Lawry's Steak Sauce

Steak lovers know the importance of seasoning and so does Lawry's. It was Lawry's famous The Prime Rib Restaurant in Beverly Hills that created the first Seasoned Salt back in 1938, adding just the right blend of herbs and spices to meat. Now Lawry's adds a touch of those same great spices and seasonings to create a bold and tangy steak sauce that perfectly complements the natural flavor and juiciness of meat. So savor the flavor when you pour on Lawry's Steak Sauce!

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Experience the festive flavors of Mexico with this zesty blend of smoky chipotle pepper, cumin, oregano, garlic and a splash of tangy lime juice. Great on chicken, beef, pork and seafood. Also wonderful on shrimp and grilled vegetables.

Excuse please, if I exercise some "bragging rights." I want to know how many times have you had four people compliment you on one meal?

It happened to me when I served Polynesian Burgers. If I do say so myself, it was a compliment catcher, and I’m entitled to popping a few buttons. Also, in fairness, I will also take a deep bow to all the Lawry’s Marinades on my kitchen shelf.

First let me tell you about the recipe, and then I’ll list some other great treats using some of Lawry’s Marinades, there are many delicious varieties. They are Lawry’s Herb and Garlic with Lemon Juice, Teriyaki with Pineapple Juice, Havana Garlic Marinade With Lime Juice, Sesame Ginger Marinade With Mandarin Orange Juice, Thai Ginger with Lime Juice, Caribbean Jerk Marinade with Papaya Juice, Hickory Marinade with Apple Cider, Mesquite with Lime Juice, Citrus Grill with Orange, Lemon Pepper with Lemon Juice, Red Wine with Cabernet Sauvigon, Hawaiian with Tropical Fruit Juice, AND Dijon and Honey with Lemon Juice.

Notice Lawry’s Marinades include a splash of real fruit juice. The fruit juice makes the difference, and the difference is delicious!

Lawry’s Marinades are an easy way to impart flavor to meat, poultry, seafood and vegetables. It only takes 30 minutes for these marinades to work their tasty magic on meat, fish and poultry. Place in refrigerator while food is marinating.

Lawry’s suggests using large resealable plastic food storage bags for marinating. Resealable ones make cleanup easy and ensure no spills in the refrigerator, while providing full coverage of marinade on the food. Also, it’s simple to give the bag a turn to allow for even distribution of the marinade on the food. 

Just add the food and the marinade to the bag and make sure the bag is tightly sealed. Glass, ceramic or stainless steel containers can also be used to marinate foods.

When marinating is complete, remove the meat, and discard the used marinade. When the recipe calls for basting, always use fresh marinade. After cooking, place the meat on a clean plate. Never place cooked meat or poultry on the same dish that held raw food. 

 

DELICIOUS RECIPES WITH 
LAWRY’S MARINADES

LAWRY'S STEAK SAUCE BURGERS

Lawry's Steak Sauce adds extra kick to an All-American favorite!

1 teaspoon Lawry's® Seasoned Salt
1 pound lean ground beef
Lawry's Steak Sauce
4 hamburger buns, toasted if desired
Garnishes: sliced onion, lettuce and tomato

In medium bowl, mix together Seasoned Salt and ground beef. Shape into 4 patties. Grill or broil to desired doneness, about 4 to 6 minutes per side, brushing heavily with Steak Sauce while cooking. Serve burgers on buns with onion, lettuce, tomato and additional Steak Sauce.

Makes 4 servings.

Prep. Time: 5 minutes
Cook Time: 8 to 12 minutes

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SWEET "KICK" STEAK SAUCE MARINADE

Makes a great Steak Sauce variation with a hint of sweetness and a red pepper sauce kick!

½ cup Lawry's® Steak Sauce
2 ½ teaspoons Lawry's® Seasoned Salt
1 tablespoon brown sugar
1 tablespoon hot pepper sauce
1 to 1½ pounds top sirloin steak

In small bowl, combine all ingredients except steak; reserve 2 tablespoons for brushing during grilling. In large Ziploc® bag, add steak and all but reserve of marinade; seal bag. Marinate in refrigerator for 1 hour. Remove steak from bag, discarding used marinade. Grill over medium high heat, brushing both sides with reserved marinade mixture, until desired doneness. Serve immediately with additional Steak Sauce for dipping, if desired.

