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Do you like garlic?

January 23, 2013
By Pat Jensen , Marshall Independent

Garlic is one of those herbs that you either love or find repelling. In addition to the interesting aroma, garlic has a rich, oniony flavor. Most people who enjoy the flavor of onions also like to complement their foods with garlic.

Nowadays, garlic is one of the world's most widely used culinary herbs. It can be purchased fresh year-round and is also sold in chopped, pureed and powdered forms.

Garlic has quite an interesting background. Ancient Greeks used garlic to ward off evil ... Romans devoured it whole to give them strength ... Egyptians used it for currency.

American Indians valued garlic for its medicinal properties. It was used to treat many ailments; coughs, headaches, digestive problems, insect stings and even snake bites.

Today, we know that garlic is healthy! Garlic has been proven to lower blood pressure and help prevent heart attacks.

I cook with garlic simply because I like the flavor it imparts. I pretty much use it anywhere you'd use onion ... in salads, dips, soups, stews and meats. It never hurts to sprinkle a bit of garlic salt or powder on cooked vegetables or buttered pasta. I could list many more options. My hubby thinks I'm addicted to garlic. He may be right.

Great served with scalloped potatoes


3 large pork steaks (bone in)

Seasoned salt, to taste

Black pepper, to taste

1 (4 oz) can mushroom stems and pieces, drained

1/3 cup sliced stuffed olives

1/4 cup chopped green pepper

1/4 cup finely chopped onion

1 garlic clove, minced

1 T. flour

1 T. sugar

1/4 tsp. salt

2 cups tomato juice

In a skillet over med-high heat, brown steaks. Place in lightly greased 9-in.x13-in.x2-in. baking dish. Sprinkle with a bit of seasoned salt and pepper. Top with mushrooms, olives, green peppers, onion and garlic.

Combine flour, sugar and salt; gradually stir in tomato juice until smooth. Pour over vegetables. Bake, uncovered. at 350 for about 1 hr. or until meat is tender.

Note: May substitute 1/2 cup sliced fresh mushrooms for the canned variety.

Yield: 3 servings.

Serve with pita chips or assorted raw vegetables


1 (15-oz.) can cannellini beans, rinsed and drained

1 T. cider vinegar

2 small to med. size garlic cloves, minced

Scant 1/2 tsp. salt

1/2 tsp. cumin

Combine in food processor until almost smooth.


1/3 cup reg. or reduced-fat mayonnaise

1 tsp. dried parsley

Cover and process just until blended.

Refrigerate until serving.

Yield: 1-1/2 cups

Notes: To save time, I use a garlic press. An immersion blender may be used in place of food processor.

Your family will never guess they're eating beans.

Only two ingredients


1 reg. size pkg. Devils Food cake mix

1 (15 oz) can pumpkin (plain)

Mix the two ingredients with mixer until blended. Batter will be very thick.

Place foil baking cups in cupcake/muffin tins. Drop batter from 2" ice cream scoop or spoon into liners. Batter will spread out as it bakes. Bake at 400 for about 20 min.

Yield: 2 dozen.

Notes: Foil baking cups work best - some sticking will occur with regular paper baking cups.

Only 180 calories per muffin. Enjoy!

Store these bars in the fridge


1/3 cup margarine

1 (12 oz) pkg. butterscotch chips

2 cups graham cracker crumbs

1 cup chopped walnuts

8 oz. cream cheese, softened

1 (14 oz) can sweetened cond. milk

1 egg

1-1/2 tsp. vanilla

In a saucepan melt the margarine and chips. Stir in cracker crumbs and nuts. Press one half of this mixture into bottom of a 9 x 13 glass baking dish, which has been sprayed lightly with cooking spray.

Beat cream cheese until fluffy. Then beat in sweetened condensed milk, egg and vanilla. Pour this mixture over crust. Top with remaining crumbs. Bake at 350 for about 30 min. or until toothpick comes out clean.

Food for Thought: A good friend is cheaper than therapy.



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