- but really, You can't possibly see the zucchini --

As Fred would say - Enjoy!


Chocolate Almond Zucchini Bread – Fred Wix

3 eggs
1 c. sugar
1 c. brown sugar
1 c. salad oil
1 tsp vanilla
2 c. grated zucchini
1 c. chopped almond --- I substituted whole pecans
2 c. flour
2 oz unsweetened chocolate (I used dry coca powder with 2 tbs oil added)
1 tsp salt
1 tsp cinnamon (I used about 1 1/2 tsp – I like cinnamon)
1/4 tsp baking powder
1 tsp. Soda


Beat eggs until lemon color and smooth. Beat in the sugar, then the oil. Mix – then add chocolate, vanilla into egg mixture. Add dry ingredients the stir in the zucchini and nuts.

Bake in two well greased 9X5 loaf pans for 50-60 minutes/ Cool then turn out on a rack. Cool completely before slicing. Can be grosted with whipped cream or cream cheese with orange rind.

--- It is more of a cake than a bread.

The last I heard of Fred Wix -- was that he retired to Florida.

Yes, I ground up a very large zucchini (having removed the seeds) and put them in 2 cup measurements - into freezer bags just to have for this recipe --- but, there are only 4 packages. And, I just finished off the last of the loaf. Maybe I will make this again next week.

Starting UP ----

Just as squirrels start collecting nuts, I am doing my annual canning. From year to year things vary, one year it is jams and jellys, then apples, and this year it is Relish.

I have never experience the Zucchini in the car - if the window is down, probably because I would be the one who wanted them. So, when my found out that I make Zucchini Pickles and Relish - I think he was just trying to get rid of his Zucchini. And, when he calls, he asks me what I want for Christmas - I answer, Zucchini --- And, I hear him tell me he has one that is soon rolling into the porch and he is afraid it will crush his house. Yup - that's for me.

Here is my Recipe --- It is so easy, and yes, it uses the Zucchinies that are too large.

ZUCCHININ RELISH OR PICKLES –

5 Large zucchini - 18 inches long each
3 sweet red peppers - coarsely chopped or grated
3 green peppers- coarsely chopped or grated
5 large onions or 1 lb. pickling onions grated or chopped
1/2 cup salt
5 cup sugar
1 Tbs. turmeric
1 tsp. alum
5-cup vinegar
Ice cubes
2 Tbs. celery and mustard seed

Grate coarsely for relish or cube the size you want the pickles; combine with peppers, onions, - sprinkle salt and alum. Place ice cubes to cover top. Let stand 4 hours or overnight. Drain veg. Wash in cold water and drain again. Combine last 5 ingredients in large kettle, bring to boil. Add veg, simmer 20 min. Pack into sterilized jars. Water bath for 10 minutes.

When I made the Pickles, I made a half a recipe of the zucchini and a regular for the syrup. And, it came out - almost even.

It does need to sit and let the flavors marry for a few weeks. Yes, the cute husband is staring at the shelves -- I guess I should put a date that he can start eating the pickles and relish. But, what a great feeling, that I have accomplished something that my family can't wait to eat. Plus, the beauty of these rows of storage, is just wonderful.

cj