| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Tex-Mex | Marinades, Tex-mex, Mixes | 1 | Servings |
INGREDIENTS
| 1 | c | Fresh orange juice |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Red wine-vinegar |
| 1/4 | c | Fresh lime juice |
| 1 | ts | Seasoning mix (recipe to fol |
| 1 | Minced garlic clove | |
| 6 | tb | Salt |
| 1 1/2 | ts | Ground pepper |
| 1 1/3 | ts | Chili powder |
| 3/4 | ts | Garlic powder |
| 3/4 | ts | Cumin |
INSTRUCTIONS
LIQUID INGREDIENTS SEASONING Mix and store in jar. Use as needed. This was in Bon Appetit magazine March; 1986: Marinade 2 lb. skirt steak in refrigerator over night. Probably other beef cut can also be used. The marinade is very good. FROM: EUGENE MITOFSKY (PKGK86B) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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