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Spaghetti Sauce with Ground Beef or Sausage: Prepare as above, except omit the oil. In a large saucepan or Dutch oven cook 12 ounces ground beef or pork sausage with the onion, sweet pepper, celery, and garlic until meat is brown. Drain. Continue as directed in Step 2.Per serving: 459 cal., 12 g total fat (4 g sat. fat), 53 mg chol., 386 mg sodium, 62 g carbo., 7 g fiber, 28 g pro....

1 cup water ½ cup edible flowers (such as marigolds, calenula, violas, pansies, or dianthus) 1 cup fresh raspberries or other fresh fruit

Water-Bath Canning Prepare as directed through Step 2. Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims with a clean cloth; adjust lids and screw bands. Process filled jars in a boiling-water canner, starting timing when water returns to boiling. Process applesauce 15 minutes for pints and 20 minutes for quarts. Remove jars from canner; cool on wire racks.

½ cup chopped onion 6 fresh jalepeno chile peppers, seeded and chopped 2 cloves garlic, minced 1 tablespoon cooking oil 2 cup ketchup ¼ cup packed brown sugar ¼ cup white wine vinegar ¼ cup orange juice 3 tablespoon Worcestershire sauce 1 teaspoon dry mustard

Tips This protein-packed dish is easy on the budget thanks to beef shoulder petite tenders - a juicy cut that is relatively new to the marketplace.

1 cup olive oil ⅓ cup red wine vinegar, white wine vinegar, rice vinegar, or cider vinegar ¼ cup shallots, finely chopped 2 tablespoon snipped fresh oregano, thyme, or basil or 1 teaspoon dried oregano, thyme, or basil, crushed 1 tablespoon Dijon-style mustard or 1/2 teaspoon dry mustard 2 teaspoon sugar 2 cloves garlic, minced ¼ teaspoon salt ¼ teaspoon ground black pepper Winter Pasta Salad: Prepare Summer Pasta Salad as directed, except substitute 1 1/2 cups fresh broccoli florets and 1 1/2 cups cauliflower florets for the green beans and summer squash....

2 sweet peppers, quartered 2 summer squash or zucchini, halved olive or cooking oil salt pepper 3 cup hot cooked rice 2 teaspoon snipped fresh thyme

To tote: Wrap sandwich tightly. Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If no refrigerator is available, store the lunch out of the sun and away from heat.