Here are a couple that were posted during that chat.

Enjoy!

Betsy

Date: Tue, 30 Aug 1994 11:27:37 EST
From: Robin Palmer
Subject: Recipes: Marinades YUM!!

These recipes are from a June 1980 issue of Gourmet
Magazine. Easy to prepare and both are delicious. I have
made them many times and recommend them highly.

The bourbon marinade is wonderful on swordfish (when I can
afford it) and does not need to be marinated for very long
(about 1 hour). I have marinated beef and pork for as long
as two days. It's wonderful on the barbeque grill.

Please enjoy!

Robin Palmer-Kulwicki
palmerr@chplink.chp.edu

Bourbon Marinade

In a dish combine 1/4 cup each bourbon, soy sauce,
Dijon-style mustard, minced scallion, and firmly packed
brown sugar (dark or light), 1 teaspon salt, a dash of
Worcestershire sauce, and pepper to taste. Use the marinade
to marinate shrimp or scallops for 1 hour or beef or
chicken, or pork in the refrigerator overnight and to baste
the shellfish or meat as it is grilled. Makes 1 cup.

Hoisin Marinade

In a bowl combine 1/4 cup hoisin sauce, 3 tablespoons rice
wine or medium dry sherry, 2 tablespoons each of minced
scallion and soy sauce, 2 garlic cloves, minced, and 1
teaspoon each of peeled and grated gingerroot, sugar and
salt. Use the marinade to marinate chicken, pork, or beef
in the refrigerator overnight and to baste as grilled.
Makes about 3/4 cup.