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CORN SALSA
(Linn County Corn Growers)
1 tsp. corn oil
1 cup corn kernels (fresh, canned
or frozen)
¼ tsp. salt
½ cup chopped red onion
¼ cup chopped celery
½ cup chopped tomato
3 tbsps. fresh cilantro
2 tbsp. fresh lime juice
2 tsp. finely chopped jalapeno
pepper
1. Heat a large nonstick skillet
over high heat for 2 minutes. Add oil and corn. Cook corn, stirring, just
until it begins to brown. Stir in salt.
2. Transfer to medium bowl and
stir in remaining ingredients. Serve as a side dish with ham steak or as
a vegetable salad. Browning the corn gives the salsa a smoky touch.
ROQUEFORT DRESSING
(w/Treasure Cove Blue Cheese)
1 pt. Mayonnaise
1 small can evaporated milk
3 oz. Treasure Cove Blue Cheese,
out in chunks
½ tsp. onion powder
1 tsp. lemon juice
2 tsp. Parmesan cheese
Mix ingredients well, keep refrigerated.
FRUIT CUPS
1 large can peaches, cut in bite
sized pieces
1 box frozen/fresh strawberries
1 can mandarin oranges, drained
1 large can pineapple tidbit, w/juice
2 bananas, sliced
Grapes, kiwi or other desired fruit
Combine all fruits in a large bowl. Mix 1 can frozen orange juice with 1 can lemonade, 2 cans water and 1 cup sugar; pour over fruit mixture; let set until thawed. Spoon fruit mixture into small cups; cover with foil and freeze. When ready to serve, partially thaw or keep frozen.
PEAR BETTY
4 cups fresh pears, sliced
¼ cup orange juice
¾ cup sugar
¾ cup flour
Dash of salt
½ tsp. cinnamon
¼ tsp. nutmeg
½ cup margarine
Put pears in an 8x8" pan. Cover pears with orange juice. Combine sugar, flour, salt, cinnamon and nutmeg. Cut in the margarine; mix until crumbly. Sprinkle mixture over the pears. Bake at 350° for 40 minutes.
HORSERADISH
To make horseradish from the plant:
Cut off the tops. Peel the bottoms. Wash the horseradish. Cut into pieces, about the size of a thumb. Put pieces in a blender Add a bit of vinegar
Blend ingredients; makes about 1 cup processed horseradish.
CHEESY TOMATOES
4 tomatoes, sliced
1/3 cup dried bread crumbs
2 tbsps, margarine
2 tbsps. parmesan cheese
Salt and pepper, to taste
Melt the margarine and bread crumbs in the microwave on full power for about 1 minute. Add the cheese and seasonings and stir well. Spread mixture over tomatoes on a plate; microwave on full power, uncovered for 4 minutes.
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Great Ideas for Fall
FRIENDSHIP SOUP
(Soup In A Jar...12 oz. jar)
¼ cup dry split pea soup
2½ tbsps beef bouillon granules
2 tbsps. pearl barley
¼ cup dry lentil
2 tbsps dry minced onion
1 tsp. Italian seasoning
1 tsp. dry garlic, minced
½ cup uncooked long grain
rice
¼ cup alphabet macaroni
Layer in jar in order listed & seal.
When ready to prepare, put
½-1 lb. Ground beef
1½-2 quart water
1 can (14½ oz.) diced tomatoes
Remove macaroni from jar & set aside. Brown & drain beef. Add water, tomatoes & soup mix. Boil. Reduce heat. Cover. Simmer 30-40 minutes. Add macaroni & simmer an additional 20 minutes, until macaroni is soft & tender. Makes 8-10 servings.
FRENCH CABBAGE SOUP
(from Joanna Lund's Healthy Exchanges)
4 cups canned mixed vegetable juice
1¼ cups beef broth
1 pkg. Dry onion soup mix
1 cup sliced celery
3 cups shredded cabbage
1 cup diced onions
In a large saucepan, combine the juice, broth and soup mix. Bring to a boil. Add the rest of ingredients. Lower heat & simmer for 1 hour.
