1 pkg.16 oz.frozen phyllo dough,thawed
1 cup melted butter
5 large heads fresh garlic,
separated into cloves and peeled
1 cup finely chopped pecans
2 cups Italian style bread crumbs
1/Preheat oven to 350.Remove phyllo from,
package,unroll and place on wax paper.
With a pizza cutter or knife cut phyllo
cross wise into 2 inch strips.Cover with
another sheet of wax paper and damp cloth.
Phyllo dries out quickly if not covered.
Lay one strip at a time on a flat surface
and brush with melted butter.
2/Place 1 clove garlic at one end,sprinkle
about one teaspoon pecans along the length
of strip, roll up garlic clove in strip
tucking inside edges as you go.Brush with
more melted butter.Roll in bread crumbs.
Repeat until all but smallest garlic cloves
are used.Place bundles on rack in shallow
roasting pan and bake 20 minutes at 350.
3/Garlic bundles may be frozen ahead,
and baked just before serving.
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GARLIC VEGETABLE DIP
1 cup sourcream
1 cup mayonnaise
1 tbsp.soy sauce
1/4 cup fresh parsley(chopped or flakes)
1-1 1/2 cup chopped walnuts
3 cloves garlic,finely chopped
1/Mix all ingredients thoroughly and let stand
for one hour for flavours to blend and mellow.
2/Serve with assorted fresh vegetables,cut
in pieces.Great with mushrooms and cauliflower too.
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LIVER&BACON PATE
1/2 lb calf liver,chopped
1/4 lb bacon,chopped
1 large onion,sliced
4 cloves garlic,minced
pinch of salt&pepper
thyme to taste
savory to taste
oregano to taste
1/Cook all ingredients in fry pan,
until liver is cooked through.
Grind in food processor until smooth.
Roll into ball or spread into pate dish.
CHILL.Serve with crackers.
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GARLIC SOUP
1 lb.pork shoulder or butt roast
1/3 cup vegetable oil
20 whole garlic cloves
1/4 cup flour
5 cups chicken stock
pinch of nutmeg
Salt&Pepper
2 cups sliced carrots
Cut pork in 1/2 inch pieces
1/Cook in oil,in large saucepan on medium heat,
until it loses its red color.Remove meat,
turn heat to low and add garlic cloves,
to pork fat.Stir constantly until softened
about 2 minutes.Push to one side of pan.
Blend in flour in the remaining fat,adding broth.
Add salt and pepper.
2/Continue to stir until it starts to thicken.
Cover and boil gently for 30 minutes.
Puree all except meat.Return to pan with meat.
Simmer covered for one hour or until pork
is cooked.Add carrots,last 1/2 hour if desired.
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GARLICKY SALAD
2 ripe tomatoes,diced
1/2 cucumber,diced
1/4 cup red or green peppers,diced
6 cloves fresh garlic,minced
1/2 tsp.salt
1 1/2 tsp.fresh basil,chopped
OR 1/2 tsp.dried basil
1/2 tsp.dill weed
1/4 tsp.pepper
1/8 tsp.paprika
1 head crisp chilled lettuce
1/Combine tomatoes,cucumber,pepper,garlic
and salt.Chill for several hours.
Shortly before serving cut and tear lettuce
into bite size pieces(about 6 cups)
Add to bowl,then add vegetables and their
juices.Sprinkle with basil,dill weed,pepper
and paprika.Toss lightly,cover and chill,
15-30 minutes.
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GARLIC CARROT SALAD
6 medium carrots cut into rounds,
cooked for 8-10 minutes
DRAIN AND COOL,THEN ADD:
1 medium onion,sliced
1 green pepper,chopped
3 garlic cloves,crushed
1/2 cup olive oil
1/2 tomato soup
1/4 cup white sugar
1/2 tsp.dry mustard
1/2 tsp.salt
1/2 tsp.pepper
1/3 cup vinegar
Keeps up to 5 days in fridge.
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GARLIC ALMOND SAUCE
*FOR PORKCHOPS&STEAK*
1/2 cup peeled&diced potato
1/2 cup blanched,toasted almonds
3 garlic cloves
1/4 cup fresh lemon juice
1 tsp.red wine vinegar
1/2 cup olive oil
Salt&Pepper to taste
1/Cook potato in boiling water,about 10 minutes.
Drain and cool.Toast almonds in oven or
microwave until lightly browned.Grind almonds
and garlic in food processor,running slowly
add oil.Season with salt and pepper.
Serve at room temperture.
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PAN ROASTED GARLIC
4 heads garlic(about 3/4 pound),
separated into cloves
1 tbsp.sugar
1tbsp.vegetable oil
1/2 tsp.salt
1/In a 3 quart saucepan over high heat,heat unpeeled
garlic cloves and 6 cups water to boiling.
Reduce heat to low,cover and simmer 15 minutes
or until garlic cloves are fork tender,drain
Cool garlic with running cold water,drain again.
