| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Cajun, Sauces |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Chablis wind |
| 1 |
tb |
Onion powder |
| 2 |
tb |
Louisiana hot sauce |
| 1 |
c |
Water |
| 1 |
c |
Green creme de menthe |
| 1 |
ts |
Dried mint (crushed) |
| 1 |
c |
Soy sauce |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then
use the marinade as a basting sauce as it cooks.
From Justin Wilson's "Outdoor Cooking With Inside Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”