Recipe - Grilled Chili-Rubbed Lamb Chops

1 pound Jicama
Three fourths pound Chorizo or pepperoni
2 lg Oranges, peeled & segmented
One fourth cup Fresh lemon juice
2 teaspoon Paprika
4 lg Parsley sprigs

In her book "Little Meals" (Villard Books), Rozanne Gold uses jicama
as a bed for warm, spicy chorizo and the drippings that mingle with
citrus juices.

Peel the jicama and cut into matchstick julienne. Set aside.

Cut sausage into 1/2" thick slices, broil on tray until cooked
through. Keep warm.

Divide jicama among 4 plates. Top each portion with 5 orange segments,
sprinkle with 1 tablespoon lemon juice, top with 67 slices of sausage
with drippings, sprinkle with paprika and garnish with parsley.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip