• Remove the skins and chop the tomatoes.
• Chop the onions, green peppers, and jalapenos into small pieces. Be sure to remove the seeds from the jalapenos before chopping.
• Mince the garlic cloves.
• Place these vegetables and all the rest of the ingredients into a large pot.
• Cook over medium high heat until the salsa mixture comes to a full rolling boil.
• While the salsa is cooking, prepare canning lids and rings by placing in a saucepan, covering with water, and bring water to a simmer. Once lids have come to a simmer, turn heat off but leave saucepan with lids on the burner and allow lids to remain in the hot water until ready to use.
• After the salsa comes to a full boil carefully pour the hot salsa into canning jars.
• Wipe any salsa off the rim of the jar that might have spilled when filling the jars; seal with canning lids and rings.
• Set the jars aside and allow the salsa to cool completely. The jars should seal while they are cooling.

• Place the pork loin in a roasting pan and pour approximately 12 oz. (1 can or bottle) of beer over the loin.
• Rub the Creole seasoning over the loin.
• With the sharp tip of a knife, make small slits into the meat. Place a slice of garlic into each slit.
• Cover the pan and marinate a minimum of 3 hours; marinate longer if desired.
• The loin may then be grilled or roasted.
• GRILL: Over medium to medium-high heat, turn the loin every 2 minutes to brown all sides of the loin for the first 15 minutes of the cooking time; then grill the loin over indirect heat for 1 1/2 - 2 hours or until the internal temperature reaches 155 -160 degrees F for medium doneness or 165 - 170 degrees F for medium-well doneness.
• OVEN: roast the loin uncovered at 325 degrees F, 20 to 24 minutes per pound. (The internal temperature should read 155 -160 degrees F for medium; 165 - 170 degres F for medium well.) After removing the meat from the oven, the temperature will rise approximately 5 degrees F.

• Prepare onions and peppers, put cut portions in bowl, drizzle olive oil over and sprinkle with salt and pepper.
• Heat grill to medium.
• Place grill tray on the grill rack, place onions and peppers on the grill rack.
• Close grill. Cook for about 5 minutes, open grill and turn vegetables over. Should have nice brown grill marks.
• Continue to cook another 5-10 minutes. Have baking sheet ready on side to place vegetables in as they become done.
• When vegetables are done, set aside, place prepared potatoes on grill tray.
• Close grill, cook 10 minutes over medium heat. Open grill and turn potatoes to brown other side. Cook another 10-15 mintues, until nicely browned.
• Place vegetables in a large serving bowl, add remaining ingredients and allow to rest at room temperature for 30 minutes or up to 2 hours before serving.
• If you don't want to grill the vegetables, place the potatoes in large pot of boiling water, reduce heat and simmer until tender (about 15 minutes).
• Drain, let cool, then cut into large chunks and set aside in bowl.
• Add chopped onions and peppers to the potatoes.
• Add corn, bacon, cilantro, chili powder, oil and vinegar. Stir to combine.
• Salt and pepper to taste.
• Allow to sit for at least 30 minutes and up to 2 hours at room temperature to let flavors combine.

Cut the bread into 1 inch slices. Place slices on a large baking sheet.

In a bowl, combine butter, oil, garlic, and seasonings. Spread one side of each piece of bread with butter mixture. Broil for 5 minutes or until golden brown, checking often.

Top with cheese and return to broiler for 2-3 minutes, or until cheese has melted.

• Preheat the grill to medium and wipe down the grates with oil.
• Stem and wash the tomatoes.
• Slice each tomato in half.
• Drizzle each half with zesty Italian salad dressing.
• Place tomatoes on the grill cut side down.
• Grill for approximately 3 minutes or until each has nice grill marks.
• Remove from grill and salt and pepper each to taste.
• Sprinkle with approximately 1 tablespoon of cheese and allow it to melt.
• Garnish with basil.
• Serve warm.

• In a small skillet or saucepan, melt the butter. Add the onion and cook until soft: about 5 minutes.
• While the onion cooks, remove the zest from the lemon, chop finely, and juice the lemon.
• Mix in all of the remaining ingredients and simmer 5 minutes.
• Brush onto grilled food a few minutes before food is fully cooked. Don't put it on earlier, because the honey will burn.

TIP: If you are grilling for people whose preference for hot or mild sauce varies, make the sauce according to the recipe, but reserve some of it and add more cayenne to the rest. Be sure to keep the categories separate when serving!

• Preheat oven to 375°F.
• In a medium container, combine oats, granola cereal, flour, cornstarch, brown sugar, and spices.
• Cut in butter until mixture has a crumbly texture (see TIPPeel and slice peaches (or use frozen sliced peaches) and place in baking dish. Sprinkle peaches with oat mixture and add chopped pecans if desired.
• Bake in preheated oven 35-45 minutes or until golden brown. Serve warm or cold and top with ice cream, if desired.
• May use apples and pears in combination with peaches for a total of 8 cups.
•  TIP:  "Cut In" means to combine dry ingredients with shortening, butter or margarine by "cutting" the dry ingredients into the fat ingredients with a pastry blender or two knives. As the dry ingredients are cut in, they begin to form clumps.