You can roast the garlic in tin foil, but it turns out much better when done in a terra cotta roaster, specially designed for this purpose.

• 1 bulb of garlic
• 1-2 tsp olive oil
• dashes of salt, fresh ground black pepper, rosemary, oregano, basil, curry powder and red pepper flakes (or whatever seasonings you have on hand!)
• 1 pkg goat cheese
• 1/8 or so each of  red and yellow bell peppers, finely diced
• crusty bread

Cut the top 1/2 to 1/4 inch off the top of the garlic bulb, exposing the individual clove tops. Remove the loose outer skin, but leave the bulb intact. Place garlic onto roasting plate or foil and drizzle with olive oil. Sprinkle seasonings on and around the garlic bulb. Cover and roast, starting in a cold oven, at 325 or 350 degrees for 50 to 60 minutes. You’ll know it’s done when you squeeze the sides of the bulb and it’s soft. Serve the bulb whole. Scoop or squeeze out a soft clove of garlic onto a slice of crusty bread. Spread goat cheese on top and add a bit of bell pepper.

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I made these for the first time for my husband’s birthday a couple of weeks ago. They went over well. (In fact I’m posting the recipe now because my mother-in-law asked for it!) I used a recipe from a friend of my mom’s for the meatballs, and a recipe from a friend of my own for the sauce. Enjoy!

• 1 c stuffing mix (non-cubed)
• 1 c quick oats*
• 1/2 c chopped raw pecans
• 1/2 c pecan meal
• 1/2 c crushed Special K or Corn Flakes
• 1/2 c seasoned bread crumbs
• 1/2 large onion, finely chopped
• 1/2 tsp sage
• 2 pkgs G. Washington Broth (I didn’t realize I was out of this until I was half way through mixing up the recipe, so I used about 4 tbsp McKay’s Beef-Style Seasoning)
• 1 pkgs medium tofu
• 1 c hot water

 Mix all ingredients together (you might have to get your hands dirty!). Roll into balls and bake on a cookie sheet at 350 degrees for 30-40 minutes or until brown. Serve with tomato or apricot barbecue sauce.

*I put my old fashioned oats in a food processor for a few seconds, and voila! Homemade quick oats.

Also, a scoop like the one below makes the process much easier, neater and faster!

Apricot Barbecue Sauce

• 1/4 c oil
• 1/4 c vinegar or lemon juice
• 3/4 c apricot jam
• 1/2 c ketchup
• 2 tbsp brown sugar
• 2 tbsp grated onion
• 1/2 tsp salt
• 1/2 tsp oregano
• dash of red pepper flakes

Mix all ingredients in a medium saucepan. Bring to a boil and remove from heat. May be served on the side, or over the meatballs.

• 20 oz frozen chopped spinach
• 2 c herbed stuffing mix (non-cubed)
• 1 c parmesan cheese
• 1 pkg onion soup mix
• 2-3 cloves crushed garlic
• 1/4 c + 2 tbsp ground flaxseed (I use this in place of the egg the original recipe called for)
• 1/4 tsp cayenne
• 1/2 c margarine, melted

Defrost spinach until all water can drain out. Mix all ingredients well and refrigerate for 30 minutes. Form into balls and bake at 350 degrees on a greased cookie sheet for 20 minutes or until golden brown. Good served plain, or with tomato sauce.

Makes about 40. A scooper like the one below makes the process MUCH easier, neater and faster!