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.

Rack of Lam Breadbin by Rowena Bergman, Toronto, Ontario Canada from The Garlic Lovers Cookbook Vol2

Rack of Lamb Breadbin by Rowena Bergman, Toronto, Ontario Canada from The Garlic Lovers Cookbook Vol2
Regional Winner 1982 Gilroy Garlic Festival
Plan ahead if you want to try this lamb dish, as it is best if marinated for about 4 days in the refrigerator. For extra browning, run it under the broiler for a few minutes before serving.

Makes 4 servings
Ingredients
1 rack of lamb ( about 5 to 6 pounds)
3/4 cup cloves fresh garlic peeled
1/2 cup olive oil
juice of 4 lemons
3 heaping tablespoons dry mustard
2 heaping tablespoons boquet garni, garlic dude dust, special blend with garlic from Mama Raps
1 heaping tablespoon tarragon
Method of Preparation

Ask your butcher to cut through the shinbone so meat can be carved into individula chops at thet able and trim off fat around ends of the ribs and around the kidney area. Combine garlic and all remaining ingredients ina food processor or blender and process until liquified Place roast in a large plastic bag, add marinade, coating the roast at least 2 days. To raost, remove from the bag, place lamb in a roasting pan and insert a meat thermometer into the thickest part of the meat. Roast at 450 degrees F until thermometer registers medium for beef. The lamb will be medium rare at this point. If you prefer well dine lamb follow the thermometer accordingly.

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

Veal Garlic Chop by David Lindley union City CA from The Garlic Lovers Cookbook Vol2

Veal Garlic Chop by David Lindley union City CA from The Garlic Lovers Cookbook Vol2
Makes 1 generous serving
Ingredients
1 veal chop about 14 ounces
1 tablespoon crushed black peppercorns
Salt to taste
2 tablespoons butter
1 tablespoon olive oil
1 green bell pepper
1 red bell pepper
1 medium onion peeled
6 cloves fresh garlic, minced
1 teaspoon finely chopped fresh parsley
Method of Preparation
Rub veal chop all over with crushed black peppercorns and salt to taste. In a heavy skillet, combine butter and oil until hot, but not smoking add veal and reduce heat to medium. Brown the veal about 7 minutes, turn, and brown the other side. Meanwhile remove seeds and membrane from peppers. Slice peppers and onion into julienne strips and add to veal. Add a pinch of salt. Spread garlic evenly over the chop, cover and cook about 10 minutes stirring vegetables occasionally until tender. To serve, arrange bell peppers and onion ona plate top with vela chop and sprinkle with parsley

Sumptuous Spareribs by Dorothy Jenkins Livermore CA from The Garlic Lovers Cookbook Vol 2

Sumptuous Spareribs by Dorothy Jenkins Livermore CA from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
4 pounds pork spareribs, cut into single serving sized pieces
10 cloves fresh garlic, peeled HINT The amazing ez roll garlic peeler does this in 3 seconds
1 onion, chopped fine
1 tablespoons butter
1 cup EACH catsup and water
6 tablespoons brown sugar
1/4 cup chopped celery or 1 tablespoon celery salt
4 tablespoons lemon juice
2 tablespoons EACH vinegar and Worcestershire sauce
1 tablespoons ground mustard
1/4 teaspoon cayenne pepper
Method of Preparation

Place spareribs in a baking oan witha lid. Split 6 cloves garlic at the top to release flavor and sprinkle over ribs. Cover pan and bake at 350 degrees F for 1 hour. Pour off the grease. Mince remaining 4 garlic cloves and fry with onion in butter until onion is transparent. being careful not to burn the garlic. Add all remaining ingredients and pour over ribs evenly. Cover and bake at 350 degree F basting every 30 minutes and checking with a fork for doneness. May take up to 2 hours. Bake uncovered for the final 30 minutes.

