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