Recipe - Mint Marinade

1/3 cup Molasses
One fourth cup Minced fresh spearmint
1 tablespoon Gingerroot; peeled & grated
3 tablespoon Lowsodium soy sauce
3 tablespoon Hoisin sauce
2 tablespoon Water
2 Cloves garlic; minced

Combine all ingredients in a small bowl; stir well. Use immediately or
store in refrigerator. Use to marinate beef, pork, or lamb. Yield: Three fourths cup.

Per Tablespoon: Calories 31; Carbohydrate 7.5 g; Cholesterol 0 mg; Fat 0 g
(Saturated Fat 0 g); Protein 0 g; Sodium 118 mg

Busted by Brenda Adamsadamsfmle@sprintmail.com; lu 3/98

Notes: Save the remaining sauce in the refrigerator to use as a basting
sauce or at the table instead of ketchup with meat, poultry, or fish.

Recipe by: LowFat, HighFlavor Cookbook, Oxmoor House, 1995

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Mar 04,
1998