• 1 ½ pounds Italian-style sausages, sweet or hot (8 to 10 sausages)
• 2 medium-size zucchini, split lengthwise, then cut in half
• 2 small red peppers, quartered and seeded
• 1 small onion, peeled and halved
• ½ cup Italian or oil and vinegar salad dressing

Thread ½ onion on the end of each skewer.

Brush generously with salad dressing.

Grill about 5 inches from heat over grayed coals, turning skewers often and brushing with dressing.

Grill for 20 - 30 minutes until sausages are cooked through.

Makes 4 servings.

• 6 medium zucchini
• Salt
• 1 ounce crustless white bread
• Milk for soaking
• ½ cup ricotta
• ¼ teaspoon dried oregano
• 1 garlic clove, minced
• 1/3 cup grated parmesan cheese
• 1 egg yolk
• Freshly ground black pepper

Cut the zucchini in half lengthways and carefully scoop out the centers, using a teaspoon. You should be left with long boat- shaped cases which are ready for filling.

Chop the zucchini centers finely and put into A bowl. Add the bread, ricotta, oregano, garlic, Parmesan, egg yolk, salt and freshly ground Black pepper. Mix thoroughly. The consistency should be fairly soft. If it is too stiff, add a little milk.

Arrange the zucchini cases close together in a single layer in a well- oiled shallow baking tray or oven proof dish. Fill the cases with the ricotta mixture, and bake in a preheated oven at 375° for 35-40 minutes until the zucchini are tender and the filling is golden brown. Serve immediately.

• 1 ¾ cups water
• 1 cup sugar
• 1 cup fresh or frozen unsweetened blueberries
• 1 cup fresh or frozen unsweetened blackberries,thawed
• ¾ cup fresh or frozen loose-pack raspberries, thawed
• 1 cup orange juice
• Fresh blueberries, blackberries, and raspberries (optional)

Remove from heat. Drain berries, reserving liquid; set aside to cool.

Meanwhile, in a food processor bowl or blender container combine blackberries and raspberries. Cover and process or blend until smooth. Press pureed berries through fine-mesh sieve; discard seeds.

Place the blueberries and 1/3 cup of the reserved cooking liquid (do not discard remaining liquid) in food processor bowl or blender container. Cover and process or blend until almost smooth. Press blueberry mixture through the fine-mesh sieve; discard skins.

In a large bowl combine the pureed mixtures, remaining cooking liquid, and orange juice. Cover and refrigerate for 2 hours or until mixture is completely chilled.

Freeze mixture in a 4 or 5 quart ice cream freezer according to manufacturer's directions. Ripen 4 hours. Use within 2 days. Serve individual scoops of sorbet with fresh berries, if desired. Makes about 5 cups.