RECIPE REQUEST!!!

Last evening, we hosted Heavenly Hash.  Heavenly Hash is a dinner group that hides, within its cutsey clever title, sheer terror for poor cooks with self-esteem issues.  As you know all too well, that would be me.  BC, by contrast, loves Heavenly Hash.  And why not?!?  No, I can't go there.  I'm trying to become a better, more charitable, more understanding, more accepting person.  Let's just say that sometimes the Division of Labor divides along gender lines.  Not always equally.  Not always fairly.  Nor always...  No, I'm not going there. 

However, this year was a bit calmer than normal because last December, while in the throes of Christmas spirit, generosity, and loneliness, we invited the neighbors for dinner.  We found the perfect menu, which means that most of the dishes could be prepared the day before and simply heated the day of.  It doesn't mean you won't ruin the asparagus.  It just means you'll be a bit calmer about it.  So, I told BC, "We'll serve the very same thing for Heavenly Hash and I won't be nearly as worried because we've already done it once."  Generally, when we've already done it once, I'm much less likely to grab for a last-minute Zanax too near the last minute...which can leave me a bit giddy and ruining more than just the asparagus.

The new favorite perfect menu goes like this:  Regal Romaine, Grilled Peppered Steaks, Twice Baked Garlic Potatoes, and Roasted Asparagus.  Obviously, other HH guests bring appetizers and dessert, which is also a good way to lessen the tension.  This lovely menu comes from my all time favorite cookbook, "Women of Great Taste", put out by the Wichita, KS, Junior League.  Let's give credit where credit is due.  This wonderful book, first printed in 1995, is an absolute go-to godsend for uncertain cooks who don't mind the process if the result is edible.

And...for the second time IN A ROW, I received a request for a recipe.  That just does not happen to me.  But, now, since it has, here's a copy of Twice Baked Garlic Potatoes which I'll be sending them this afternoon.  Trust me...these are good.

INGREDIENTS:
1 Head Garlic
1 T Olive Oil
8 Baking Potatoes
1/2 cup Butter
Milk
6 oz. Softened Cream Cheese
1/4 cup Minced Fresh Parsley
1/4 cup Thinly Sliced Green Onions
1 t Salt
2 cups Grated Cheddar Cheese
Paprika

PROCESS:
Preheat oven to 400 degrees.  Cut off and discard top of garlic.  Place garlic on piece of foil, drizzle with olive oil and wrap tightly.  Bake potatoes and garlic for one hour.  Cut potatoes in half lengthwise, scoop out into a bowl and reserve shells.  Unwrap garlic and squeeze cloves into potatoes.  Mash potatoes and garlic with butter and enough milk to moisten.  Blend in cream cheese, parsley, onions and salt.  Spoon mixture back into potato shells.  Sprinkle with cheese and paprika.  Bake until cheese melts, 25 minutes.

THE REAL STORY:
Preheat oven to 400 degrees.  Do what with the garlic?  I'm not sure I know how to do that.  I'll just put minced garlic from a jar into the potatoes as I mash them...and I think I'll bake an extra potato or two so that I can pile the mashed part high.  There...that looks nice.  I'll also stop right before the cheese and paprika, cover them and put them in the garage refrig until tomorrow, at which time I'll take them out, sprinkle on the cheese and paprika, and pop them into the oven.  I do think I'll watch them a bit closer than I did in December, so the cheese doesn't overcook and form a rather hard shell over the potatoes.  And...voila!  They're so perfect I'm nearly crying from happiness.

And, BTW, this recipe will serve 16.  Govern yourselves accordingly.