2/Peel garlic cloves.In 10 inch skillet over
medium high heat,combine garlic,sugar,vegetable oil,
and salt.Cook,stirring and shaking skillet often,
until garlic cloves are glazed and golden brown,
about 5 minutes.Serve as a condiment to sprinkle,
over salads or cooked vegetables,with roasted meats.
OR to spread like butter on bread.
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GARLIC MUSHROOMS
18 large mushrooms
1 cup grated old cheddar cheese
1 tbsp.soft butter
3 small cloves fresh garlic,crushed
1/Wipe mushrooms with a damp tea towel.
Remove stems.Trim under edges of the mushroom
caps,so that they will hold plenty of filling.
Combine cheese,butter and garlic.Set mushroom caps
top side down on broiler pan or shallow baking dish,
and spoon cheese mixture into them.
2/Put under broiler middle of oven and broil
for about 3 minutes or until cheese browns
lightly and is bubbling well.Serve hot.
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CHEDDAR GARLIC LOAF
3/4 cup butter,softened
2 cups grated cheddar cheese
1/4 cup sourcream
6 cloves garlic,minced
1 tbsp.finely chopped fresh parsley or chives
1 loaf french or italian bread
Freshly ground pepper
1/In a bowl,combine butter,cheese,sourcream,
garlic and parsley until well mixed.
Slice the loaf in half lengthwise and
spread with cheese mixture.Sprinkle alittle
pepper.Broil halves for 5-7 minutes or until
cheese is bubbly.
2/For barbecue,put halves back together,wrap
in double foil and grill on medium heat
for 10-15 minutes,turning frequently.
Slice and serve.
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GARLIC BUTTER
1-3 cloves garlic
1/4 cup butter
1/Boil cloves in water for 5 minutes.
Drain,crush and pound well.
Mix with butter.
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GARLIC VINEGAR
1 cup vinegar
4 cloves garlic
1/Heat vinegar to just below boiling point.
Cut garlic cloves in half and add for 24 hours,
then remove.Place vinegar in a sterile glass
bottle and cork tightly.
Use in dressings and sauces.
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GARLIC SAUCE
4 garlic cloves
2 egg yolks
1/8 tsp.salt
1 cup olive oil
1/2 tsp.cold water
1 tsp.lemon juice
1/Skin and finely chop the garlic.Beat in the
egg yolks and salt.Add very slowly and beating
constantly the olive oil.As sauce thickens
beat in water and lemon juice.
Serve over fish,cold boiled potatoes,etc.
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RED WINE SALAD DRESSING
3 cloves garlic
1 tsp.salt
1/3 cup red wine
1/4 cup wine vinegar
3/4 cup olive oil
Freshly ground pepper
1/Crush the garlic with salt.Add the wine,
vinegar,olive oil,and pepper to taste.
Beat throughly and serve.
Good with salads or coleslaw
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GARLIC SPARERIBS
3 cloves garlic,crushed
2 tbsp.brown sugar
1/2 cup honey
1/2 cup soy sauce
1/4 cup vinegar
6 lbs.pork spareribs,cut into 2 inch pieces
1 cup tomato sauce
2 tsp.salt
1/In large bowl,combine garlic,sugar,honey,
soya sauce and vinegar.Add ribs and marinate
in fridge for several hours,turning meat
several times.Drain and reserve marinade.
2/Combine marinade with tomato sauce and salt
in heavy saucepan.Simmer for 10 minutes.
Bake ribs at 400 for 30 minutes.
Reduce heat to 325 and bake 1 hour,
basting often with sauce.
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GARLIC ROASTED POTATOES
4 large potatoes,cut into wedges
2-3 tbsp.bacon fat
Salt&Pepper to taste
4 cloves garlic,crushed
1/Melt bacon fat in oven in casserole dish
Add potatoes,salt,pepper and garlic.
Toss well to cover in fat.
Bake at 350 for 45 minutes or until crispy and brown.
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GARLIC SAUTEED TOMATOES
2 tsp.olive oil
2 cloves garlic,minced
1/2 tbsp.dried basil
1 lb. tomotoes cored and cut into 8 pieces
Minced fresh chives
Ground asiago or romano cheese
1/In large pot heat oil and garlic.
Add basil and tomatoes.Saute over medium
heat about 2 1/2 minutes.
Add chives and asiago.Serve hot.
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GREEN SPAGHETTI
8 oz spaghetti
3-4 cloves garlic,minced
1/2 cup salad oil
1 cup fresh parsley,chopped fine
1/4 tsp.pepper
Salt to taste
Grated cheese
1/Boil the spaghetti in salted water,
according to package directions.Drain well.
2/Lightly brown the garlic in the salad oil.
Add the parsley and simmer 3 minutes.
Season with black pepper and salt.
Toss with the cooked spaghetti until evenly distruted.
