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Chicken with 40 Garlic Cloves

----- Original Message -----
From: Gusseppe
To: phaedrus
Sent: Saturday, December 21, 2002 6:43 PM
Subject: chicken with two taste of garlic

> Chicken is baked with about 40 cloves of garlic still 
> in their skins--chopped garlic and spices and olive oil 
> is put on the chicken.  Everything is baked for about 
> an hour. Now the garlic is removed from the skins and 
> put into a food processor along with juices from the 
> baked chicken pan.  Processed until smooth and use this 
> as a sauce over pasta with a piece of chicken.

Hello Gusseppe,

See below.


Chicken with Forty Cloves of Garlic
by James Beard
featured in Epicurean Delight:
The Life and Times of James Beard
by Evan Jones
Serves 8

convert  Ingredients
2/3 cup  olive oil
8  chicken drumstick and thighs (or 16 of either)
4  ribs celery, cut in long strips
2 medium  onions, chopped
6 sprigs  parsley
1 tablespoon  chopped fresh tarragon, or 1 teaspoon dried
1/2 cup  dry vermouth
2 1/2 teaspoons  salt
1/4 teaspoon   freshly ground black pepper nutmeg
40 cloves   garlic, unpeeled

1. Put the oil in a shallow dish, add the chicken pieces, 
and turn them to coat all sides evenly with the oil.
2. Cover the bottom of a heavy 6-quart casserole with a 
mixture of the celery and onions, add the parsley and 
tarragon, and lay the chicken pieces on top. Pour the 
vermouth over them, sprinkle with salt and pepper, add a
dash or two of nutmeg, and tuck the garlic cloves around 
and between the chicken pieces. Cover the top of the casserole 
tight with aluminum foil and then the lid (this creates an 
air-tight seal so the steam won't escape). Bake in a 375°oven 
for 1 1/2 hours, without removing the cover.
3. Serve the chicken, pan juices, and whole garlic cloves with 
thin slices of heated French bread or toast. The garlic should 
be squeezed from the root end of its papery husk onto the bread 
or toast, spread like butter, and eaten with the chicken.
Chicken with 40 Cloves of Garlic (Poulet a Quarante Gousses D'Ail)
Servings 4

1.3 kg/3 lb roasting chicken
salt and freshly ground black pepper
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 small bay leaves
4 tablespoons olive oil
40 large cloves garlic, unpeeled
thick slices of French bread

1 Preheat the oven to 190 C/375F/gas mark 5. Clean the 
chicken cavity if necessary, rinse and dry with kitchen 
paper. Place 3 sprigs of thyme, 1 sprig of rosemary and 
1 bay leaf in the cavity.
2 Heat the oil in a large frying pan. Add the chicken and 
cook for about 3 minutes on each side, until lightly coloured 
all over. Place in a deep casserole just large enough to hold 
the chicken. Place 2-3 cloves of garlic in the cavity, and 
the remainder around the chicken. Pour over the oil from the 
frying pan and place the  remaining herb sprigs and bay leaf 
on top of the chicken. Cover the dish tightly, sealing well 
with a strip of foil around the rim, scrunching it to form a 
tight seal. Bake for 1-3/4 hours-do not uncover during cooking.
3 Remove the dish from the oven and allow to stand, covered, 
for 10 minutes before serving. Meanwhile toast the bread and 
place in a serving basket.
4 Carve the chicken or cut it into pieces. The garlic cloves 
can be served with the toasted bread if liked. The garlic is 
squeezed out of its skin onto the toast or chicken.
40 Cloves and a Chicken
Recipe courtesy Alton Brown

1 whole chicken (broiler/fryer) cut into 8 pieces
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic
Salt and pepper

Preheat oven to 350 degrees F. Season chicken with salt and 
pepper. Toss with a 2 tablespoons olive oil and brown on both 
sides in a wide fry pan or skillet over high heat. Remove from 
heat, add oil, thyme, and garlic cloves. Cover and bake for 
1 1/2 hours. Remove chicken from the oven, let rest for 5 to 
10 minutes, carve, and serve.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes

Bits 'O Brickle Cookies

  ----- Original Message ----- 
  From: Nancy 
  To: phaedrus
  Sent: Saturday, December 21, 2002 6:17 PM
  Subject: Heath Bits'O Brickle cookies

  A number of years ago there was a recipe for 'Bit'O Brickle 
  cookies' on the back of the Heath bag.  I have lost my copy 
  and would appreciate your help.

  thank you,

Hello Nancy,

See below.


  Heath  Bits 'O' Brickle  Cookies

   Ingredients : 
   2 1/2 c. flour
   1/2 tsp. baking soda
   1/2 tsp. salt
   1 c. butter or margarine, room temperature
   1/2 c. each granulated and brown sugar
   2 eggs
   1 tsp. vanilla
   1 pkg. Heath Bits 'O' Brickle
   1 c. chopped pecans

   Preparation : 
Preheat oven to 350 degrees.  Grease baking sheet.  
Stir together flour, baking soda and salt, set aside.  
In large bowl cream butter and both sugars.  Add eggs 
and vanilla.  Beat until light and fluffy. Add flour 
mixture and blend.  Stir in Heath Bits 'O' Brickle and 
nuts. Drop by tablespoon 2 inches apart onto prepared 
baking sheet.  Bake 10 to 13 minutes.  Cool on cooking 
sheet for 2 minutes before removing to cooling rack.  
Makes about 4 1/2 dozen (2 1/2 inch) cookies.  

