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The More Garlic Cookbook

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)
Bob & Wendy Zimmerman, Orrville, OH

16 large garlic cloves minced
6 Tablespoons olive oil
1 32-ounce can tomato sauce
1 6-ounce can tomato paste
3 15-ounce cans northern beans
1 16-ounce box ditalini pasta
2 teaspoons salt
_ teaspoon red pepper
teaspoon oregano
teaspoon parsley
cup grated romano or parmesan cheese

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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