RECIPES

LONDON BROIL MARINADE 

16 oz. Diamond's Original or Reduced Fat Original
6 oz. AI sauce
3 oz. Worcestershire sauce
6 oz. Red wine vinegar
8 oz. Brown sugar

Mix well, add meat and chill for 2-4 hours or overnight for a richer flavor.

SUPERB!

GREEK LAMB MARINDADE 

16 oz. Diamond's Original or Reduced Fat Original
4 oz. lemon juice
1 tbsp oregano
2 fresh lemons cut into quarters and squeezed
2-4 lbs of lamb

Mix well, add lamb and chill for 2-4 hours or overnight for a richer flavor.

SUPERB!

RAGIN' CAJUN JAMBALAYA 

1 lg. onion, chopped
2 garlic cloves, crushed
1/2 c. chopped celery
1 lg. bell pepper, finely chopped
1 1/2 lbs. sliced sausage (kielbasa or andouille)
2 lbs. cooked shrimp, chicken, crawfish, or any combination
2 tbsp. olive, vegetable oil, or bacon drippings
1 c. Bills Ragin Cajun Dressing
1 1/2 c. uncooked long grain rice
3 c. chicken or seafood stock
1 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 tbsp. file
1 tsp. oregano
2 bay leaves
Tabasco or Louisiana hot sauce to taste

Whimps may use 1/2 teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.
In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, saute until almost tender. Add seasonings and continue to saute for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread.

GRILLED SHRIMP 

8 oz. Diamond's Sweet Onion or Reduced Fat Sweet Onion Dressing and Marinade
Shrimp
Vegetables (optional)
Salt as desired
Pepper as desired

Mix together and chill for 2-4 hours. Grill!

SUPERB!