From SIMPLY IN SEASON. Copyright 2005 by Herald Press, Scottdale, PA 15683. Used by permission.

FOUR FRUIT CRISP
Don't have four kinds of berrie or fruits? Use more of the same kind. This recipe works well with fresh, frozen or canned fruits. Adjust the amount of sugar to the sweetness of the fruit.

SERVES 8

1 1/2 Cups each of four fruits: raspberries, blueberries, blackberries, marionberries, boysenberries, huckleberries, saskatoons, mulberries, strawberies, sour cherries, peaches, apples

Mix together and pour into a 10-inch deep dish pie pan. Alternatively, the fruits can be cooked with 1/4 cup water, 1/4-/2 cup sugar (depending on the sweetnesss of the fruit) and 2 TB cornstarch to thicken before baking.

3/4 cup flour
3/4 cup rolled oats
3 TB butter
2 TB oil
34/ cup brown sugar
1/3 cup nuts , chopped; optional

Mix until crumbly. Evenly sprinkle topping over fruit. Bake in preheated oven at 375F until fruit bubbles and top is golden brown, about 30 minutes; may take longer if using frozen fruit.

GREEN BEAN SIDES

SERVES 4

1 pound green beans (cut in 1-inch pieces)
Cook in small amount of water until crisp-tender, about 5-10 minutes. Drain (save liquid for soup_ and add one of the options below.

Parsley-lemon options:
In 1 TB butter or oil lightly saute 2 cloves minced garlic and 2 TB finely chopped fresh parsley. Add the cooked beans, season to taste with salt and pepper. Stir gently and heat through. Sprinkle with the juice of 1 lemon and serve.

Mint option:
In 1 TB butter or oil saute 1/4 cup minced onion. Add 2 TB minced fresh mint. Add cooked beans and season to taste with salt and peper. Serve.

Basil-tomato option:
In 1 Tablespoon oil saute 1/4 mined onion and 1 clove minced garlic. Add 2 TB minced fresh basil, 1 cup chopped tomatoes and cooked green beans. Cover and cook about 5 mintuest. Season to taste and serve.

Ham or bacon option:
In a Tablespoon butter or oil saute 1/4 cup minced onion and 1 clove minced garlic (optional). Add 1/4 cup ham or bacon. Add cooked beans and season to taste with salt and pepper. Serve.

Almond-Parmesan option:
In 2 tablesppons olive oil saute 2 cloves minced garlic and 1/4 cup slivered almonds (optional). Add cooked beans and seaon to taste with salt and pepper. Sprinkle with 2 tablesppons grated Parmesan cheese and serve.

CURRIED BEANS AND POTATOES
Tester says, "The more I ate the more I like it!"

SERVES 4-6

3 Tablespoons mustard oil or vegetable oil
1 tsp. mustard seeds (black if available)
4 cloves garlic (finely sliced)

Heat oil in medium frypan over medium-high heat. When hot, add mustard seeds. As soon as mustard seeds begin to pop, add garlic. Stir for a minute until garlic turns golden.

1/2 teaspoon ground turmeric
1/8-1/4 teaspoon ground red pepper
1/4 teaspoon pepper
1 medium potato (quartered and thinly sliced)
Add and stir 1 minute.

4 Cups green beans (whole or cut)

Add and stir until mixed. Salt to taste. Add small amounts of water to keep from sticking and to allow it to steam. Cook until potatoes are tender, stirring occasionally. When done, increase heat to evaporate remaining liquid.

PIZZA SAUCE
Very good on spaghetti, too.

Yields 12-14 pints

12 pounds tomatoes, peeled and chopped
2 medium onion, halved
2-4 chili peppers
1/4 cup fresh basil
2 TB fresh oregano
1 TB fresh marjoram
2 tsp. fresh thyme
2 tsp. fennel seeds
6 cloves garlic (or 2 tsp. garlic powder)

Puree in blender or food processor with tomatoes. If fresh herbs aren't available, use half or less of dried.) Put puree in large stainless steel soup pot.

1/3 cup sugar
3 TB salt
30 oundes tomato paste
1/3 cup olive oil

Add to puree. Cook for 1 1/2-2 hours until very thick, stirring occasionally to keep from sticking. Ladle into hot sterilized pint jars to within 1/2 inch of top, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.

BASIC TOMATO SAUCE

"I use this for spaghetti sauce, pizza sauce, or any time I need a marinara-type sauce," says contributor Mary beth Lind. "I really like the added nutrition of the carrot."

Yields 3 pints

1 onion, chopped
2 cloves, garlic, minced

Saute until soft in 2 TB olive oil

2 carrots, shredded
1/2 green pepper, chopped
2 bay leaves
1/4 cup fresh parsley, chopped
2 tb fresh basil (chopped; or 2 tsp dried)
1 TB fresh oregano (chopped; or 1 tsp dried)

Add. Stir well.

6 cups plum tomatoes, peeled and chopped
6 ounces tomato paste
1 TB honey (optional)
salt and pepper to taste

Add and season to taste. Simmer 15 minutes. Remove bay leaf and serve or freeze. To can, ladle into hot sterilized pint jars to within 1/2 inch of top, add 1 TB lemon juice or vinegar per pint to assure acidity, seal with sterilized lids, and process full jars in boiling water bath for 35 minutes.