Recipe -Grilled Apple Rings

1/3 c. sugar
1/4 tsp. ground cinnamon
4 med. baking apples, cored and cut crosswise into 1-inch slices
1/4 c. margarine, melted

Mix sugar and cinnamon; reserve.
Brush both sides of apple slices with margarine.
Grill apples 3-4 inches from medium coals 8 minutes; turn.
Sprinkle with sugar mixture (sugar melts while other side browns).
Grill 5-10 minutes

Recipe - Fresh Tomato Ketchup

An excellent way to "put up" an overabundance of tomatoes, this spicy ketchup is easy to make, and you control the salt.

4 pounds very ripe tomatoes, peeled, seeded, and coarsely chopped
1 large onion, 8 ounces, chopped
2 large cloves garlic, minced
2/3 cup dark cider vinegar
2 tablespoons dark brown sugar
1/2 teaspoon crushed dried red pepper flakes
1 large bay leaf, broken in half
1 1/2 teaspoons salt (optional)
1 teaspoon ground cinnamon
1 teaspoon paprika
3/4 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
dash ground cloves
dash cayenne pepper
freshly ground pepper to taste

Place all ingredients in a large nonreactive pot. Stir and bring to a boil over medium high heat.
Lower heat to simmer and continue to cook, partially covered, for 1 hour, stirring often.

Remove and discard the bay leaf halves.
Working in batches, transfer the tomato mixture to a food processor or blender.
Process until smooth. Return to the pot and continue to simmer, uncovered, until thickened, about 20 to 15 minutes.
Stir frequently to prevent scorching on the bottom.

Ladle the mixture into three half-point (240 ml) sterilized canning jars.
Wipe the rims and set the kids, screwing on the bands loosely.
Let cool at room temperature until lids are sealed (compressed).
Tighten the bands and refrigerate for up to 6 months.

(makes about 1 1/2 pints)

Recipe - Baked Zucchini, Tomato, and Potato Casserole

olive oil cooking spray
2 medium tomatoes, cored and sliced
2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch
slices
1 large russet potato, peeled and thin sliced
4 large cloves garlic, peeled and sliced
1/2 cup loosely packed fresh basil leaves, shredded
freshly ground pepper
2 tablespoons freshly grated Parmesan cheese

Lightly coat a shallow casserole with cooking spray. Layer the zucchini
slices, alternating with tomatoes slices and potato slices, overlapping
slightly. Sprinkle with garlic slices and shredded basil. Season with
pepper.

Preheat the oven to 400°F (200°C), Gas Mark 6.

Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with
Parmesan cheese and broil until top is a golden brown. Serve hot.

(makes 4 servings)
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