~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