2 tablespoons snipped fresh basil or 2 teaspoons dried

2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed

2 tablespoons white wine vinegar

2 tablespoons white wine Worcestershire sauce

1 tablespoon cooking oil

1/4 teaspoon garlic salt

1/8 teaspoon pepper

10 to 12 green onions, cut into 3inch pieces

2 medium sweet red pepper, cut into 1-inch pieces

• Thaw fish, if frozen. Cut into 1inch pieces. Place in plastic bag; set in bowl.

• For marinade, in a small mixing bowl combine parsley, basil, vinegar, Worecestershire sauce, cooking oil, garlic salt, and pepper. Pour over fish in bag. Close bag and marinate at room temperature for 20 minutes, turning bag occasionally to distribute marinade.

• Drain fish, reserving marinade. Using four 15-inch skewers, alternately thread green onions, red pepper, and fish, leaving about 1/4 inch of space between pieces.

• Place kabobs on greased rack of an unheated broiler pan. Broil 4 to 6 inches from the heat from 4 to 6 minutes or till fish flakes easily with a fork. Turn and brush fish often with the reserved marinade. Makes 4 servings.

• Grilling Directions: Lightly grease a cold grill rack. Place kabobs on rack. Position rack directly over medium coals on an uncovered grill. Grill for 8 to 12 minutes or till fish flakes easily with a fork. Turn and brush fish often , with the reserved marinade.

The trick to getting kabobs evenly dope is to leave a little space between pieces as you thread the chunks on a skewer.

Apple Orchard Baked Beans

1 pound pork sausage

1/2 can condensed tomato soup

1/2 teaspoon pepper

3 (16-ounces) cans of baked beans (best when beans contain molasses or brown sugar)

1 large aplple, very thinly sliced

1/2 cup brown sugar

Heat oven to 450 degrees. In skillet, brown meat, and drain off fat. Combine meat with soup, pepper, and beans. Pour into 2 1/2 to 3-quart casse