INGREDIENTS

INSTRUCTIONS

~FLANK STEAK MARINADE-  Mix 1/2 cup corn oil, 1/2 cup wine vinegar, 2
crushed cloves of  garlic, 2 teaspoons Worcestershire sauce, 2
teaspoons dry mustard, 1  teaspoon salt and 1/4 teaspoon pepper.  ~LAMB
SAUCE-  Heat 1/2 cup chili sauce, 1/2 cup mint sauce and 1/2 cup red
currant  jelly.  ~SHISH KABOB MARINADE-  Mix 1/4 cup oil, 5 ounces soy
sauce, 1 minced clove of garlic, 1  tablespoon sugar and 1 teaspoon
each of ginger and dry mustard. Mix  ingredients 24 hours in advance
and marinate chicken for 2 hours or  longer.  ~LAMB BASTING SAUCE-  Mix
equal parts of orange juice and apple cider.  ~SOY SAUCE MARINADE FOR
PORK-  Mix 1 cup soy sauce, 1/2 cup white wine, 2 teaspoon brown sugar,
1/2  teaspoon ground ginger and 1/4 teaspoon garlic powder. Marinate
for 24  hours.  ~HORSERADISH AND BEET RELISH-  Combine 1 grated
uncooked beet with 1 grated tart apple, horseradish  and salt to taste
and several drops of lemon juice and olive juice.  ~BARBECUE SAUCE FOR
CHICKEN-  Combine 1 small minced onion, 1/2 cup oil, 2 cups tomato
juice, 1/3  cup lemon juice, 2 tablespoons water, 1 tablespoon brown
sugar, 2  teaspoons salt, cayenne pepper to taste and 1 teaspoon each
chili  powder, dry mustard and paprika.  ~CHAMPAGNE SAUCE-  Saute 1
minced shallot in 1 tablespoon butter. Add 1/2 cup Champagne  or
sparkling white wine and bring to a boil. Boil for 5 mniutes;  reduce
heat to medium. Stir in 1 cup heavy cream and 1/8 teaspoon  salt. Cook
for 2 minutes.  ~CHICKEN MARINADE-  Combine 1/2 cup olive oil, 1/2 cup
vinegar, 1 egg, 3/4 teaspoon  pepper and 2 teaspoons each salt and
poultry seasoning. Marinate  chicken for 3 hours or longer and grill
over hot coals.  ~CHUTNEY SAUCE FOR FISH-  Mix chutney with mayonnaise
and adding lime juice, honey, garlic  powder, ginger and curry powder.
~DILLED SCALLOPS-  Poach scallops in 1/2 cup dry white wine, 2
tablespoons lemon juice  and 2 tablespoons chopped fresh dill. Cook,
covered, for 5 to 8  minutes.  ~EASY CORN FRITTERS-  Mix 1 undrained
can corn, 2 beaten eggs, 1 cup flour, 1/4 cup sugar  and 1 teaspoon
salt and add enough milk to make of desired  consistency. Brown on both
sides on oiled skillet.  ~PARSNIPS WITH BACON-  Saute 1 chopped onion
in 1 tablespoon olive oil. Add 2 pounds chopped  parsnips and 1/2 cup
water. Steam for 15 minutes or until parsnips are  tender. Serve with
crumbled crisp-fried bacon.  ~EASY SPINACH CASSEROLE-  Combine 4
packages cooked frozen spinach with 1 cup sour cream and 1  envelope
onion soup mix and place in baking dish. Top with cracker  crumbs and
Parmesan cheese and dot iwht butter. Bake at 350 degreese  for  *All
recipes are from " Great Recipes from Great Gardeners" The
Pennsylvania Horticultural Society Cookbook Posted to MM-Recipes
Digest by dandelion@edeneast.com on Mar 2, 1998

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