Great way to use cherry tomatoes! I tried this last night, it tasted good on lettuce. I am buying more lettuce tonight. I increased the garlic, but I like garlic. Be careful with the sugar, I added a little to much. thanks, Dean

I had this carrot recipe sitting in my recipe box for about 40 years because I didn't want to take the time to grate an entire pound of carrots by hand. It took only a couple of minutes to do that job in this era of food processors. We enjoyed them so much that I wanted to add them to this thread. I baked them along with a meatloaf and baked potatoes and added the carrots after the other two so they'd all be done at the same time. BAKED CARROTS 1 lb. carrots, peeled, ends trimmed 1 small bunch green onions 1 Tbs. finely chopped celery leaves 2 tsp. sugar 1/2 tsp. salt (or more to taste) 1/4 tsp. Old Bay seasoning 3 Tbs. butter Grate carrots on coarse hole of grater (should be about 4 cups). Trim and slice onions, using a little bit of the green tops (should be about 1/3 cup). Combine all ingredients except butter in a large bowl. Mix well. Spoon into baking dish. Dot with butter. Cover and bake at 325 for about 45 min. to an hour, or until carrots are crisply tender.

I'm not Linda, but I have her recipe. I thought I'd go ahead and share it with you so you could make it Right Away, just in case she doesn't see this by the time you need Blue Cheese Dressing. It's the best I've ever had. I'm going to go ahead and post the ''story'' she had to go with it, so you know of her true culinary genius. ''Funny....I had a salad for lunch with my blue cheese dressing. The story goes is that there was a restaurant in Tiffin, Iowa where lots of people went after an Iowa game, and their blue cheese salad dressing was legendary. Their salads were enormous....they stood a leaf of iceberg lettuce up at the back of a salad bowl and filled that bowl full of chopped greens and dumped on easily half a cup of blue cheese dressing, made with Maytag Blue of course!!. Every time I went there I tasted the dressing and wrote down something I noticed about the dressing...Mayo based....sweet and sour, thin enough to coat every leaf, parsley...and a "bite"....horseradish. Finally my DH and friends said! That's IT!....here's the recipe...I recommend doubling it....or quadrupling!'' DonnÂs Delight 4 oz Maytag blue crumbled 1 cup of mayo ( I use Kraft) 3 oz ( about 1/3 cup) milk or cream 2 tsps sugar 2 tsps dried parsley 1 ½ Tablespoons lemon juice 1 ½ Tablespoons cider vinegar 1 Tablespoon fresh grated onion 2 Tsp Lee and Perrins worchestershire 1 tsp horseradish ½ tspoon garlic powder. Mix gently so as to leave some lumps, and serve over a green salad or on sliced tomatoes or cukes and onions or as a dip for raw veggies. Serves about 6 to 8

This is Lindac's recipe and it's fabulous: * Exported from MasterCook * Salad dressing, Blue Cheese Recipe By : GardenWeb-Linda C Serving Size : 6 Preparation Time :0:00 Categories : Salads Sauces & Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces Maytag blue cheese -- crumbled 1 cup mayonnaise 3 ounces about 1/3 cup milk or cream 2 teaspoons sugar 2 teaspoons dried parsley 1 1/2 tablespoons lemon juice 1 1/2 tablespoons cider vinegar 1 tablespoon onion -- freshly grated 2 teaspoons worcestershire sauce 1 teaspoon horseradish 1/2 teaspoon garlic powder Mix gently so as to leave some lumps and serve over a green salad or on sliced tomatoes or as a dip for raw veggies. Tastes better if you let the flavor develop overnight.