Spareribs Gilroy by Lori Allen Tacoma WA from The Garlic Lovers Cookbook Vol 2

Spareribs Gilroy by Lori Allen Tacoma WA from The Garlic Lovers Cookbook Vol 2
Makes 4 servings
Ingredients
2/3 cup soy sauce
1/3 cup maple syrup
8 cloves fresh garlic, minced
3 tablespoons peach brandy
2 teaspoons EACH Five Spice Powder and ground ginger
2 pounds spareribs
Method of Preparation
In a bowl, combine all ingredients, except ribs and mix well. Place ribs in a shallow dish, pour mixture over and run ribsto caot. Marinate 2 hours turning the ribs about every 15 minutes. Place ribs in one layer on a rack over a shallow baking pan in 450 degree F oven. Pour boiling water to 1 inch in the bottom of the pan. Brush ribs with marinade, and bake 30 minutes. Turn ribs, brush with more marinade, Reduce heat to 350 degree F and continue baking 45 minutes, turning ribs once more. Transfer ribs to a cutting board and chop into 3 inch lengther.

10th Anniversary Ribs by Jill Goddard and Ron Kraus of Newhall CA from The Garlic Lovers Cookbook Vol 2

10th Anniversary Ribs by Jill Goddard and Ron Kraus of Newhall CA from The Garlic Lovers Cookbook Vol 2
Makes 2 to 3 servings
Ingredients
8 cloves fresh garlic, minced
3 8 ounce cans tomato sauce
3 small onions minced
2 cups red Wine HINT Rapazzini Winery makes a red Garlic Cooking wine for more garlicky flavor
1 4 ounce can diced green chiles
5 tablespoons maple syrup
3 tablespoons EACH soy sauce and red wine vinegar
2 tablespoons prepared mustard HINT Mama Raps garlic mustard is great
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
1/2 teaspoon black pepper
1/4 teaspoon EACH cayenne pepper and smoke salt
3 to 4 pounds beef or pork ribs
Method of Preparation
Combine all ingredients, except ribs in a a large enamel kettle. Bring to a boil, reduce heat and simmer uncovered 1 hour stirring occasionally. Meanwhile place ribs in a deep pot, cover with water. Bring to a boil, cover and simmer 45 minutes to 1 hour to remove fat and tenderize ribs. Remove ribs to a shllow baking pan, pour sauce over and bake 30 minutes at 350 degrees F turning and basting occasionally.

Garlic Lime Beef with Avocado Salsa
Serves: 4 (generously) Preparation time: 20 minutes Total time: 30 minutes
Ingredients
1/4 cup olive oil
Juice and zest of 1 lime
1/4 cup seasoned rice or cider vinegar
1 tablespoon Accent or other MSG product
1 teaspoon soy sauce
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 pound flank steak, cut against the grain into 1/2-inch strips
1 avocado, halved, peeled, pitted and cubed
1 tablespoon chopped fresh cilantro
2 cloves garlic, peeled, minced
Salt to taste

Method of Preparation

In a medium bowl, whisk together the olive oil, lime juice and zest, vinegar, Accent, soy sauce, garlic powder and black pepper. Set aside 2 tablespoons of the mixture. Add the steak to the bowl and toss to coat. Set aside for 15 minutes.
Meanwhile, in a small bowl, gently toss together the avocado, cilantro, garlic and reserved 2 tablespoons of lime marinade. Mix well, then season with salt. Set aside.
Preheat the grill to medium-high and oil the grates.
Grill the steak slices just until grill marks appear, about 1 to 2 minutes per side. Arrange the steak on a serving platter and serve topped with the avocado salsa.
From and tested by the Associated Press. 309 calories (58% from fat), 20 grams fat (4 grams sat. fat), 7 grams carbohydrates, 26 grams protein, 660 mg sodium, 39 mg cholesterol, 4 grams fiber.

Garlic Coleslaw with Sweet Paprika by Lynne Rosetto Kasper

BUTTERMILK-GARLIC SLAW WITH SMOKY-SWEET PAPRIKA
by Lynne Rossetto Kasper Scrips Howard News Service
Serves 6 to 7 and doubles easily.

For prime flavor, make the slaw a day ahead and refrigerate. Since cabbage throws off a lot of liquid, drain the slaw of much of its liquid before serving.

To simplify, use a food processor with the steel blade to make the dressing, leave the dressing in the bowl, switch to the slicing blade and then slice the cabbage and onion into it. Then just turn everything into a storage container to marinate.

Cabbage is coming into farmers markets in much of the country. Freshly picked cabbage can be especially sweet, and personally I prefer organic ingredients.

