December 2002 “Cooking Tips” Winner —
Brenda Riley

I keep a pint jar filled with olive oil on my kitchen counter. Once a week I shred about a head of garlic into it. It is so handy for all sorts of dishes that call for a teaspoon of sautéed garlic. Just dip a spoonful out into the frying pan and go! I also use it for really quick garlic mashed potatoes or in salad dressings. The uses are unlimited, and since I do it once a week I always have a ready supply. The nice thing is that the longer it sits, the better it gets.

Brenda Riley

Prize:

• Cooking tips: Four Ground Peppers
  Dean Jacobs Gourmet Selections

December 2002 “Cooking Disasters” Winner —
Anonymous

When I was stationed in Italy, I invited co-workers and locals as well to a celebration dinner. I used my Mom's long-distance recipe for Beef Bourguignonne, and only the freshest ingredients...many purchased from one of my guests, proprietor of the local wine/meat/cheese shop. Young as I was, how was I to know mushrooms must be thoroughly cleaned before using? I learned a "life lesson" when one of my co-workers commented about the "grit"...but that it sure tasted good.

Please keep me anonymous, 'cause I know they're still around!

Anonymous

Prize:

• Cooking Disasters: Garlic Plus Seasonings
  Dean Jacobs Gourmet Selections