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Great Gardener's -Short Recipes Ii

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

MMMMMCONTENTS

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

Instructions:

~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