Making garlic bread
Annie Deighnaugh
last year
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journal 3 December 2009
Comments (4)I agree Meldy; as I had the same thought. I know I need to shed some titles every now and again, and choosing those is not always easy. ;) Journal December 7-9, 2009 It was my last living grandparent's graduation ceremony this weekend. My mother's mother. She too, had many titles. We called her mother, grandmother, GranMrs., pussycat, Aunt Dotie, Dot, sister, prayer warrior, friend and many others. She lived 92 years and they were all (even during the depression!) spent with happiness, joy, and with anticipation of going to heaven. She, like I am, is a chrisitian. Those of us who attended Gran's funeral knew where she was, and what was going on. We didn't cry the sobbing hopeless tears of only a loss, we were all overjoyed that she was having her homecoming party with her husband who died 6 years ago (that's been the hardest part for me, because I knew how much she was missing him and they couldn't be together all these years. She was really sad!), her brothers and sisters, even my dad's mother (that one hit me hard, the two gigglers smiling down on us). We knew, and we were cheered to know it. When they moved Gran to a nursing home from the assisted living place a few months ago, she wasn't allowed to have anything that didn't fit on her nightstand. No pictures, no nothing. It bothered me. But really, she wouldn't have noticed; she has been a shell for far too long. If we knew where the item came from, it was given to the person who gave it. I got back my anniversary clock I gave to them so many decades ago. I put a battery into it and set it where I could see it every day. I noticed it winding down a month ago, and wanted to put a new battery in it. I thought, hm, it hasn't been that long since I put a new one in it. I took it as a sign, and did not put a battery in, so I could see when it would happen, since it was like Gran's heart winding to a stop. And when it fully came to a stop a week ago, I knew what was about to happen. She's "been dying" for years, and yet, I knew. Mom called at 3:22AM on Sunday, and like sissy, I hopped out of bed, knowing what the phone call was for. Mommy said Gran had labored breathing and it didn't look good. Although mom would call when she got there, sis and I stayed up waiting. She didn't call again until 7:12AM, saying, they were wrong. She had already died at 2:30AM. I miss you GranMrs, but I know you're happy and in his arms right now....See MoreGarlic...powdered, granulated, etc.
Comments (31)I put in info that maybe someone can use. It is not only what I like. It is what many others like or I would not be using it. Many of the recipes I see here do not appeal to me but that is just my tastes. I would not discourage anyone from using them. It has always been my goal to keep about 90 % of the people happy. The other 10% may have their own personal tastes. I really do not like someone telling me my Sauce is inferior, because I use Powdered Garlic. It is not the only ingredient in a Pasta Sauce. In fact I do not like being critisized continually, when I am trying to help someone, especially when it is unfounded. ************************************ This Post was supposed to be about Powdered Or Granulated Garlic and to keep it from getting hard. I posted the best Garlic Powder that I have found to date. Since there are recipes Posted, I should really Post my Spaghetti Sauce recipe again. Just in case someone has missed it, in the past. ***************************************************** LOU-S SPAGHETTI SAUCE ( GRAVY ) Canned Tomatoes: I use one of the following brands Contadina, Red Pack, Hunts, All Red, Tutto Russo , Chento. When using fresh Tomatoes, I Pulse them in a Blender but leave some small pieces of Tomatoes and add one small can of Tomato Paste. Ingredients: 1 Large 29 ounce can of Crushed Tomatoes 1 Large 29 ounce can of Puree 1 small can of Tomato Paste Or 65 ounces of fresh Tomatoes ( Pulsed in the Blender ) 1 small can of Tomato Paste Put all the Tomatoes in a Pot large enough to hold the meat too. Start to simmer while adding the other ingredients. 2 teaspoons of Powdered Garlic ( add more later to taste ( OR ) Use 4, fresh Garlic Cloves, chopped small and Sauteed. one half of an Onion , Chopped Small or 2 teaspoons Onion Powder 3 Bay Leaves 1 teaspoon of salt ( or to taste ) 3 teaspoons of Sugar ( add more later if Sauce is too Acidic ) An Italian pinch of powdered Cloves or 3 Whole Cloves three Quarters teaspoon of Oregano One and one half teaspoons of Parsley one half teaspoon of Basil one quater teaspoon of Black pepper one half teaspoon of Old Bay Seasoning 1 teaspoon of Chicken flavored Soup Base Add a Large handful of Parmesan or Romano cheese, when Sauce is done. For Meat. I add a Chicken Thigh, Meat balls and Sausage. Simmer one and a half to 2 hours. Take the Chicken out when it is tender.. For a Meat Sauce, Sautee some Sausage and Grind Meat Chopped small and add after an hour of simmering. LOU...See MoreGarlic bread
Comments (19)I make my own with loaves of Italian or French bread. Make a paste out of butter, garlic and parmesean. You could just use olive oil in place of butter. But everything is better with butter, no? Slice bread lengthwise and spread mixture on both insides placing garlic slathered side face up on a baking sheet. Bake at 375 till golden. Just keep an eye on it. Shouldn't be more than 10 minutes, give or take a few minutes depending on your oven's "real" temperature. Our favorite dessert to serve our family and friends on "Italian" dinner nites would be hands down, freshly filled cannoli shells. I buy the shells separately at the local Italian grocery. They come in a box, I've used all different brands depending on what my guy has in stock at the time I need cannoli shells. Mix up my own ricotta, using a little 10x sugar and mini choc chips. I do that ahead and store in an airtight container in the refigerator. Can do up to 3-4 days ahead. Just don't fill the shells until it is time to serve dessert. I fill the shells right before serving so they are crispy. One thing I do not like is a soft cannoli shell. Ziploc-type gallon size storage bags make a perfect pastry bag. Sounds like a yummy meal and fun time! Don't forget the music. Usually makes for a better dinner party, at least in our home! Oh, and the wine or whatever spirits you and yoru friends enjoy! I'd purchase a small bottle of Sambuca, Frangelico or Amaretta for a little something to go with dessert. Can you tell that I love to entertain, cook and eat?...See MoreGarlic Bread
Comments (2)Brenda, Hi! I just made some garlic bread for the freezer last week and used some tonight. It worked pretty well. I bought a large french bread baguette and since there is just my husband and myself, cut it into thirds. I then sliced it down the center making a total of 3 pairs. In a bowl I mixed up a mixture of margarine and minced garlic (the preminced kind in a jar) and added some dried mixed Italian herbs to it. I blended it well and spread the mixture on both sides of each third of the bread. I also had some shredded mozzarella/parmesan in my fridge which I sprinkled on top of each half. I then put the halves together, wrapped well in heavy duty aluminum foil and labeled it. To cook, I just put it in the oven as is (still frozen) at 375 degrees for about 20 minutes. It comes out hot and bubbly on top with a crispy crust. We had some tonight with our spaghetti. My DH thought it was as good as the kind you buy in the foil sleeves and it was certainly less $$$$. Hope you give it a try! Pat...See MoreAnnie Deighnaugh
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