| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Appetizers | 1 | Servings | |
INGREDIENTS
| 30 | lg | Cloves fresh garlic |
| 1 | 2 oz. can fillets of | |
| Anchovies | ||
| 1 | tb | Finely chopped parsley |
| 1 | tb | Butter melted |
| 1 | tb | Olive oil |
| Dash tabasco | ||
| 1/4 | c | Olive oil |
| Sardine French bread 2 or | ||
| 3 dozen thinly sliced and | ||
| Toasted pieces. |
INSTRUCTIONS
Peel garlic cloves and slice centers 1/8 inch thick. Press ends through garlic press to yield 1/4 tsp. Place pressed garlic in small bowl with anchovies. Add parsley, butter, 1 tsp. oil, add garlic slices and saute to a light golden brown-almost to a potato chip fry. Do not over-fry! Spread anchovy paste on toast. Garnish with garlic slices. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”