SKU # 88034400009

CABBAGE JAMBALAYA

1 pound ground beef
1 pound smoked sausage, cut into1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic

1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 ½ fluid ounces water
1 cup uncooked rice
garlic salt to taste

1 jar Polstar Vegetable Dinner Salad

In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic. Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice. Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done. Serve with vegetable salad dinner. Makes 6 servings

LAMB CHOPS WITH CILANTRO SAUCE

½ cup fresh cilantro leaves

½ cup mint leaves

2 tbsp honey

1/3 cup rice wine vinegar

1/3 cup plus 2 tbsp. olive oil, divided

¼ tsp. salt

½ tsp. pepper

8 (4-oz) lamb loin chops

1 jar Polstar Vegetable Salad Dinner

additional cilantro and mint leaves (optional)

In a food processor combine cilantro leaves, mint leaves, honey, vinegar, ½ cup of the oil, salt and pepper; process until smooth. Pour ¼ cup of the mixture over lamb chops in large shallow dish or resealable plastic bags; cover or seal and marinate in the refrigerator for 1 hour. Reserve remaining marinade mixture in the refrigerator. Remove lamb chops from marinade; discard marinade. Heat the remaining 2 tablespoons oil in a nonstick skillet over medium-high heat. Add lamb chops; cover and cook 13 minutes on each side or until meat thermometer registers 160 ° F. Serve with reserved marinade, vegetable salad and garnish with cilantro and mint leaves, if desired. Serves 6.