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From Our Family to Yours |
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Recipe of the Month |
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Grilled Lamb Chops 1 package lamb chops 1 tsp. powdered garlic 1/2 cup olive oil 1/2 tsp. salt 1/2 cup lemon juice 1 tsp. dried parsley 1 tsp. minced onions 1 tsp. dried chives
Place lamb chops in refrigerator 24 hours before meal to thaw. 6-12 hours before the meal mix olive oil, lemon juice, and all the seasonings together. Pour half of the mixture into an 8x8 pan. Place chops on mixture. Pour rest of mixture over chops. Cover with plastic wrap and put back in the refrigerator. 35 minutes before the meal, start grill and place lamb chops on it. Continually check chops; in 15 minutes they should be ready to turn over. Lamb chops should be ready to serve in another 15 minutes. This recipe can be used with pork chops as well. |
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Sausage Stuffed Mushrooms
2 pkg stuffing mushrooms 1 small onion 1 lb ground pork sausage 1 green pepper (optional) 1 clove garlic (minced) 2 cups shredded cheese
Stem and wash mushrooms. Chop stems and brown with sausage, garlic, chopped onion, and chopped green pepper. Drain enough grease into a 9x13 pan to just cover the bottom. Mix half of cheese into hot sausage mixture. Place mushrooms in pan and spoon sausage mixture into them. Sprinkle the rest of the shredded cheese over the top of mushrooms. Bake in oven at 350 degrees for approximately 40 minutes or until mushrooms are soft and tender. Also works well with lamb sausage. |
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June Recipe |
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July Recipe |
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Southwest Lamb Stir Fry
2 tbs olive oil 1 small onion 2 tsp salt 1 green pepper 1 clove garlic (minced) 1 tomato 1/2 lamb roast (cut into strips) 1 cup salsa Fixings and tortillas
Wash vegetables. Chop onions. Julienne and then halve pepper. Mince garlic. Dice tomato. Put olive oil, salt, and garlic in skillet and allow to heat up. Add lamb, green pepper, and onion. Stir until lamb is completely browned. Add tomato and salsa. Allow to cook for three more minutes. Serve with tortilla shells and fixings such as guacamole, sour cream, and shredded lettuce. |