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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

1cup 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
3tablespoons oil
1egg, beaten
4ounce can diced in shelf #4 green chilies, drained
2ounce 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
1large egg
1/2 cup milk
3large 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
2tablespoons vegetable oil
1tablespoon Dijon mustard
1clove garlic, minced
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper, coarsely ground

CURRY YOGURT

1/3 cup plain yogurt
2tablespoons lemon juice
1tablespoon vegetable oil
2cloves garlic, minced
1/2 teaspoon curry powder
1/8 teaspoon red pepper, crushed

LEMON ORIENTAL

1/4 cup lemon juice
1tablespoon soy sauce
1tablespoon vegetable oil
2tablespoons onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon red pepper, crushed

MEXICALI

1/2 cup prepared salsa
2tablespoons lime juice
1tablespoon vegetable oil
2tablespoons cilantro, chopped

SZUECHUAN

1/4 cup soy sauce
3tablespoons dry sherry
1tablespoon sesame oil
2tablespoons sugar
2tablespoons cornstarch

SPICY HERB

1/2 cup dry wine
1/2 cup vegetable oil
2tablespoons lemon juice
1/2 teaspoon Tabasco® pepper sauce
1/4 cup onions, chopped
1clove 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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