SUN  DRIED  TOMATOES  WITH  BASIL  &  PASTA

 8 oz. sun dried tomatoes, slivered
   with oil
1/3 c. olive oil
2 to 4 cloves garlic, pressed
1 c. fresh basil, chopped
8 oz. Brie cheese, rind removed,
   chopped
1/4 c. sliced Kalamata olives
   (optional)
1 lb. pasta

 Mix tomatoes, oil, garlic and basil.  Mash cheese into sauce.  Add olives.  Let sit at room temperature for about 3 hours.  Cook pasta.  Toss with sauce while pasta is hot. 

BAKED  GARLIC  CHEESE  GRITS

 1 c. uncooked grits
4 c. water
1 tbsp. salt
1/2 c. butter
1/2 lb. sharp cheese, grated
2 tbsp. Worcestershire sauce
2 or 2 shakes garlic powder

 Cook grits in salted water; when done, add remaining ingredients.  Pour into greased casserole dish.  Bake in 350 degree oven for 20 minutes.  

PENNE  WITH  BASIL,  PLUM  TOMATOES  &  SALT  CURED  OLIVES

 1 lb. penne pasta
8 plum tomatoes
1/2 c. salt cured olives (black)
1 bunch fresh basil
3 cloves fresh garlic, peeled
1 tbsp. olive oil
1 tbsp. balsamic vinegar

 Wash and dry basil leaves.  Place them in a food processor with garlic, olive oil and vinegar.  Process until smooth, 3-4 seconds.  Cook penne in boiling water; drain.  Add basil mixture to penne.  Stir and keep warm on stove.  Slice plum tomatoes lengthwise in 1/8 inch pieces.  Pit and slice olives.  Heat tomatoes and olives together in separate skillet.  Cook over medium heat 3 minutes.  Toss tomatoes and olives in with penne mixture.  Serve with freshly ground pepper and grated cheese. 

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