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----------------------------STUFFED GRAPE LEAVES---------------------------- 32 lg Bottled grape leaves 2/3 c Cooked, chopped spinach 2/3 c Red bell peppers, roasted & -- diced 2/3 c Zucchini, grilled & diced 2/3 c Yellow squash. grilled & -- |
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1 1/2 c Catsup 1/2 c White vinegar 1/4 Lge lemon - seeded and Finely minced, incldg rind 1 tb Gravy Mstr or Ktchn Bouquet 1 ts Sugar 1 ts Ground coriander 1/2 ts Ground |
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1/2 cup lemon juice 1 tablespoon sugar 1/4 cup olive oil 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon basil -- dried 1/2 teaspoon poultry seasoning 1/4 teaspoon black pepper -- coarsely ground 3 pounds |
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-------------------------POULTRY, PORK, LAMB, FISH------------------------- 1/4 c Lemon juice 1/2 c Olive oil 1 Small garlic clove; minced 1 pn Dried oregano; crushed 1/2 t Finely grated lemon peel Salt & freshly ground pepper -to taste Combine all ingredients in a |
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4 chicken breasts, -- on the bone 1 Tablespoon finely chopped fresh rosemary 2 tablespoons olive oil or vegetable oil 2 lemons, -- juiced 4 large garlic cloves, -- chopped Freshly ground black pepper Salt Place the chicken breasts, skin |
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16 ounces lamb or grilled lamb scraps --porterhouse trims from previous recipe red chile marinade --recipe follows 1 cup grated monterey jack cheese 1 cup grated white cheddar cheese 1 large red onion -- sliced thin --and grilled 4 tablespoons |
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-ELAINE RADIS 8 lb Lamb leg; boned and -butterflied 1 1/4 c Olive oil 1/4 c Worchestershire Sauce 2 Garlic clove; diced 3/4 c Soy sauce; light 2 tb Dry mustard 1/4 c Red wine vinegar 1 1/2 tb Parsley, |
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4 lb Salmon 1 Lime 2 Onions, sliced 1/2 c Butter Salt Pepper Throughly clean and wash the salmon. Place salmon on heavy-duty aluminum foil. Stuff salmon with the sliced onions, butter, salt and pepper. Also smear butter on the |
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2 1/2 c Water 1/4 c Vinegar 1 tb Sugar 3 ts Pepper 2 tb Butter 3 ts Salt 1/4 Chopped onion 1 Clove garlic, minced 1 ts Red pepper 2 ts Chili powder 1 ts Red pepper sauce 1 |
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12 oz Chili sauce 2 c Brown sugar Lemon juice; half 1 tb Worcestershire sauce 1 ts Dry mustard 1 ds Tobasco Combine ingredients in sauce pan. Bring to boil, and reduce to simmer for at least 1/2 hour. Tastes |
