Summer Food Festival Recipes

Guide to summer food festival recipes, including recipes for chicken jambalaya, garlots, zucchini gazpacho and cranberry sour-cream coffee cake.

| May/June 1986

Traveling to summer food festivals are a fantastic way to visit America and enjoy the best food that region serves up. Alice M. Geffen and Carole Berglie share a few of the summer food festival recipes they have tried below. 

Summer Food Festival Recipes


Jambalaya Recipe

1 large chicken, cut up
4 large onions, chopped
3 cloves garlic, chopped fine
3 cups water
2 cups long-grain rice, rinsed
1/2 cup chopped scallion greens salt and pepper to taste
1/2 teaspoon cayenne pepper

In a large cast-iron pot, brown the chicken over high heat in its own fat until it turns dark, dark brown — about 1 hour. Add the onions and garlic and fry until they turn brown, too — about 10 minutes more. Add the water and simmer the chicken until tender, about 30 minutes. Add the remaining ingredients and stir lightly. Bring the liquid to a boil and cook over medium heat until most of the water is gone and the rice starts to puff. Stir the mixture carefully, lower the heat, and cover to cook slowly until done, about 30 minutes more. When done, season with more cayenne pepper if desired. Serves 6.

Per serving: 319 cal., 38 g pro., 54 g carbo., 5 g fat, 377 mg sodium. USRDA: 20% iron, 51% vit. B6.


Garlots Recipe

2 tablespoons vegetable oil
1 medium onion, chopped
18 cloves (about 1 large head) garlic, peeled and chopped
1 pound chopped beef
4 tomatoes, peeled, seeded, and chopped pinch cumin salt and pepper to taste
8 spring roll wrappers
Vegetable oil for deep frying
1-1/2 cups grated Parmesan cheese

Heat the oil in a heavy skillet; add the onion and garlic and cook until wilted. Then add the meat and fry until it changes color. Add the tomatoes and cook the mixture until it is dry, about 10 minutes. Add cumin, salt, and pepper. Let the mixture cool.

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