Recipe: Guac-A-Slaw

Lena Macias provides this recipe combining luscious guacamole with homemade coleslaw. Serve it as a salad OR use it as a topping on burgers or fish tacos. What fun! Ingredients: For Guacamole: 3 avocados, diced lemon juice (1/2 lemon) 3 tomatoes, diced jalapeno, diced...

Recipe: Gilroy Garlic Ice Cream

The California town once famous for its garlic industry – and still famous for its Garlic Fest – celebrates its heritage with this recipe. Ingredients: 2 c. whole milk 1 clove garlic, minced 1 vanilla bean, split in half, seeds scraped out and reserved 1...

Recipe: Maytag Blue Cheese Sauce

“Maytag is the best blue cheese there is,” Sharon (Nemeth) says. Get yours at Ranch Foods Direct. Ingredients: 1 c. heavy cream 1 c. simple brown gravy 1-2 oz. blue cheese 2 T. brandy liquor Directions: Start by taking one c. of heavy cream and reducing it...

Recipe: Grilled Beef for Sliders

Select your choice of flatiron steak, beef tenderloin or chuck tender roast. (Sharon preferred the tenderness of the flatiron; the chuck tender has a chewier texture but amazing flavor. Any of these will work well.) Get grill hot – 400 degrees or so. Season meat...

Recipe: Clafouti Aux Pruneaux

“The French always soak their fruits in rum before starting this recipe, and believe me, it makes it a lot better.” Yvette (Roach) says. Ingredients: 1 lb. plums (or peaches, cherries, apples, etc.) 1 1/4 c. milk 4 eggs 1/2 c. sugar 1 tsp. salt 1 c. flour...

Recipe: Yvette’s Beef Soup

“The meaty soup bones from Ranch Foods Direct are what makes this soup so delicious.” Yvette (Roach) says. Ingredients: 1-2 Callicrate Beef soup bones salt and pepper to taste about 5 carrots, peeled, cut in cubes 4 branches of celery, cut into cubes 1 big...