Lea Perrins Party Mix Recipes

Steps:

• Heat oven to 250°F.
• Melt butter in large roasting pan in warm oven. Add Worcestershire sauce and seasonings; mix well.
• Add remaining ingredients gradually, mixing lightly after each addition.
• Spread onto parchment-covered rimmed baking sheet sprayed with cooking spray.
• Bake 1 hour, stirring every 15 min. Spread onto large sheet of parchment; cool completely.

Steps:

• Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes.
• Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.

Steps:

• Combine 1/4 cup of the Lea& Perrins®, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside.
• Place steak in tight-fitting bowl or plastic bag.
• Pour Lea& Perrins® mixture over steak.
• Marinate 2 hours.
• Remove steak from marinade.
• Place on rack.
• Grill over hot charcoal or broil under preheated hot broiler for 7 to 10 minutes on each side or until done as desired, brushing occasionally with leftover marinade.
• Remove steak to serving plate.
• In a small saucepan melt butter.
• Stir in parsley and remaining 1 teaspoon Lea& Perrins®.
• Pour over steak.
• Slice and serve.

Steps:

• Heat oven to 400ºF.
• Wrap 1 bacon piece around each TATER TOT; secure with small wooden skewer. Place on parchment-covered rimmed baking sheet.
• Bake 10 min.; turn. Place meatballs on separate parchment-covered rimmed baking sheet; add to oven with the TATER TOTS. Bake 15 min. or until meatballs and TATER TOTS are heated through, and bacon is crisp. Meanwhile, mix remaining ingredients until blended.
• Thread meatballs onto same skewers as TATER TOTS. Serve with mayo mixture.

Steps:

• Mix ingredients until blended.