| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Sugar, brown |
| 1/2 | c | Dijon mustard |
| 1/4 | c | Bourbon |
| 2 | tb | Bourbon |
| 1/4 | c | Soy sauce |
| 2 | ts | Worcestershire sauce |
| 1/3 | c | Onions, green, chopped |
INSTRUCTIONS
In bowl, stir together brown sugar, mustard, bourbon, soy sauce, Worcestershire sauce, and green onion. Use marinade to marinate shrimp or scallops, covered, at room temperature for 1 hour, or beef, chicken, or pork, covered and chilled overnight. Baste shellfish or meat with marinade as it is grilled. Posted on GEnie by H.STANDO [Henry/NY], Apr 09, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005, Internet sylvia.steiger@lunatic.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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