Great Gardeners -Short Recipes 2

Great Gardeners -Short Recipes 2 Ingredients

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

Instructions for Great Gardeners -Short Recipes 2

~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

Main Ingredient: PorkCuisine: Uncategorized

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