In a large, shallow glass baking dish, combine ingredients. Refrigerate unused marinade up to several days. Uses: As a marinade for chicken, steaks, fish or shrimp (enough for about 2 pounds). Marinate at least 30 minutes. Baste with leftover marinade. If cooking in the oven, serve with pan drippings. Source: "The Ultimate Barbecue Sauce Cookbook", by Jim Auchmutey and : Susan Puckett, 1995. Longstreet Press, Inc. Posted to MC-Recipe Digest V1 #146 Date: Wed, 10 Jul 1996 07:55:21 -0400 From: firstname.lastname@example.org (The Meades)
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 1|
|Calories from Fat: 130 (66%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 99.3mg||3 %|
|Potassium 732.8mg||19 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 12.1g|
|Protein 4.2g||6 %|
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Calories per serving: 198
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