Printer Friendly


 GLENDALE, La., June 9 /PRNewswire/ -- Food always seems to be more

fun outdoors -- more fun to cook and more fun to eat. Blue skies, sunshine and the mouth-watering aroma of sizzling meat, fish or chicken on the grill create an unbeatable ambience for either family fun or a gathering of special friends.
 Whether you're an occasional backyard chef, a dedicated barbecuer or if you prefer to be an indoor wizard in the kitchen, this versatile All- American Barbecue Sauce and Marinade will be a welcome addition to your recipe favorites. Easy to whip up in minutes in a blender or food processor, it is also a snap to vary the flavor for South-of-the-Border zest or to capture the mystery of the Orient. You can prepare this great sauce and marinade in advance and refrigerate it for up to three days -- a terrific advantage for party givers. Or you can freeze it for up to three months. For you indoor wizards, it makes a super cooking sauce for microwaving chicken and meats.
 The heart of its tasty flavor is pure tomato paste with its special tomato flavor and satisfyingly thick consistency. For calorie and fat watchers, there's more good news: this sauce-marinade is low in fat and calories.
 For full flavor as a marinade, give it plenty of time to soak in and work its magic. As a general rule, let beef, pork, lamb and chicken marinate in the refrigerator for at least three hours and, if possible, until the next day. Marinate fish up to three hours. Turn the meat several times while soaking.
 If basting is your style, be sure to baste the meat generously and often on the grill to prevent scorching and to assure the richest tomato taste and color. Sauce not used as marinade should be used for basting.
 Either way, be sure to make up extra sauce for dipping and pouring at the table. Watch it disappear!
 (Makes About Two Cups)
 3/4 cup water
 2/3 cup (six-ounce can) Contadina Tomato Paste
 1/3 cup loosely packed parsley leaves
 1/4 cup chopped onion
 1 large clove garlic
 1/4 cup firmly packed dark brown sugar
 3 tablespoons apple cider vinegar
 1 tablespoon vegetable oil
 2 teaspoons Worcestershire sauce
 1-1/2 teaspoons prepared mustard
 1-1/2 teaspoons salt
 In a blender container or food processor fitted with metal blade, combine water, tomato paste, parsley, onion, garlic, sugar, vinegar, oil, Worcestershire sauce, mustard, and salt. Blend until smooth.
 To use as a basting sauce, grill two pounds chicken, turkey, meat or fish until at least half done before brushing with sauce. Serve any remaining sauce as a table condiment.
 To use as a marinade, pour into gallon-size resealable plastic bag. Place two pounds chicken, turkey or meat into marinade; seal bag. Turn to coat all sides. Refrigerate at least three hours or overnight. For fish, marinate up to three hours before grilling.
 Remaining marinade should not be served as a table condiment. Prepare extra sauce/marinade to serve at the table.
 Mexican Sauce and Marinade: Follow basic recipe substituting cilantro leaves for parsley and lemon juice for apple cider vinegar. Add three tablespoons chili powder and 1/2 teaspoon ground cumin.
 Oriental Sauce and Marinade: Follow basic recipe omitting parsley and Worcestershire sauce. Reduce salt to 1/2 teaspoon. Add 1/4 cup soy sauce and 1-1/2 teaspoons ground ginger.
 Note: Sauce may be prepared ahead and refrigerated up to three days before use.
 Nutritional Information Per Serving
 Serving size: 2-3 tablespoons Percent U.S. RDA
 1/8th of recipe Per Serving:
 Calories 64 Protein 12
 Protein,g 7 Vitamin A 8
 Carbohydrate,g 12 Vitamin C 12
 Fat,g 2 Thiamine (A)
 Cholesterol,mg 0 Riboflavin 2
 Sodium, mg 440 Niacin 4
 Potassium,mg 270 Calcium 2
 Dietary Fiber,g 1 Iron 6
 Note: Mexican variation -- no change in nutritional values
 Nutritional Information Per Serving
 Serving size: Percent U.S. RDA
 1/8th of recipe Per Serving:
 Calories 67 Protein 12
 Protein,g 8 Vitamin A 6
 Carbohydrate,g 12 Vitamin C 8
 Fat,g 2 Thiamine (A)
 Cholesterol,mg 0 Riboflavin 2
 Sodium, mg 560 Niacin 4
 Potassium,mg 260 Calcium 2
 Dietary Fiber,g 1 Iron 6
 (A) Contains less than two percent of the U.S. RDA of this nutrient
 -0- 6/9/92
 /NOTE TO EDITORS: Black and white and color transparency available./
 /CONTACT: Vivian Manuel of VM Communications, 212-912-1807/ CO: Contadina ST: California IN: FOD SU:

SM -- NYOFNS1 -- 8165 06/09/92 07:11 EDT
COPYRIGHT 1992 PR Newswire Association LLC
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:PR Newswire
Date:Jun 9, 1992

Related Articles
Our changing football heroes.
Chicken ChickRibs. (Products & Packs).
USA: Improving San Dare claims Grade 3 success.
Buyer's guide - Barbecues.
Pennsylvania Selected to Host Premier National Junior Holstein Show in 2005.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters