BOURBON MARINADE
Makes 1 cup
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced scallion
1/4 cup firmly packed brown sugar (dark or light)
1 teaspoon salt
A dash of Worcestershire sauce
Ground black pepper to taste.
Combine all ingredients for the marinade. 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. (Boil the marinade for a few minutes before using it as a baste.)
HOISIN MARINADE
Makes about 3/4 cup
In a bowl combine
1/4 cup hoisin sauce
3 tablespoons rice wine (or medium dry sherry)
2 tablespoons minced scallion
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon peeled and grated gingerroot
1 teaspoon sugar
1 teaspoon salt
Combine all ingredients for the marinade. Use the marinade to marinate chicken, pork, or beef in the refrigerator overnight and to baste as grilled. (Boil the marinade for a few minutes before using it as a baste.)
RECIPE NOTES:
"These recipes (Bourbon Marinade and Hoisin Marinade) 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." - Robin Palmer-Kulwicki
Adapted from source: Gourmet Magazine, June 1980
BANANA CREAM CHEESE PIE
FOR THE CRUST:
1 1/2 vanilla wafer crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
Mix ingredients together and press into a 9-inch pie pan. Bake 10 minutes at 350 degrees F. Set aside to cool.
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1/2 cup mashed bananas
1 banana, sliced
Beat the softened cream cheese with an electric mixer until light and fluffy. Gradually add the sugar, mixing well after each addition. Add the eggs, one at a time, beating after each. Stir in the mashed bananas. Pour filling into the cooled pie shell and place sliced bananas on top.
Bake for 50 minutes in a preheated 350 degree F degree oven. Cool on a wire rack and refrigerate until ready to serve.
Source: Jenee Burns, June 13, 1992
BREEZY PUFF BOWL
2/3 cup water
1/4 cup butter
1 cup Bisquick baking mix
4 eggs
Fruit salad or ice cream (for serving)
Heat oven to 400 degrees F. Grease deep dish 9-inch pie plate.
Heat 2/3 cup water and butter to rolling boil in 2 quart saucepan. Add baking mix all at once. Stir vigorously over low heat until mixture forms ball, remove from heat.
Beat in eggs, one at a time, with spoon, beat until smooth. Spread into pie plate (don't put up on sides).
Bake until center is dry (35 to 40 minutes). Cool completely.
Fill with fruit salad or ice cream. Cut into wedges.
Source: Bisquick |