On Thursday of last week Mary and Tom took their mothers to Orange City for the Tulip Festival. Although I have been there many times it has been a few years since the last time. The festival is held the third weekend in May which also corresponds with our granddaughter Janna’s birthday. The city plants 50,000 tulips and this year the weather hasn’t cooperated the best for the festival especially with early warm days and lately with the heavy rains. I didn’t see a lot of red flowers but I did see that I should plant some yellow bulbs in with the very dark ones I have. Central Park used to have more flower beds but now they have used some of the space for playground equipment, a park shelter and some windmills. The Reformed Church sold their youth center downtown (this was added to the church building) so they no longer served ethnic Dutch foods. Perhaps someone else did but we didn’t find it instead there were plenty of other vendors with a variety of choices for lunch. Our first stop was the bakery for rolls and coffee. Coffee was 50 cents for the day and you helped yourself. It appeared the vendors were doing okay as the lines were long.
During the noon hour a large group of bicyclists road down Main Street dressed in costume. I wondered how the women kept their dresses from getting in the gears. Another group entertained with Dutch singing. The Tulip courts from both Orange City and Pella, IA were introduced. At one o’clock the street activities began. First with a soloist singing the National anthems of the US and the Netherlands. Large groups of all ages presented Dutch dances and games. The students of the schools in costume and wooden shoes, of course, and were well rehearsed with song and dance. It has been some time since I have seen a snake dance and they surely were having fun. Soon it was time for the street washing. The town crier always declares the streets are not clean enough and the mayor says they must be washed. The tanks along the street are filled with water and the boys and men pour the water on the street (and each other) and the women walk pushing their brooms. I have never seen so many sweepers of all ages as this year. They filled a whole block, some with strollers, baby carriages, wagons, etc. It is quite a sight to see so many participants. I said to Janna, at least they get to wear their costumes many times through the years. Most of them wear wooden shoes painted red, white or left natural and a lot of the ladies have very sturdy looking black laced shoes that appear more dressy. Each province has their own costume that may be plain or very ornate.
The parade followed with beautiful very large floats and several bands. OC band marches in wooden shoes, the twirlers wear hats typical of one of the costumes. Their band director is retiring this year after over 300 parades but will be starting a marching band at the college. The Saturday night parade includes any band alumni and many participate in that. There are two parades each day at 2:00 and 6:00.
We already decided we shall try to go again next year to see what we missed such as the quilt show and the street market. Whether you are Dutch or not there is much to see and do and is always the third weekend in May.
Honey- Grilled Chicken Breasts
1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
3 tablespoons minced fresh ginger root
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
Combine first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooling oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inch from the heat for 5-7 minutes on each side or until a meat thermometer reads 170º, basting frequently with reserved marinade. 8 servings
Go-Go Garlic Bread
1/2 cup butter, softened
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
2 teaspoons minced garlic
1/2 teaspoon Italian seasoning
1/8 teaspoon seasoned salt
1/2 cup shredded Monterey Jack cheese
1 loaf French bread, halved lengthwise
In a small bowl, beat butter and mayonnaise until smooth. Beat in the Parmesan cheese, garlic, Italian seasoning and seasoned salt. Stir in Monterey Jack cheese. Spread over cut sides of bread.
Place on an ungreased baking sheet. Bake at 350º for 10-15 minutes or until cheese is melted. Slice and serve warm. 12 servings.
Jazzed Up Green Bean Casserole
2 packages (16 ounces each) frozen cut green beans, thawed
2 cans condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 cup 2% milk
6 bacon strips, cooked and crumbled
1 teaspoon pepper
1/8 teaspoon paprika
4 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) French-fried onions
In a 4 quart slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, pepper and paprika. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with French fried onions. 10 servings
