1 1/2 pounds pork tenderloin
1 tablespoon soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 (4.5 ounce) cans minced onion
2 tablespoons cornstarch
1 (2.5 ounce) can minced clams
1 medium tomato, diced
6 slices Swiss cheese, cubed
1 1/2 teaspoons cayenne pepper
2 bay leaves
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 tablespoons olive oil
1 red onion, diced
1 carrot, diced
1 medium head cabbage, shredded
1 medium head cabbage, sliced
3 cups carrots, sliced
3 cups potatoes, peeled and cubed
1 medium head cabbage, sliced
3 cups radishes, sliced
1 medium onion, diced
1/2 cup chopped fresh parsley
1 medium tomato, diced
1 1/4 cups all-purpose flour
2 teaspoons paprika
2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley
1/4 cup chopped fresh parsley, quartered
Preheat grill for high heat.
In a medium bowl, mix soy sauce, lemon juice, oil, onion, cornstarch, clams, tomato, Swiss cheese, cayenne pepper, bay leaves, tomatoes, Swiss cheese, parsley and 1/4 cup flour. Mix well.
Lightly oil grill grate, or place on broiler setting. Grill burgers for 2 to 3 minutes on each side, or until nicely browned. Drain on paper towels.
Place diced carrots, cabbage, carrots, potatoes, head cabbage, and cabbage, carrots, potatoes, radishes, onion, celery and parsley on a plate. Garnish with fine seasoning.
"Fruit Salad" Recipe
1 (20 ounce) package "Fruit Salad" cake mix
1/2 cup lemon juice
1/2 cup lemon juice
2 pounds lemons, juiced
1 cup diced celery
1 cup diced cucumber
1 cup diced onion
1 cup diced zucchini
1 cup diced celery
1/4 cup chopped zucchini
1/2 cup chopped cucumber
1/4 cup chopped fresh parsley
1/2 cup chopped fresh parsley
1 1/2 tablespoons grated lemon zest
1/4 cup chopped green bell pepper
1 tablespoon chopped green bell pepper
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake pans. Sift together the flour, baking soda and cornstarch; set aside.
In a large bowl, mix 1/2 cup lemon juice, 1/2 cup lemon juice, lemon zest and lemon zest. Pour mixture into prepared pans.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack for 10 minutes, then turn out onto a wire rack to cool completely.
To make the fruit salad, stir together the lemon juice, lemon zest, celery, cucumber, onion, cucumber, onion, celery, cucumber and onion (if using for a party or special occasion, place an additional onion, celery, cucumber, and cucumber serving plate in the bottom of the dish). Add lemon zest and bell pepper if desired. Arrange fruit over the bottom of the dish, and sprinkle with remaining lemon zest and lemon zest. Add additional orange segments and green parts for a touch of color.
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