These recipes are originally from Sunset Magazine.

			 DRIED TOMATO TORTA

Appetizer servings:  8-10
Ingredients:
	  1 cup  cream cheese (1/2 lb)
	  1 cup  unsalted butter (1/2 lb), at room temperature
	  1 cup  freshly grated parmesan cheese (5 oz)
	1/2 cup  dried tomatoes packed in oil, drained (reserve oil)
	  2 Tbsp oil from dried tomatoes
    about 2 cups fresh basil leaves, lightly packed

        With an electric mixer or food processor, beat cream cheese,
butter andparmesan cheese until very smoothly blended.  Cut 4 tomatoes
into thin strips; set aside.  Whirl remaining tomatoes, oil and about
1/2 cup of the cheese mixture until tomatoes are very smoothly pureed;
scrape puree back into bowl with cheese mixture and beat to blend.
Cover bowl and chill for about 20 minutes, or until firm enough to
shape. 
        Mound cheese on a platter.  If made ahead, cover with and
inverted bowl (don't let it touch the cheese) and chill up to 3 days;
serve at room temperature.  Arrange reserved tomato strips and basil
leaves around torta.  Sunset suggests spreading cheese on toast (they
recommend toasted pita bread triangles) and topping with a basil leaf
and a tomato strip.  Makes 8 to 10 appetizer servings.


			ARTICHOKE HEARTS TOSCANA

Servings:  4-6
Ingredients:
	  2 Tbsp oil from dried tomatoes packed in oil
	  2      cloves garlic, minced or pressed
	  1 lrg  onion, chopped
	  1 lb   mushrooms, sliced
	  2 oz   sliced prosciutto, chopped
	1/2 tsp  dry sage leaves
	1/4 cup  dried tomatoes packed in oil, drained and chopped
	3/4 cup  dry white wine
	1/2 cup  water
	 15      artichoke hearts
	         salt and pepper

        In a 10- to 12-inch frying pan over medium-high heat, combine
oil, garlic, onion, mushrooms and prosciutto.  Cook, stirring
occasionally, until onion is golden and mushrooms are brown and glazed,
15 to 20 minutes.  Mix in sage, tomatoes, wine, water and artichokes;
bring to a boil.  Simmer, covered, until artichokes are tender when
pierced, about 45 minutes; stir occasionally.  Season to taste with salt
and pepper.  makes 4 to 6 servings.



		   PASTA WITH SHRIMP IN TOMATO CREAM

Servings:  4
Ingredients:
	    2 Tbsp oil from dried tomatoes packed in oil
	    1      clove garlic, minced or pressed
	    1 lb   large (31-35 per pound) shrimp, shelled and deveined
	  1/4 cup  green onion, thinly sliced
	1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil
	  1/3 cup  dried tomatoes packed in oil, drained and cut into slivers
	  1/4 tsp  ground white pepper
	    1 cup  regular-strength chicken broth
	  3/4 cup  dry vermouth
	    1 cup  whipping cream
	   10 oz   dry linguini
		   water
		   freshly grated parmesan cheese

        In a 10- to 12-inch frying pan over medium-high heat, combine
oil and garlic.  When hot, add shrimp and cook, stirring often, until
opaque in center (cut to test), about 6 minutes.  Lift out and set
aside.  To the pan, add onion, basil, tomatoes, pepper, broth, vermouth,
and cream.  Boil on high heat,uncovered, until reduced to about 1 1/2
cups, about 10 minutes.  Add shrimp andstir until hot.
        Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts
boiling wateruntil just tender to bite, about 8 minutes; drain well.
Add cooked pasta to sauce and lift with 2 forks to blend and serve.
Offer cheese individually.  Serves 4.


			DRIED TOMATO-SHALLOT BUTTER

Ingredients:
	  1 cup  butter or margarine, at room temperature (1/2 lb)
	1/4 cup  dried tomatoes packed in oil, drained and minced
	  2 Tbsp minced shallots
	1/2 tsp  coarsely ground black pepper

        In a bowl, beat butter, tomatoes, shallots and pepper until
blended.  Serve at room temperature.  If made ahead, cover and chill up
to 3 days.  Makes about 1 cup.