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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]  

1. Lamb Shish Kebob
2. Lemon Garlic Chicken
3. Lime Gelatin and Cottage Cheese Salad Recipe
4. Lisas Spinach Dip
5. Lo-Cal Broccoli Bisque
1. Lamb Shish Kebob

Kick off your summer grilling

From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


2 pounds lamb, cut into 1-1/2 inch cubes
Juice of 2 lemons
1/4 cup olive oil
2 Tablespoons grated onion
2 Tablespoons ground chili peppers
1 teaspoon coriander
1 teaspoon ground ginger
1 clove garlic, crushed
1 teaspoon turmeric
2 tomatoes, quartered
2 onions, quartered
2 green peppers, seeded and quartered
8 large mushroom caps
Melted butter


Marinate meat in mixture of lemon juice, olive oil, onion, chili peppers, coriander, ginger, garlic, turmeric and salt for at least 8 hours.  Thread meat on skewers, alternately with tomatoes, onions, green peppers and mushrooms.  Broil under a hot flame and baste with melted butter.  Turn frequently until brown on all sides.

SERVES:  4 - 6
2. Lemon Garlic Chicken

Sure to make your guests happy

From, "River Road Recipes II ...A Second Helping," published in cooperation with your Daily InBox newsletter.


1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 Tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce


Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish.  Flour and salt chicken pieces and place the pieces, skin side down, in a single layer.  Bake 30 minutes at 400 degrees.  Turn chicken and pour sauce over chicken.  To make sauce, use the 1/4 cup olive oil and add all other ingredients to it.  Bake another 30 minutes.

SERVES: 4 - 6
3. Lime Gelatin and Cottage Cheese Salad Recipe

This unique taste will make your day

From "River Road Recipes ... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


1 package lime gelatin
1 package lemon gelatin
2 cups boiling water
1 No. 2 can crushed pineapple, drained
1 carton cottage cheese
1 cup mayonnaise
1 can condensed milk
1 cup finely chopped nuts
2 heaping tablespoons horseradish
3 tablespoons lemon juice
1/4 teaspoon salt


Dissolve the gelatin in hot water and let stand until cool; add pineapple.  Blend cheese with mayonnaise until smooth and add to gelatin mixture.  Add all other ingredients and stir until mixture begins to congeal.  Pour into molds and place in refrigerator overnight.


4. Lisas Spinach Dip

Yield: 10 Servings
Categories: Appetizers, Snacks


      1 pk Frozen chopped spinach,thawed, drained, 10 -oz.
      1 pk Cream cheese; 8 oz. softened
      1 cn Chopped water chestnuts; drained
      1 c  Sour cream
      1    Envelope ranch dressing mix

  Blend all with a hand mixer on medium till well incorporated. Chill and
  serve with crackers or vegetables.
  Recipe by: Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter
  by on Aug 1, 1997

Source: Steve's Recipe Database
5. Lo-Cal Broccoli Bisque

Indulge in a bowl to welcome the fall season

From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.


1 large bunch broccoli
1 large onion, chopped
1/8 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter
28 ounces chicken broth
2 to 3 Tablespoons lime juice


1. Wash and trim broccoli. Simmer broccoli, onion, curry powder, salt, pepper, and butter in broth about ten to fifteen minutes or until tender.
2. Process in blender or food processor until coarsely chopped.  Do not puree.  Can be served hot or cold.
3. Pour lime juice on top before serving.

SERVINGS:  6 - 8


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A CraftELady Mailing
Julia G
Tulare CA


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