Makes 4 to 6 servings.

Prep. Time: 5 minutes
Marinate Time: 1 hour
Cook Time: Varies with steak thickness

Hint: For an extra spicy kick, sprinkle in a few red pepper flakes as desired.

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New!
CHIPOTLE CHICKEN &
MUSHROOM QUESADILLA

Spicy, savory and cheesy are great combinations in this hearty quesadilla recipe your family and friends will love!

1 bottle (12 oz.) Lawry's Baja Chipotle Marinade With Lime Juice, divided

4 boneless, skinless chicken breasts

8 large flour tortillas (burrito size)

2 cups (6 to 8 oz.) sliced mushrooms (white, brown or Portebello)

4 cups (16 oz.) shredded Mexican cheese or Monterey Jack cheese

Chopped fresh cilantro (optional)

In large Ziploc bag, combine cup Baja Chipotle Marinade and chicken; seal bag. Marinate in refrigerator for 30 minutes. Brush 1 tablespoon Marinade on one side of EACH tortilla. Top 4 tortillas with cup mushrooms, 1 cup cheese and sprinkle with cilantro, if desired. Remove chicken from bag, discarding used marinade. Grill chicken, brushing often with remaining Marinade, until thoroughly cooked, about 15 to 20 minutes. Chop chicken into chunks and sprinkle over 4 tortillas; top with remaining 4 tortillas. Wrap each quesadilla in foil and grill for 1 to 2 minutes on each side. Slice to serve.

Makes 4 servings.

Prep. Time: 10 to 15 minutes

Marinate Time: 30 minutes

Cook Time: 23 to 28 minutes

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New!
CHIPOTLE CHICKEN
WITH GRILLED CORN SALSA

Wonderful and fresh flavors from Baja come together in this easy chipotle chicken and grilled corn salsa recipe for a meal!

1 cup Lawry's Baja Chipotle Marinade With Lime Juice, divided

4 boneless, skinless chicken breasts

4 ears sweet corn, grilled and corn removed (about 2 cups)

2 Roma tomatoes diced (about 1 cup)

3 tablespoon diced red onion

2 tablespoons minced fresh cilantro

In large Ziploc bag, combine cup Baja Chipotle Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes. In medium bowl, stir together cup Marinade, corn, tomatoes, onion and cilantro; cover and refrigerate. Remove chicken from bag, discarding used marinade. Grill chicken, brushing often with remaining Marinade, until thoroughly cooked, about 15 to 20 minutes. Serve with corn salsa spooned over chicken.

Makes 4 servings.

Prep. Time: 15 to 20 minutes

Marinate Time: 30 minutes

Cook Time: 15 to 20 minutes

Variation: May use 2 cups frozen whole kernel corn (cooked) instead of grilled fresh corn.

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CRUNCHY MELON SALSA
& CHIPOTLE CHICKEN

This recipe favorite makes such a fresh flavor combination with sweet and spicy chipotle in the salsa and grilled chicken.

¾ cup plus 2 tablespoons Lawry's® Baja Chipotle Marinade With Lime Juice,
divided
4 boneless, skinless chicken breasts
2 cups diced watermelon OR mixed watermelon & cantaloupe
½ cup diced cucumber OR jicama
¼ cup diced red bell pepper
3 tablespoons diced red onion
2 tablespoons minced fresh cilantro

In large Ziploc® bag, combine ½ cup Baja Chipotle Marinade and chicken; seal bag. Marinate in refrigerator for 30 minutes. In medium bowl, combine 2 tablespoons Marinade, melon, cucumber, bell pepper, onion and cilantro; cover and chill. Remove chicken from bag, discarding used marinade. Grill chicken, brushing often with remaining Marinade, until thoroughly cooked, about 15 to 20 minutes. Serve chicken with melon salsa spooned over the top.

Makes 4 servings.

