Very, Very Tasty!! I'm surprised that no one else has rated or reviewed this recipe yet. Instead of grating the zucchini which would produce a soggy glob, I used the multi-holed shredder side of my 4 sided grater--worked perfectly. I then followed the ingredients and directions as given. I packed it tightly into a 1 pint wide mouth mason jar--with only a slight bit not fitting--and then refrigerated it overnight. Today, for lunch, I grilled a burger and used some of the relish on it. Absolutely delicious. I am already thinking of other ways that I can incorporate this great flavor and texture into other dishes. Thanks much, Sara, for publishing this recipe.

Reviewed On: Aug. 18, 2003

Absolutely Delicious! I did change the method of preparation, and added about 1/2 tsp. garlic powder. I put all of the ingredients except the oil into a blender. Pulsed several times to incorporate. I then blended on high speed, and slowly added the vegetable oil in order to completely emulsify so that the oil wouldn't separate upon sitting in the frig., and poured the mixture into a quart mason jar, covered, and sealed. I am looking forward to my LARGE salad this evening with this wonderful, tasty, dressing. THANKS Mary Ann for sharing this with all of us--reminds me of the dressing I ate as a child some 65 years ago.

Reviewed On: Aug. 18, 2003

Very tasty! I followed the recipe exactly this first time. The only thing I will change next time I make it is to 3/4 cup rum and 1/4 cup water in the cake part in order to have more rum flavor in the cake itself. Also, I had more than enough glaze. I poked several holes in the cake right out of the oven, and spooned half of the glaze over the cake. I let cool for 30 minutes, inverted to a cake plate and then spooned the rest of the glaze. All this glaze tended to make the bottom of the cake soggy with rum--actually not a bad thing. The next time, I am going to cut all of the ingredients in the glaze in 1/2, except the sugar. I will be using confectioners sugar instead of granulated.

Reviewed On: Jun. 24, 2003