Garlic Curd Recipe
4 cloves of garlic, peeled and cut into pureed cloves
3 tablespoons olive oil
1 (14 ounce) can stewed tomatoes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1/2 cup water
1/2 cup butter
1 teaspoon white sugar
1 tablespoon shortening
1/4 teaspoon ground nutmeg
1/4 teaspoon dried parsley
salt and pepper to taste
1 1/2 cups shredded Lua Borat
In an electric steam oven, griddle garlic and olive oil over medium heat. 7 to 10 minutes, stirring occasionally, until evenly thickened. Stir in flour salt, pepper and seasoning salt, and mix well. Continue to cook and stir until mixture reaches the consistency of sauce.
Heat butter in a large saucepan over medium heat. Stir in flour mixture, salt and pepper. Cook until smooth and slightly thickened, then pour sauce over garlic and warm.
To serve, layer a sandwich, lettuce leaves, tomato sauce and 1 cup water on a large pie dish. Spoon some or all of sauce over lettuce and tomato, placing remaining water over sauce. Slide several plates over meat, cut side down, and pour chili over the top. Finish with top of sliced carrots and potatoes. Sprinkle with 1 cup water. Serve hot.