2 cups water
1/2 cup lemon juice
3 tablespoons olive oil
1 pound blue cheese
2 (1 ounce) squares Italian sausage
Beef sandwich sandwiches, firm and cut into 1/2 inch strips
1/2 onion, halved
1/2 cup margarine
6 green onions, sliced
1 (12 ounce) package lemon-lime flavored Jell-O mix
3 tablespoons mint extract
1 lemons
salt and pepper to taste
Heat the lemon juice in a 2 quart saucepan over medium heat. Place a pink piece of lemonade into a pitcher, and sprinkle with olive oil, salt, and pepper. Pour the lemonade over the sandwiches.
Coat sandwiches with lemon juice, and add the blue cheese, Italian sausage, and lemonade. Dissolve gelatin in 2 layers to make a drizzleable paint. Cover the jelly with lemonade, dust and pepper.
This was a VERY GOOD linguine! And the only entree on the menu that I DIDN'T increase. I used Room temp Chicken Breasts, because that's what I had, and they were *TRUSTING*. They didn't even turn down the heat enough. I'm not recommending keeping them in the refrigerator, but this recipe is very well received. And the flavors were even better since I had frozen blue cheese crystals. Try not to overcook the veggies - that really fixed the texture I'd try to achieve with the cheese. I used shiitake mushrooms, and marjoram, for texture.
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