Ingredients
1/4 cup lemon juice
2 tbsp dry sherry
2 tbsp olive oil or cooking oil
1/2 tsp dried oregano, crushed
1/4 tsp garlic salt
1 medium tomato, peeled, seeded and
1 chopped
1 green onion, sliced
1/4 cup sliced pitted ripe olives
1 tbsp snipped parsley
1 tbsp slivered almonds
Directions
For marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining
into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1
hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion,
olives, parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is
tender and fish is flaky, turning and brushing often with the
marinade. Serve with chilled salsa and avocado slices, if desired.
Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
SOURCE: BETTER HOMES AND GARDENS, July 1993
Shared by Cate Vanicek
Servings: 1 servings
Citrus Marinade & Salsa (For Chicken Or Fis Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fruit; Mexican
The History of Recipes
Recipes as an idea can be found far back into history, in truth as far into history as pharonic Egypt, and possibly even further than that. However, in the main part, these old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to food historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Moving our culinary historical trip onwards, we find two interesting recipe books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is popular today, but rather accounts of the types of food on the menues of the upper classes of that time. Over the succeeding few centuries, the powerful and rich houses tried to offer the most extravagent banquests, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, cook books were starting to become popular as a result of increased literacy, people having more spare time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Citrus Marinade & Salsa (For Chicken Or Fis recipe.
