I have a ton of recipes, click the recipe box below

I'll include these since you've got lots of tomatoes: CHILLED TOMATO BASIL SOUP (serves 6) 2 cups chopped onion 2 TBL butter, melted 2 cups peeled, seeded & cubed cucumbers 3 cups peeled, cored & cubed tomateos 3 fresh basil leaves (or more) or 1 tsp dried 2 cups chicken broth 2 cups plain yogurt Salt to taste 1 tsp chopped fresh mint (or more) Saute the onion in butter 10 minutes. Add the cucumbers, tomatoes, basil & broth. Cook, stirring frequently for 30 minutes. Remove from heat & cool. Puree the cooked mixture in a blender. Pour into a bowl & blend in the yogurt & salt. Chill thoroughly. Serve garnished w/mint.~~Summer Evening Repast SUMMER TOMATO SOUP (serves 6-8) 12 large, very ripe tomatoes, peeled & chopped 6 green onions, chopped 1 TBL salt or to taste 1 tsp sugar 1/2 tsp marjoram 1/2 tsp dried thyme 2 tsp grated lime zest 2 TBL lime juice 1 1/2 cups sour cream 1 tsp curry powder Minced parsley Put the tomatoes, green onions, salt, sugar, marjoram, thyme & lime zest & juice in a blender container. Blend until the mixutre is pureed. Add the sour cream & curry powder. Chill. Garniwh w/minced parsley.~~Soup & Bread GAZPACHO (serves 8) 1 cucumber, peeled & cut into chunks 1/2 green bell pepper, seeded & cut into chunks 1 small onion, cut into chunks 2 tomatoes, peeled 1/2 ripe avocado, peeled 4 cups tomato juice 3 TBL olive oil 2 TBL wine vinegar 1/2 tsp dried oregano Salt to taste Using the steel blade of a processor, coarsely cop the cucumber. Transfer to a bowl. Process the green pepper & onion until finely chopped. Add to the cucumber. Cut the tomateos into 1/4" cubes. Cut the avocado into 1/2" cubes. Add the tomateos & avocado to the cucumber along w/the tomato juice, oil, vinegar, oregano & salt. Chill at least 2 hours.~~Far by the Sea

Here's my avorite recipe, I've made it many times. Siam Restaurant's General Tso's Chicken 1/2 cup cornstarch 1/4 cup water 11/2teaspoons minced garlic 11/2 teaspoons minced gingerroot 3/4 cup sugar 1/2 cup soy sauce 1/4 cup cup white vinegar 1/4 cup sherry 11/2 cups hot chicken broth 1 teaspoon MSG(monosodium gluconate), optional 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 teaspoon white pepper 1 egg About 1 cup cornstarch 1 cup vegetable oil, plus more for stir-frying 2 cups diced green onion 16 small dried hot peppers To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed. In seperate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to seperate pieces. Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel. Place a small amout of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings. Nancy

I got this at Southern Living a few years back. It's really good. I left in her comments. HeyReub's sounds really good too. Posted by ShannonSpangler: Pulled Pork Recipe for Slow Cooker In my experience, it takes at least 7 hours to make good barbeque. This one is made in a slow cooker, and I think that will make it easy for you. To serve 30, you might see if you can borrow two more slow cookers from friends or family members. In other words, you'll need to make three batches since this recipe serves 8-12 people in one 4 qt. slow cooker. PULLED PORK 4 to 5 lb. pork butt roast RUB Ingredients: 1 Tbsp. mild paprika 1 tsp. light brown sugar 1/4 tsp. celery salt 1/4 tsp. garlic salt 1/4 tsp. dry ground mustard 1/4 tsp. ground black pepper 1/4 tsp. onion powder 1/8 tsp. salt Combine all seasonings in a bowl and then put in a shaker. This will make it easier to season the meat. After you shake it on all sides actually take your hands and rub it in the meat. Do this a day ahead, wrap in plastic wrap, and chill in the refrigerator at least 8 hours (overnight). The next day, brown roast on all sides in 2 Tbsp. HOT vegetable oil in a large skillet. Then, tranfer to the 4-qt. slow cooker. (Cut roast to fit if necessary). Make vinegar recipe below and pour HALF of it over the roast. Cover and cook on HIGH 5-6 hours or on LOW 8-9 hours. Remove from slow cooker carefully. Allow the meat to cool for approx. 30 minutes on a cutting board. (Meanwhile, clean slow cooker). After it has cooled, shred the meat into bite-sized pieces with a fork. Place meat a little at a time back into slow cooker and squirt each with reserved vinegar sauce. You can warm it up for your guests on LOW heat.... like using the crockpot as a chafing dish. VINEGAR SAUCE (reserve half) 2 cups cider vinegar 1 1/3 cups water 5/8 cup ketchup 1/4 cup firmly packed brown sugar 5 tsp salt 4 tsp. crushed red pepper flakes 1 tsp. ground black pepper 1 tsp. ground white pepper In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue to whisk until brown sugar and salt dissolve. Pour half over raw meat in crockpot and reserve the other half for squirt bottles.