This Holiday Season, we at Visit Garden City want to pause and take a moment to express our thanks to you, the friends, families, employees, and all of the other amazing folks that make our bustling little city everything it is. We’re thankful for your dedication to Garden City, which is making our lives richer and our communities stronger.

And most of all, we’re thankful for the faith you place in us, as we stand together to enrich our future. In this spirit of friendship and family, we wanted to share some

In the spirit of this season of sharing and giving, we wanted to take this opportunity to share a few of our favorite family recipes with you! These recipes recall old and new memories of sitting around the family dinner table during the holidays, exchanging stories and merriment, and allowing the power of tradition to nourish our souls.

Slow Cooker Lamb Roast  
by Warren Boyle

1/2 lb bacon
leg of lamb
2 tsp sat
2 tsp pepper
1/4 c flour
4 large carrots
2 large onions
2 lbs new potatoes
fresh thyme
2-3 bay leaves
1 cup red wine of choice

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan).
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot.
5. Serve over rice with soda bread.

Soda Bread

4 c all-purpose flour
4 Tbsp white sugar
1 tsp baking soda
1 Tbsp baking powder
1/2 tsp salt
1/2 c margarine, softened
1 c buttermilk
1 egg
1/4 c butter, melted
1/4 c buttermilk

1. Preheat oven to 375 degrees. Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
3. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Oyster Stew
by Sharon Bethune

1 or 2 pints of oysters
4 to 6 cans of evaporated milk
2 cups of milk ( 2% or whole or half & half for richness)
1tbsp of Old Bay seasoning
1 tsp of worcestershire sauce
salt and pepper to taste

1. Rinse Oysters to clean any shells.
2. Place margarine in saucepan and melt.  Then place oysters in with butter and cook for 1 minute.
3. Put remaining incredients of Evaporated milk and milk, Old Bay Seasoning and Worchester Sauce with oysters.
4. Keep burner on low and stir often so it doesn’t burn.
5. Condiments to use : Salt, Pepper, Texas Pete Hot Sauce and Crackers.

Grape Salad
by Krystal Hart

3lb seedless grapes
8 oz package cream cheese
8 oz sour cream
1 c powdered sugar
1 tsp vanilla extract

1. Rinse and drain grapes.
2. Blend cream cheese, sour cream, powdered sugar and vanilla extract in a large bowl.
3. Fold in grapes.
4. Optional: sprinkle brown sugar and chopped pecans on top.
5. Serve chilled.

As you gather with friends and family this holiday season, may you know the sense of belonging that comes from being connected to our neighbors and rooted in the places we love. Heartfelt thanks for your support and Happy Holidays from all of us at Visit Garden City!