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Marinades
Marinate meat for added flavor and tenderizing. A marinade must include an acidic ingredient
like lemon juice, vinegar, wine or salsa to tenderize. To prepare, blend all ingredients together.
Marinate in refrigerator at least 30 minutes turning to coat meat completely. Pat dry before
cooking.
Recipes
FIESTA CORN BREAD
1 cup all-purpose flour
1/2 cup corn meal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten
4 ounce can diced in shelf #4 green chilies, drained
2 ounce jar, diced pimento, drained
Combine dry ingredients, set aside. Mix wet ingredients together and stir into dry ingredients until moist.
Pour batter into a greased 8x8-inch pan. Bake on Casserole, using Shelf Position #4, for 15-25 minutes
or until done.
Yield 6-8 servings
PEACH PECAN COFFEE CAKE
1-1/2 cups self-rising flour
1/2 cup sugar
1/3 cup unsalted butter, softened
1 large egg
1/2 cup milk
3 large ripe peaches, sliced
1/3 cup soft brown sugar
1/4 cup pecans broken into small pieces
1-1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
sour cream, crème fraîche, or whipped cream to serve
Grease and line with wax paper an 8x8-inch baking pan. Put the flour, sugar, butter, eggs and milk into a
large bowl and beat with an electric mixer for a few minutes or until smooth. Spoon and spread batter
evenly into the prepared baking pan. Arrange the peach slices over the batter. In a small bowl thoroughly
mix the brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the peaches. Bake
on Cake in Shelf Position #4 for 40 minutes, testing for doneness with a toothpick inserted and
withdraw clean from the center. Serve warm or cool with cream topping of choice.
Yield 9 servings
RED WINE
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper, coarsely ground
CURRY YOGURT
1/3 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon curry powder
1/8 teaspoon red pepper, crushed
LEMON ORIENTAL
1/4 cup lemon juice
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 tablespoons onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon red pepper, crushed
MEXICALI
1/2 cup prepared salsa
2 tablespoons lime juice
1 tablespoon vegetable oil
2 tablespoons cilantro, chopped
SZUECHUAN
1/4 cup soy sauce
3 tablespoons dry sherry
1tablespoon sesame oil
2 tablespoons sugar
2 tablespoons cornstarch
SPICY HERB
1/2 cup dry wine
1/2 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon Tabasco® pepper sauce
1/4 cup onions, chopped
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon dried tarragon leaves
1/8 teaspoon dry mustard
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