Zucchini and shrimp dishes win prizes in recipe contest

Two of America's favorite foods were in the winning recipes of a recent national contest. The prolific and popular vegetable zucchini was the main ingredient in the top price-winning dish and shrimp, one of the favorite seafoods of the world was in a second winning recipe.

In the National Bertolli Recipe Contest people were asked to create a dish using any of the product manufactured by the company including pure olive oli, red wine vinegar, and a new spaghetti sauce.

Top prize went to Mrs. Josephine DeMarco of Chicago. Mrs. Estelle Brenner of Baltimore won second place.

Mrs. DeMarco is an experienced recipe contest winner. She has been a finalist in the recipe contests of the Pineapple Growers of Hawaii and a three-time finalist in the Pillsbury Bake-Off contests.

Mrs. DeMarco's prize was a two-week tour of the best restaurants in Italy.

Mrs. Estelle Brenner of Baltimore who won second place with her recipe. Shrimp Marinato, said this is the first time she's ever entered this kind of contest. Her prize was a $250 shopping spree and dinner for two at her favorite Italian restaurant.

Mrs. Brenner is on the faculty of music department at Community College of Baltimore.

Here are winning recipes. Zucchini and Cheese Casserole 2 eggs 1 tablespoon cold water 1 1/2 cup bread crumbs 1 teaspoon dried oregano flakes, crushed 1/4 teaspoon garlic salt 1/2 teaspoon black pepper, divided 3/4 cup grated Parmesan cheese, divided 3 large zucchini, washed, unpeeled 1/2 cup olive oil, or possibly more 1 32 1/2-ounce jar Italian spaghetti sauce 2 pounds ricotta cheese 4 eggs, lightly beaten 1/4 cup finely chopped parsley 2 cups shredded mozzarella cheese

Cut zucchini into 1/2-inch thick slices. Drain ricotta cheese if necessary and mash with fork until smooth.

In shallow bowl, beat eggs with cold water. On waxed paper, combine crumbs with oregano, garlic salt, 1/4 teaspoon pepper and 1/4 cup Parmesan cheese. Mix well.

Dip zucchini slices into egg mixture, then coat all over with crumbs. Heat olive oil in large skillet and saute zucchini, a few at a time, until golden brown on both sides, adding more oil as needed. Drain on paper towels.

Pour 1 cup spaghetti sauce into a 9 by 13 by 2 inch glass baking dish, spreading it to cover the bottom. Arrange 1/3 of zucchini slices in a layer over sauce. In medium bowl combine ricotta cheese with 4 eggs, parsley, remaining pepper and cheese and mix well. Spoon half the cheese mixture over slices in baking dish, sprinkle with 1 cup mozzarella cheese, and top with 1 cup spaghetti sauce.

Cover with remaining zucchini slices. Add remaining spaghetti sauce. Combine any remaining bread-crumbs mixture with remaining cheese. Mix well, sprinkle over sauce. Bake in oven, preheated to 350 degrees F., for 1 hour. Remove from over and let stand 10 minutes before serving. Shrimp Marinato 1/2 cup red wine vinegar 4 tablespoons horseradish mustard 1 teaspoon salt 1/2 teaspoon cayenne pepper 1 clove garlic, minced 1 tablespoon paprika 2 tablespoons tomato sauce 1 cup olive oil 1/2 cup finely minced green onions with tops 1/2 cup celery, minced 5 pounds shrimp, cooked and cleaned Shredded lettuce leaves Capers and lemon wedges for garnish

Combine vinegar, mustard, salt, pepper, garlic, paprika, and tomato sauce, then add olive oil, beating thoroughly. Add green onions and marinate in refrigerator overnight.

To serve, drain excess liquid and place shrimp on shredded lettuce on platter or serving dish. Sprinkle capers over shrimp and place lemon wedges around serving dish.

Mrs. Mary LeClair of North Stonington, Conn., also won a second place for her Cheese Plus Pie. Cheese Plus Pie 1/4 cup olive oil 1/2 pound fresh mushrooms 1 small onion, chopped 1/4 pound pepperoni, chopped 1 package (10 ounces) chopped frozen spinach, thawed and drained 1 pound ricotta cheese 8 ounces mozzarella cheese, diced 1/4 cup grated Romano cheese 1 egg, beaten 1 teaspoon basil 1 recipe double piecrust, unbaked 1 egg, beaten

Saute mushrooms and onion in olive oil until union is tender. Add remaining ingredients and mix well.

Line a 9-inch pie plate with pastry. Add mixture and top with crust. Flute edges and make slashes for ventilation. Brush with egg.

Loosely cover edge with foil to prevent overbrowning. Bake in a pre-heated 400 degree F. oven for about 40 minutes.