3 tablespoons olive oil
2 cloves garlic, minced
1 cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons salt
1 dash garlic salt
1/4 cup chopped fresh parsley
1/2 cup chopped celery
1 pound ribeyes
1 pound Swiss cheese pasta
1 pound Italian sausage
1 1/2 pounds bacon
2 (2 ounce) cans sliced mushrooms
1 (12 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) package shredded mozzarella cheese
Heat olive oil in large skillet over medium heat. Heat garlic in skillet until golden. Remove from skillet and set aside.
In a mixing bowl, mix lemon juice, Worcestershire sauce and salt. Mix in garlic and lemon zest. Mix in parsley, celery and marinated marinade. Mix in bread crumbs, pepper and mustard.
Place ribs in skillet. Heat 1 tablespoon of oil in skillet to 350 degrees F (175 degrees C). Grill 5 minutes on each side or until no longer pink. Drain on paper towels and serve hot.
Place chicken in a large baking dish. Mix together lemon zest, Worcestershire sauce, salt, garlic salt and parsley. Pour lemon juice mixture over chicken. Sprinkle with shredded cheese. Cover and refrigerate for at least 2 hours.