White
Fenadine Sauce (for fish, rice, etc)
1/2 C Vinegar
1/2 C water
1T
salt
1/2T garlic
powder (I used real garlic and lots)
Juice of 2 lemons
1/8t black
pepper
chopped green and white onions
chopped peppers (hot)
You can stop here or add other
veggies if desired. We like chopped carrots, green peppers, you can
use celery also if you like (I don't!) Mix it all together and happy eating!
It gets better and hotter the longer it sits in the fridge. Vinegar
keeps it from spoiling!!!
Contributed by Denise McCullough
Strong '75
Kylene's Comments:
Dark
Fenadine sauce (plain rice, fried rice, marinade for meat-wonderful!)
Same as above except instead
of the lemons, add 1/2 cup soy sauce...when you add the soy sauce, cut
back on the salt you add, to taste. If you use as a marinade, don't
use veggies and stir in 1/2 - 1 cup catsup for the glazing effect.
Soak for two to three hours in fridge.
The marinade was so easy and
didn't cause the chicken to burn when cooking on the grill. Mr. Aguon
also fixed pork ribs with the marinade.
Everything was wonderful!
Contributed by Denise McCullough
Strong '75
Kylene's Comments: |
