Roasted Cauliflower

Roasted Cauliflower

6 lb cauliflower (3 heads), cut into 2-inch-wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper


Preheat oven to 425°F.
Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

Makes 10 servings.

Savory Cheese Bread

Savory Cheese Bread

1/4 cup butter, softened
1/2 tsp lemon pepper seasoning
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
12 slices French Bread
2 cups Shredded Italian Blend cheese

In small bowl, combine butter and seasonings. Spread mixture over 1 side of each slice of bread.
Place butter side up on an ungreased baking sheet.
Sprinkle with cheese. Broil 4 inches from heat for 2-3 minutes or until cheese is melted and edges are browned.

Fondue Scampi

Fondue Scampi

1 Cup olive oil
1 cup white wine
Juice from 1 lemon
1 stick of butter
2 Tbls. Minced garlic
1 bunch fresh parsley chopped

Combine ingredients in a saucepan on the stove and heat. Transfer to
fondue pot. Cook shrimp, scallops or oysters in pot, approx. 3 to 5
minutes.