articles online: food & wine

Potluck Picnics
by Andra Lee Bez

Supplement to "Potluck Picnics" in the June/July 2005 issue of Decatur Magazine.

Mexicali Marinade (for beef, pork or veal)

1/3 cup oil
2 cloves garlic, crushed
1/3 cup cider vinegar
1/3 cup apple juice
1 tsp chili powder
1 tsp sugar
1 tsp salt
1/4 tsp pepper

In a small saucepan, heat oil and cook garlic 2-3 minutes. Stir in remaining ingredients and heat through, stirring until smooth. Cool in refrigerator. Excellent for tenderizing less expensive cuts of beef, pork, or veal. Marinate strips/cubes of meat two hours; chops or ribs three hours; and steaks at least four hours prior to cooking. Always marinate foods in the refrigerator, turning meat occasionally.

A great side dish for all that zucchini bursting out of gardens this summer:

Dilled Zucchini (serves four)

2 tablespoons margarine
4 medium zucchini, grated
1-1/2 T. dried dill weed
Salt and pepper

In a skillet, melt the margarine and sauté the zucchini and dill weed, cooking on medium until just tender (about 5 minutes). Add salt and pepper to taste and serve warm.

Recipes provided by the Macon County Extension Service.

This is an online supplement to an article which originally appeared in the June/July 2005 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2005 Decatur Magazine - First String Productions. All rights reserved.