WYOMING LAMB KABOBS By Gloria Pitzer, as seen in… The American Cookery Cookbook (Happy Newspaper Features, Algonac, MI; July 1976, p. 40) INGREDIENTS: 1 (1½-lb.) lamb shoulder ¾ cup French Dressing 1 clove garlic 4 slices [thick] bacon ½ pound button mushrooms (optional) 1 tsp. salt ¼ tsp. pepper INSTRUCTIONS: Cut lamb into 1-inch […]
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WYOMING LAMB KABOBS
