Lamb Shanks with Barley and Garlic John Robinson, Granada Hills, CA From The Garlic Lovers Cookbook Vol 2

Lamb Shanks with Barley and Garlic John Robinson, Granada Hills, CA From The Garlic Lovers Cookbook Vol 2
Third Prize Winner 1982 Recipe Contest Gilroy Garlic Festival
Makes 4 servings
Ingredients
Lamb
4 lamb shanks
1/4 cup EACH butter and olive oil
1/2 cup EACH red wine and water
1/2 teaspoon rosemary or more if desired
30 cloves fresh garlic peeled The Amazing Ez Roll garlic peeler can do this in seconds
Barley
1/2 to 3/4 pound fresh mushrooms sliced
1/2 cup butter
1 1/2 cups pearl barley
2 1/2 to 3 1/2 cups beef bullion
2 tablespoons mint jelly
OPTIONAL Mama Raps Garlic Jelly or Jalapeno Jelly
Method of Preparation
In an oven proof skillet with a tight fitting lid brown lamb on all sides in butter and olive oil. Remove lamb, stir wine and water into skillet and heat, scraping bottom and sides of skillet. Replace lamb and sprinkle with rosemary. Add at least 30 cloves of garlic. Place foil over top, then the tightly fitting lid to seal completely. Bake at 350 degrees F for 1 1/2 hours.
Prepare barley
Saute mushrooms in 1/4 cup butter and set aside. Brown barley in remaining 1/4 cup butter until goelden brown. Mix in bushrooms turn into a casserle dish and add 2 1/2 cups beef bouillon. Cover and bake 30 minutes at 350 degrees F. Add more bouillon as needed about 1 cup and cook uncovered until liquid is absorbed and barley is done. To serve, arrnage lamb shanks around edges of serving platter. Add garlic cloves to barley and heap into the center of the platter. Stir mint jelly into the remaining liquid cook 3 to 5 minutes and spoon over lamb.
You can use the garlic jelly or jalapeno jelly in place of the mint jelly to stir in and pour over the lamb shanks.

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2
Regional Winner 1982 Gilroy Garlic Festival Recipe Contest
Makes 6 servings
Ingredients
1 leg of lamb ( about 6 to 7 pounds)
30 heads of fresh garlic cloves, separate and peeled HINT The amazing ez roll garlic peeler can do this in seconds
1 large onion peeled
Garlic powder
onion powder
Italian seasoning or Garlic Dude Dust or Special Blend with Garlic from The Garlic Shoppe
1/2 gallon dry red wine HINT Rapazzini Winery makes a delicious red garlic cooking wine
3 tablespoons cornstarch.
Method of Preparation
Coarsely chop 10 to 12 cloves garlic and onion, set aside. Spread remaining whole garlic cloves over bottom of a roasting pan.
With a metal skewer, pierce holes in the lamb lengthwise. Stuff holes with chopped garlic and onion, ( a chopstick simplifies this process) Sprinkle lamb generously with garlic powder, onion powder and Italian seasoning. Nestle lamb onto the bed of garlic cloves and pour enough wine over to reach a depth of 3/4 inch. Roast lamb uncovered in a 325 degree F over for about 30 minutes per pound or until lamb is done to your liking. Remove lamb to a warm platter. Pour contents of pan into a blender and liquify. Transfer to a saucepan. Mix 1 cup red wine with cornstarch and add to liquid heat until sauce is thickened. Carve lamb and pour some sauce over. Pass remaining sauce.

Flank Steak Ole by Sandy Hoiles Sunnyvale, Ca from The Garlic Lovers Cookbook Vol 2

Flank Steak Ole by Sandy Hoiles Sunnyvale, Ca from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
1 flank steak about 2 to 2 1/2 pounds tenderized
10 cloves fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 15 ounce can tamales, papers discarded and sauce reserved
1/4 cup flour
2 to 3 tablespoons olive oil
1 8 ounce can tomato sauce
1 cup red wine
1/3 cup grated Parmesan Cheese
Method of Preparation
Stretch steak gently, without tearing it into a rectangular shape. Press 3 cloves garli over meat, sprinkle with salt pepper and chili powder. Crumble tamales over steak spreading to within 1 inch of edges. Roll up steak, making a firm roll, but not too tight and tie with string at intervals. or secure with skewers. Dust with flour, shaking off excess. Heat oil in a Dutch oven or a heavy skillet with a lid and brown roll on all sides over medium high heat. Reduce heat to low. Pour tomato sauce over roll. Measure wine into the tomato saucee can and pour into the tamale can with reserved tamale sauce. Press remaining 7 garlic cloves in this sauce, stir and pour around the roll NOT OVER IT. Cover and simmer until tender about 2 to 21/2 hours. Remove from heat and remove string or skewers disturbing the topping as little as possible. Sprinkle with cheese and return to low heat. Cover and cook until cheese melts about 20 minutes. Place the roll on a serving platter and cut into 1 inch slices. Pass sauce separately in a gravy boat or bowl

Transylvanian Carrots by Tracy King, Glendale, CA from The Garlic Lovers Cookbook Vol 2

Transylvanian Carrots by Tracy King, Glendale, CA from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
1 pound carrots
6 to 8 fesh cloves
4 or more tablespoons butter
1/2 teaspoon pepper
Salt and Pepper to taste
Chopped Fresh parsley
Method of Preparation
Peel carrots and slice diagonally into 1 inch lengths. Peel garlic and slice thinly lengthwise. Place carrots and garlic in a 1 1/2 quart saucepan with enough water to barely cover. Add butter and pepper and cook, covered over medium heat until carrots are tender. Remove cover and cook over high heat until water has boiled away and carrotts are glazed with butter about 5 minutes. Salt to tatste and garnish with chopped parsley.

Chile Verde ( Mexican Stew) by Jeannine Johnson, Guerneville, CA from the Garlic Lovers Cookbook Vol 2

Chile Verde ( Mexican Stew) by Jeannine Johnson, Guerneville, CA from the Garlic Lovers Cookbook Vol 2
Serves 8 to 10
Ingredients
1 pound beef stew meat (boneless chuck)
1/2 pound pork stew meat
2 large onions, chopped
6 cloves fresh garlic, minced or pressed
1 teaspoon EACH salt and powdered garlic
2 tablespoons olive oil
1 (4 ounce) can diced green chiles
3 (8 ounce) cans tomato sauce
Method of Preparation
Cut meat into 1 inch cubes. Place meat in a pot, cover with water, and add half the onion and half the garlic, salt and powdered garlic. Cover and simmer gently until meat is almost fork tender. Remove cover and continue cooking until meat is tender and liquid has boiled away. Mean while, in a separate saucepan, combine olive oil, remaining onion and garlic, chiles and tomato sauce. Simmer about 10 minutes. Pour over meatt and bake 1 hour at 350 degrees F.