March 15 (the Ides of March) is [tag]Eat An Animal for PETA Day[/tag]. I am personally making this Eat An Animal for Peta Week…
| Lamb Chops Vesuvio
Pre-heat oven to 350°F
½ cup olive oil
2 teaspoons garlic salt
2 tablespoons lemon juice
1 teaspoon oregano
mix ingredients well
place 4 lambchops in an ovenproof dish (I use a glass 8 x 8 cake pan)
cover lambchops with marinade, making sure to coat all sides
Place in 350°F oven for about 30 minutes
4 (6-ounce) pork cutlets
Salt and freshly ground -pepper to taste Flour for dredging
1 teaspoon Water
1 c Fresh bread crumbs
4 tablespoons Butter or margarine
Lemon wedges (for garnish)
Pound the cutlets until thin. Sprinkle lightly on both sides with salt and pepper. Dredge them lightly but thoroughly in flour.
Beat the egg lightly with the water and dip the floured cutlets in the mixture; coat with crumbs. Using the side of a kitchen knife, press the cutlets lightly so the crumbs will adhere well to the meat.
Heat the butter in a large skillet and, when it is hot but not brown or smoking, saute the cutlets in it until they are golden brown on both sides.
Eat An Animal for PETA Day
|Easy Pot Roast
3-4 pound Chuck Roast
package of dry onion soup mix
heavy duty aluminum foil (you need enough to completely wrap and seal the meat, or to tightly cover a low sided oven proof pan large enough to hold the meat)
Put the meat on the foil or in the pan
Sprinkle the whole package of onion soup mix evenly over the top
Wrap and/or seal
Place in a 350°F oven for about 2 hours.
|Jerky Turkey Patties
Use either ground turkey and make your own patties, or use frozen turkey patties.
Heat about 1 tablespoon of olive oil in a skillet
Place turkey patties in pan and cook about 3 minutes, flip patties
sprinkle Caribbean Jerk seasoning to taste on the cooked side, cook about 3 minutes more and flip again…
Sprinkle newly cooked side with Jerk seasoning and cook for about 3 more minutes or until inside is white.
Saint Patrick’s Day!
Corned Beef and Cabbage
4 cups hot water
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
lemon wedges (for garnish – and it adds great flavor to the corned beef on your plate…)
Place the corned beef in the water in the slow cooker. Add onions and scatter the potatoes over the top and along the sides.
Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.