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Garlic Bundles

These made a delicious appetizer. Our guests risked burning their fingers and mouths, feverishly grabbing them as soon as they were out of the oven.

Preheat oven to 350°F. Remove phyllo from package. Unroll and place on wax paper. With pizza cutter or sharp knife, cut phyllo crosswise into 2-inch wide strips. Cover with another sheet of waxed paper and a damp cloth. (Caution: Phyllo dries out quickly if not covered.) Lay one strip at a time on a flat surface and brush immediately with melted butter. Place one clove of garlic at one end. Sprinkle about one teaspoon walnuts along length of strip. Roll up garlic clove in strip, tucking in side edges as you go. Brush with more butter. Roll in bread crumbs. Repeat until all garlic cloves are used. Place bundles on rack in shallow roasting pan and bake 20 minutes.

Maple Garlic Carrots

We must be Canadian - we can't resist our maple syrup.

1 bag of baby carrots
1/2 to 1 bottle of maple garlic sauce
(or you can make your own with approx. 1/2 cup of brown sugar, 3-4 tablespoons of maple syrup, 2 tablespoons of butter and 1-2 cloves of garlic)

Boil carrots in water for approximately 5 minutes. Drain. Place carrots and maple garlic sauce back in saucepan and boil until sauce thickens and carrots are cooked (approx. another 5 minutes). Sherry says "I completely faked the homemade maple garlic sauce recipe. I'm just guessing that those ingredients and amounts would work." Sherry's a great cook, so you should trust her.

Demented Peas

A time-honoured tradition.

1 small bag of frozen peas
3 or 4 sprigs of fresh mint (remove/tear leaves from stems and rub mint between your hands or fingers to release full taste and fragrance)
dollop of butter

Boil peas in water with mint until crisp/tender (5-7 minutes). Drain. Add dollop of butter. Serve.

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