These suggestions all look great! I laughed when I saw this thread title today. I started a sauce last night with Fresh Tomatoes for pasta tonight... I just threw 2 chopped beautiful red home grown tomatoes in a fry pan with a bunch of halved cherry tomatoes (also from a friend's garden), chopped onion, chopped garlic, slices of red pepper, slices of yellow pepper and cooked over low heat for about an hour last night. Tonight it's add the spices, mushrooms, and anything else I think I want. I may add some red wine (I think I have a bottle open) and possibly some black olives. I tried the sauce last night and man, is it sweet! Love those sweet tomatoes this year. DH gets his favorite - spaghetti with ground beef, chopped onions and Ragu from a jar. (Lunch today is a bacon and tomato sandwich. Yum!)

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

More good stuff. Thank you everyone. Blizlady, Not sure what the origins of this salad is but my beloved Mom made it for as far back as I can remember; I think my my Grandmother made it too. This is a very basic recipe that highlights the freshness of the ingredients. You may be disappointed to learn that it doesn't call for mayo, but I urge you to give it a try. The flavors are fresh and bright. It is not Christmas Eve without it and everyone looks forward to it. The measurements are only a guess, it really is done to taste. Mom's Shrimp Salad 3-4 lbs jumbo boiled shrimp*, cut into 4 pieces crosswise. 4-5 stalks celery, sliced about 1/4" thick (on a slight bias). Cut the wider part of the stalk into two pieces lengthwise before slicing. 2-3 garlic cloves, minced (I used a garlic press) Juice of 1 - 1 1/2 lemons Good quality extra virgin olive oil Kosher salt Toss shrimp, celery, garlic together. Add lemon juice and drizzle a few tablespoons olive oil. Lightly salt,toss. Serve chilled or room temp. *I buy the 4lb bags of shrimo at Costco, the ones that are by the fresh fish and sometimes sold at the kiosk. They are already deveined and cleaned; one only has to defrost (I defrost them in cool water) and remove the shells. To a pot of water I add lemon slices, pepper corns, bayleaf, and any other herb or spice I feel like including (coriander is good too). Once at a boil, I add some salt. Add shrimp and wait until pot returns to a boil. Check for doneness every so often. Once done, drain in colander and rinse with cold water. To trim shrimp, remove the 'beard' (its the overcooked flap of overcooked shrimp where the head was), and pull off the strips that looked ragged along each side of the slit. The cats are treated to these scraps. Sue

Have posted this before but it is really good! Grits and greens 3 cups milk 1 cup water **I used chicken broth and did not use the bouillon cube as well 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens 1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes