Boil 4 Cups of Water.
Separate All Garlic Cloves and add them
ours, covered by 2 inches of water, then rinse and drain
Ajo:
Chop the garlic by hand or in
nch off the top of the bulb of garlic to expose the cloves
Mix juices, oil, all of the spices and salt in
sing salted butter, lower amount of salt used or omit.
nch off tip of garlic head, and discard. Place garlic bulb in a
s optional.
Peel the garlic cloves, keeping them whole.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Trim the pointy tops of the garlic bulbs, about a half-inch
br>In a pot, cover garlic and bay leaves with 2
e vinegar over the tops of garlic bulbs. If you have a
>garlic cut the top of the head of garlic off so you can see garlic
Wrap each head of garlic in a double thickness of aluminum foil.
Bake
Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and
Preheat oven to 350 degrees.
Cut off a small portion of the top of the garlic (if using the whole bulb of garlic). Place the bulb of garlic in the center of a small piece of aluminum foil (about 6x6 inches). Drizzle olive oil over garlic.
Seal the garlic in the aluminum foil and bake for about 30 minutes or until garlic is soft. Press each clove (using a garlic press) into the butter. Add the
2 teaspoons olive oil, and the parsley.
Beat with an electric mixer until well blended.
Chill.
Preheat oven to 350\u00b0.
Remove the outer layer of skin from heads of garlic.
Cut 1/2-inch off from each head straight across top and put in shallow baking pan.
Drizzle 2 teaspoons olive oil over each head and let it run between the cloves.
Cover with foil and bake 30 to 45 minutes until garlic is tender.
To serve, peel off cloves and squeeze the roasted garlic onto toasted bread or veggies.
Peel and quarter the potatoes.
Place potatoes in medium pot with cold water on high heat.
Let boil until fork tender, drain, and return to pot.
Grate the parmesan cheese.
Cut the top of garlic bulb, cover with teaspoon of olive oil, wrap in tin foil, roast 450 degrees until soft.
Pour the cream and add the butter to the potatoes and mash until smooth.
Squeeze the garlic cloves out of the skin.
Add the cheese, garlic, salt and pepper to the potatoes.
Whip until well combined.
Cut off tops of garlic heads and place each head
t!) Remove the large pieces of fat around the cavity.