Serve with grated cheese.
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APPLESAUCE PORK CHOPS
12 rib or pork chops,1/2" thick
MARINADE:1-8oz jar or can applesauce
5-6 cloves garlic,crushed
2 tbsp.dry mustard
2 tbsp.nutmeg or anise,ground
2 tbsp.cider vinegar
2 tbsp.maple syrup
Pepper
1/Marinate chops in applesauce mixture
for at least 2 hours,turning once.
Place on barbecue and brush,
with marinade while cooking.
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BEEF GOULASH
2 lbs beef cubed in 2"pieces
2 tbsp.shortening
Salt&Pepper
1/2 tsp.paprika
2 cups of water
3 cloves garlic,minced
4 onions,chopped
8 allspice corns
1-8oz can tomato paste
4 potatoes
1/Heat frying pan and add shortening.
Brown meat.Season with salt,pepper,and paprika.
Add water,garlic,onions,allspice and tomato paste.
Place potatoes around meat.Cover and cook,
on medium heat.1 1/2 hours.
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CABBAGE ROLLS
1 1/2 lbs.hamburger
1 onion,chopped
4 cloves garlic,chopped
1 green pepper,chopped
1 head cabbage
3 cups cooked rice
Salt&Pepper
1 can bravo sauce
1/Cook the meat with onion,garlic,green pepper,
salt,pepper to taste.Then mix in the rice.
Cook your cabbage leaves a few minutes until tender.
Place about 1/2 cup of the mixture in each cabbage
leaf and roll up securely.Place rolls in a baking
dish.Pour sauce over and bake in a 350 oven for 1 hour.
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GARLIC CHICKEN LEGS
4 chicken legs,thighs attached
1/4 cup chicken broth
1/4 cup soy sauce
1/2 tsp.ginger
3 crushed garlic cloves
1/Preheat oven to 350.Remove and discard
chicken skin.Place chicken fleshy side down,
in a shallow baking dish.Stir remaining
ingredients together.Pour over chicken.
2/Cover and bake for 30 minutes.Uncover,turn
chicken,basting often until chicken
is cooked through,about 30 more minutes.
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SPICY GARLIC ROAST PORK
2-3 lb roast pork,frozen
1/2 cup diced onion
1 medium garlic clove
2 tbsp.garlic powder
2 tbsp.black pepper
1 tsp.salt
2 tbsp.parsley
1 tbsp.steak spice
1/Place frozen pork in roasting pan.Spice up
both sides with all the spices,one at a time.
Pick onions and garlic pieces into fork.
2/Bake at 350 for 3 1/2 hours to 4 hours
Occasionally baste pork with own juice.
3/Serve with a variety of oven baked,
vegetables cooked in pork juice.
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GARLIC DILL GREEN TOMATOES
4 lbs small green tomatoes
Sprays of fresh dill
20-25 cloves garlic
4 cups water
2 cups white vinegar
5 tbsp.coarse salt
1/Wash tomatoes,soak in cold water overnight,
drain.Pack tomatoes into hot sterilized jars,
with a spray of dill and 5 garlic cloves
on bottom and top of each jar.Boil water,
vinegar and salt.Pour over tomatoes and seal jars.
Store 6 weeks before using.
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REMEDY FOR BRONCHITIS AND PNEUMONIA
3 large heads garlic
3 large lemons(take yellow peel off,remove seeds)
Combine above in a blender.
Boil 1 quart of water,add 1 cup honey
and let melt.Cool until lukewarm.Mix together
in a 2 quart sealer and seal.Stir each day
for 7 days.Take 1 tbsp.daily as a remedy.
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THE BASICS OF GARLIC
*Choose large,firm pink tinged,dry bulbs with
tightly closed cloves and smooth skins.
*Avoid bulbs with sprouting green shoots.Crushing
garlic before chopping enchances its flavour.
*Garlic is available all year round.
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BAKING AND ROASTING
*Use large bulbs:Place whole,unpeeled heads
in a greased dish.Bake at 325,uncovered for 1 hour.
*Test for doneness:when garlic is tender when pierced.
*To serve:Don't serve garlic cloves as you would
other vegetables.Pluck garlic cloves from the head
and squeeze each clove to release the cooked garlic.
*Serve on dinner rolls,cooked meat,or other vegetables.
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HEALTH BENEFITS
*Fights Infection
*Contains cancer-preventive chemicals
*Thins the blood
*Reduces blood pressure,cholesterol,triglycerides
*Stimulates the immune system
*Prevents and relieves chronic bronchitis
*Acts as an expectorant and decongestant
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RAW GARLIC
*Raw garlic will kill bacteria, boost immune
funtioning and is known to help prevent cancer.
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COOKED GARLIC
*Cooked garlic can lower blood cholesterol,
thin out the blood, and work as a decongestant,
cough medicine,mucus regulator,and bronchitis preventive.
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