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Great Gardener’s -Short Recipes 2

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CATEGORY CUISINE TAG YIELD
Meats, Seafood Flower, Tips 14 Recipes

INGREDIENTS

Flank Steak Marinade
Lamb Sauce
Shish Kabob Marinade
Lamb Basting Sauce
Soy Sauce Marinade for Pork
Horseradish and Beet Relish
Barbecue Sauce for Chicken
Champagne Sauce
Chicken Marinade
Chutney Sauce for Fish
Dilled Scallops
Easy Corn Fritters
Parsnips with Bacon
Easy Spinach Casserole

INSTRUCTIONS

CONTENTS
~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 45
minutes.
*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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