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July 2000 Issue
Marvelous Marinades for the Grill
by Ronda L. Halpin
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Way-Down-South Marinade

This spicy marinade is more than just hot. It's filled with great flavors that go well with so many foods, there are too many to list!
  • 1 1/2 c. beer
  • 1/2 c. chopped fresh cilantro
  • 3 cloves garlic
  • 1/2 c. lime juice
  • 2 tsp. chili powder
  • 1 tsp. Tabasco sauce
  • 1 1/2 tsp. ground cumin
Combine all of the ingredients in a blender. Process until well combined. Marinate the desired food choices for 4-8 hours, depending on the desired tenderness and toughness of the food. Use the marinade as a baste during grilling for extra flavor. This marinade should be stored in the refrigerator and used within 3 days.
  • Yields: about 2 cups
  • Preparation Time: 10 minutes
 

 

Fruity Poultry Marinade

This tangy marinade is perfect for your favorite chicken -- grilled whole or in pieces! It's also great on turkey cutlets.
  • 1 c. raspberries
  • 2/3 c. balsamic vinegar
  • 1/3 c. olive oil
Combine all of the ingredients in a blender. Process until well combined. Marinate the desired poultry choices for 3-6 hours, depending on the desired tenderness. Use the marinade as a baste during grilling for extra flavor. This marinade should be stored in the refrigerator and used within 3 days.
  • Yields: about 2 cups
  • Preparation Time: 10 minutes
 

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