GOLDEN GROUND PORK CAULIFLOWER SOUP
1 small head cauliflower, separated
½ cup chopped onion
1¼ cup water
2 cups milk
2 cups shredded cheddar cheese
1 lb. Ground pork, cooked and drained
½ cup flour
¾ cup water
Salt and pepper to taste
Cook the cauliflower and onion in the water until tender, do not drain. Add the milk, cheese and ground pork. Add ¾ cup water to the flour to make a paste. Stir until smooth. Stir paste into cauliflower mixture and simmer slowly, stirring until cheese melts and the soup is thickened.
FALL FOOD FUN
THE CAT'S MEOW
16 oz. reduced fat sour cream
1 pkg. (1.5 oz) taco seasoning
mix
1 cup chopped tomato
1 cup shredded lettuce
1 cup reduced fat shredded cheddar
cheese
For cats face: green pepper (ears, eyebrows, nose); fresh chives (whiskers), sliced olives (eyes, mouth), cherry tomato (mouth). Combine sour cream and seasoning mix until blended. Spread in 9 inch pie pan. Layer the following on top; tomato, lettuce, and cheese. Decorate the top to look like a cats face. Serve with baked tortilla chips.
JACK-O-LANTERN PUDDING
Makes 8 servings.
1 small pkg., Butterscotch instant
pudding (regular or fat &/or sugar free)
2 cups low fat milk
2 cups canned pumpkin
1 tsp. pumpkin pie spice Non dairy
whipped topping
Halloween candies for decoration
Prepare pudding by adding milk and mixing/shaking for 1 minute. Stir in pumpkin and seasoning. Pour into serving dishes and chill. Top with nondairy whipped topping. Make a Jack-o-lantern face in the topping using candy corn.
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SPIDERS
For each spider you will need:
2 chocolate flavored vanilla wafers
1 tsp. peanut butter
8 chow mien noodles
2 mini chocolate coated candies
To make: Spread peanut butter on bottom side of one wafer. Arrange noodles to look like legs of the spider. Top with remaining water. Use peanut butter to attach mini chocolate coated "eyes".
QUICK AND EASY APPLE IDEAS
Keep apples on hand and take them with you for a snack. Apples are ready to go as nature's portable snack. Chop fresh apples and include them in tossed salads for a new twist. Bake apples and sweet potatoes together for a great tasting side dish. Use apples in stews. Grate them on a grater or slice them right off the core ... there is no need to peel them first. Add apples to a peanut butter sandwich for a fun snack. Make apple chips. Core the apples then slice them thin. Place in a single layer on a nonstick tray and bake at 300 degrees until golden and dry, about 45 minutes. Store apple chips in a covered container for up to one week. Use dried apple rings in salads and for a snack,
APPLE WALNUT SALAD
1 tbsp. olive oil
2 tbsps. red wine vinegar
Black pepper to taste
Pinch each of thyme and sage
4 cups ready to serve romaine lettuce
3 tbsps. walnuts
1 apple, cored and sliced
Mix the oil, vinegar and seasonings
together in a large bowl. Toss in the lettuce, walnuts and sliced apple.
Serve immediately. Optional serving suggestion: Garnish with red or green
bell pepper slices.
Note: Use gala, braeburn, fiji
or red delicious apples for this recipe.
POTATO BACON CHOWDER
(Linn County Dairy Promoters)
8 slices bacon, cut up
1 cup chopped onions
2 cups cubed potatoes
1 cup water
1 cup sour cream
1¾ cup milk
1 10 oz. can condensed cream of
chicken soup
½ tsp. salt
dash of pepper
2 tbsps. chopped parsley
Method: Fry bacon until crisp in 3 qt. saucepan. Add onion and sauté 2-3 minutes. Drain. Add potatoes and water. Cover and simmer until potatoes are tender. Add soup and sour cream. Slowly add milk. Add salt, pepper and parsley. Serve steaming. Garnish with shredded cheddar cheese. Makes 7 cups.
DRYING GOURDS
Pick the gourds after vines have died (after a hard freeze). Bring the gourds into an unheated room (like a garage) store in a place that is dry, with good circulation. Wash gourds and dry.
FIRESIDE CHILI
1 lb. ground beef
1 small onion, chopped
4 small cans (15 oz.) pork and
beans
1 tbsp. brown sugar
1 can chopped tomatoes (or to juice)
1 jar Hormel real bacon bits
¼ to ½ tsp. chili
powder
Sauté the ground beef and onion. Layer all ingredients in a crockpot; cook on low until heated through.
