INGREDIENTS

INSTRUCTIONS

This unique terracotta baking dish will enable you to roast garlic
bulbs to perfection, the extra large size allow you to also roast
giant "Elephant Garlic" and onions. Be sure to read the instructions
carefully for best results. BEFORE FIRST USE: Wash garlic roaster  with
warm water. AFTER EACH USE: Wash glazed surface of garlic  roaster
plate with warm soapy water and rinse thoroughly. Wash dome  with warm
water only. (Avoid using soap on unglazed porous surfaces  as they
might absorb a soapy taste.) Do not use harsh abrasive  cleaners,
brushes or steel wool. NOT DISHWASHER SAVE. TO OVEN ROAST  GARLIC: 1.
Soak terracotta dome in cold water for 15 minutes. (This  step is
optinal, but will make the garlic more moist. The garlic bulb  will
roast without soaking the dome.) 2. Cut top 1/2" to 3/4" off of  a bulb
of garlic exposing the clove tops. (If using Elephant Garlic,  slice
off about an inch or more.) 3. Remove some of the loose outer  skin
(but not all) leaving the bulb intact. 4. Place garlic onto  plate and
pour approximately 1 tablespoon of olive oil on top of the  bulb
(optional). 5. Cover with dome and starting in a cold oven, bake  for
50 to 60 minutes at 325 degrees. 6. Serve the roasted garlic  whole.
Squeeze each clove and spread soft garlic onto hot crusty  french bread
rounds or crispy crackers.  FOR MICROWAVE: Prepare garlic bulb and soak
dome as directed above  and cook for 5 to 6 minutes on medium or 2 to 3
minutes on high. You  may have to cook the garlic for up to 50 seconds
more, depending on  the strength of your microwave. Great for use in
dips and dishes.  TO OVEN ROAST AN ONION: Wash a medium sized onion,
butter the glazed  plate, and bake at 350 degrees for approximately
1-1/2 hours until  tender. Slice off the root end (abut 1/4") and
squeeze soft onion out  from skin. Great topping for seafood, steaks,
and poultry, or add to  pasta, omelettes, sandwiches etc.  SPICY IDEAS:
After pouring the olive oil over the bulb of garlic, you  may add a
sprig of fresh herbs such as parsley, rosemary, basil,  oregano, or
spinkle with 1/4 teaspoon of dried herbs for an extra  zesty flavor.
Roasted garlic is a wonderful addition to sauce, dips,  salads, breads
and of course pasta!  GARLICKY GORGONZOLA SPREAD: 2 bulbs oven roasted
or microwaved garlic  1 tablespoon dried oregano or 2 packed
tablespoons fresh minced  oregano 1/4 cup buttermilk 8 ounce package
cream cheese softened 4  ounce Gorgonzola blue cheese (crumbled)
Squeeze the garlic from the  roasted cloves. Put all ingredients into a
fod processor, blender or  use a hand mixer and blend until cream.
Makes about 1-1/2 cups. Serve  with crackers or bread, or stuff into
celery stalks. GARLIC &  MUSHROOM PASTA 4 cups marinara (Italian tomato
sauce, homemade or  ready-made is fine) 1 medium onion, chopped 1/2
pound mushrooms,  trimmed and chopped 2 heads oven roasted or
microwaved garlic,  squeezed from bulb, and set aside 1 pound linguini
or spaghetti 1/2  teaspoon each, fresh ground pepper, oregano, basil
and parsley 1 to 2  tablespoons olive oil Parmesan cheese, grated Saute
the onion in 1  tablespoon oil until soft, add the mushrooms and
continue cooking for  5 minutes. Add a little more oil if necessary.
Add onions, mushrooms  and spices to the marinara and simmer on low for
20 minutes, and add  the garlic the last 5 minutes of cooking. Cook
pasta as directed on  package. Top with sauce and dust with freshly
grated parmesan  cheeese. Posted to MC-Recipe Digest by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 12, 1998

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