Yield 14 slices

INGREDIENTS:

1 large garlic clove, sliced in half

14 slices French bread (about 3/4-inch thick)

4 medium tomatoes, seeded and diced

1 tablespoons balsamic vinegar

1/4 cup chopped red onion

2 tablespoons olive oil

1 tablespoon minced fresh basil

salt and fresh ground black pepper, to taste

14 fresh basil leaves

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack rack to lowest position.

Prepare an ungreased baking sheet.

If desired you can lightly brush some olive oil over both sides of the bread before rubbing with garlic, this is only optional.

Rub cut side of garlic over one side of each slice of bread.

After rubbing on the bread mince the garlic clove.

Place bread slices garlic side down on baking sheet.

Bake for 5 minutes on each side or until lightly browned.

In a bowl combine the minced garlic with tomatoes, balsamic vinegar, onion, oil and minced fresh basil.

Season with salt and black pepper to taste.

Spoon about 2 tablespoons onto each piece of toast.

Top each with one whole basil leaf.

For best flavor and texture the tomatoes must be added immediately to the hot pasta, so have all ingredients ready to mix in right after the pasta is cooked

Servings 4

INGREDIENTS:

1 (16) ounce package dry bow-tie pasta

3 large red ripe Roma tomatoes, seeded and diced (or use as many tomatoes as you like, the tomatoes must be ripe)

1/2 cup olive oil

1 large garlic clove, minced

1/2 teaspoon crushed chili flakes, or to taste

1/2 cup fresh basil leaves, sliced into thin strips

salt and fresh ground black pepper, to taste

freshly grated Parmesan cheese

Use this to enhance cooked vegetables and fish or whatever you like!  double amounts to make lots then freeze in ice cube containers — you will love this!

I also add in some cayenne pepper

INGREDIENTS:

1-1/2 cups semi-packed fresh basil leaves

1/2 pound butter, softened (salted or unsalted)

1 teaspoon fresh lemon juice

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt (can use white salt)

1 garlic clove, minced (if your a garlic-lover then increase the garlic)

INSTRUCTIONS:—————————————

Chop the basil first in a food processor.

Add in all remaining ingredients; process for a few seconds until well combined.

blend until smooth.

Freeze in ice cube containers.

Prepare the dressing from a dry mix, do not use the bottled, do not prepare the dressing mix using salad dressing use only mayonnaise or you will run the risk of a watery salad

Plan ahead there is a 6 hour chilling time for the salad

INGREDIENTS:

3 pounds medium russet potatoes, peeled (leave whole do not slice)

1 celery stalk, finely diced

6 sliced green onions

1 tablespoon Dijon mustard

1-1/2 cups prepared ranch dressing (made from Hidden Valley package mix, can use more)

3 tablespoons fresh chopped parsley

salt and fresh ground black pepper, to taste

hard-cooked eggs, peeled and quartered (use one egg for each plate)

lettuce leaves, as needed

INSTRUCTIONS:—————————————

In a large pot cook the potatoes for 10 to 15 minutes or until just tender when pierced with a fork; drain and set aside to cool slightly.

Chop the potatoes into small cubes.

In large bowl combine chopped potatoes with celery, green onions and parsley.

In a  bowl combined the Dijon mustard with the prepared ranch dressing until well blended; pour over potato mixture (start with 1 cup of dressing and add in more until you have the desired amount) gently toss until coated.

Season with salt and pepper to taste.

Cover and refrigerate for at least 6 hours (overnight is best).

To serve; line plates with lettuce leaves, place desired amount of potato salad on lettuce then place egg wedges on the plate around the salad.

Lightly sprinkle with paprika.

Posted on recipezazz.com

Servings 10

INGREDIENTS:

Salad:

1 iceberg lettuce, chopped

1 small English cucumber, peeled, halved and sliced

3 medium tomatoes, chopped

2 medium ripe avocados, peeled and sliced

2 large green peppers, chopped

1 red onion, chopped (or can use 3-4 green onions, chopped)

2 cups crushed tortilla chips

1 cup canned sliced black olive, well drained

1-1/2 cups shredded cheddar cheese

Servings 4

INGREDIENTS:

4 (1/2-cup) scoops vanilla ice cream

1 cup frosted cornflakes, crushed

1/4 cup sugar

1/2 teaspoon ground cinnamon

honey (use as much as you like)

This is not for anyone with a plain palette, if you like Mediterranean style food then you will love this!

Amounts are only a guideline you may adjust to taste

INGREDIENTS:

4 large red ripe plum tomatoes, chopped

1/2 small red onion, finely chopped

10 kalamata olives, pitted and chopped

2 medium garlic cloves, minced

2 tablespoons chopped fresh parsley

1 tablespoon balsamic vinegar

2 tablespoons olive oil

1 tablespoon drained capers, or use as much as you like

salt and fresh ground pepper, to taste

crumbled feta cheese (optional, use as much as you like)

INSTRUCTIONS:—————————————