Italian Zucchini (Mary)

1 Tbsp. olive oil
½ cup chopped onions
1 medium green pepper, chopped
1 clove garlic, minced
½ lb. ground beef
1 cup zucchini
1 c. ripe tomatoes, peeled, seeded, and chopped
½ tsp. oregano
½ tsp. basil
Dash of hot pepper sauce
Salt and pepper
In olive oil, sauté onions, green peppers, and garlic 2 minutes. Stir in ground beef, cook until browned. Stir in remaining ingredients. Turn into 1 quart casserole. Bake 30 minutes at 350°. Serves 2.

Zucchini Relish (Toni)

10 c zucchini
5 c onion
1 c red and green peppers

Ground course and pour into a large pot or cooler. Add 5 T salt (triple recipe=1/2 c). Cover with water. Soak overnight.

Drain and rinse until water runs clear. Pour into extra large cooking pot. To this add:

21/4 c vinegar (white or cider)
1 T dry mustard
3 1/2 c sugar
1 t nutmeg
1 t tumeric
2 t celery seed
1/2 t pepper

Cook until onions are clear, about 20 minutes after pot starts to boil.

Keep jars and lids in hot water. Fill (leaving 1/2" head space), seal and turn jars upside down for 5 minutes. Turn upright again and, when cooled, tap lids to be sure they are sealed. Mark with date. Store in cool, dark place.