Interesting Extras

Mango Chutney

- ingredients -
8 cups peeled and diced green mangoes
1 pound dark raisins
1 pound pitted dates (chopped)
1 cup finely chopped fresh ginger
1 bulb (whole head) garlic (finely chopped)
4 cups brown sugar
2 tbs. mustard seed
2 Scotch bonnet peppers (seeded and finely chopped)
1 pound white onions (finely chopped)
2 tbs. salt 8 cups malt vinegar

- directions -

In a large pot (Dutch oven preferred), combine all the ingredients and bring to a boil over moderate heat, stirring occasionally. Lower the heat and simmer the mixture, uncovered, for 45 minutes or until the chutney is thick and brown. Let the chutney cool completely before serving. Bottle, if you like, in hot sterilized jars. It gets better with age. Yields: 4 pints.

Cream Cheese Omelet

Well this is the way to say good morning... If you enjoy getting your eyes open with a garlic smack up the side of the face, and who doesn't, then read on and enjoy Pat the Garlic Lady's favorite mid morning specialty.

- ingredients -

6 eggs
1 cup cooked rice
5 (or more) cloves of garlic, minced
1/4 cup onion, chopped
1 teaspoon Garli Garni
8 oz. cream cheese
2 tablespoons of butter
1 9 oz. jar of your favorite garlic salsa

- directions -

Melt the butter and saute the garlic and onions until tender, about one minute. Beat the eggs and Garli Garni together, add the rice to the egg mixture. Pour the mixture into a warmed skillet. Then add the garlic and onion.
Continue to cook, covered, on low heat until the omelet is cooked through. Slice the omelet in half. Put the cream cheese on one half and place the other half on top. Heat the salsa until warm. Spoon the heated salsa on the top of the omelet and serve. Makes 3 to 4 servings.

Stuffed Mushrooms

This recipe is one of the family's favorites. During the holiday season there will be different opportunities that we all have to "bring a dish". This is one of those dishes that will be the first to vanish on the buffet line. Once you try these little gems, you will put it on the ol' recipe card and it will be the one that will be all bent up and soiled in no time at all.

- ingredients -

1 dozen large mushrooms
2 tablespoons of butter
6 cloves of garlic (minced)
1/2 tablespoon garlic seasoning (preferably Garli Garni)
1/2 tablespoon Garli Ghetti (optional)
1/3 cup fresh grated Parmesan cheese
1/2 cup Italian seasoned bread crumbs
1/4 cup grated mozzarella cheese
Preheat the oven to 375 degrees

- directions -

Wash the mushrooms. Remove the stems and spoon out the centers of the mushrooms. Mince the stems and centers. In a small skillet melt the butter and add the all the seasoning. Increase the heat just a bit and saute minced mushrooms and the minced garlic in the seasoned butter. Add the rest of the ingredients except for the mozzarella cheese to the mixture. Remove from heat.
Stuff mixture into the spooned out mushroom caps. Sprinkle mozzarella cheese on top of the now stuffed mushrooms. Bake covered at 375 degrees for about 30 minutes.

Salsa Supreme by Ken Stone

- ingredients -
6-8 large tomatoes
6 tomatillos
6 yellow chili peppers
2 pablano peppers
2 green or red peppers
2 bunches green onions
1 yellow onion
1 - 7 oz can diced green chilies
30-40 pickled garlic cloves
1/8 cup pickled garlic juice
2 tsp. oregano
juice of 1 lime or lemon
cilantro to taste
salt & pepper to taste

- directions -

Tomatoes , peppers , garlic, onions, and cilantro, should be chopped ( do not use the seeds of the peppers ) mix all ingredients together.


Garlic Pickles

- ingredients -
3 cups large garlic cloves about 1 pound
1 1/2 cups white distilled vinegar
1/2 cup sugar
1/2 tsp. salt

- directions -
Peel garlic cloves. if they are thicker than 3/4² cut them in half lengthwise. In a 2/3 quart pan combine vinegar, sugar and salt. Bring to a boil stirring until sugar dissolves. Drop garlic into boiling vinegar mixture and cook uncovered over high heat stirring occasionally for 1 minute let cool. Store pickles in refrigerator in a tightly covered jar at least one day or up to 2 months. Makes about 1 1/2 pints.


If you feel the "yukies" coming on, do it 3 times a day and you just won't get sick and if you do it will not last like your non-garlic eating friends.
Garlic Shooter

- ingredients -
1 large clove of garlic
2 oz. liquid of your choice. Example water with a squeeze of lemon, orange juice, grapefruit juice etc.

- directions -
Chop your garlic. Real fine. Now put your liquid in a 5 oz. glass. Put garlic in. Now swirl the liquid and and garlic in a circle until you see a little tornado in the glass and then shoot the entire thing down your throat.
You will notice that the garlic just bee bops down to your belly and you get a warm nice feeling. I don't seem to get much garlic breath from this, but who cares. If our friends don't like the smell of garlic, we get new friends.

Happy New Year and may you all be healthy and happy in 2002. Return to the menu

Garlic Spread

We were at the Colorado Renaissance Festival and this family got real excited about this recipe and we think it is well worth getting excited about. We didn't get the ladies name, but who ever she was we are eternally grateful. This is going to be a staple around our house.

- ingredients -
3 BULBS of fresh garlic
2 or so cups of safflower oil
1 TSP. sea salt
The juice of 1 or 2 lemons

- directions -

In a food processor or blender put your peeled cloves of garlic. Sprinkle in some sea salt and start the processor/blender on low to medium to start to chop the garlic. Begin to drizzle in the safflower oil. Slowly increase the speed of the processor/blender. Add a bit of the lemon juice and continue to drizzle in the safflower oil. Continue this process until the batch is smooth and creamy, kind of like mayonnaise. Use this for sandwiches, cooked meats, chicken or fish, dip vegetables in it, put some behind your ears. Have fun this is a great spread.