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
Servings: 1
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 Fish) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Fish; Fruit
The History of Recipes
We can trace the history of `recipes` back into the distant past, in fact as far back into history as early Egypt, and maybe even further. Interesting though that maybe, these, early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, there are some books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that appears on menues today, but instead descriptions of the types of meals prepared for the rich and powerful of the period. For the next few years, the powerful families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down the recipes of their peers. By the advent of the twentieth century, recipe publications were greatly in demand mostly as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Citrus Marinade & Salsa (For Chicken Or Fish) recipe.
