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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Since garlic is so easy to grow, it's one of the favorite plants in our garden. This thick spread has a mild mellow flavor, making it perfect for topping any bread.Janice Mitchell, Aurora, Colorado Ingredients:
2 large garlic heads |
1 teaspoon olive oil |
1 to 2 tablespoons butter |
1 to 2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
2/3 cup boiling water |
italian or french bread, sliced |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil. Wrap each head in heavy-duty aluminum foil.
2. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic heads,leaving root end intact.
3. In a small saucepan, melt butter. Squeeze softened garlic into pan. Stir in flour until blended. Dissolve bouillon in water; gradually add to garlic mixture. Bring to a boil; cook and stir for 2 minutes. Serve with bread. Yield: about 1/2 cup.
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