Prep. Time: 15 to 20 minutes
Marinate Time: 30 minutes
Cook Time: 15 to 20 minutes

 

 

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Here is how to use Lawry's
Sesame Ginger Marinade 
With Mandarin Orange Juice

SESAME GINGER BEEF 
& PINEAPPLE KABOBS

Quick and easy grilling! 3/4 cup Lawry's Sesame Ginger Marinade With Mandarin Orange Juice 1 can (16 oz.) pineapple chunks, reserving liquid 1 1/2 pounds sirloin steak, cut into 1 1/2-inch cubes 2 red bell peppers, cut into chunks 2 medium onions, cut into chunks 6 wooden skewers, soaked in water for 15 minutes In small bowl, whisk together Sesame Ginger Marinade and 1 tablespoon pineapple juice; reserve 1/4 cup. In large resealable plastic bag, combine steak and 1/2 cup marinade mixture. Marinate in refrigerator for 1 hour, turning several times. Remove beef from bag, discarding used marinade. On skewers, alternate steak with vegetables and pineapple chunks until all are used. Place kabobs on grill, about 4 inches from heat source. Cook to desired doneness, turning and brushing with reserved marinade mixture. Makes 6 servings. Prep Time: 15 minutes Marinate Time: 1 hour Cook Time: 10 to 15 minutes Meal Idea: Serve kabobs with orzo, linguine or rice pilaf and a wedge of melon or mango. Variation: Also great made with Lawry's Teriyaki Marinade with Pineapple Juice instead of Sesame Ginger Marinade with Mandarin Orange Juice.

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Here's another marinade from Lawry's
Havana Garlic Marinade With Lime Juice

HAVANA GARLIC 
GRILLED CHICKEN SALAD

 
 

A quick and delicious chicken salad everyone will love! 2/3 cup Lawry's® Havana Garlic Marinade With Lime Juice, divided 4 boneless, skinless chicken breasts 2 tablespoons Bertolli® Olive Oil 4 to 5 cups torn Romaine lettuce 1 large Roma tomato, diced 1/4 cup shredded Parmesan cheese (optional) Croutons (to garnish)  In large resealable bag, combine 1/3 cup Havana Garlic Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes. Remove chicken from bag, discarding used marinade. Grill chicken until no longer pink and juices run clear when cut, about 6 to 8 minutes per side. Let chicken cool slightly then slice into strips. In small bowl, whisk together remaining Marinade with olive oil. In large salad bowl, gently toss together remaining ingredients, except croutons, with Marinade mixture. Arrange salad on 4 plates and top with chicken and croutons. Serve immediately. Makes 4 servings. Prep. Time: 12 to 15 minutes Marinate Time: 30 minutes Cook Time: 12 to 16 minutes Variation: For a different flavor twist, try using Lawry's® Herb & Garlic Marinade With Lemon Juice! Hint: For a 'take-to-work' brown bag lunch, place the chicken, lettuce, dressing and croutons separately in small, resealable plastic bags. This way everything stays crisp and not soggy until ready to assemble!

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Sesame Ginger Grilled Shrimp with Sesame Ginger Marinade  Succulent grilled shrimp seasoned perfectly with Sesame Ginger Marinade make great meals anytime and any place!  1 pound large uncooked shrimp, peeled and deveined  1 red bell pepper, cut into 1-inch pieces  8 green onions, sliced into 1 1/2-inch pieces  1 can (8 oz.) pineapple chunks, drained  16 medium mushrooms, cleaned  8 wooden skewers  1 cup Lawry's Sesame Ginger Marinade with Mandarin Orange Juice  Thread shrimp, pepper, onion, pineapple and mushrooms onto skewers, dividing up ingredients equally. Baste heavily and frequently with Sesame Ginger Marinade while grilling.  Cook until shrimp are pink, do not overcook.  Makes 8 skewers (4 servings).  Prep. Time: 15 minutes  Cook Time: 7 to 10 minutes  Meal Idea:  Serve with your favorite rice, pasta or orzo side dish.  Hint: Soak wooden skewers in water for at least 30 minutes before using to reduce burning.  Variations:  Also great served in pita bread or wrapped in a flour tortilla. Both ideas are great for picnics and parties!  Grilled Sesame Ginger Salmon Salmon is delicious, easy and succulent grilled with Sesame Ginger Marinade!  1 1/4 cup Lawry's Sesame Ginger Marinade with Mandarin Orange Juice,       divided  1 1/2 pounds salmon fillets  In large resealable plastic bag, combine Sesame Ginger Marinade and fish; seal bag. Marinate in refrigerator for 30 minutes. Remove fish from bag.  Lightly oil grill grates. Cook fish on grill, basting often with remaining Marinade, about 5 to 7 minutes per side until fish is opaque and begins to flake easily.  Make 4 servings.  Prep. Time: 4 minutes  Marinate Time: 30 minutes  Cook Time: 10 to 14 minutes (depends on thickness of fish)  Meal Idea:  Serve with your favorite rice side dish and grilled vegetables.

