Recipe

Sorry it's taken me so long, remind me what other recipes you guys wanted if you are really interested in more. I'm throwing in a favorite, also.

BRUSCHETTA (A big crowd pleaser or a great appetizer for any Italian meal)
1 cup canned pitted olives
2 cloves garlic, minced
2 tsp balsamic vinegar
1 tsp olive oil
1 1/3 cup chopped red and/or yellow tomatoes (2 medium)
1/3 cup thinly sliced green onions
1 tsp dried oregano or basil, crushed
1 Tbls olive oil
1/8 tsp black pepper
1 french baguette
2 Tbls olive oil
½ cup grated or shredded parmesan cheese

For olive paste, combine olives, garlic, vinegar and the 1 tsp olive oil in a food processor. Blend until smooth.
For tomato topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 Tbls olive oil and pepper.
For the toast, cut bread into ½ inch thick slices. Use the 2 Tbls olive oil to lightly brush top of each slice. Place on an ungreased cookie sheet and bake in a 425* oven for 5 minutes.
To assemble: spread each piece of toast with a thin layer of olive paste. Top each with about 2 Tbls of tomato topping and sprinkle with parmesan cheese. Return slices to sheet. Bake at 425* for 2-3 minutes until cheese starts to melt and toppings are heated through. Serve warm. Makes 24.



CORN AND CHEESE CHOWDER
1 large onion, finely chopped
1 clove garlic, minced
1 Tbs. vegetable oil
2 tsp. cumin seed
3 cups chicken stock
4 potatoes, peeled and chopped
1 can cream corn
2 cups frozen corn kernels
¼ cup parsley
1 cup cheddar cheese, grated
1-13 oz. evaporated milk

In a small skillet, Saute the onion and garlic in the oil until golden. Drain and put in the crockpot. Add the remaining ingredients, except evaporated milk and cheddar cheese. Mix thoroughly. Cover; cook on low 6-9 hours or until potatoes are done. Add cheese and milk during last hour. Makes 6 servings. Serve with a yummy bread.