Marinades

Marinades enhance flavor and may be used to tenderize as well. Allow 1 to ½ cups marinade for 1 lb. steak. In non-metallic container only, cover as much of the meat as possible with the marinade; turn occasionally for even tendering and flavoring. Tender steaks marinated for added flavor should be marinated no more than 2 hours. Longer marinating can make the meat mushy. Marinades containing commercial tenderizers, beer, lemon juice, wine or vinegar are used to tenderize meat. Marinate less tender steaks at least 2 to 3 hours or overnight in the refrigerator. To cook, remove meat from marinade; broil or grill.

BURGUBDY MARINADES

½ tsp salt

¼ tsp pepper

1 garlic clove, minced

½ cup oil

½ cup dry red wine

2 tbsp catsup

2 tbsp molasses

In small bowl, combine all ingredients. Mix well. 1 ¼ cups

SOY MARINADES

½ tsp ginger

1 green onion, chopped

1 garlic clove, minced

¾ cup oil

¼ soy sauce

3 tbsp honey or sugar

2 tbsp vinegar or lemon juice

In small bowl, combine all ingredients. Mix well. 1 1/3 cups

LEMON-LIME MARINADES

2 limes

1 lemon

½ cup oil

Cut limes and lemon into ½ inch slices. In medium saucepan, combine all ingredients. Cool over medium heat about 5 minutes or until hot, pressing fruit back of spoon as it heats. Pour hot mixture over steak. 1 cup

Barbecued Sliced Beef

Ingredients:

1½ cups (2 medium) chopped onions

2 tbsp butter or margarine

1½ cups catsup

¼ cup firmly packed brown sugar

¼ cup lemon juice or vinegar

2 tsp dry or 1 tbsp prepared mustard

1½ tsp salt

¼ tsp pepper

1/8 tsp ground cloves

1 tbsp Worcestershire sauce

12 thin slices cooked beef

6 hamburger buns

Procedure:

In fry pan, sauté onions in butter until golden and add catsup, brown sugar, lemon juice, mustard, salt, pepper, cloves and Worcestershire sauce. Simmer in 30 minutes. Add beef; simmer in 15 minutes longer. Serve on warm buns.

Spicy Barbecued Chicken

Ingredients:

3 lb frying chicken, quartered

1 tsp salt

½ cup chopped onion

1 garlic clove, minced

1 tbsp oil

8 oz can tomato sauce

3 tbsp brown sugar

2 tsp chili powder

1/3 cup vinegar

2 to 3 drops hot pepper sauce

1 tomato, peeled, chopped

Procedure:

Place chicken in large saucepan. Add salt and enough water to cover. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Drain. In small saucepan, sauté onion and garlic in oil until tender. Stir in remaining ingredients. Bring to a boil; simmer 5 minutes, stirring occasionally. Brush chicken with about ½ cup sauce.

Place chicken bone side down on grills 4 to 6 inches from medium coals. Brush with sauce. Cook 15 to 20 minutes or until tender. Baste chicken with sauce last 10 minutes of cooking time. Serve remaining sauce with chicken.

Lamb Shanks with Vegetables

Ingredients:

4 lamb shanks

1 tbsp oil

½ cup (1 medium) onion chopped

1 ½ tsp salt

½ tsp leaf tarragon or rosemary, if desired

1 bay leaf

1 ½ cups of water

1 cup red wine

5 carrots, sliced

2 cups whole fresh or canned mushrooms

1 ½ cups frozen peas

¼ cup flour

½ cup water

Procedure:

In Dutch oven, brown lamb shanks in oil. Add onion and brown slightly. Add salt, tarragon, bay leaf, 1 ½ cups water and wine. Cover and simmer 2 hours until tender. Add carrots and mushrooms; simmer 15 minutes. Add peas; cook 15 more minutes. Add peas; cook 15 more minutes. Remove lamb shanks o heated platter; discard bay leaf. Combine flour and ½ cup water. Add to mixture in pan. Cook, stirring constantly, until mixture boils. Pour over lamb shanks; serve with noodles or rice.

Veal Scaloppini

Ingredient

1 ½ lbs veal round steak, cut ¼ inches thick

¼ cup flour

1 tsp salt

1/8 tsp pepper

2 tbsp butter or margarine

1 cup sliced canned or fresh mushrooms

¼ cup dry sherry

¼ cup water

1 to 2 tbsp chopped chives

1 tbsp lemon juice

¼ tsp leaf rosemary, tarragon or marjoram

Procedure:

Cut steak into pieces. Combine flour, salt and pepper; coat meat with seasoned flour. Pound meat with meat hammer or the edge of heavy saucer until ¼ inch thick, sprinkle with flour mixture as needed. In a large ry pan, brown both sides of veal in hot butter until golden brown. Add mushrooms, sherry, water, chives, lemon juice, and rosemary. Simmer and covered, for 10 minutes. Remove meat to platter and spoon sauce over meat.

Light Lemon chicken

Ingredients

2 lemons

2 tsp cornstarch

1 tsp sugar

½ cup chicken broth

2 tbsp dry sherry

2 tbsp soy sauce

¼ cup oil

2 whole chicken breasts, skinned, boned, cut into ¼ inch strips

½ tsp salt

1/8 tsp pepper

4.5 oz jar sliced mushrooms, drained

 6 to 8 green onions cut diagonally into ½ inch pieces

1 red bell pepper, cut into ¼ inch strips

Procedure: 

Cut 1/6 inch thin strips of lemon peel from ½ of 1 lemon. Set aside. Slice other half and reserve for garnish. Squeeze juice from second lemon. In small bowl, combine cornstarch and sugar. Add 2 tbsp lemon juice, chicken broth, sherry, and soy sauce; blend well. Set aside.

Heat large skillet or wok over medium-high heat until hot, Add oil; heat until it ripples. Sprinkle chicken with salt and pepper. Stir-fry 3 minutes or until chicken is cooked. Remove chicken to serving platter; keep warm. Add mushrooms, onions and red peppers to skillet. Stir-fry 1 minute. Add lemon juice mixture to vegetables; stir-y 1 minute or until thickened. Return chicken to skillet; add lemon strips and stir-fry 1 minute. Serve with hot cooked rice. Garnish with lemon slices.

Fried Chicken

Ingredients

1/3 cup all purpose flour

½ to 1 tsp salt

1 tsp paprika

½ tsp pepper

2 ½ to 3 lb. frying chicken, cut up

1 cup oil or shortening

Procedure:

In paper or plastic bag, combine flour, salt, paprika, and pepper. Shake chicken, a few pieces at a time, in flour mixture to coat. In large skillet over medium heat, heat oil. Brown chicken, reduce heat. Cover, simmer in 30 minutes or until chicken is tender. Remove cover last 10 minutes to crisp chicken. If gravy is desired, drain oil except for about 3 tbsp.