Perk-up Sauces and Marinades

Whatever cuts of meat you prefer, you can bring new zest, taste appeal, and change of pace, with sauces and marinades. A tangy basting sauce gives your grilled food that just-right flavor and marinades let your meat soak up flavor you just can't beat. So, pick and choose, but try a new sauce or marinate your meat the night before for entrees that truly make a meal. Pineapple-orange sauce: 1/2 of a 6-oz. can frozen pineapple juice concentrate 1/4 cup orange marmalade 2 tbs. bottled steak sauce In a pan combine the concentrate, marmalade, and steak sauce. Cook and stir until heated and blended. Use to baste poultry and pork during the last 10-15 mins. of grilling time.

Out-on-the Range sauce: 1 16-oz. can pork and beans in tomato sauce 1 8-oz. can tomato sauce 1/2 cup water 1 1-1/4 oz. envelope chili seasoning mix 1 tsp. Worcestershire sauce In blender, combine the ingredients. Cover and blend until smooth. Use to baste steaks, hamburgers, and pork chops during the last 5 mins. of barbecue time. Feels like you're out there on that 'lone prairie!

Lots of Punch sauce: 1 cup catsup 1 cup water 1/4 cup vinegar 1 tbs. sugar 1 tbs. Worcestershire sauce 1 tsp. salt 1 tsp. celery seed 3-4 dashes bottled hot pepper sauce In pan combine ingredients. Bring to a boil, reduce heat, and simmer, uncovered, for one-half hour. Use to baste ribs, chops, steak, and burgers. Serve lots of lemonade to cool that fiery taste.

Old-fashioned Herb marinade: 1/2 cup canola oil, or olive oil 1/2 cup finely chopped onion 1/2 cup tomato juice 1/4 cup lemon juice 1/4 cup snipped parsley 1 tsp. salt 1 tsp. dried marjoram, crushed 1 tsp. thyme, dried and crushed 1/2 tsp. pepper 1 clove garlic, minced Combine all ingredients. Place meat in a plastic bag set in a bowl or pan. Pour marinade over meat and secure bag with a tie. Refrigerate overnight. In the morning, remove meat and discard marinade. Use on pork, chicken or beef roasts.

A Little Wine Marinade: 1 onion, chopped finely 1/2 cup canola oil 1/2 cup white wine 1/4 cup lemon juice 2 tbs. fresh snipped parsley 1/2 tsp. salt 1/4 tsp. bottled hot pepper sauce Combine ingredients. Use on fish, chicken or kabob-cubes. Place entree in plastic bag, cover with marinade, and tie close. Refrigerate at least 5 hours. Remove meat or fish and discard marinade. Grill and enjoy.

Add too much spice to your dish: balance out the taste with sugar added in small increments until the flavor is just where you want it. Too much salt - oops Add a peeled potato to your dish. Heat gently, and let the potato absorb the salt. Before serving, remove the potato and discard.

Flavor is waht sauces and marinades are all about so- ENJOY! ©Arleen M. Kaptur 2002

Arleen Kaptur may be contacted at http://www.arleenssite.com akaptur@centurytel.net . Click here to view more of their articles. Author of books and articles on living a simple, rustic lifestyle - and getting the most from each and every day. Websites: http://www.arleenssite.com