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This is a dowry recipe I brought with me from western Pennsylvania. To fully enjoy this dish, just serve it as a snack or appetizer with some hot bread and a beverage. It's nice to serve at parties, and I like it as a late-night snack, too! It can be made the day before, and it also freezes well.
Originally published as Barbecued Lamb Kabobs in
June/July 1990, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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