I don't have so much people drop by...but I do things like see someone working in their yard and sy....come for dinner....or at a sunday afternoon concert or at a meeting that runs late....and I invite them for dinner.
Linda c

I keep certain things on hand at all times so I know I can put a decent meal together in a hurry. Spaghetti sauce, meatballs, lemon juice, shrimp, cabbage rolls, German sausage and sauerkraut are in the freezer at all times.

That means I can do spaghetti and meatballs, or Gina's amazing Lemon Shrimp Pasta, or cabbage rolls, brats and kraut in a flash. As used they are restocked.

Although these things are always in the freezer a well stocked pantry is a life saver. I always keep a stock of my favourite recipe ingredients in a jar or can because I don't always have fresh and there is no such thing as a quick trip to the store.

This past weekend one of our cottage neighbours dropped by, He was up on his own so I asked him to stay for dinner.

I was planning leftovers but a jar of tomatoes, some jarred black olives, canned anchovies, bottled garlic, capers and oregano and we had a wonderful Puttanesca pasta in no time flat.

Also used some on my frozen roasted red peppers, chicken broth and an onion to make some great soup.

No fresh greens , so no salad, but I did have half a loaf of Italian bread to serve with the pasta.

No dessert so we had cheese and port. No one was complaining ! LOL

Really, you should at least give them a glass of wine.

Angel:
Another thing I always have frozen is my famous Spaghetti Sauce with meatballs and Sausage.
Lou

In a separate plastic grocery sack so that I don't use an ingredient for another recipe, I keep:
1 can of Veg-all (small cut)
1 can of tomato soup
1 can of chicken and stars soup
1 can of corn
1 can of chili with beans
1 can of chili no beans
1 can of Ro-tel (I use mild; regular is too hot for me)

Combine all of the ingredients together. Bring to a boil and simmer for 30 minutes.

I also keep a box of cornbread mix in the sack.

well...

well...

I'd let him live, but then we'd go out to dinner.

SharonCb

Thanks!

Kathy

Lemon Linguine With Scampi (Gina)

Vegetable oil (Note: I omit the oil in the water)
1 TBSP kosher salt plus 1 1/2 teaspoons
3/4 lb linguine (Note: I use any long thin pasta)
3 TBSP unsalted butter
2 1/2 TBSP good olive oil
1 1/2 TBSP minced garlic (4 cloves)
1 lb large shrimp (about 16 shrimp),peeled and deveined
1/4 tsp freshly ground black pepper
1/3 cup chopped fresh parsley leaves (I omit if I don;t have any)
Zest of 1/2 lemon
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon,thinly sliced in half-rounds
1/8 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Failing that, Spaghetti.

Honestly, I can't remember the last time -- if ever -- it's happned. I'd feed them whatever I was going to have anyway. If someone shows up unannounced and univited right at dinnertime, they live dangerously enough anyway to take what they get. LOL!