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Recipe: Cajun-Style Marinade (with burgers, chicken, chuck roast and vegetable recipes)

Main Dishes - Assorted
CAJUN-STYLE MARINADE

1/3 cup vegetable oil
1/4 cup vinegar
1/4 cup minced celery
1/4 cup minced onion
1/4 cup minced green bell pepper
2 cloves garlic, minced
1 tablespoon Cajun Seasoning Mix
1 1/2 teaspoons (or less) Tabasco brand Pepper Sauce

In small bowl, combine all ingredients until well blended.

Makes 1 1/4 cups

RECIPES USING CAJUN-STYLE MARINADE:

MARINATED BURGERS
Makes 4 servings

Shape 1 pound ground beef into 4 patties; place in large shallow dish. Pour Cajun-Style Marinade over burgers (reserve some marinade in a separate bowl for basting the burgers); turn to coat well. Cover; refrigerate several hours or overnight, turning occasionally.

Grill 4 inches from source of heat 5 minutes or until desired doneness, turning once and brushing frequently with the reserved, unused marinade.

MARINATED CHICKEN
Makes 4 servings

Pour Cajun-Style Marinade over 2 1/2 pounds broiler-fryer chicken parts in large shallow dish (reserve some marinade in a separate bowl for basting the burgers). Cover; refrigerate several hours or overnight, turning occasionally.

Grill chicken 6 inches from source of heat 35 to 45 minutes or until tender, brushing with the reserved, unused marinade and turning frequently.

CAJUN MARINATED CHUCK ROAST
Makes 4 servings

Pour Cajun-Style Marinade over 2 pounds boneless chuck roast in large shallow dish; turn to coat well. Cover; refrigerate several hours or overnight, turning occasionally.

Grill 6 inches from source of heat 30 to 40 minutes or until desired doneness, brushing with marinade and turning frequently.

VEGETABLE KABOBS
Makes 4 servings

In large shallow dish, combine:
4 carrots, cut into 16 (1 1/2-inch) pieces and cooked tender-crisp
2 zucchini, cut into 16 (1-inch) pieces
8 white onions, parboiled
8 mushrooms
1 green bell pepper, cut into 16 chunks

Pour Cajun-Style Marinade over vegetables; toss to coat well. Cover; refrigerate several hours or overnight, tossing occasionally.

Thread vegetables onto 8 (10-inch) skewers. Grill 6 inches from source of heat 15 minutes or until vegetables are tender, brushing with marinade and turning frequently. Place cherry tomato on end of each skewer during last 1 to 2 minutes of grilling.

Source: Tabasco
MsgID: 171493
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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