50 degress. Botulism is a potentially fatal food poisoning

50 degress.

Botulism is a potentially fatal food poisoning characterized by blurred or double vision, speech, and breathing difficulty and progressive paralysis. Without prompt and correct treatment, one-third of those diagnosed may die. Clostridium botulism bacteria are widespread in the environment, but their spores cause no harm when there is oxygen in the environment.

According to the Cooperative Extension Service, consumers who wish to pre-prepare garlic should, freeze it, instead of storing it in oil in the refrigerator. However, garlic flavor intensifies during freezing, so less will be needed for flavoring.

To keep garlic odor from permeating other foods in the freezer, store garlic in airtight freezer jars, using one of these methods:

• Grind or chop garlic. Store in airtight freezer jar. To use grate or break off amount needed.

• Freeze garlic unpefeled in airtight freezer jar. Remove cloves as needed.

• Peel cloves. Puree garlic with oil in a blender or food processor, us-< ing 2 parts oil to 1 part garlic. Store in airtight freezer jars. The frozen puree will stay soft enough to permit scraping off the amount needed for use in cooking.

The FDA warning should certainly not deter consumers from enjoying garlic, w’hose pungent flavor adds so much body to many recipes. Here are three with a decidely Italian flair.

Garlic butter

Cream 1/2 cup butter. Crush 1 or more garlic cloves (to taste), and blend into butter. Spread on crusty Italian bread or use on snails, boiled fish, or vegetables. Makes 1/2 cup.

Pesto alia genovese (Genoese garlic

sauce)

4 to 6 garlic cloves, minced

1/3 cup fresh basil leaves, tightly packed

1/4 cup chopped fresh parsley

3/4 cup grated Parmesan cheese

1 tablespoon butter, melted

1/2 cup olive oil

1/4 cup boiling water

Combine all ingredients in a bowl. Crush and blend with wooden spoon until the consistency of thin paste. Or place in mortar and crush with pestle. Use for pasta, boiled fish, meats, and vegetables. Makes about 1 cup sauce or enough for 4 servings of pasta.

Note: The basil must be fresh or the sauce won’t taste right.

Garlic sauce (pungent)

5 small cloves garlic, pressed

2 eggs

1 egg yolk

1/2 teaspoon salt

2 cups olive oil

Combine garlic, eggs, egg yolk, salt, and 1/4 cup oil in blender container; cover. Blend about 5 seconds. Continue blending, adding remaining oil very slowly, as for mayonnaise. This is a thick mayonnaiselike sauce that can be served with pastas, vegetables, or bread. Yield 2 1/2 cups.