HARVEST PUMPKIN BARS
1¾ cups flour
2 tsp. baking powder
1 tsp. grated orange peel
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. nutmeg
¼ tsp. ginger
¼ tsp. cloves
¾ cup sugar
½ cup applesauce
½ cup pumpkin
1 egg plus
1 egg white
2 tbsps. vegetable oil
Preheat oven to 350°. Spray a 9x13" pan with non-stick spray. In a small bowl, combine the dry ingredients through the cloves. In a large bowl combine remaining ingredients. Add the flour mixture to the applesauce mixture; stir until well blended. Stir in ½ cup raisins. Spread the batter in pan. Bake 25-30 minutes, until a toothpick tests clean from the center. Cool the bars on a wire rack. Cut into 16 bars.
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CARMEL POPCORN BALLS
4 cups sugar
1 cup water
Dash of salt
In a heavy pan, combine all ingredients; bring to a boil; boil past the softball stage testing with a slotted spoon. Pre pop 6 qts. popcorn. Grease your hands and combine popcorn with caramel mixture; form into balls, let cool and wrap in plastic wrap.
BOURBON CHILI
2 lbs. tomatoes
1 lb. Sirloin, cubed
Chopped onions
Chopped green poppers
4-6 shots bourbon or Jack Daniels
Brown meat and onions; drain. Add tomatoes, green peppers and bourbon. Bring to a boil and let simmer for an hour, stirring occasionally.
FRESH HOMEMADE TOMATO SOUP
2 cups sliced carrots
1 cup chopped celery
1 small onion, chopped
½ cup chopped green pepper
¼ cup butter/margarine
4½ cups chicken broth
4 medium tomatoes, peeled and chopped
4 tsp. sugar
½ tsp. curry powder (optional)
½ tsp. salt (optional)
¼ tsp. black pepper
1/3 cup rice
In a Dutch oven, sauté the carrots, celery, onion and green pepper in the butter, until tender. Add the broth, tomatoes, sugar, curry powder, salt, black pepper and rice. Bring mixture to a boil, then simmer for about 20 minutes. Makes 2 quarts.
YUMMY TREATS
FOOL-PROOF MERINGUE
1 tbsp. cornstarch
2 tbsps. cold water
½ cup boiling water
3 egg whites
6 tbsps. sugar
Vanilla
Combine the cornstarch and cold water; add the boiling water. Cook and stir until clear; let mixture cool. Beat the egg whites, add sugar & a touch of vanilla. Beat until stiff and glossy. Add cooled cornstarch mixture. Beat until creamy, top the pie.
SAN FRANCISCO HONEY AND SPICE CAKE
1½ lb. cream cheese, softened
½ cup dark honey
3 eggs
1 tsp. vanilla extract
3 tbsps. all-purpose flour, sifted
1 tbsp. cornstarch
½ cup heavy cream
½ tsp. ground cloves
1 tsp. allspice
1 tbsp. instant freeze dried coffee
1 tbsp. hot water
1½ tsp. powdered sugar
1 cup heavy whipping cream
Whip vanilla, flour and cornstarch and continue beating. Add the heavy cream, cloves, allspice and beat well. Combine coffee with hot water; add to the mixture; beat well. Pour into a well greased 9 inch spring form pan. Bake at 325° for 1 hour. Turn off oven leaving cheesecake in for additional 20 minutes. Transfer cake to a wire rack to cool completely. Garnish with whipped cream and powdered sugar, allspice and cloves.
HONEY OATMEAL COOKIES
¾ cup sugar
¾ cup butter
¾ cup honey
1 egg
2 cups flour
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
2 cups quick rolled oats
1 cup craisins (or raisins)
Cream the sugar and butter; add honey and egg and beat well. Sift together the flour, cinnamon, soda and salt; stir into the creamed mixture. Add the oats and craisins. Drop by teaspoonful onto a greased cookie sheet. Bake at 375° for 10-12 minutes, until lightly browned.
DESSERT PIZZA
Crust:
1 pkg. yeast
¼ cup warm water
½ tsp. sugar
Combine ingredients until dissolved.
Combine 1 cup water with 2 plus
cups flour, 1 beaten egg and 2 tbsps. honey. Combine with yeast mixture
and knead on a floured surface. Spread dough out on a 15 inch pizza pan;
shape and make an edge; brush with beaten egg white. Bake at 400° for
20 minutes. Spread on some cream cheese and honey, and arrange fruit slices
on top.