Mediterranean Marinade with Lemon Juice An enticing blend of extra virgin olive oil, balsamic vinegar, roasted garlic, sun dried tomatoes, basil and oregano that adds a distinctive Italian flavor to chicken, beef, pork and seafood. Great for marinating vegetables or try it as a dressing for a zesty pasta salad. Mediterranean is one of the hottest new flavor trends! Regional flavors from Italy are fast becoming mainstream in many food categories from dressings to pasta sauce. Extra virgin olive oil and balsamic vinegar are popular ingredients used in preparing "home made" marinades. Roasted garlic and sundried tomatoes are also popular ingredients that consumers are looking for in products today. This unique marinade blends together many of today's most popular ingredients to stay on the cutting edge of consumers changing tastes.

Tequila Lime Marinade  with Lime Juice This light and tangy marinade combines lime juice, cilantro, garlic and jalapeno peppers with a splash of tequila to add a south-of-the-border flavor to chicken, seafood, beef and pork. Tequila Lime is quickly becoming a popular favorite on restaurant menus around the country. Mainstream restaurants like Applebee's and Chili's are now serving a Tequila Lime or "Margarita" chicken on their menu's to rave reviews! This marinade gives consumers the opportunity to prepare this restaurant favorite right in their home. Southwest style cooking continues to grow and with the demand for lighter eating on the rise, this marinade is right on target!

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NOW FOR THOSE DELICIOUS RECIPES 
WITH THE NEW MARINADES.....

Grilled Tequila Lime Chicken A twist of lime and splash of tequila, perfectly seasoned,  make this grilled chicken recipe a new favorite!  1 pound boneless, skinless chicken breasts  1 cup Lawry's Tequila Lime Marinade with Lime Juice, divided  1 lime, cut into wedges  Fresh cilantro leaves  Pierce chicken with fork and then place in large, resealable plastic bag; pour on  3/4 cup Tequila Lime Marinade. Seal bag, shake to coat chicken and refrigerate for at least 30 minutes, turning once. Remove chicken, discarding used marinade. Grill chicken, basting often with remaining 1/4 cup Marinade, for 10 to 12 minutes or until juices run clear when cut. Serve with lime wedges and fresh cilantro sprigs on the side  Makes 4 servings.  Prep Time: 5 minutes  Marinate Time: 30 minutes  Cook Time: 10 to 12 minutes  Mediterranean Chicken Kabobs Mediterranean flavors compliment chicken deliciously!  You will want to serve this often!  1 cup Lawy's Mediterranean Marinade with Lemon Juice, divided  1 pound boneless, skinless chicken breasts, cut into chunks  12 small portabello mushrooms, cut into 112-inch slices  I medium red onion, cut into wedges  1 green bell pepper, cored, seeded and cut into 1-inch chunks  I dozen cherry tomatoes  6 (8-inch) skewers  In large resealable plastic bag, combine 3/4-cup Mediterranean Marinade and remaining ingredients, except skewers; seal bag. Marinate in refrigerator for 1 hour, turning occasionally. Discard used Marinade. On skewers, thread all ingredients. Grill for about 15 minutes or until desired doneness; brushing often with remaining Marinade.  Makes 4 servings.  Prep Time: 20 minutes  Marinate Time: 1 hour  Cook Time: 15 minutes  Meal Idea: Serve over warm rice pilaf or orzo.  Hint: Soak skewers in water for about 1 hour before using to reduce burning.

