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Four
Delicious Garlic Dishes
Garlic Coleslaw
1/2 cup Mayonnaise
1/4 cup Vinegar
1/4 cup Water
1/2 tsp Celery Seed
1/4 tsp Salt
1/8 tsp Pepper
5 cloves Garlic, sliced
1/2 lg head Cabbage, shredded
In a blender mix mayonnaise, vinegar, water, salt, pepper, celery seed and sliced garlic. Blend until garlic is chopped fine. Set aside. Shred cabbage, using grater or knife. Pour dressing over cabbage and chill.
Curry Glazed Chicken Breast
Marinade:
1/2 cup Peach Jam
1 Tbsp Dijon Mustard
1/3 cup Onion, finely diced
1/4 tsp Salt
4 cloves Garlic, pressed
1 Tbsp Curry Powder
Pinch Cayenne
6 Chicken Breasts, boneless
Remove skin from chicken breasts and trim off all fat. Lay - in one layer - meat side down in a greased Pyrex baking dish. Make marinade by heating briefly all the marinade ingredients, stirring to mix well. When the jam is melted, then take off heat and cool. When marinade is thoroughly cool, pour over the chicken breasts, cover and refrigerate for up to 24 hours. Turn meat over and brush with marinade. Then cover the pan with foil and bake in 350-degree oven for 15 minutes. Remove the cover, baste the breasts again and bake - uncovered - until the top is nicely glazed and lightly browned - about 15 more minutes, depending upon the thickness of the breasts. With summertime upon us this is also an excellent grill item.
Baked Cloves and Potatoes
1 lb. small Potatoes (about 2" long)
10 cloves Garlic
1/4 cup Olive Oil
1 tsp. Fresh Rosemary, finely chopped
1/4 tsp Salt
2 tbls. Fresh Parsley, chopped
Salt and Pepper to taste
Butter or Margarine
Wash and dry potatoes. Toss potatoes and garlic cloves with oil, herbs, salt and pepper till well coated. Arrange in baking dish in single layer. Bake, covered, in a 450 degrees F. oven for 25 minutes. Turn potatoes, then bake another 25 minutes uncovered or until potatoes and cloves are soft. Cut potatoes open, spread with mashed cloves and dot with butter or margarine if desired.
Roasted Garlic Pasta
3 cups Chicken Broth
6 heads Garlic, pealed
3/4 pound Linguine
1 tbls. Olive Oil
3/4 cup minced Garlic
1/2 to 1 tsp Red Pepper flakes
3/4 cup fresh Parsley, minced
Salt and Pepper to taste
Preheat the oven to 250 F. In a 9 x 12 inch baking dish, combine 1 1/2 cups chicken broth and the pealed whole garlic cloves. Roast, uncovered, tossing every 10 to 15 minutes, until golden brown, set aside. In a large saucepan, cook the pasta in boiling water over high heat for 8 to 12 minutes, until al dente. Drain, reserving 3/4 cup of the cooking water. Return to the saucepan, cover and keep warm over low heat. In a large skillet, heat the remaining 1 1/2 cups broth and the oil over medium heat. Add the minced garlic and pepper flakes, stir and cook for 2 to 3 minutes, until garlic turns golden brown but not brown. Add the pasta, roasted garlic and reserved pasta water. Toss and cook for 1 to 2 minutes to allow the pasta to absorb the sauce. Add parsley and toss again. Season with salt and pepper. Serve immediately.
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