Tuesday, January 14, 2014

Pinecone Cheese Ball

 This cheese ball recipe was inspired by my husband's sister Jean. She brought a cheese ball to a family gathering last year that caught my eye. I knew right then & there I'd be making one similar and asked for the recipe. She promptly ( she is so good at quick responses like being prompt, R.S.V.P.s and any & all such considerations that really do matter ! ) sent me the recipe which I copied and put away somewhere. I'll find it soon I am sure. Anyway, I improvised until I find the recipe. Take 1 or 2 packages of cream cheese and let warm to room temperature. When the cream cheese is room temperature , knead into it herbs of your choice. We chose basil and dill.With your clean hands, form it into a pear shape. Flatten it onto a plate. Then poke sliced almonds into the  cream cheese imitating the seed pods of a pinecone. I surrounded the cheese ball with rosemary cut from our herb garden. The rosemary grows there all year long. You can plate your cheese ball with any greens you have available. Serve with plenty of crackers , this cheese ball goes fast !

Monday, January 13, 2014

Lamb Chops

Lamb Chops
~ Raise up a lamb kindly. Let it nurse from it's mother at least 3 months, then let it play happily and enjoy life. When the time comes, dispatch quickly , thanking God for His provision of this life and the privilege of being able to raise your own meat. Butcher and wrap appropriately.This is the recipe Jim used ( his own ) in preparing our Jacob Sheep lamb chops.
  • Combine 1 can of cola ,rosemary,garlic, and Worcestershire sauce in desired proportions.
  • Marinate the lamb chops in this mixture 4 to 6 hours.
  • After marinating, place the chops in a roasting pan, salt & pepper to taste and roast 450 degrees for 10 to 12 minutes.
  • Then put fat side up under the broiler until the fat begins to sizzle and is crisp, watch carefully , this doesn't take long . ( don't burn the chops ! )
  • Take the chops out of the oven and let rest for a few minutes while you plate the salad & veggies. We like a fresh green salad and Brussels sprouts with our lamb.