Zucchini Muffins, Noodles in Peanut Sauce

DEAR SOS: I’ve lost my recipe for zucchini muffins that was printed in The Times about 6 years ago. It came from a cafe in Redondo Beach. Any chance?

--JUDY

DEAR JUDY: We’ve probably lost that recipe too, but how about a substitute we rated a “10.”

CLIFTON’S ZUCCHINI-NUT MUFFINS

3 cups flour, sifted

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups sugar

4 eggs

1 cup oil

2 cups unpeeled, coarsely grated zucchini

1/2 teaspoon vanilla

1 cup walnuts, chopped

1/2 cup raisins

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.

Combine sugar and eggs in large bowl of electric mixer and beat at medium speed 2 minutes. Gradually add oil in slow, steady stream, beating constantly, 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in dry ingredients just until batter is evenly moistened. Do not overmix.

Fill 22 paper-lined muffin cups 2/3 full with batter. Bake at 350 degrees 25 minutes or until lightly browned. Let stand 10 minutes, then remove muffins from pans to cool. Makes 22 muffins.

Each serving contains about:

282 calories; 140 mg sodium; 39 mg cholesterol; 15 grams fat; 36 grams carbohydrates; 4 grams protein; 0.41 gram fiber.

DEAR SOS: I love the hot and spicy noodles with peanut sauce that you get at some Chinese fast-food stores. Can you help with a recipe?

--JOSEPH

DEAR JOSEPH: We happen to have such a recipe from cookbook author and chef Hugh Carpenter, a former partner at Chopstix in Hollywood. It should help.

SICHUAN NOODLE SALAD IN PEANUT SAUCE

1 pound thin fettuccine or other noodles

2 tablespoons oil

1 cup julienned peeled carrots

1 cup julienned green onions

1/4 pound cooked ham, cut julienne

1 cup bean sprouts

1 cup julienned cucumber

1 cup julienned sweet red pepper

Peanut Sauce

Cook fettuccine in boiling salted water until tender. Drain. While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over. Immediately pat dry with paper towels and chill. Wrap green onions, ham, bean sprouts, cucumber and red pepper separately. Chill until serving time. Bring noodles to room temperature before serving.

At serving time, place noodles in center of large round bowl or platter. Arrange vegetables and ham attractively in separate mounds around edge. To serve, toss noodles with vegetables, ham and Peanut Sauce. Makes 6 servings.

Each serving contains about:

549 calories; 849 mg sodium; 7 mg cholesterol; 22 grams fat; 70 grams carbohydrates; 20 grams protein; 1.4 grams fiber.

Peanut Sauce

1 1/2 tablespoons minced ginger root

1 tablespoon minced garlic

1 tablespoon minced green onion

6 tablespoons creamy peanut butter

2 tablespoons dark soy sauce

1/4 cup red wine vinegar

1 tablespoon Chinese chile paste

1 teaspoon sugar

1 tablespoon sesame oil

2 tablespoons vegetable oil

1 tablespoon dry Sherry

1 teaspoon Chinese-style hot, dry mustard

1/2 teaspoon salt

1/2 cup chicken stock

Combine ginger, garlic, green onion, peanut butter, soy sauce, vinegar, chile paste, sugar, sesame and vegetable oils, Sherry, dry mustard, salt and chicken stock.

Blend thoroughly. Cover and set aside. Do not refrigerate. When ready to use, blend well again.