Few foods are as diverse as Garlic. It is spicy when raw, sweet when stir fried with vegetables, mild and flavorful when baked with meats or stews, and nutty when roasted or BBQ'ed.

Chopped or crushed raw garlic can be added to Olive Oil and Wine Vinegar or Lemon Juice, allowed to set (2) hours or more, seasoned to taste, and used to flavor any salad or vegetables.

When sautéing - chopped, crushed, or whole garlic cloves can be used, adding different texture and taste to meats and vegetables. Whole cloves can be added to meats or vegetables when baking or roasting. Take care NOT to burn garlic.

1. Use whole heads of garlic, unpeeled with tops opened or cut.
2. Drizzle with olive oil and/or butter, season with salt and pepper.
3. Lemon Juice or Wine Vinegar can also be added.
4. Wrap in foil and bake at 350° F for about 45 minutes.
5. When cool to touch, squeeze garlic from skins.

• Spread on French or Italian Bread(Crostini)
• Add to Soft Cream Cheese as a Dip or Spread.
• Mix with chopped Tomatoes, Basil, and Olive Oil, Spread on French Bread with Shredded Cheese, Broil 2-3 minutes.
  - What a Snack! Brusehetta -

1. 1 LB. Small Potatoes - Red or White
2. 1 Med. Head of Garlic, Cloves Peeled, Crushed, or Chopped
3. Let Stand at least 10 minutes
4. (2) TBLS. each of Olive oil & Butter
5. (1) TSP. Favorite Herb (Rosemary is Great)
6. (2) TBLS. Parsley Leaves, Chopped
7. Salt & Pepper to Taste
   

• Toss Cleaned Potatoes & Garlic in Oil & Butter, Herbs, Salt & Pepper
• Cover and Bake for 20 Min. in 450° F. Oven.
• Uncover and Roast 20 min. More or until Potatoes and Garlic are soft.
• Serve Hot

1. (4) Cups Leeks,  Cleaned and Cut Up
2. (2) Cups Onions, Diced
3. (½) Cup Garlic Cloves, Peeled
4. (6) Cups Potatoes, Peeled and Cut Up
5. (1) Tablespoon of Salt
6. (½) Teaspoon Pepper

1. (6) Cups Broth or Water
2. (1) Stick (¼ lb.) Butter
3. (8) Tablespoons (½ cup) Flour
4. (6) Cups Milk, Warmed
5. (2) Tablespoons Parmesan Cheese
6. (12)oz. Evaporated Milk or Cream

• Combine Butter & Flour in Pan
• Cook Flour 15 Minutes - Don’t Burn
• Add Milk - Cook & Stir Until Thickened.

Saute Leeks and Onions in Olive Oil Until Transparent.
Cook Potatoes and Garlic Cloves in Broth or Water w/Salt
Until just tender (30 minutes).
Do Not Drain. Blend all Ingredients or Rub through a fine Sieve.
Return to heat. Add Sauce and Cream.
Bring to Boil - Stir to Thicken.
Add Cheese and season to taste.

Omit the Garlic and Cheese - Served Cold - You have a Classic French Vichyssoise.