Peel garlic and mince with salt to prevent sticking and to absorb garlic juices. Toss garlic with cheese. In large glass or plastic bowl, make alternate layers of popped corn and garlic cheese mixture, coating popcorn as evenly as possible, especially at edge of bowl. Place

Recipe by: The Pillsbury Family Cookbook (1963) Spread popped corn in large, flat pan. Drizzle melted butter over it. Sprinkle with garlic salt. Heat at 350 degrees for 10 to 15 minutes. Serve hot.     strongServings: 1/strong  

Add ginger and allspice to water and bring to a boil. Drop in walnuts and boil about 3 minutes. Drain well. Spread in a shallow pan and bake in 350 degree oven for 15 minutes or until lightly browned. Remove from oven and toss with melted butter and garlic salt.  b

Preheat oven to 425F. Roll out the puff pastry on a floured board into a rectangle, as thinly as possible. Stir the garlic juice into most of the milk and brush the pastry with half of it. Mix the paprika and Parmesan, and season with a little salt and cayenne. Sprinkle half

Preheat oven to 425F. Roll out the puff pastry on a floured board into a rectangle, as thinly as possible. Stir the garlic juice into most of the milk and brush the pastry with half of it. Mix the paprika and Parmesan, and season with a little salt and cayenne. Sprinkle half

Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim br

Mix all ingredients together, cover and chill. Serve with fresh crisp vegetables. Makes 2 1/2 cups.     strongServings: 1/strong  

Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.     st

Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into

2 (15 oz.) cans chick peas (garbanzo beans), drained 1/4 c tahini (Middle Eastern sesame seed paste) 2 T extra virgin olive oil 1 1/2 T fresh lemon juice 2 6 (depending on your taste) large garlic cloves, crushed 1/2 t salt Chopped parsley and paprika Pita Bread br

Crisp, golden bread shells enclose a mouth wateringly smooth, light filling of mushrooms and fromage frais with herbs. This starter is a delight no problem with leftovers here. Cook the chopped onion in the butter gently for 4 5 minutes until soft and translucent, the

Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in glass or stainless steel bowl. Slowly whisk in oil till blended. Cook tortillini in boiling water, drain. Transfer to large bowl. Gently toss with half of vinaigrette. Refrigerate covered at least 12 hou

Soak the dall in cold water for a day, then drain thoroughly. Chop all the vegetable ingredients finely. Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well. Heat oil

Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep fry in oil at 350 degrees until golden. Serve with sauce for dipping. From: Steve Herrick Source: [Bob Gaudet owner of the Porthole P

Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS FOOD GARDEN     strongServings: 4/strong  

Recipe by: Durkee RedHot? Cayenne Pepper Sauce Deep fry wings at 400?F for 10 to 12 minutes until crispy brown or bake at 425? for 30 minutes; turn and bake additional 30 minutes, until brown. Drain well. Add to sauce and toss well to coat chicken wings. Keep warm. Serve wit

WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners sugar evenly over the surface and arrange almonds on top, pressing g

1. Place frozen carrots in a deep, 1 1/2 quart, heat resistant, non metallic casserole. 2. Heat, covered, 2 minutes in Microwave Oven. Add remaining ingredients. 3. Uncover and heat an additional 4 minutes or until carrots are tender. Let stand for 1 to 2 minutes before serv

Peel and cut onions into three slices each; set aside. Place butter in a 2 quart rectangular glass dish; microwave on high 30 seconds or until melted. Tilt dish to coat with melted butter. Combine sugar, thyme, salt and pepper; sprinkle over butter. Place onion slices in dis

x 1 OR 2 TABLESPOONS SALT SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL.REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER.THE BEANS SHOULD SPLIT

Bring goat cheese to room temperature and place in a small bowl. Add black pepper and pink and green peppercorns. Blend together until peppercorns are incorporated. Line an 8 ounce ramekin or 1 cup bowl with plastic wrap. Transfer cheese mixture into ramekin and p

In large bowl, combine all ingredients. Store in covered container. Makes 5 cups. Nutrition info: Per 1/2 cup 320 calories, 8g protein, 37g carbohydrate, 3g dietary fat, 17g fat (5g poly, 3g sat), 3mg cholesterol, 340mg sodium, 260mg potassium). Dietary exchanges: 1 1

Melt cheese and butter in top of double boiler, add half the Colt 45 when cheese is partly melted and cook, stirring constantly. Combine remaining booze with egg yolk and add slowly; stirring constantly until smooth and thick. Serve on hot toast. Sprinkle with cayenne. Feel

Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover wiht hot syrup. Mix and spread. The cut into squares. Source: Mrs. C. W. Harding, Powler Grange, Trumbull County, OH  

Melt butter in a medium saucepan. Add green onions. Cook until softened. Blend in flour, bouillon mix and Worcestershire sauce. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Reduce heat, add cheese and stir until melted. P

preheat 425 degrees. Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to a boil over medium high heat. When butter melts, reduce heat to low. Add flour to butter water mixture all at once and cook over low heat, beating with a wooden spoon, for

Melt butter in large skillet over medium high heat. Add pine nuts and saute until golden. Remove from heat. Arrange cheese on individual plates and top with sauteed pine nuts.     strongServings: 6/strong  

Combine all ingredients in lg. pan. Bring to a slow boil on med. heat; reduce to simmer. Cook 5 6 hrs. with pot covered. Remove lid and cook another 3 5 hrs. until liquid barely covers mushrooms. Allow to cool. Serve hot in a chafing dish with toothpicks. Author Junio

In food processor,chop orange coarsley.Add raisins and dates and process until finely chopped.Transfer to medium size saucepan and stir in preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over lowest heat for 8 to 10 minutes until thick,stirring often to pr

Prepare filling by combing all filling ingrdients. Prepare phyllo by using 2 whole buttered sheets, stack and cut into 6 strips. Use a heaping taespoon of filling on bottom of each pastry strip, use the triangle method for folding ( like folding up a flag ). repeat using phy

Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender. Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened. Stir half of b

Mash egg yolks with ouzo into a smooth paste. Combine parsley , mint and mayo.Blend both mixtures till smooth. Fill egg whites with mixture and garnish with chopped black olives.The anise flavored liquer make thses eggs fragrant and delicious.    

Serves 6 10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7 8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enou

Wash spinach and place in large bowl. Sprinkle heavily with salt, and rub into the leaves as you tear them into small pieces. Then rinse salt off thoroughly, and drain. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add t

Blend beans, water, lemon juice & garlic in a food processor, until smooth. Transfer to a small bowl & stir in the rest of the ingredients. Cover & refrigerate until ready to serve. Makes an excellent dip for artichokes. "Vegetarian Gourmet, Specia

Preheat oven to 400F. Roast the peppers on a baking sheet for 15 minutes. Turn them over & bake them for another 10 minutes. Remove from the oven & wrap them separately in a paper bag. Set aside to cool. When cool enough to handle, peel the skin off each pe

Combine cheese, chiles, and pepper; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat

Mix cheese with butter until thoroughly blended. Add remaining ingredients and stir until well mixed. Pack in a crock, cover and refrigerate. Bring to room temperature to serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis  b

1. Place celery in melted butter in a deep 1 1/2 quart, heat resistant, non metallic casserole and heat, covered, in Microwave Oven 3 minutes. 2. Add peas, cover and heat an additional 4 minutes, stirring once. 3. Stir in olives and seasonings, heat, covered, in Microwave O

This vegetable pate has lively flavor and texture, but is surprisingly low in calories.     strongServings: 8/strong