Dressing:

Juice of 2 large limes

4 large cloves garlic, peeled

2/3 cup mayonnaise (do not use low-fat)

1-1/3 cups buttermilk

2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile

Salt and freshly ground black pepper to taste

Coleslaw:

1 green cabbage (about 2-1/4 pounds)

1 medium red onion, peeled and halved

Garnish:

1/3 cup fresh coriander or parsley leaves

Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

Remove the flat blade and add thin slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a storage container and refrigerate overnight.

Cabbage throws off a lot of liquid. To serve the coleslaw, drain off any excess liquid, turn the coleslaw into a bowl and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

CITRUS FIZZ COOLER WITH FRESH MINT AND GINGER

Serves 6 to 8 and doubles easily.

No alcohol is needed with the tang of this cooler, but if you'd like to add some, rum or tequila are good choices. Use organic fruit if possible.

1/2 cup fresh spearmint leaves

1-1/2-inch piece fresh ginger, peeled and thinly sliced

1 medium orange, thinly sliced

2 lemons, thinly sliced

2 limes, thinly sliced

8 large sprigs fresh spearmint

1 large bottle bubbly mineral water

1 large bottle tonic water (sugar-free, if preferred)

Ice

In the bottom of a pitcher large enough to hold all the ingredients, combine the 1/2 cup of mint leaves and the ginger. Crush them together with a wooden spoon to release their fragrances.

Then garnish each of six or eight glasses with a thin slice each of orange, lemon and lime and a sprig of mint. Combine the remaining fruits with the mineral water and tonic in the pitcher. Stir to lightly bruise the fruits and blend in the ginger and crushed mint. Add ice to the glasses and pour

Green Beans Au Garlic by John Proynoff, Phoenix, AZ from The Garlic Lovers Cookbook Vol 2

Green Beans Au Garlic by John Proynoff, Phoenix, AZ from The Garlic Lovers Cookbook Vol 2
Serves 8
Ingredients
2 1/2 pounds young fresh green beans
1 large onion chopped
1/2 cup olive oil
1 teaspoon paprika
2 tomatoes chopped
1 head of garlic, peeled and crushed
2 tablespoons chopped parsley
1 teaspoon salt
Method of Preparation
Wash beans, trim and cut in half if very long. Cook uncovered in boiling water or steam about 15 minutes until crisp tender. Do not overcook. Drain and set aside. Meanwhile in separate pan, saute onion in oil until soft add paprika and cook 1 minute before adding tomatoes, garlic, parsley, and salt. Simmer on low 8 to 10 minutes stirring occassionally. Add beans and combine well. Refrigerate until ready to serve.

Garlic Green Beans by Kathy Borges, Morgan Hill Ca from the Garlic Lovers cookbook Vol 2

Garlic Green Beans by Kathy Borges, Morgan Hill Ca from the Garlic Lovers cookbook Vol 2
Serves 6 to 8
Ingredients
2 pounds fresh green beans
1/4 pound bacon, diced
1 small onion
3 cloves fresh garlic, minced
1/2 green bell pepper, seeded and chopped
1 (8 ounce) can tomato sauce
3/4 teaspoon Italian Seasoning or Mama Raps Special Blend Seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Method of Preparation
Wash beans, trim and cut into 2 inch pieces. Steam until crisp tender approximately 7 to 10 minutes. Set aside. Meanwhile in a large saucepan, fry bacon until crisp. Remove from pan with slotted spoon and set aside.
Discard al but 3 tablespoons of bacon drippings. Add onion, garlic, and green pepper and cook over medium heat until sift about 5 minutes. Add tomato sauce, seasongs and reserved bacon. Simmer together for about 10 minutes to blend flavors. Add cooked beans and heat through

Myrna's Stuffed Zucchini by Myrna Slade, San Francisco, CA from The Garlic Lovers Cookbook Vol2

Myrna's Stuffed Zucchini by Myrna Slade, San Francisco, CA from The Garlic Lovers Cookbook Vol2
Makes 6 servings
Ingredients