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Mediterranean Pork Sandwiches Savory, crispy sandwiches perfect for a  casual dinner lunch or summer party! 3/4 cup Lawry's Lemon Pepper Marinade with Lemon Juice, divided  6 boneless, thinly sliced pork loin chops  2 teaspoons olive oil  1 onion, halved and sliced  I loaf French bread, halved lengthwise and cut into 6 sections  1/4 cup shredded Parmesan cheese  1 teaspoon crumbled dried rosemary  6 strips roasted red bell pepper  In large resealable plastic bag, place 1/2 cup Lemon Pepper Marinade; seal bag. Marinate in refrigerator for 30 minutes. Meanwhile, in large skillet, heat oil over medium-high heat. Add onions and cook until golden brown and tender, about 10 minutes. Spoon onions into small bowl and set aside. Remove pork from marinade, discarding used marinade. Add pork to same skillet and brown for about I to 2 minutes per side. Brush cut tops of bread with remaining Marinade. Sprinkle evenly with cheese and rosemary. Broil bread until lightly browned around edges, about 2 minutes. Top each bread bottom with pork, roasted pepper, onions and bread top.  Makes 6 servings.  Prep. Time: 10 minutes  Marinate Time: 30 minutes  Cook Time: 13 to 16 minutes  Variation: May use Lawry's Herb & Garlic Marinade with Lemon Juice in place of Lemon Pepper Marinade for a flavor variation.  Slow Cooker Mesquite Beef  A great tasting recipe to have waiting for you at the end of a busy day!  Makes enough for another meal too so you really save time and energy! 1 boneless beef chuck roast (about 4 to 5 lbs.)  1 cup Lawry's Mesquite Marinade with Lime Juice, divided  Trim fat from meat. Place meat in slow cooker. Pour 3/4 cup Mesquite Marinade over meat. Cover and cook on low for 9 to 10 hours. Remove meat to platter and shred with fork. Return meat to slow cooker with juices; add remaining 1/4 cup Mesquite Marinade. Serve shredded beef in warmed French rolls or in warmed flour tortillas or taco shells.  Makes 8 to 10 servings (or two meals of 4 to 5 servings each).  Meal Idea: Add your favorite frozen stew vegetables during the last hour of cooking for a pot roast/stew meal.  Prep. Time: 3 to 4 minutes  Slow Cooker Time: 9 to 10 hours  Grilled Chicken And Fresh Salsa Wraps Wraps are, easy alternatives to sandwiches - more fun too! 1 1/4 cups Lawry's Herb & Garlic Marinade With Lemon Juice, divided  4 boneless, skinless chicken breasts (about 1 pound)  I large tomato, chopped  I can (4 oz.) diced mild chiles, drained (optional)  1/4 cup thinly sliced green onions  1 tablespoon red wine vinegar  1 tablespoon chopped fresh cilantro  1/2 teaspoon Lawry's Garlic Salt  4 to 8 flour tortillas, warmed to soften  In large resealable plastic bag, combine 1 cup Herb & Garlic Marinade and chicken; seal bag and marinate in refrigerator at least 30 minutes. In medium bowl, combine tomato, chiles, green onion, remaining 1/4 cup Herb & Garlic Marinade, vinegar, cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes or until chilled. Remove chicken from bag, discarding used marinade. Grill or broil chicken for 10 to 15 minutes or until juices run clear when cut turning halfway through grilling time. Slice chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately.  Makes 4 servings.  Prep. Time: 12 to 15 minutes  Marinate Time: 30 minutes  Cook time: 10 to 15 minutes  Meal Idea: This is an excellent recipe for picnics and outdoor dining. Wrap each filled tortilla with plastic wrap and keep chilled until ready to serve. You may also choose to assemble wraps when ready to serve in outdoors!  Dijon Baby Back Ribs Sweet and tender ribs can't get any easier or tastier than these!  4 pounds baby back pork ribs  I bottle (12 oz.) Lawry's Dijon & Honey Marinade with Lemon Juice, divided  If needed, cut ribs in lengths to fit in large resealable plastic bag. Place ribs in bag and add 3/4 cup Dijon & Honey Marinade; seal bag and shake to coat. Marinate in refrigerator overnight. Discard used Marinade and place ribs on broiler pan that has been sprayed with nonstick cooking spray. Bake in 300 degree oven until lender, about 2 hours. Finish on grill, basting often with remaining Marinade, until glazed.  Makes 4 servings.  Prep Time: 5 minutes  Marinate Time: Overnight  Cook Time: 2 hours 10 minutes  Meal Idea: Serve with corn on the cob, coleslaw and baked beans for a real barbecue treat.  Variation: Ribs may be cut into individual ribs before grilling and served as appetizers or 'finger food'. Great for parties!  Herbed Beef Kabobs A perfect blend of herbs and garlic makes this a favorite with beef!  1 cup Lawry's Herb & Garlic Marinade with Lemon Juice, divided  1 to 1 1/2 pounds boneless top sirloin beef cut into chunks  12 mushrooms  2 medium green bell peppers, cut into 1 1/2-inch squares  2 medium onions, quartered  Skewers  In large resealable plastic bag, combine 3/4 cup Herb & Garlic Marinade and beef Seal bag and marinate in refrigerator for 30 minutes, turning several times. On skewers, alternate beef with vegetables until all are used; discard used marinde. Broil or grill to desired degree of doneness, basting with additional 1/4 cup Marinade.  Makes 4 to 6 servings.  Meal Idea: Serve with your favorhe rice dish or baked potatoes.  Prep Tirne: 15 minutes  Marinate Time: 30 minutes  Cook Time: 10 to 15 minutes

