Name: Marinade for Turkey or Chicken
Ingredients: 1 c Olive oil; 1 1/2 tb Salt; 2 tb Worcestershire sauce; 1 tb Poultry seasoning; 2 tb Paprika; (Hungarian of course); 1/2 ts Black pepper; 1/4 ts Cayenne pepper; 1/2 c Finely chopped green onions; 2 tb Minced garlic

[Sarah Edwards in writing to her daughter Esther at the death of her husband, Jonathan, said], “My Very Dear Child, What shall I say? A holy and good God has covered us with a dark cloud. O that we may kiss the rod, and lay our hands on our mouths! The Lord has done it. He has made me adore his goodness, that we had him so long. But my God lives; and he has my heart. O what a legacy my husband, and your father, has left us! We are all given to God; and there I am, and love to be. Your ever affectionate mother, Sarah Edwards.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats	New Orleans		1	Servings

INGREDIENTS

1	c	Olive oil
1 1/2	tb	Salt
2	tb	Worcestershire sauce
1	tb	Poultry seasoning
2	tb	Paprika; (Hungarian of course)
1/2	ts	Black pepper
1/4	ts	Cayenne pepper
1/2	c	Finely chopped green onions
2	tb	Minced garlic

INSTRUCTIONS

Received this from a housewife (Ellen Cleary) in New Orleans on the cooking
echo. She would rub this under the skin of the turkey while it was
defrosting for the two to three days before Thanksgiving. Tried it and fell
in love with it. Then tried it on chickens, then as a marinade before
barbequing. Works also for injecting poultry (have to use fine garlic or it
will clog up your needle) before deep frying it. Try it:
Put the above ingredients in a blender and have at it until it is smooth.
Posted to bbq-digest by Bill Mathews <billmathews@daccess.net> on Aug 22,
1998, converted by MM_Buster v2.0l.

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