Pecan Logs

  ----- Original Message ----- 
  From: Heather 
  To: phaedrus
  Sent: Friday, December 20, 2002 8:43 PM
  Subject: Pecan Logs

  I am looking for a receipe to make make a pecan log. 
  It has a marshmellow centre, caramel out the outside 
  and then finally, it is rolled in pecans. It was in a 
  Taste of Home magazine a few years back, but I simply 
  cannot find it. I would appreciate your help.


Hello Heather,

See below.


  Pecan  Logs

   Ingredients : 
   1 (7 1/2 oz.) jar marshmallow creme
   1 lb. 10X sugar, sifted twice
   1 tsp. vanilla extract
   1/4 tsp. almond extract
   1 lb. caramel sqs.
   2 1/2 lbs. chopped pecans

   Preparation : 
Combine first 4 ingredients.  Be certain to knead in 
the last of the sugar gradually.  Shape into 8 rolls, 
1 inch in diameter. Wrap each roll in waxed paper and 
freeze until hard.  Melt unwrapped caramels in top of 
double boiler.  Remove from heat and leave atop hot 
water.  Dip each log into caramel sauce to cover, 
working quickly before caramel hardens. Roll each log 
in chopped pecans. Press firmly into pecans to coat by 
hand.  Cool. Store in a cool, dry container. Slice to 
serve. Makes about 5 pounds of candy. 
   Pecan  Logs

   Ingredients : 
   1 lb. chopped pecans
   1 box confectioners' sugar
   1 lb. Kraft caramel
   1 tsp. vanilla
   1 jar marshmallow creme

   Preparation : 
Mix marshmallow creme, vanilla and sugar BY HAND. Roll 
in logs and freeze until hard.  Melt caramels with 3 or 
4 tablespoons water. Roll logs in caramel; then in pecans.  
Place on waxed paper in the refrigerator until firm. 

Sugar Free Fudge

 ----- Original Message ----- 
  From: Mbear
  To: phaedrus
  Sent: Saturday, December 21, 2002 6:25 PM
  Subject: sugar free fudge

  need sugar free fudge receipe 

Hello Mbear,

See below.


  Fudge  Candy  (Sugar Free)

   Ingredients : 
   13 oz. can skim evaporated milk
   3 tbsp. cocoa
   1/4 c. butter
   1 tbsp. granulated sugar, replacement
   Dash salt
   1 tsp. vanilla extract
   2 1/2 c. unsweetened cereal crumbs
   1/4 c. nuts, very finely chopped

   Preparation : 
      Combine milk and cocoa in saucepan; cook and beat over low heat
   until cocoa is dissolved.  Add butter, sugar replacement, salt and
   vanilla.  Bring to a boil; reduce heat and cook for 2 minutes. 
   Remove from heat; add cereal crumbs and work in with wooden spoon. 
   Cool 15 minutes.  Divide in half; roll each half into a tube, 8
   inches long.  Toll each tube in finely chopped nuts.  Wrap in waxed
   paper; chill overnight.  Cut into 1/4 inch slices.  Yield: 64
   slices.  Exchange, 2 slices:  1/2 bread, 1/2 fat.  Calories: 60.
   Sugar  Free  Fudge

   Ingredients : 
   1/4 c. diet margarine
   2 oz. unsweetened chocolate
   24 packets Equal
   1 tsp. vanilla extract
   1 (8 oz.) pkg. cream cheese
   1/2 c. chopped nuts

   Preparation : 
 Melt margarine over low heat.  Add chocolate and stir just 
 until melted.  Remove from heat and stir in sweetener and 
 vanilla. Combine chocolate mixture with cream cheese and 
 beat until smooth. Stir in the nuts and spread mixture in 
 lightly greased 8" square pan.  Refrigerate until firm. 
 Cut into 1" squares. Store in refrigerator. 


 ----- Original Message ----- 
  From: robert
  To: phaedrus
  Sent: Sunday, December 22, 2002 10:04 AM
  Subject: Pomegranates

  Hi there Unc.
  Since things are supposed to be politically correct, what is the 
  right way to eat a pomegranate?  Can you just chomp off a piece 
  or does one have to remove it from its rind, somehow?  Does one 
  eat the seeds or just suck off the juice?  Then what does one 
  do with the seeds? Sure need help on this one

Hi Marian,

The easiest way is to cut the pomegranate in half and then eat the "arils", or pulp covered seeds, with a spoon. In the Mideast they are often sprinkled with sugar, lime juice or rose water. Some people eat the seed kernels and some people suck off the tasty pulp and tactfully spit out the seeds.

The proper way to get to the arils is to fillet the pomegranate. This is best performed with the fruit submerged in a bowl of water, to avoid squirts from its staining juice. Cut off a bit of the crown end, lightly score several vertical lines, and break the sections apart. Scoop out the seeds. Discard pieces of rind, pith and membrane.

Finally, you can gently roll the fruit on a hard surface for a few minutes, breaking open the juicy membranes. Poke a hole in the fruit and drink away!



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