Festivals are for families and friends.
And ethnic festivals are an opportunity for participants to renew pride
in their heritage and cement their relationship with the community.
(Marge Hanley, The Indianapolis News, October 20, 1982)
There is no better description of what festivals are all about.
Indianapolis Memories: Festivals Cookbook is a collection of recipes and artwork saluting some of Indianapolis� best-known and most-loved festivals and landmarks. Festivals draw visitors to neighborhoods they might not otherwise explore, and here they encounter new experiences, tastes, and acquaintances.
Those who work long, hard hours to make the festivals possible are motivated by pride of heritage or association. Those who are guests at these festivals are drawn by the enticements of food and festivities. And when the two come together for a few hours, everyone takes away lasting memories of celebration and community.
Indianapolis is not defined by any one of these festivals, but by all of them. Each is as much a part of the whole as the others. We hope you will use Indianapolis Memories: Festivals Cookbook as a guidebook for visiting old familiar places and for discovering new ones. It promises to be a journey filled with adventure and fun!
500 Festival
Fried Biscuits
Applefest
Simple Apple Crisp
Balkan Festival
Sarma (Stuffed Cabbage Rolls)
Festival of Gingerbread
Gingerbread
Hot Spiced Cider
Fiesta
Gazpacho (Cold Fresh Vegetable Soup)
Fricase de Pollo (Chicken Fricassee)
Flan (Caramel Custard)
Greek Festival
Baklava
Tiropetes (Cheese Triangles)
Pastitsio (Macaroni and Meat Casserole)
Indiana Black Expo�s Summer Celebration
Baked Beans with a Twist
Spaghetti Casserole
International Festival
Sukiyaki (Japanese Glazed Pork Steaks)
Irish Colcannon
Scottish Hot Pot
Chinese Sliced Beef with Broccoli
Indian Baked Chicken with Spices
Philippine Chicken Wings
Estonian Nut Crisps
Italian Street Festival
Antipasto Salad
Fettuccine Alfredo
Italian Cream Cake
Midsummer Fest
Bananas Foster
Oktoberfest
German Potato Salad
Sauerbraten
Penrod Arts Fair
Peppercorn Salami Sandwich
Strawberry Festival
Old-Fashioned Strawberry Shortcake
Western Festival
BS Secret Beef Barbecue
LBJ�s Favorite Barbecue Sauce
Chili Con Carter
SAMPLE RECIPE
German Potato Salad
8 potatoes
1/2 pound bacon, cut into small pieces
1/4 cup chopped onion
2 tablespoons flour
3/4 cup (or less) sugar
3/4 cup water
1/2 cup vinegar
6 eggs, hard-boiled and chopped
1 teaspoon salt
1/4 teaspoon pepper
Peel potatoes and cut lengthwise into 1/4-inch slices. Boil for 10 minutes; drain.
Saute bacon in a skillet; add onion when bacon is almost done. Stir in flour when bacon is browned.
Add sugar, water, and vinegar. Cook over medium heat, stirring constantly, until mixture thickens.
In a large bowl, combine potatoes and eggs. Season with salt and pepper.
Add bacon dressing and mix gently. Serve warm.
Yield: 6 to 8 servings
Memories Press, P. O. Box 30225, Indianapolis, IN 46320-0225
Phone 1.800.638.3909 - Fax 317.251.5901
[email protected]
