| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar, brown |
| 1/2 |
c |
Dijon mustard |
| 1/4 |
c |
Bourbon |
| 2 |
T |
Bourbon |
| 1/4 |
c |
Soy sauce |
| 2 |
t |
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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