God, I love Google. Here is Sue's recipe. Roasted (or Grilled) Vegetable Gratin 1 Red pepper 1 Yellow pepper 1 Green pepper 1 Large Zucchini, Peeled and trimed 12 Ounces Mushrooms, chopped 1 Tablespoon Butter, optional 3 Slices Prosciutto, optional 4 ounces Fontina cheese, or Goat or mozzarella olive oil 1. Cut peppers into sections, remove seens and white membrane 2. Slice zucchini lengthwise into 1/4" slices - set aside 3. Saute mushrooms in butter until juices are rendered and evaporated - set aside. 4. Coat peppers and zucchini lightly with olive oil and broil or grill until tender(approx 15 minutes) and skin on peppers blisters 5. When cool enough to handle, remove skin from peppers - set aside to cool 6. Grate or thinly slice the Fontina or mozzarella 7. Line a small loaf pan (6x3) with plastic wrap that extends 6" beyond the end of the loaf pan 8. Layer cooled zucchini and peppers, mushrooms, and cheese in alternating layers 9. Cover with plastic and gently compress Place in refrigerator for 24 hours with a heavy can or brick weighing the layers Place in freezer 25 minutes before serving, so slicing is easier Unmold, slice, and serve with mashed roasted garlic, pesto, or flavored oils, accompanied by toasted Italian bread slices

I never got sick either, but a bunch of family members got sick from eating my Aunt Midge's pickled mushrooms at a family party once. It kind of takes the fun out of an evening, watching Aunt Esther barf in the bushes..... It does happen, although it doesn't happen often, in my experience. Some cases of botulism do come from home canned foods and some people do die, although not many. The risk is relatively miniscule. Many cases come from the same area, like a whole bunch of people in Alaska that ate badly canned salmon. Others come from commerical items like that Bolthouse Farms carrot juice and the baked potatoes at the restaurant that were wrapped in foil and left sitting on the counter for hours. The "rules" in Canada are different than the "rules" in the United States because we are loathe to take any risk at all, IMO. The extension services do not want the liability of someone coming back and saying "you said it was all right and now I'm sick". I don't think it's necessarily the government's job to protect us from our own cooking, but many people do. The guidelines are extremely conservative, IMO, but very safe. I do not know Canada's testing specificiations, or any other country's, for that matter, so do they know something we don't know or are they more independent or bigger risk takers? Beats me. At any rate, there's a risk, albeit extremely small. Maybe even smaller than that, LOL. I choose to take it, and it's my choice. I'd eat LindaC's jelly too. Oh, that's right, I already have! It's the "don't" part that got my back hairs raised, I'd rather see a "did you know that it's not tested, I just thought I'd let you know" approach. And agmss, I agree, the Search function here is abysmal, next to useless. Ugh. I don't even try to use it anymore, I just Google "gardenweb" and whatever I'm looking for. Annie

Bonnie, thank you! A close friend was just diagnosed with celiac and I've been looking for T&T recipes for sweets to make for her. I can handle cooking gluten free, that's relatively easy. It's the baked goods that had me a bit stymied. I'll give these a try (even if I am scared of all the specialty flours!) Bri

Well, Marilyn, you already know that I'm copying this recipe, don't you? I seem to have the same taste buds as you (well except for salmon LOL). The other day while we were on our way home from Florida to New York, we ate in a wonderful restaurant called "Emily's" in Beaufort, SC. I had "Steak Au Poivre" and it had a very well seasoned Cognac/cream sauce. I don't know if that is customary with all the pepper for Steak Au Poivre, but it tasted just fantastic to me! Thank you for this recipe.