33rd Annual Gilroy Garlic Festival is an aromatic feast for the senses
Gilroy is “a community with a spice for life”. One of the most important spices in life is garlic, and lots of it. Since 1979, the Gilroy Garlic Festival has grown from its humble beginnings to almost 110,000 visitors in attendance this year. If you are a first-timer or “seasoned” veteran, the festival will make your jaw drop from the famous Gourmet Alley to the cooking demos to vendors galore. The weather was hot and I commend the volunteer staff for offering water while guests were waiting in the longer food lines to keep everyone hydrated. The festivities and food will keep your mind off the heat, guaranteed!
The 2011 Great Garlic Cook-Off was sponsored by Scope and debuted their new product, Dual-Blast mouthwash, featuring a unique dual-action technology that not only kills bad breath germs, but also blasts away strong food odors, like garlic and onion. Seems like the perfect sponsor for this festival, right! They even had a booth set up with sinks to try out their new product after eating one of the strongest smelling and tasting foods on the planet. Every guest walked away with a travel-size bottle and the staff was on hand to educate people on what causes bad breath. Visit their website for more information: http://www.scopemouthwash.com/
Gilroy Foods sponsored the Free Garlic Ice Cream booth. That’s right, I said, “Garlic Ice Cream”. It’s actually pretty good. The ice cream is soft-serve and has a nice creamy, sweet vanilla flavor. But as you savor in the sweetness, the garlic flavor sneaks up and hits you right on the back of your tongue. It’s subtle but definitely wakes up your senses. Thumbs up! They also had a booth on garlic braiding and how to grow garlic in your own garden. They load you up with a bulb of garlic and planting instructions. The folks there were very helpful and even had hydroponic vials demonstrating how they grow the garlic in the factory. Visit their website to see their array of products: http://www.gilroyfoodsandflavors.com/gilroyfoods/index.jsp
Christopher Ranch supplied 2 tons of fresh garlic that was used at the event in everything from the cooking demos to the Gourmet Alley. You can smell the garlic from miles around and it is amazing! In 1956, Don Christopher decided to change from plum and prune crops to something truly different, garlic. This launched his garlic legacy. He later went on to co-found the Gilroy Garlic Festival and the rest is history. Christopher Ranch has a wide range of products from fresh braided garlic to pickled garlic. Visit their website for product information: http://www.christopherranch.
Frog Eye Salad Recipe - News
The Louisiana Cajun Lady has an eye-popping menu. Louisiana might be known for their crawdads, but they really expanded their menu with exotic meats: Gator Tails, Buffalo, Venison, Wild Boar, Frog Legs, and Kangaroo. Yes, I said Kangaroo!
The buffet will feature hand-breaded Gulf oysters, snow crab legs, crab cakes, farm-raised catfish, frog legs and more. The dinner will cost $22.95 for adults and $8.95 for children. Call (800) 325-0083. Tuesday at 6 pm, Corbett's “An American Place,”
The kitchen usually serves until 11 pm and is extensive with fish (sometimes serving frog legs), ribs, salads, sandwiches and burgers. The clear favorite among barbecue offerings would be the baby-back ribs with homemade Jack Daniels sauce.
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Was a simple publication. Photocopied on one side of a sheet of 8 1/2 x 11-inch paper and cut down to 8 1/2 x 5 1/2 inches, our biggest challenge was figuring out the page order. Deanna and I punched three holes in the side margin and tied the 42 pages together with green ribbon. People liked it.
After eight years, our food tastes had changed and we thought we needed an update. Color copies were out of our budget, but we used black and white images from our childhood and our motherhood to illustrate over 140 of our favorite family recipes. We creatively named it, Food We Like, Volume Two Among the favorites were memorable recipes for Gin Fizz inexplicably made with vodka, Layered Bean Dip, Maynard’s Swedish Meatballs, Toad In the Hole, Boys Favorite Coffee Cake, Dan’s Garlic Soup, and Kip’s Grilled Steelhead Trout, plus desserts like our real Red Velvet Cake, Harvey Wallbanger Cake, and Cherry Cobbler.
We included recipes contributed from every branch of our combined family trees and from many friends with a list of names and relationships, a “Who’s Who in The Cookbook.” We included a Table of Contents and carefully detailed Index. Surprisingly, we were not contacted by a publisher for reprint rights.
The memories of writing the cookbooks are as special as the recipes. My sister and I decided to collaborate on the project, but it wasn’t until we were halfway through it that she admitted her husband, Kip, did most of the cooking at their house. I didn’t know that! Times change, however, and I think she has taken over that task. Maybe it’s time for Volume Three. Thank goodness we don’t have to choose a new title, Food We Like Cherry Delight Suzanne remembers… the last time I made this was in the early ‘60’s. We were invited to spend the weekend with friends in Big Bear. On the way up the mountain, an unexpected storm struck and the snow was so heavy that chains were required. Of course we were not prepared, not could we find any chains available for rent. I remember holding this dessert on my lap the whole way up and back since we couldn’t make it up the mountain. Needless to say we had Cherry Delight all week for dessert at home and I was so disappointed that we couldn’t make it up to visit our friends, that I haven’t made it since! It's amazing how much we have in common in addition to our name. I've "published" two editions of our family cookbook and we're working on a third. Photos and family stories are a big part of the attraction although I do come from a family of great cooks.
Frog Eye Salad Recipe - Bookshelf
Family Recipes, Saving the World One Recipe at a Time
Frog Eyed Salad 1⁄2 C sugar 1 t salt 1 beaten egg 3 qts water 8 oz Acini de ... for many years we didn't sit down to dinner without this next salad recipe. ...Gruesome Grub: Halloween Party Recipes & Pumkin Patterns
Frog 's Eye Salad Every little witch and goblin will savor this tasty treat. You 'll need: • 1 Cup Acini De Pepe —very small round pasta balls • 2 Cups ...Lost Or Forgotten Recipes
FROG EYED SALAD Ingredients • 1 (16 oz) box acini de pepe round macaroni • 2 quart water • 1 Tbsp. cooking oil • 1 tsp. salt ...Group's Dinner and a Movie: Adrenaline Rush, Flix for Guys
... Egg Salad Sandwiches (recipe on page 15) 1 If you'd rather avoid the kitchen , purchase egg salad, bread, and "frog-eye" salad at your local supermarket. ...The Simple Recipe Cookbook
SIDES, SALADS, & SAUCES CONTINUED 78 Egg Noodles 100 German Green Beans 79 ... Salad 106 Pickled Cucumbers 85 Macaroni Salad 107 Frog Eye Fruit Salad 86 ...Daily Guide Directory
Frog Eye Salad Recipe - Allrecipes.com
A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, ...
FROG EYE SALAD RECIPE
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Frog-Eye Salad Recipe @CDKitchen
A 5-star recipe for Frog-Eye Salad containing sugar, flour, salt, pineapple juice, eggs, lemon juice, water, oil, (16 oz. size) Acini