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TOP JOBS

It's almost time to begin thinking about spring cooking.

Around this time of year, after I have my fill of soups and casseroles, I'm yearning to make something a little less heavy.

Do you have a favorite for the upcoming season? Are you craving a few new recipes? Let us know about some of your most used recipes. Send them, so the rest of us can try them.

In the meantime, here is a recipe, from Jeanne Thompson of Whitehouse, to answer last week's request for:

GREEN SAUCE

4 avocados

1 (16 ounce) container sour cream

3 ounces (small) cream cheese

5 tablespoons finely chopped fresh cilantro

1 can Rotel tomatoes

1 (4 ounce) can green chili peppers

1 1/2 tablespoon garlic powder

1 tablespoon onion powder

1 1/2 tablespoons salt (I might use a little less, can always add more if needed)

1/4 teaspoon cayenne pepper

Juice of one large lemon

8 to 10 drops green food color

Mix and blend all ingredients in food processor until smooth.

Here is a recipe requested several times last week from the Smith County chocolate contest hosted by the extension education association. It was made by Kristina Gilbert of Lindale:

CHOCOLATE ZUCCHINI ROLL

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

3/4 cup sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup shredded peeled zucchini

Filling:

1 (8 ounce) package cream cheese, softened

1/4 cup butter or margarine, softened

2 teaspoons vanilla extract

1 cup confectioners' sugar

Additional confectioners' sugar

In a mixing bowl, beat eggs and vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon and salt; add to egg mixture and mix well (batter will be thick.) Stir in zucchini. Spread into a greased and waxed paper-lined 15-inch by 1-inch baking pan.

Bake at 350 degrees for 10 to 15 minutes or until cake springs back when lightly touched.

Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper and roll up, jelly-roll style, starting with a short side.

Cool a wire rack. In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Beat in confectioners' sugar.

Unroll cake; spread filling to within 1 inch of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.

If you have a request or would like to share a recipe, please write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710. Readers may also fax their requests or recipes to 903-595-0335 or e-mail to food@tylerpaper.com