6 medium zucchini
1 bay leaf
6 cloves fresh garlic
1/2 cup chopped onion
1/4 cup chopped parsley
2 tablespoons butter
1 large tomato chopped
1/2 teaspoon EACH thyme, cumin, and oregano
Dash cayenne
Salt and pepper to atste
2 cups cooked white beans, drained
1 cup cooked garbanzo (chick pea) beans drained
2 tablespoons olive oil
Method of Preparation
Slice zucchini in half lengthwise, simmer in 1/2 inch of water with the bay leaf until tender about 5 minutes. Cool slightly and scoop out insides leving 12 1/2 inch thick zucchini shells. Chop insides. Coarsely chop 4 cloves of garlic, and saute with onion and parsley in butter until golden and soft about 5 minutes. Stir in tomato and cook 1 minute more. Season with thyme, cumin, and oregano cayenne , salt and pepper. Add chopped zucchini insides. Mash beans until semi smooth and stir into vegetable mixture. Stuff into zucchini shells and place ina buttered baking dish. Mince remaining 2 cloves of garlic and mix with breadcrumbs and olive oil. sprinkle evenly over stuffed zucchini. Bake at 350 degrees F for 10 to 15 minutes until crumbs are golden and crisp and all is heated through.

Zippy Zucchini Fritter by Nancy Bruce, Fair Oaks,CA from The Garlic Lovers Cookbook Vol2

Zippy Zucchini Fritter by Nancy Bruce, Fair Oaks,CA from The Garlic Lovers Cookbook Vol2
Makes 4 servings
Ingredients
2 1/2 cups shredded zucchini
4 eggs
1 (4 ounce) can diced green chiles
3/4 cup dry breadcrumbs
1/3 cup grated PArmesan Cheese
4 cloves fresh garlic minced
1 teaspoon chicken flavored soup base
1/4 teaspoon pepper
Oil for frying
Grated PArmesan Cheese for garnish.
Method of Preparation
Squeeze as much water as possible from grated zucchini(leaves about 1 cuo). Place all ingredients excpet oil in a bowl and mix well. Pour oil in a skillet to a 1/8 inch depth and heat over medium heat. Drop batter into hot oil 1 heaping teaspoon at a time to make 8 fritters. Fry about 5 minutes on one side, turn, and fry until golden brown on the other side. Sprinkle lightly with additional Parmesan Cheese if desired. Serve hot immediately.

Zucchini Leaves by Rose Montgomery, Redding,CA from The Garlic Lovers Cookbook Vol2

Zucchini Leaves by Rose Montgomery, Redding,CA from The Garlic Lovers Cookbook Vol2
Makes 8 servings
Ingredients
8 fresh zucchini about 7 inches long
2 cups cottage cheese
2 eggs, well neaten
1/4 cup minced parsley
3 cloves fresh garlic, minced
Salt and white pepper to taste
Dash nutmeg
1/4 cup grated Cheddar cheese
Method of Preparation
Slice zucchini in half lengthwise and parboil in boiling water for 10 minutes until just tender not soft. Drain and scoop out centers and discard. Turn zucchini shells onto paper towels to drain and cool. When cool, place shells in an oblong buttered baking dish. Combine remaining ingredietns and fill zucchini shells, dividing mixture evenly. Sprinkle each shell with cheese. Bake at 350 degrees F for 15 to 20 minutes.

Zucchini Zapi by Cynthia Kannenberg, Brown Deer, Wi from The Garlic Lovers Cookbook Vol2

Zucchini Zapi by Cynthia Kannenberg, Brown Deer, Wi from The Garlic Lovers Cookbook Vol2
Serves 6
Ingredients
3 pounds fresh zucchini sliced
1/2 cup chopped onion
6 tablespoons butter softened
3 cloves fresh garlic minced
10 saltine crackers crushed
1 cup grated sharp Cheddar cheese
2 eggs beaten
Seasoned salt and freshly ground pepper to taste
Italain seasoned dry breadcrumbs
Paprika and fresh parsley springs for garnish.
Method of Preparation
Boil zucchini for 20 minutes. Drain and mash. Saute onion in 2 tablespoons of butter and add to zucchini with garlic, crackers, cheese remaining 4 tablespoons butter, eggs and seasonings. Mix well. Pour into a greased 9 by 13 inch casserole and sprinkle with breadcrumbs. Bake at 350 degrees F for 30 minutes, Garnish with paprika and sprig of parsley.

Heaven Scent by Janice Smith, Delano, CA from The Garlic Lovers cookbook Vol2

Heaven Scent by Janice Smith, Delano, CA from The Garlic Lovers cookbook Vol2
Serves 4 or 5
Ingredients
2 tablespoons butter
1 tablespoon olive oil
4 cloves fresh garlic sliced
1 cup sliced fresh mushrooms
4 or 5 zucchini sliced thin
1 teaspoon minced parsley
1/2 teaspoon thyme
Salt and pepper to taste
Method of Preparation
In a large skillet or wok, melt butter over high heat. Add olive oil and garlic. and stir for 1 minute. Add mushrooms and stir fry for 3 minutes. Add zucchini and stir fry for 4 minutes more. Sprinkle in parsley, thyme , salt, and pepper. Stir and serve immediately.

