Put the potatoes into pot. Cover with water and heat to boiling; reduce heat and simmer until potatoes are tender (about 15 minutes). Rinse under cold water and drain well.

Cut potatoes into 1″ chunks and place in bowl. Stir in Italian dressing and basil. If desired, add up to 3/4 teaspoon salt to taste. Chill before serving. Re-mix before serving. If too dry, add a bit more dressing.

Cut the tomatoes into 1/2 inch chunks and put in a serving bowl. Chop the pitted olives. Add the olives and cheese to the bowl and toss well.

Cook the ziti according to directions. In a deep, 2-quart, heat-resistant, non-metallic casserole combine the cooked ziti, tomato sauce and 1/3 cup shredded cheese. Sprinkle the remainder of the cheese on top of casserole and heat, uncovered, in microwave oven for 5 to 8 minutes or until cheese is melted and sauce is bubbly.

Preheat oven to 325 degrees. Line the bottom of an 8-1/2 inch springform pan with a round of parchment paper. Coat inside of pan with nonstick cooking spray. Chop chocolate into small pieces. Cut butter into small pieces. Place chocolate and Butter in a large heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts and mixture is completely smooth. Remove from heat.

Whisk eggs and a pinch of salt in bowl of an electric mixer, until mixture triples in volume, about 8 minutes. Fold chocolate mixture into whipped eggs with a flexible rubber spatula until completely incorporated. Pour mixture into prepared pan. Bake 20 minutes. The center will still be soft. Remove from oven. Let cool 1 hour before serving.

Mix all ingredients in 1-2 quart slow cooker. Cover and cook on HIGH for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides.

Turn heat to LOW. Dip will hold for 4 hours if you stir it occasionally. Serve with pretzels, bread cubes, or crackers.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top. Bake uncovered for 30 minutes in the preheated oven.

Wash whole beets, trim the ends, and place on large sheets of foil.  Rub with oil; seal the packet and roast in an oven that has been heated to 425 for 1½ to 2 hours, depending on size.  Cool enough to handle.  Remove the skins, slice, and splash with vinegar and oil while they are still warm.  Add salt and pepper to taste.

Mix everything with 1/2 cup water. Pour in popsicle moulds or in little cups. Freeze. Serve.

Cook the un peeled potatoes in salted water until they are tender enough to slide a knife in easily. Do not overcook!. Drain the potatoes and refrigerate until you are ready to use them. Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.

Wash the lemons well. Cut of bottom button, and cut into quarters. leaving attached only at the stem end. Pack the cuts generously with salt. Put a couple of tablespoons of salt in the bottom of a jar and pack the lemons in layers, sprinkling a thin layer of salt between each layer of lemons. Push the lemons down firmly to pack them tightly and to help express some of their juice. Finish with a final layer of salt. Put lid tightly on the jar and leave at room temperature for a few days, monitoring the level of liquid in the jar. The lemons should be submerged in juice after a few days; if they are not, add more lemon juice. The lemons will be ready to eat in a few weeks and will keep for up to a year.