Creamy Garlic Dressing
3 garlic cloves
1 whole egg
1 tsp. Worcestershire sauce
1 pinch of pepper
1 cup salad oil
Blend garlic in blender, add next four ingredients, blend well, then gradually add oil a little at a time, until creamy and thick.
Makes about 1 1/2 cups of dressing.
Low Cal Turkey Chili
1 cup onions, chopped
1 cup green peppers, chopped
4 to 5 cloves of garlic, minced
3 tbsp. water, or chicken broth
1 1/2 pounds ground turkey
1 can (28 oz) tomatoes
2 tbsp. chili powder
1 tsp. cumin
1 tsp. dry thyme
1/2 tsp. dried sage
1/2 tsp. hot pepper flakes
1 can (19 oz.) kidney beans, drained
In a large saucepan, cook onions, green pepper, garlic and water or chicken broth. Cover, stirring often, over medium heat until onions are softened, about 5 minutes.
Increase heat to medium-high and add turkey, cook stirring often, until no longer pink, about 5 minutes.
Add tomatoes and juice, chili powder, cumin, thyme, sage and hot pepper flakes. Break-up tomatoes with a wooden spoon. Bring to a boil, reduce heat and simmer, partially covered for 20 to 25 minutes. Stir in kidney beans and simmer for 15 minutes or until thickened.
Serve with toasted garlic bread.
Makes 8 servings.
One whole garlic bulb. Cut off top of head. Drizzle with approximately one teaspoon of oil (preferably olive oil) and wrap in foil or place in a garlic baker and roast t 350 F for 40 -45 minutes. It will be cooked when the cloves feel soft to the touch. This especially good with mashed potatoes and sprinkled with parmesan cheese.
Perth Lions Garlic Festival , PO Box 20103, Perth, Ontario Canada K7H 3M6