| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Curtis aike, Flash2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Fresh or frozen cranberries |
| 1/2 |
c |
Sugar |
| 1 |
c |
Quick cooking rice |
| 1 |
c |
Broth |
| 4 |
|
Shoulder lamb chops; 1-inch thick. |
| 1 |
c |
Dry red wine |
| 1/3 |
c |
Salad oil |
| 2 |
|
Garlic cloves; crushed |
| 1 |
ts |
Oregano; crushed |
|
|
Salt and pepper to taste |
INSTRUCTIONS
In small saucepan with boiling water, add cranberries and sugar. Cook until
cranberries pop. In saucepan, combine quick cooking rice and broth. Cook
until rice is tender. Set aside and keep covered. Arrange chops in large
skillet over medium heat. In 2-cup measure, combine red wine, salad oil,
garlic cloves, oregano, salt and pepper. Pour 2-cup mixture over chops,
turning to coat. Cook on both sides until cooked.
Serve chops with warm cranberry over rice. Approximately 10 minutes.
Per serving (excluding unknown items): 1212 Calories; 73g Fat (60% calories
from fat); 1g Protein; 107g Carbohydrate; 0mg Cholesterol; 153mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2100
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”