————————BEEF,POULTRY,PORK,FISH,VEG’S————————
1 Small garlic clove; crushed

1/4 t Coarse salt

1/2 t Dijon mustard

2 t Lemon juice

1/4 c Olive oil

1 t Red wine vinegar

1/4 t Freshly ground pepper

Mash the garlic and salt together in a small bowl, with the back
of a spoon.
Stir in the mustard and lemon juice.
Whisk in the olive
oil, vinegar, and pepper.
Makes about 1/3 cup.

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan.
Bring to a boil and simmer 30
minutes or until slightly thickened.

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan.
Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message!
The Southeast has about a jillion different sauce recipes and they
vary from town to town.
My favorites are the mustard based ones.
I’ll look some up and post when I can.
Mike Anderson – TRGS42A

1 c Bourbon

1 c Brown sugar

2/3 c Soy sauce

1 Cilantro ; chopped

1/2 c Lemon juice

1 tb Worshestershire sauce

2 c Water

3 Thyme ; chopped

Mix all the ingredients together and marinade meat in
refrigerator 8 to 12 hours, rotating meat occasionally.

2 lg Flank steaks

1 c Dry white wine

1/2 c Soy sauce

1 1/2 tb Minced onion

1/4 ts Minced garlic

2 tb Lemon juice

2 tb Brown sugar or honey

10 1/2 oz Canned beef broth

1 Gingerroot piece (1″)

- crushed Slice steaks diagonally across grain into 1/4- X
1-inch strips.
Place in large bowl.
Mix wine, soy sauce, onion,
garlic, lemon juice, brown sugar, broth and gingerroot.
Pour over
meat and marinate 1 hour, turning 3 or 4 times.
Thread on skewers
and grill over coals until done as desired.
Makes 30 to 40