2 1/2 cups unbleached all-purpose flour plus additional for dusting
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
1 tsp. vanilla
3 large eggs at room temperature
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips
1/2 cup pecans or walnuts, toasted and chopped
3 qt. bundt pan

Preheat oven to 350°F. Butter bundt pan well and dust with some flour, knocking out excess. Sift together 2 1/2 cups flour, baking soda, baking powder and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla. Reduce speed to medium and add eggs one at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.

Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined. Toss zucchini, chocolate chips and nuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).

Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total. Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely. Serves 8-10. Nancy¹s Note: Cake keeps 3 days in an airtight container at room temperature.

Horseradish Mashed Potatoes
Comfort food with a twist . . .
lowfat and just enough horseradish to make the flavors come alive!

2 1/2 lbs. baking potatoes, peeled and cut into quarters
3/4 cup warm 1% low-fat milk
2 Tbls. fat-free sour cream
1 1/2 Tbls. prepared horseradish
1 tsp. salt
1/2 tsp. freshly ground black pepper

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve immediately. Makes 7 (3/4 cup) servings.

1/4 cup dry white wine
2 Tbls. grainy Dijon mustard
1 Tbls. chopped fresh thyme or 1 tsp. dried
12 oz. very thinly sliced round steak (often called sandwich steak)
Salt and freshly ground black pepper
1 large sweet onion, cut horizontally into 1/4-inch slices
1 tsp. vegetable oil
4 crusty sandwich rolls
Red or green leaf lettuce leaves

Prepare a hot grill. Oil the grill rack or coat with a nonstick vegetable spray. In a small dish, combine the wine, mustard and thyme. Set aside. Sprinkle the meat lightly with salt and very generously with pepper. Rub the onion slices with the oil. Split the sandwich rolls.

Grill the meat and the onion, turning both once or twice, until the meat is cooked through and onion is softened. The meat will take only about 3 minutes, but the onion will take up to 8 minutes to soften. During the last few minutes of grilling, set the rolls, cut side down, at the edge of the grill to lightly toast. Serves 4.