INGREDIENTS

INSTRUCTIONS

The following article was in this morning's Palm Beach Post. I thought I'd
pass it along.
GARLIC BUTTER-- Mash garlic cloves and mix into soft butter (about six
cloves per stick). Add some chives and parsley, and salt lightly, if
desired. Form into logs; wrap in plastic, store in freezer bags and freeze.
Slice as needed. Melt on broiled steaks or hamburgers, mix into fresh
cooked vegetables or spread on bread.
GARLIC-FLAVORED CHIPS-- Place a peeled garlic clove in a container with
chips and let stand for several hours. Remove garlic before serving.
GARLIC SALT-- Bury three peeled garlic cloves in 1/2 cup of salt. Add fresh
ground black pepper and ground ginger to taste. Let stand for a few days in
a screw-top jar. Remove garlic and use the salt as desired.
FROZEN GARLIC-- Chop or mince garlic; wrap tightly before placing in the
freezer. To use, grate or break off the amount needed. You can also freeze
unpeeled heads or peeled cloves of garlic in airtight containers.
GARLIC PUREE-- Puree peeled garlic cloves with oil in a blender or food
processor using two parts oil to one part garlic. Then freeze. The puree
will stay soft enough for you to scrape out the amount you need.
GARLIC LIGHT-- For a mild garlic flavor in a salad, rub the inside of your
salad bowl with a crushed garlic clove before adding the salad ingredients.
Then discard the clove.
Source: The Dallas Morning News 01/02/97
Posted to MC-Recipe Digest V1 #363
From: Bill Spalding <billspa@icanect.net>
Date: Thu, 2 Jan 1997 08:16:53 -0500 (EST)

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