pounds brussels sprouts
cup chopped tomatoes
salt to taste
Trim off and discard stem ends from brussels sprouts; rinse
In a 10- to 12-inch frying pan, combine olive oil and 3/4 cup
water; bring to a boil over high heat. Add sprouts, cover,
reduce heat to medium, and shake pan occasionally until sprouts
are tender when pierced, 8 to 14 minutes. Uncover and stir in
tomatoes and vinegar.
Pour into a bowl and
season with salt and pepper.
with Vampireproof Garlic
tablespoons lemon juice
teaspoons dried thyme
teaspoon fresh rosemary leaves or crumbled dried rosemary
teaspoon chopped fresh sage leaves or dried rubbed sage
1/2 teaspoon pepper
and rinsed salt
chickens (about 4 lb. each)
heads garlic (each 2 in. wide)
In a small bowl, mix 2 tablespoons olive oil, lemon juice,
thyme, rosemary leaves, sage and 1/2 teaspoon pepper.
Rinse chickens and pat dry. Pull off and discard lumps of fat.
Rub olive oil mixture all over chickens and set birds breast up
and at least 1 inch apart on a rack in a 12- by 17-inch roasting
pan. Rub remaining 1 tablespoon olive oil all over garlic. Place
garlic heads on rack beside chickens.
Roast in a 425°F
oven until garlic is soft when
about 1 hour, and chickens are well browned and meat is no
longer pink at thigh bone (cut to test), 1 to 11/4 hours; if
garlic is done before
chickens, transfer garlic to a dish and
keep warm. Tip juices out of body cavities into roasting pan.
Put chickens on a large platter, surround with garlic heads, and
garnish with rosemary sprigs. Keeping chickens warm, let rest 5
to 10 minutes.
Carve chickens. Separate garlic cloves and squeeze garlic from
peels to eat with chicken.
Season with slat
Eat the roast garlic with the chicken, or spread onto broomstick
2 pounds potatoes, peeled and cut into 1-inch
chunks (about 5 cups)
5/8 cup hot milk
2 tablespoons butter
1/2 teaspoon salt
7/8 teaspoon black pepper
1/2 cup grated sharp cheddar cheese (optional)
2 tablespoons freshly chopped parsley or dill (optional)
1/2 cup small black olives
Place potatoes in large pot and add enough water
to cover. Bring to boil and cook 13 to 15 minutes, or until very
tender. Drain in colander. Return cooked potatoes to pot and
stir over medium heat about 1 minute, until excess water has
evaporated. Remove from heat and, using potato masher, mash in
hot milk, butter, salt and pepper. Beat with wooden spoon until
potatoes are smooth and creamy. Stir in optional add-ins if
desired. Create stencils of ghost shapes out of heavy-duty
aluminum foil. Place stencils on cookie sheet or microwaveable
serving dish. Working with 1/2 to 1 cup mashed potatoes per
ghost, use rubber spatula to fill in stencil's ghost shapes.
Lift stencils off finished ghosts. Using small paring knife,
slice olives to create circular shapes to be used for eyes and
mouth. To warm ghosts, microwave on high (100% power) 3 to 5
minutes on microwavable dish. Makes 4 to 6 servings.
Note: If using an oven, place potatoes on cookie sheet
and reheat at 350°F, loosely covered with foil, 10 to 15 minutes
or until heated through.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine