Fridge Or Freezer Jam - cooking recipe

Ingredients

2 c. strawberries
3 1/4 c. sugar
1 pkg. Sure-Jell
3/4 c. boiling water
1 lb. ground chuck
1 medium onion, chopped
1 (8 oz.) can tomato sauce
1/4 c. water
1 tsp. chili powder
1 (16 oz.) can refried beans
1/4 c. taco sauce
1 1/2 c. shredded Monterey Jack or Colby cheese
5 taco shells, crushed
1 c. shredded lettuce
1 small tomato, chopped
1/4 c. sliced pitted ripe olives
1 (8 oz.) carton sour cream
1/2 c. butter
6 Tbsp. cocoa
1 c. sugar
1 egg
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped nuts
2 pieces pork tenderloin
1/4 tsp. salt
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. water
1 Tbsp. plus 1 tsp. Dijon-style mustard
1/2 tsp. cornstarch
1 c. sliced zucchini
2 Tbsp. sliced green onion
1/8 tsp. salt
1/8 tsp. dried basil
pepper
1 medium tomato, sliced
1/4 c. sour cream
2 tsp. Parmesan cheese
basil

Preparation

Mix zucchini, onion, salt, basil and pepper in a 1-quart casserole dish.
Cover with waxed paper and microwave on High until zucchini is tender-crisp, 1 to 1 1/2 minutes; stir.
Place tomato slices on zucchini.
Mix sour cream and cheese; spread over tomato slices.
Sprinkle with dried basil.
Cover with waxed paper and microwave on Medium-low (40%) until tomato slices are warm, 1 1/2 to 2 minutes.
Sprinkle with additional Parmesan cheese, if desired.