BiG Daddys Big Ob Flavor Spinach Treats by Thomas Davis, Waynesboro, MS from The Garlic Lovers Cookbook Vol 2

BiG Daddys Big Ob Flavor Spinach Treats by Thomas Davis, Waynesboro, MS from The Garlic Lovers Cookbook Vol 2
Makes 8 to 10 servings
Ingredients
2 ( 10 ounce) packages frozen chopped spinach, cooked and drained
10 cloves fresh garlic, finely chopped
3 cups commercial herb stuffing mix
6 eggs
1/2 cup melted butter
1/2 cup Parmesan Romano cheese mixture
1 1/4 teaspoon salt
1/4 teaspoon Tabasco
1 ( 10 3/4 ounce) can condensed cream of celery soup
Method of Preparation
Combine all ingredients except soup. Shape into small balls, Place on a large ungreased baking pan. Bake uncovered
at 325 degrees F for 20 to 25 minutes. Remove to serving dish. Heat soup to boiling and pour over treats. Serve hot.

Tomatoes William from Bill Scales, Gilroy , CA from The GArlic Lovers Cookbook Vol 2

Tomatoes William from Bill Scales, Gilroy , CA from The GArlic Lovers Cookbook Vol 2
Finalist 1982 Gilroy Garlic Festival Recipe Contest
Makes 6 servings
Ingredients

6 medium to large tomatoes
Salt Garlic powder
2 pounds ground sausage meat
2 tablespoons butter
3 onions diced
4 cloves fresh garlic, minced
1/2 bunch fresh parsley , finely chopped
1/4 cup breadcrumbs
Method of Preparation
Remove tops from tomatoes and set aside. Scoop out insides of tomatoes to make shells, Sprinkle tomato shells with salt and garlic powder and turn upside down on paper towels to drain. Brown the sausage in a buttered skillet. Drain and discard fat.
Saute onions and garlic in butter until soft. Combine with sausage, parsley and breadcrumbs. Cook gently over medium heat for 5 minutes. Spoon into tomato shells and cover with reserved tomato tops. Sprinkle lightly with additional breadcrumbs.
Bake uncovered at 325 degrees F for 45 minutes.

Artichokes All Rosina by Rosina Wilson, Albany CA from The Garlic Lovers Cookbook Vol 2

Artichokes All Rosina by Rosina Wilson, Albany CA from The Garlic Lovers Cookbook Vol 2
Makes 6 servings
Ingredients
6 medium artichokes
6 large heads fresh garlic
1 large lemon halved
1/2 teaspoon salt
1/2 cup olive oil
Baioli Sauce
4 to 6 cloves fresh garlic, peeled
2 egg yolks
3 tablespoons lemon juice
1 tablespoon Dijon style Mustard HINT Mama Raps Garlic Dijon Mustard is perfect. Buy at the Garlic Shoppe
1/2 teaspoon salt
1 cup olive oil
1/2 cup fresh basil leaves
Method of Preparation
Clean artichokes and place in a large kettle. Peel off paper outer skin from garlic, leaving heads intact. Nestle garlic heads among artichokes. Add water to cover artichokes half way, squeeze in juice from lemons, and tuck into lemon peels. Add salt and olive oil. Bring to a boil, and simmer 45 to 60 minutes until tender depending on the size of the artichokes. Drain well. Serve warm or cold with "Baioli" sauce. The garlic heads will be soft enough to eat like artichokes, picking off the cloves pulling out the pulp between the teeth and discarding the skin.
To make the sauce
In a blender jar, place 4 to 6 cloves fresh garlic, peeled, 2 egg yolks , 3 tablespoons lemon juice, 1 tablespoon mustard and 1/2 teaspoon salt. Cover and blend until smooth. With the blender running, remove the cover and very slowly pou in 1 cup of olive oil in a very thin stream. Replace cover, turn off the blender. Uncover and scrape the sides. Adjust seasoning. Add 1/2 cup fresh sweet basil leaves and blend briefly until coarsely chopped.