Preheat grill to high.Brush 1 tablespoon oil lightly over lamb on both sides.Season with salt and pepper. Set aside.Combine 1/4 cup oil, onion and mustard in a small, heavy saucepan.Bring to a boil, ...
Remove 1x3\" strip peel with vegetable peeler from lemon making sure no pith is attached.Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.Place in sunny window for 1-2 days. ...
Peel lemon.Chop lemon pulp very fine and cut rind into thin strips.Put all ingredients in double boiler and cook over low heat for 30 minutes. ...
Brown the pork chops in the oil while they are browning, mix the cream of mushroom soup and onion soup mix together with one can of water.After chops are browned add the mixture to the frying pan wi ...
Mix together the dry mustard, sugar, salt and flour.Stir the vinegar, yellow mustard and butter into the mixture until well combined.Refrigerate the mustard for at least 24 hours, which intensifies ...
Cut carrots so they are the size of french fries, or a fat index finger.Toss carrots in a bag with olive oil.Next toss carrots in a bag with dressing mix.Pour onto a baking sheet and roast at 400 F ...
Combine all ingredients.Shake before using to blend.Makes enough to season 2 pounds of meat. ...
Combine all in crockpot on low for 4-6 hours.OR -- Combine all and simmer on stovetop on low for 3 hours. ...
CAKE: Soften margarine and shortening.Add sugar.Beat 10 minutes with mixer at medium speed.Add eggs one at a time.Add other ingredients.Beat well.Bake in a large tube pan at 325 for 90 minutes.GLAZE ...
Combine all the ingredients in a nonreactive bowl and stir to blend. Serve immediately, or store in an airtight container.Refrigerate for up to 2 days. ...