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| GRILLING | Marinate
30 minutes to 4 - 6 Hours before cooking. Baste while grilling, chicken,
steaks, pork chops, brisket, tenderloin, fish, shrimp, corn on the cob,
ribs, wings, hamburgers, etc. |
| BAKING | Marinate
ahead of time or just add the marinade before you bake and then start cooking.
Baste a little while cooking. Great on; chicken, pork chops, roast beef,
pork roast, pork tenderloin, turkey, cornish game hens, quail, venison,
fish, wings, etc. |
| STOVETOP | Use margarine
/ butter and sauté vegetables, mushrooms, onions, broccoli, corn, squash,
zucchini, green beans, snow peas, stir fry vegetables, Margarine is optional
with skillet pork chops, chicken, chopped steak, hamburgers, spaghetti, chili, rice, fish, shrimp, wings, meatballs, beef tips, etc. |
| SALADS | Salad dressing: Equal parts marinade, balsamic vinegar, brown sugar, canola oil, 1/2 part white vinegar (optional), mix well and use over broccoli and mushroom salad or spinach salad. Marinade can be used as a very low fat salad dressing; sprinkle over any salad or dribble any ranch dressing, then sprinkle a little marinade too! |
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SOUTHERN FISH 'N FOIL 6-8 Fish Filets (your preference) 6-8 Tbsp butter/margarine 1-2 Lemons (thinly sliced) 8-12 Tbsp Susan's Southern Marinade Aluminum Foil Place fish filet on a sheet of foil 1-1/2 inches larger than the filet. Cut one Tbsp of butter/margarine in half and place on top of the fish. Sprinkle with 1-2 Tbsp of Susan's Southern Marinade and top with 2-3 slices of lemon. Bring the sides of the foil together over the top of the fish and roll down towards the fish. Do the same to the sides. These can be grilled for 10-15 minutes or broiled for 8-10 minutes. Open foil and check to see if the filet is done. Fish should be flaky. (serves 6-8) Serving suggestions: Very good with rice, fresh Salad, corn on the cobb, broccoli, or green beans. Try serving the fish in the foil, to preserve the gravy for dipping. |
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Susan's
Southern Marinades |
