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Screaming Heads Recipe

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This recipe for Screaming Heads, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Tuesday, July 19, 2005


2 lbs. brussel sprouts
4 oz. prosciutto (julienned)
2 T. unsalted butter
Roasted Garlic (recipe follows)
3 T. flour
1 1/2 c. heavy cream
1 c. half-and-half
1/4 c. sherry
1 c. Parmesan plus 1/2 c for topping
1 t. nutmeg
1 t. kosher salt
1/2 t. black pepper,

Roasted Garlic:
1 head garlic
1/2 t. olive oil

BRUSSEL SPROUTS: Preheat oven to 350 degrees. Peel
off any damaged outer layers of brussel sprouts. Trim the
stem to make it flush. Quarter each sprout. Saute the
prosciutton in the butter over medium heat for about 2 min.
Add the garlic and brussel sprouts and stir continuously for 2
to 3 minutes. Add the flour and continue stirring for 2 min.
Add the cream, half-and-half and sherry. Bring the
liquid to a simmer, then reduce the heat and continue
simmering for 7 min. or until the liquid is reduced by
one third. Stir in the 1 cup of Parmesan, nutmeg, salt, and
pepper. Transfer to an ovenproof casserole dish.
Cover with remaining 1/2 c. Parmesan. Cover with
aluminum foil and bake for 25 minutes. Serve

ROASTED GARLIC: Preheat oven to 350 degrees. Gut off
the papery tip of the garlic head, exposing the top of
each garlic clove. Brush the exposed cloves with olive
oil. Place the garlic, root side down, on the center of a
piece of aluminum foil. Bundle the garlic with the foil,
leaving a small vent on top. Roast the garlic for 45
minutes or until the cloves turn beige and are tender.
Remove from the oven and let stand until cool enough
to handle. Squeeze the garlic head upside down over
small bowl and the cloves will pop out.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Even those who hate brussel sprouts love this!




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