Garlic

Cajun Jambalaya
Servings : 6-8

Ingredients : 
2 LBS Sausage, Cut 1/4" Thick
3 TBS Salt
1 LB Boneless Chicken
1/2 tsp Cayenne Pepper
1 1/2 Large Onions
3 Bay Leaves
1 Bell Pepper
6 oz Can Of Tomato Paste
4 Cloves Garlic, Minced
1 LB Peeled Shrimp
5 Cups Water
3 Cups Raw Rice
 
Saute sausage, chicken, onions, bell pepper and garlic until 
sausage and chicken are browned.  Add the water, salt, cayenne, 
bay leaf and tomato paste.  Bring to a boil with the lid on. 
When water boils add the shrimp and the raw rice.  Stir and 
lower fire.  Let rice simmer, stirring every 5 minutes until 
rice is cooked. 

Barbecued Garlic 
Servings:  8

Ingredients : 
8 Heads Garlic
4 TBS Butter
1 Sprig Fresh Oregano

Place whole heads of garlic, prepared as for Roasted Garlic, on 
a sheet of heavy-duty foil.  Top with butter (4 TBS per 8 Heads) 
and a few sprigs of fresh oregano.  If fresh herbs are 
unavailable, substitute dried (2 tsp of dried herbs for 8 heads 
of garlic).  Fold the foil over the garlic and seal the package 
well.  Cook over hot coals for about 45 minutes, turning the 
package occasionally with tongs.  Goes wonderfully with fresh
French bread.

Arlena's Infamous Kun Pao Chicken Recipe

1. (Sauce # 1)
1 1/2 LBS Chicken Breast
1 TBS Cooking Wine
1 TBS Soy Sauce
1 TBS Oil
1 TBS Cornstarch Mixed W/Equal Amount Water

2.
4 Stalks Green Onion
1 TBS Chopped Garlic
1 Can Sliced Water Chestnuts
2 to 4 OZ Shelled Peanuts

3. (Sauce # 2)
1 TBS Cooking Wine
1 TBS Soy Sauce
1 TBS Hot Chili Paste
1 TBS Sesame Oil
1 TBS Cornstarch Mixed W/Equal Amount Water
1 TBS White Vinegar
2 TBS Sugar

Cut up chicken and marinate in sauce #1 for about 30 minutes.
Chop vegetables and prepare sauce #2.  Cook chicken until white 
then remove from pan.  Cook vegetables in sauce # 2 until 
aromatic.  Return cooked chicken to pan and cook until sauce 
thickens.  Best served over white rice.

The more you make the dish, the sloppier you can get with either 
sauce ingredients.  Exactness doesn't matter a whole heck of a 
lot!  Enjoy!