Ingredients are : 4 cups Chablis wind
1 cup Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoons Louisiana hot sauce
1 cup Soy sauce
1 cup Water
2 tablespoons Olive oil
And the recipe is Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the
marinade as a basting sauce as it cooks.

Ingredients are :4 Cups Chablis wine
1 Cup Green creme de menthe
1 Tablespoon Onion powder
1 Teaspoon Dried mint (crushed)
2 Tablespoons Louisiana hot sauce
1 Cup Soy sauce
1 Cup Water
2 Tablespoons Olive oil And the recipe is Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade
as a
basting sauce as it cooks.

Ingredients are :2 pounds Italian sausage
1 cup Dried parsley
1 tablespoon Garlic — finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions — finely chopped
1 cup Celery — finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper — finely chopped
3 cups Tomato sauce
2 cups Water
Salt — to taste
2 cups Dry white wine And the recipe is Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil that
was used and make roux. Add onions, celery, and bell pepper.
Stir and cook until tender or clear. Add water and stir until smooth. Add
wine (you may wish to experiment with the amount of wine used, 2 cups is
too much for some tastes), parsley, and garlic. Pour in red pepper, Lea &
Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real
well. Bring to a bubbly boil and add salt, to taste. Add sausage.
Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4
hours. Serve over spaghetti topped with cheese.

Ingredients are :1 teaspoon Black pepper
1/2 teaspoon Salt
1/2 teaspoon White pepper
1/2 teaspoon Ground ginger
1/2 teaspoon Dried thyme leaves
1/4 teaspoon Rubbed sage
1/4 teaspoon Ground cayenne pepper
1/8 teaspoon Ground cumin
—–MAIN INGREDIENTS—–
2 tablespoons Chicken, pork — or beef fat
2 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Finely chopped celery
1/2 teaspoon Minced garlic
6 cups Basic chicken stock
1 cup Pan drippings from chicken
8 each Gingersnap cookies
1 teaspoon Light brown sugar — to taste
1 teaspoon Ground ginger — to taste
And the recipe is Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When almost
melted, add the onions, celery, and garlic; saute 5 minutes, stirring
occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring
occasionally. Add the stock and pan drippings; bring to a boil over high
heat and boil rapidly until liquid reduces to about 1 quart, about 25
minutes. Then crumble the gingersnaps into the stock mixture and whisk
with a metal whisk until they are dissolved. Continue cooking 10 minutes,
whisking frequently and making sure the gingersnaps are thoroughly
dissolved. During this time, taste the gravy; if the ginger flavour is not
pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or
add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups.

Ingredients are : 2 Cups Chablis wine
2 Tablespoons Lemon juice
2 Teaspoons Salt
2 Tablespoons Creole mustard
1/2 Teaspoon Ground cayenne pepper
And the recipe is Mix all ingredients together and stir well. Use as a marinade, Then as a
basting sauce when you cook fish.

Ingredients are : 1 cup Onions — dehydrated
1 cup Ketchup
1/4 cup Sweet peppers — dehydrated
2 tablespoons Louisiana hot sauce
1/4 cup Parsley — dried
1 tablespoon Salt
1/2 cup Honey
1/2 teaspoon Mint — dried
1 tablespoon Lemon juice
1 cup Dry white wine
3 tablespoons Lea & Perrins
3 tablespoons Vinegar
1 tablespoon Liquid smoke
1 cup Water And the recipe is Put all the dried ingredients in a pot and add water.
Let it set a little while. Add the wine and the rest of the ingredients.
Cover and cook for several hours.

Ingredients are : 2 cans Beer (12 oz or 10 oz cans)
2 teaspoons Salt
1/2 cup Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Garlic powder
And the recipe is Mix all ingredients together and use as a marinade.
Then use as a basting sauce for the meat while it cooks.