Marinating recipes and cooking guide

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 cob, broccoli, or green beans. Try serving the fish in the foil, to preserve the gravy for dipping.

SUSAN'S TOFU VEGGIE TANGO

½ firm or extra firm tofu block
Red bell peppers sliced thin
One bunch fresh asparagus stalks
3-4 tbsp Susan’s Southern Marinade Spicy (or original)
Fresh parsley
2-3 tbsp light olive oil
Chopped green onion (optional)

1. Steam, sear or grill asparagus until tender and easily pierced with a fork.
2. Tofu should be firm. If a little soft, wrap the tofu in a paper towel and gently press to extract some of the liquid. Cut the tofu into ½ - 1 inch pieces.
3. Chop up fresh parsley into small pieces.
4. It is optional but chopped green onion stalks are good too.
5. Marinate the tofu for 5 minutes in Susan’s Southern Spicy Marinade.
6. In a medium skillet, heat the olive oil and add the tofu and marinated mixture.
7. Add the parsley and green onions (if desired) and stir fry the mixture for 5 to 8 minutes.
8. Asparagus can be tossed into the tofu mixture and tossed for 2-3 minutes or you can just serve the tofu mix over the top of the bed of steamed asparagus stalks.

SUSAN'S BEACH-VEGGIE STIR FRY

5 Celery stalks cleaned and sliced
3 yellow acorn squash
Yellow and green peppers sliced
2 Fresh tomatoes cut in wedges
One bunch broccoli cut into florets
6-8 Mushrooms cut in half
3 Green onions chopped
3 tbsp olive oil
3-4 tbsp Susan’s Southern Marinade (original or spicy)
Dash pepper

1. Cut celery, peppers, squash into 2 inch pieces.
2. Chop broccoli into florets. Steam until slightly tender.
3. Cut mushrooms in half set aside.
4. Cut tomatoes into wedges.
5. Heat a stir fry pan or large skillet with olive oil and Susan’s Southern Marinade.
6. Add mushrooms, peppers, celery, green onions, and squash to the olive oil and marinade mixture.
7. Cover and stir mixture for 6 to 8 minutes or until the vegetables become tender. Add the broccoli and tomato wedges - lightly toss.
8. Continue to cook until the veggies are done but not too soft (aldente). Serve with a bunch of grapes and sliced fruit.

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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!