On Mon, 14 Aug 2006 20:33:32 -0500, Lou Decruss >
wrote:


>
>>Roasted garlic! Please let me know how that works in this recipe. I'm
>>thinking the flavor may become a bit too subtle, but what do I know?
>>LOL!

>>Carol

Carol,

The roasted garlic made a big difference in the juice. It didn't do
as much for the meat. For a light snack I just dipped some bread in
the juice and it was wonderful. I'll be adding roasted garlic to my
recipe from now on. I'm still very pleased with the "Better than
Bouillon." Good luck!

Lou