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HICKORY NUT CAKE
½ cup shortening (part of
it could be butter)
1¼ cups sugar
2 eggs, well beaten
2 cups plus 2 tbsps. sifted cake
flour
2 tsp. baking powder
½ tsp. salt
¾ cup milk coarsely chopped
nuts (nothing but the best hickory nuts)
Cream the shortening; add the sugar and beat until fluffy. Blend in the eggs. Sift the flour, baking powder and salt together; stir into the creamed mixture alternately with the milk, adding the nuts with the final addition of flour. Blend in 1 tsp. vanilla. Pour batter into two well greased and floured 8 inch layer cake pans, or an 8x12" loaf pan. Bake at 350° for 35 minutes for a loaf; 30 minutes for cake pans. Spread with caramel icing.
E-Z PEACH CRISP
2 cans (15¼ oz.) peaches,
drained
2 pkgs. cinnamon and spice oatmeal,
dry
1/3 cup flour
½ cup chopped walnuts (optional)
1/3 cup melted butter
Preheat oven to 425°. Pour peaches into a lightly greased 2 quart baking dish. Combine oatmeal, flour and nuts in a bowl; stir in the butter; sprinkle over the peaches. Bake for 15 minutes, until golden brown. Serve warm, over ice cream.
LITTLE TURTLES
4 squares chocolate
1 cup margarine
4 eggs, beaten
1½ cups sugar
2 tsp. vanilla
2 cups flour
Melt the chocolate and margarine; beat in the eggs; add sugar, vanilla and flour; mix well. Drop by teaspoons on a waffle iron, heated on lowest setting; cook for 1½ minutes.
Frosting:
1 cup brown sugar
½ cup milk
5 tbsp. butter/margarine
1 square chocolate
Combine all ingredients; bring to a boil and cook, stirring for 3 minutes. Let mixture cool. Add enough powdered sugar to make into a spreadable frosting.
SOCK-IT-TO-ME CAKE
1 pkg. Duncan Hines II Cake Mix
(Moist Deluxe Butter Recipe Golden Cake Mix (Yellow)
8 oz. sour cream
¼ cup sugar
¼ cup oil
4 eggs
1 stick butter
Mix all ingredients together; beat well. Pour into a greased and floured 9x13" pan, or Bundt pan. Follow box directions for baking. Cool cake before removing from Bundt pan.
BUTTER CREME FROSTING
6 tbsps. butter
1 pkg. confectioners sugar
Some light cream
1½ tsp. vanilla
Cream the butter; beat in the sugar, cream and vanilla until smooth. (For chocolate frosting, add 2 squares of unsweetened chocolate, melted).
CHOCOLATE CARROT CAKE
2 cups flour
1½ cups sugar
1 cup oil
½ cup orange juice
¼ cup baking cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
4 eggs
2 cups shredded carrots (3 big
carrots)
½ cup shredded coconut
Preheat oven to 350°. Grease and flour a 10 inch bundt pan. In a large bowl, beat together the first 10 ingredients on low, until well blended; increase speed to high for 2 minutes, make sure to scrape down sides with a rubber spatula. Stir in the coconut and carrots. Spoon batter into the pan. Bake for 50-55 minutes, until a toothpick tests clean. Let cake cool in the pan for 10 minutes; remove to a wire rack to cool completely. Dust with Confectioners sugar.
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ROCKY ROAD FUDGE BARS
½ cup margarine/butter
1 oz. unsweetened chocolate, cut
up
1 cup all purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
2 eggs
¾ cup chopped nuts
Grease and flour a 9x13 pan. Melt the margarine and chocolate together; stir in the rest of the ingredients; mix will and spread in the pan.
Filling:
8 oz. cream cheese, softened; reserve
2 oz. for topping
¼ cup margarine, softened
½ cup sugar
2 tbsps. all purpose flour
½ tsp. vanilla
1 egg
¼ cup chopped nuts
6 oz. semi sweet chocolate chips
Combine all filling ingredients, except nuts and chips; beat at medium speed for 1 minute, until soft and fluffy. Stir in the nuts; spread batter on the base. Sprinkle chocolate chips on top. Bake for 25-35 minutes.
