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Volume II
August 7, 2007

Ready-to-Use Onion and Garlic Mix
By Bethany Booth

You avid Cook’n newsletter readers are probably missing the great advice of Amy Hunt, the former newsletter author.

Since she, for some reason, married my brother, I am lucky enough to benefit from her kitchen wisdom every day and this is one of my favorite time saving suggestions from Amy:

Chopping onions and crushing garlic can be so time consuming and it seems to be a nightly dinner preparation chore because they are common ingredients in almost every entrée from soups and stews to casseroles and stir-fries.

Here is a simple way to have fresh onions and garlic on hand and ready to sauté:

  • 1 large onion chopped
  • 2 garlic cloves crushed or minced

    Place chopped onion and crushed garlic in a freezer storage bag or container, label and freeze!

    (You can multiply this recipe by however much you would like to have in your freezer; I like to do at least 3 onions and 6 cloves of garlic at a time since they keep for weeks and I use it for everything).

    Thanks Amy!

  • * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

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