Chick Peas 'N' Pasta

3 tb olive oil
1 ts minced garlic
2 cn (19 oz.) chick peas
1 cn ( 14 oz) peeled tomatoes
1 tb italian seasoning
1/2 c ditalini pasta
1 marjoram
1 rosemary
1 savory
1 sage
1 oregano

In pot heat olive oil and add your garlic. Don't let your garlic burn. Add
both cans chick peas and their juice. Add the seasoning along with some
salt and pepper. Then take each tomato and squeeze it over your pot (trying
to break the tomato up as much as possible) let everything (chunks and
juice) drop right in. Do not add the leftover juice in the can from the
tomatoes. Add your pasta and in 15 minutes you have a tasty lunch. Add some
Parmesan cheese to each dish when served. A great Italian Cooking Recipe.

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Southwest Salsa Pizza

1 pk 8 ounces crescent rolls;
-refrigerated
1 pk 8 ounces cream cheese;
-softened
1 garlic clove; pressed
1/4 c minced fresh cilantro or
-parsley; divided
3 plum tomatoes; seeded and
-chopped
1/4 c green bell pepper; coarsely
-chopped
2 tb red onion; chopped
salt and ground black
-pepper; to taste
1 ripe avocado; peeled pitted
-sliced

Preheat oven to 350F. Unroll crescent dough; separate into triangles.
Arrange
triangles in circle on greased 14 inch pizza pan, with points toward the
center and wide ends toward the outside. Pat out dough with fingers to 12
inch circle, pressing seams together to seal. Bake 12-15 minutes or until
golden brown. Remove from oven; cool completely. In medium bowl, combine
cream cheese, garlic and 2 tablespoons of the cilantro; mix well. Spread
mixture evenly onto crust. In medium bowl, combine the remaining 2
tablespoons cilantro, tomatoes, bell pepper and onion. Season with salt and
pepper. Spoon tomato salsa over cream cheese mixture; top with avocado
slices. Cut into wedges to serve.

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