Frosting:
2 cups mini marshmallows
¼ cup margarine
¼ cup milk
1 oz. unsweetened chocolate, cut
up
2 oz. cream cheese
3 cups powdered sugar, sifted
1 tsp. vanilla
Remove bars from oven. While bars are hot, sprinkle on marshmallows; bake an additional 2 minutes. Combine margarine, milk, chocolate and cream cheese; stir until well blended. Stir in the powdered sugar and vanilla; pour over marshmallows and swirl with a knife to marbleize. Chill the bars, cut, and keep refrigerated.
FRUIT CRISP
2 cups flour
2 cups oatmeal
2 cups brown sugar
1 cup margarine/butter
6-8 cups favorite fruit
2 tsps. cinnamon
2 cups sugar
2 tsps. vanilla
2 cups water
4 tsp. cornstarch
Combine flour, oatmeal, brown sugar and butter; mix until crumbly. Spread half of mixture in a greased 9x13" pan. Spread fruit over first layer; sprinkle on the cinnamon. In a saucepan, combine sugar, vanilla, water and cornstarch; bring to a boil; cook until thickened. Pour mixture over the fruit; top with rest of crust mixture. Bake at 350° for 45-60 minutes.
APPLE CRUNCH DESSERT
1 cup flour
1 cup brown sugar
1 cup oatmeal
½ cup butter, melted
4 cups fruit
1 cup sugar
1 cup cold water
2 tbsps. cornstarch
1 tsp. vanilla
½ tsp. cinnamon
Mix the flour, brown sugar and oatmeal with the butter (should resemble a pie crust). Press half of mixture in bottom of a 9 inch pie pan; cover with fruit. Combine sugar and cornstarch; add water, vanilla and cinnamon; cook until thickened and clear. Pour mixture over the fruit; top with rest of crust mixture. Bake at 350 for 45-60 minutes.
KOLACHES FOR BEGINNERS
1 envelope yeast
1 cup warm milk
1/3 cup sugar
1/3 cup margarine, softened
½ tsp. salt
2 egg yolks
1 tsp. grated lemon rind, or ½
tsp. mace
3 cups flour, sifted
Add yeast to warm milk with 1 tbsp. sugar; set aside. Cream margarine with the rest of the sugar and salt. Add egg yolks and lemon rind. Add yeast mixture; mix in flour slowly with a wooden spoon; beat for a few minutes. Cover bowl with foil or wax paper; set in refrigerator overnight. Put dough on a lightly floured board. Shape small amounts of dough into balls, slightly larger than a walnut; place on a greased cookie sheet. Brush with melted margarine; cover and let rise to double, about 1 hour. Press the centers of each kolache down; fill with your favorite filling; let rise to about double. Bake at 375° about 10-15 minutes, until browned. Brush each with melted margarine; remove from baking sheet.
CHOCOLATE CARMEL BARS
1 cup packed brown sugar
¼ tsp. baking soda
1½ tsp. salt
1½ cups cold butter
2 cups chocolate chips
1 jar caramel topping
2 cups flour
1 cup oats
Combine ½ cup brown sugar with baking soda, salt, and butter; mix well. Beat in the flour, ½ cup of oats, 1 cup chocolate chips, and half the jar of caramel topping. Put batter in a 9x13 pan. Bake at 350° for 12-15 minutes. Combine remaining ingredients and spread over the bars; bake an additional 5-7 minutes, until golden brown. Cool before cutting into bars.
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APPLE CRISP PIZZA
Pastry for a single crust pie
2/3 cup sugar
3 tbsps. all purpose flour
1 tsp. ground cinnamon
4 medium baking apples, peeled
and sliced (½ inch)
TOPPING:
½ cup all purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 tsp. ground cinnamon
¼ cup butter/margarine,
softened
¼-½ cup caramel topping
or caramel dip
Roll the pastry out to fit a 12 inch pizza pan; fold edges under or flute them. Combine sugar, flour and cinnamon in a bowl; add apples and toss to coat. Arrange the apples in a single layer, in a circular pattern, to cover the pastry. Combine the first five topping ingredients; sprinkle over the apples. Bake at 350° for 35-40 minutes, until apples are tender. Remove from oven and drizzle on caramel topping. Serve warm with ice cream.
GROUND CHERRY PRESERVES
2 qt. ground cherries, washed and
husked
3 cups water
6 cups sugar
2 lemons
Boil the water, sugar, and the juice and pulp of the lemon; continue boiling for 5 minutes; let cool. Add the cherries and boil until clear. Pour mixture into hot ½ pint jars; seal with lids. Process in boiling water for 15 minutes.
