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  • 4/19 Nat'l Garlic Day -

    From Dave Drum@1:396/45 to All on Fri Apr 18 16:56:20 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dave's Garlic-Butter Sauce
    Categories: Five, Sauces
    Yield: 2 Servings

    1/2 c Clarified butter
    1 1/2 ts Garlic powder *
    ds Fine (popcorn) salt

    * Use POWDER and not granules. Powder will absorb into
    the sauce without being "grainy".

    You can flavour this sauce with salt & pepper or a dash
    or two of hot sauce.

    Heat the butter in a small saucepan. Add the garlic
    powder whisking to combine well. You'll know it's well
    mixed when the butter is no longer cloudy. Be careful
    not to burn/scorch the butter. Add a dash of salt and
    you're ready to serve.

    Pour over potatoes or pasta. May also be used as a
    dipping sauce.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... There's nothing moister. Than an oyster!
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    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Dave Drum@1:396/45 to All on Fri Apr 18 16:58:24 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Garlic Sausage
    Categories: Sausage, Pork, Chilies
    Yield: 3 Pounds

    2 lb Pork butt
    1/2 lb Pork fat
    1/3 lb Ham and ham fat
    10 cl Garlic; peeled
    1 ts White pepper
    2 tb Sage
    1/2 ts Cayenne
    2 ts Black pepper
    2 ts Quatre epices *
    2 tb Salt

    * 1 part nutmeg, 1 part ginger and 7 parts white pepper -
    (which is only THREE spices - UDD)

    Grind the pork butt, pork fat, ham and garlic on the
    large hole plate of a meat grinder.

    Place ground meat in a bowl, add spices and mix
    thoroughly.

    You can sautee a small quantity of the mixture and taste
    for seasoning.

    You may want to add more spices, salt, pepper or garlic.

    Stuff sausages into pork casings (available at most large
    meat stores or your friendly local butcher).

    You can saute sausages over low heat with a little butter
    for 15 to 20 minutes, or poach in simmering liquid.

    You may grill them as well.

    Serve with cold beer.

    From: The Book of Garlic

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I used to be an agnostic, but now I'm not so sure.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Dave Drum@1:396/45 to All on Fri Apr 18 16:59:26 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Death By Garlic
    Categories: Pasta, Cheese, Chilies
    Yield: 4 Servings

    1/2 c Olive oil
    10 cl Minced garlic
    1/2 ts Salt
    1/2 ts Crushed red pepper flakes
    3 tb Chopped fresh parsley
    1 lb Penne pasta
    1/3 c Grated Romano cheese

    * The title is facetious. A mere 10 cloves of garlic is
    not enough to "do in" any but the very feeblest of the
    vampire group. UDD

    I added one can of Italian tomatoes and chicken sausage
    that had basil in it.

    Cook pasta according to directions. In a pan slowly brown
    garlic in oil (do not let burn!). Add salt, pepper and
    parsley. Remove from heat. Toss Penne with garlic mixture
    and romano cheese. Serve hot.

    Serves 4 generously.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Gun Fighting Rule: Bring a big gun.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Dave Drum@1:396/45 to All on Fri Apr 18 17:00:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Horseradish-Garlic Burgers
    Categories: Sandwiches, Cheese, Herbs, Beef
    Yield: 2 Servings

    3/4 lb Ground chuck
    1 tb Prepared horseradish
    1 tb Roasted garlic paste
    1 ts Fresh thyme;chopped
    1 ts Fresh chives; chopped
    Salt & pepper
    2 sl Havarti cheese; fairly thick
    2 Onion rolls; split, toasted
    1 tb Butter; softened
    Waffle-cut potatoes; fried
    - as a garnish

    Preheat a barbecue/stovetop grill to very hot. Combine
    beef, horseradish, garlic paste and herbs.

    Mix well and season with salt & pepper to taste. Divide
    mixture and form 2 firm, round, thick, bun-diameter
    patties. Place on hot grill and cook 5 minutes.

    Meanwhile, slice buns in half (if necessary) and brush
    with butter.

    Flip burgers and continue to cook 5 more minutes. Place
    buns, butter side down, on cooler part of grill and
    toast.

    Top each burger with a slice of cheese and continue to
    cook until cheese melts.

    Assemble burgers and serve them with fried potatoes.

    Yield: 2 servings

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Chicken is the only animal we eat before it's born and after it's dead.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)