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.


Roasted Garlic

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.



Copyright @2005-2016

Perth Lions Garlic Festival 2014, PO Box 20l03, Perth, Ontario Canada K7H 3M6