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GET A WHIFF OF THE PRESS |
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The regular and not so regular newsletter of the Garlic
Seed Foundation. |
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If there's one thing we have in common, the need to find ways to put more garlic in our meals must be close to a universal contingency. In most recipes there's just not ever enough. So how about doing a cookbook of our own? This provides both a means of increasing our revenue and helps us in the battle of copyright infringements. So, over the winter season, while we all have a little more time, we will be compiling enough recipes to do our first "Member Cookbook." We will offer to print and credit each contributing original recipe with your name and stinky title. The more, the better ... so take some time to send us along something that'll fire our innards and fill us with the dragon breath of life. All submissions can be sent in care of The Garlic Press (address in each issue), so let's get cookin'! Here is the first entry we have received for the More Garlic Cookbook. May you "wear" it in good health! Pasta Fagioli (Beans & Macaroni)
Use 6-quart saucepan and heat garlic in olive oil over low heat. Do not brown garlic. Add tomato sauce and paste. Add salt, pepper, oregano, and parsley. Simmer for one hour. Then, add beans (including juice from beans). Simmer 15 mi nutes. Cook ditalini in separate pan. Pasta should be a bit firm (not soggy). Remove water with dipper until water is right to top of pasta. Then add sauce and beans. Simmer 10 minutes. Salt & pepper to taste. |
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