------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Roasted Garlic
 Categories: Garlic Appetizers     
   Servings:  1
 	    1 x  Whole Heads Of Garlic		     1 x  Toasted Rounds French
       1 x  Softened Sweet Butter         
   Preheat oven to 375 degrees F.
   Remove the papery outer covering of whole garlic head, but do not seperate
   the cloves or peel them.  Place as many whole heads of garlic on a large
   square of heavy-duty aluminum foil as there are people to be served.  Fold
   up foil so that the cloves are completely wrapped.
   Bake in the preheated oven for 1 hour 15 minutes.
   Serve each diner a head of garlic and some bread and butter.  Separate
   cloves.  Hold a clove over a piece of buttered bread and squeeze.  The
   garlic puree will pop out, like toothpaste from a tube.  Spread and eat.
   To make a batch of Garlic Puree for later use, let roasted heads of garlic
   cool, unwarapped for at least 5 minutes.
   Gently separate the cloves and squeeze each one over a fine meshed sieve,
   so that the softened garlic pops into the sieve.
   With wooden spatula or wooden spoon, rub garlic through the sieve into a
   small container or bowl.
   Cover tightly with plastic wrap and refrigerate the puree if needed.
   If you are in a hurry, you may skip the refinement of the sieve.  Simply
   squeeze the cloves, one by one, over a bowl.  When they have all been
   squeezed, use a rubber spatula to push the puree into a neat mound cover
   tightly with plastic wrap, and refrigerate until needed.  It will keep for
   months.  To keep indefinitely, cover with a film of olive oil.