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To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender with lemon juice, onion and celery to taste. This makes a great vegetable juice. I simmer several batches until slightly thickened for spaghetti sauce or until very thick for pizza sauce. I store it in the freezer. —Marion W., Greenfield, Wisconsin
"When I have leftover au gratin potatoes, I combine them in a saucepan with sauteed chopped…
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"Here’s a good use for sliced bread that’s no longer fresh," writes Helen Hiller of Shorewood,…
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