COOKING with GARLIC




 PICKLED GARLIC


. 3 pint-size sterilized jars
. 1c water
. 2c balsamic vinegar
. 1c red wine vinegar
. 30/40 peppercorns
. 10/12 garlic bulbs, separated into cloves (leave skin on, but may want to take a thin slice 
    off the clove base:it will peel easier after it is pickled)

. Place all of the above ingredients into a glass or enameled pot, bring to a vigorous boil
    and cook on high heat for 10 min. 
. Reduce heat to low and cook another 5 min.
. Place 1/3 of the cloves into each jar, fill with liquid to cover.
. Seal jars gently and turn upside-down on counter.
. When cold, tighten jar tops and store in cool place for 6 weeks before using
    (may be in refrigerator).

Pickled garlic may be eaten as is or used in salads and in cooking.
The vinegar mixture may be used as base for salad dressing or in cooking.




GARLIC/SOUR CREAM TOPPING


. 4 cloves garlic
. 1c non-fat sour cream
. 1T mayonaise
. 1T fresh parsley leaves

. Peel garlic and mince in food processor or blender
. Add remaining ingredients and process until smooth (about 1 min.) 

Topping may be served over potatoes or vegetables. It is also good in potato, tuna, and 
  macaroni salad and with fish. 





GARLIC SOUP


1 roasted head of garlic
3 garlic cloves (raw, minced)
2 small onions (chopped)
1/2 cup butter or margarine
6 tablespoons all-purpose flour
6 cups chicken broth
salt/pepper to taste
Optional: Cooked left-over vegetables, potatoes, or cubed white chicken meat

. Using large saucepan, saute onions and minced garlic in butter(margarine) until
   tender(2-3 minutes).
. Stir in flour. Blend.
. Gradually add the broth
. Puree the roasted garlic. Stir into broth.
. Bring to a boil.
. For a heartier soup, the left-over vegetables, potatoes, or chicken may be added at this point.
. Cook and stir until slightly thickened (about 2 minutes).
. Reduce heat. 
. Simmer uncovered for 15 minutes.
. Season with salt and pepper.
 Yields 4 - 6 servings.