|4 cups||Canola oil|
|1 cup||Olive oil|
|4 cloves||Garlic; peeled|
Put all ingredients in large pot over medium heat. When you see bubbles drift up from the bottom, turn the heat very low and simmer for 2 hours. Strain into clean, fancy bottles through a fine-meshed sieve lined with multiple layers of cheesecloth. Seal. Store in a cool, dark place. Label and decorate.
NOTE: If you substitute thoroughly dried herbs for the fresh and omit the garlic, you can sun-steep the oil. Place the oil and dried herbs in a large, clean jar and seal. Leave in the hot sun for 4 to 6 hours to draw out the flavor of herbs. Cool and store in a cool dark place until ready to deliver (1 to 3 months). Decant into 2 clean, fancy bottles. Label and decorate.
** Dallas Morning News -- Food section -- 19 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95
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