Grilled Tomatoes with Oregano

4 large or 8 small tomatoes
3 or more cloves garlic
4 teaspoons fresh or dried oregano,
salt and freshly ground pepper,
olive oil.

Preheat the broiler to high. Rinse and dry
the tomatoes. Do not core or peel them. Split
the tomatoes in half and arrange the halves on
a baking dish.
Cut the garlic into thin slivers. Insert the
slivers at various points over the cut surface
of the tomato halves.
Chop the oregano coarsely and sprinkle the cut
surface of the tomatoes with it. Sprinkle with
salt and pepper to taste. Dribble over all with
olive oil.
Place the tomatoes under the broiler, four or five
inches from the flame, and let them broil three
minutes or longer, until the garlic is browned and
the tomatoes are soft but firm.
Remove the pieces of garlic and serve the tomatoes
hot.
Yield: Eight servings

Deep Dish Apple Cake

4 cups apple (if apples are tart, sprinkle with a little
brown sugar)
1 tablespoon lemon juice
handful of raisins (optional)
1 cup oatmeal or grapenuts (can mix both)
1/3 cup melted sweet butter
1 teaspoon cinnamon
1/2 cup brown sugar
1/3 cup flour

Mix all ingredients together and bake at 375 degrees
for 30 minutes. Can be served hot with vanilla ice cream
This really tastes delicious

Blueberry Jello Mold

2 small packages or 1 large one of raspberry jello
1 can blueberries (with syrup)
8 oz. can of crushed pineapple
1/2 pint sour cream

Dissolve jello in cup of hot water, and one cup of
cold. Drain blueberries and pineapple and add juices
to jello. When slightly jelled, fold in blueberries
pineapple, and sour cream.
Pour into mold and refrigerate.
This is a delicious and colorful mold.