CANNED APPLE PIE FILLING
4½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. salt
10 cups water
3 tbsps. lemon juice
2-3 drops yellow food coloring
5½-6 lbs. tart apples, peeled,
cored and sliced
In a large saucepan, blend the first 5 ingredients; stir in water; cook and stir until thick and bubbly. Add the lemon juice and food coloring. Pack the apple slices into hot jars, leaving 1 inch of head space. Fill jars with hot syrup, leaving ½ inch of head space. (Use a spatula to help distribute the syrup evenly). Adjust the jar lids and process in boiling water bath: Pint jars for 15 minutes; quart jars for 20 minutes. Makes 6 quarts. To use in a pie, bake at 400° for 50 minutes.
CRUMB TOP PEACH PIE
6 peaches, sliced
1 unbaked pie shell
¼ cup flour
¾ cup sugar
1 cup cream
Arrange peaches in pie shell. Mix flour, sugar and cream; pour over peaches.
Topping:
1/3 cup flour
1/3 cup sugar
3 tbsps. butter
Cut the butter into the flour and sugar; sprinkle over top of peaches. Bake at 425° for 10 minutes; reduce heat to 350° and bake an additional 30 minutes, until custard is set.
MARTHA STEWART'S TOFFEE OATMEAL COOKIES
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 egg
1 tsp. vanilla
1½ cups flour
1 tsp. baking soda
1 cup ground cherries
1 cup semi sweet chocolate chips
1 cup toffee bits
1½ cups oatmeal
Cream the butter and both sugars; add egg and vanilla; beat well. Combine flour and baking soda; stir into creamed mixture; stir in the cherries, chips, toffee bits and oatmeal. Divide better into 3 logs; roll up in plastic wrap; chill for 3 hours. Preheat oven to 350°. Slice into small chunks and bake on a cookie sheet for 8-10 minutes.
NOODLE PUDDING
(Raisin Kugel)
8 oz. pkg. cream cheese
½ cup butter/margarine
3 eggs
12 oz. can Evaporated milk
½ cup sugar
1 tsp. vanilla
8 oz. dry, wide egg noodles; cooked
and drained
1 cup raisins (white)
2 tsps. sugar
½ tsp. ground cinnamon
Combine cream cheese with butter; microwave and stir until melted; add eggs, one at a time, stirring after each addition. Stir in the milk, sugar and vanilla. Stir in the noodles and raisins; pour into a 9x13 baking dish. Combine cinnamon and sugar; sprinkle over noodles. Bake at 350 for 20-25 minutes, until almost set. Serve hot; also good when cold.
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BBQ PORK SANDWICHES
(Linn County Pork Producers)
¾ cup catsup
1½ tbsps. brown sugar
1½ tbsps. vinegar
1½ tsps. Worcestershire
sauce
¼ tsp. celery seed
¼ tsp. liquid smoke
dash of black pepper
2 cups sliced cooked pork, thinly
sliced
8 hamburger buns
Combine all ingredients, except pork & buns, in a 1 quart glass casserole dish. Add cooked pork and microwave on 50% power for 4-5 minutes, covered, or until mixture begins to simmer, stirring once. Spoon sauce and pork on buns and serve. A great recipe for leftover pork roast! Ground pork, browned and drained, could also be substituted for the sliced pork.
MARINATED IAMB KABOBS
(Linn County Sheep Producers)
Leg of Lamb .... have butcher cut in ¾ inch slices. Then cut into ¾ inch cubes. Marinate in your favorite marinade, such as Adolph's Marinade in Minutes. After marinating either continue to make kabobs or freeze for later use. On skewer, alternately add marinated lamb cubes, grape tomatoes (small and sweeter than cherry tomatoes), sautéed onion chunks, parboiled or canned small potatoes, mushrooms, green pepper chunks, zucchini, etc. Cook over slow heat either over charcoal coals, gas grill or in broiler oven. Serve while hot.
7-LAYER DINNER
Layer into a casserole dish:
2 lbs. coarse ground beef
Sliced & peeled potatoes
Sliced & peeled onions
Scraped & sliced carrots
1 can cream soup (your choice)
1 can peas, with juice
1 can whole tomatoes
Cover dish and bake at 350° for 2 hours.
