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Dracula's Revenge Recipe

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This recipe for Dracula's Revenge, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gaynor Beiler
Added: Sunday, July 10, 2005


2 whole heads of garlic
1 lb. sweet turkey sausage
1/2 t. sage
1 tsp. rosemary
2 T. butter/margarine
1/3 c. flour
6 c. milk
1 c. Parmesan cheese
2/3 c. Gruyere or Swiss cheese, shredded
pepper to taste
8 c. hot cooked penne or rigatoni pasta

Preheat oven to 350F.
Cut the top of the head of garlic off just until you can see the tops of the cloves. Put the heads on a piece of foil big enough to pull up and cover the cloves completely. drizzle some oil on the heads of garlic and pull up the foil to cover the heads. Bake for 1 hour. Cool 10 minutes. Squeeze the heads of garlic into a bowl. The cloves will have softened and may squirt out, be careful! Set aside.
Increase the oven temperature to 400F.
Remove the sausage casing and brown the sausage, breaking it up as it browns. Drain and toss with sage and rosemary.
Melt the butter in a large saucepan. Add the flour and cook for a few minutes on medium heat. Do not over-brown. Gradually add milk with a whisk. add garlic,cheeses and pepper.
Toss sausage with pasta in a large bowl. Add 5 1/2 cups of sauce to the sausage and pasta. Spoon into a 13 X 9 greased pan. Top with remaining sauce. Bake for 15 minutes or until heated through.

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