Marinated Vegetables

Marinade
1 cup olive oil
1/2 cup water
1/2 cup white wine vinegar
1 tablespoon each: sugar, thyme, marjoram, basil, pepper
1 large garlic clove, minced
1 large bay leaf

Vegetables
carrot slices
zucchini slices
cherry tomatoes
broccoli flowerets
cauliflower
celery chunks
baby corn ears
mushrooms

Mix the marinade, add the vegetables, store in the refrigerator for several hours. Drain the vegetables thoroughly and place in a bowl to serve.

Martha

Zesty Chicken Marinade

1/2 cup lemon juice
1/3 cup Tabasco jalapeño Sauce (or any kind of hot sauce)
2 pounds fresh chicken
1 gallon size food storage bag

Combine liquid ingredients in bag to create marinade. Mix well, place chicken in bag and seal. Marinate in fridge for 2 hours. Drain chicken and discard marinade. Grill, bake, broil, or sauté chicken until cooked.

Laura