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Thanks to Lawry’s Marinades, here is a great solution for parties.  You simply do your creative cooking in advance.  One of the most popular dishes is sweet and sour rice salad.  You can serve it as a salad… or you can top it with grilled chicken or sliced beef, and, voila! it’s a main dish…or add it as a filling in pita bread or tortillas for a cool sandwich.

Ingredients:

1 cup brown rice, cooked 
2 tablespoons crumbled blue cheese 
½ cup fresh bean sprouts, rinsed (optional)
¼ cup chopped tomato 
¼ cup Lawry’s Citrus Grill Marinade with Orange Juice
¼ cup grated carrot 
¼ cup sliced green onions 
2 tablespoons brown sugar 
¼ cup frozen peas 
1 tablespoon lime juice
¼ cup chopped yellow bell pepper 
½ teaspoons Lawry’s Seasoned Salt

Method: 
In a large bowl, combine rice, bean sprouts, tomato, carrot, onions, peas, bell pepper and cheese (if cheese is used) .  In another bowl, combine remaining ingredients;  mix well with a wire whisk.  Pour over rice mixture and gently toss.  Cover and refrigerate at least one hour to allow flavors to blend. 

Makes 4 servings

Serving Suggestion: 
This may be served over a bed of fresh spinach or salad greens.
For a main dish, use sweet and sour rice with a topping of grilled sliced chicken or beef.

Here’s a favorite for outdoor grilling.  It’s delicious burgers with a special Polynesian flavor  Lawry’s Teriyaki Marinade with Pineapple Juice shines through to provide a new twist to hamburgers.

   Ingredients:

   ¼ cup Lawry’s Teriyaki Marinade with Pineapple Juice
   l pound ground beef
   ½ cup chopped green bell pepper 
  4 onion-flavored hamburger buns
  1 can  (5 ½ ounces) pineapple slices, drained  Lettuce leaves

         Method:

In a medium bowl, combine Teriyaki Marinade, ground beef and bell pepper:  mix well.  Let stand 10-15 minutes.  Shape into 4 patties.  Grill or broil burgers 8 to 10 minutes or until desired doneness, turning halfway through grilling time.  Serve burgers on onion buns topped with pineapple slices and lettuce.

Serving Suggestion:  Serve with assorted fresh fruits.

Hint:  For extra teriyaki flavor, brush buns and pineapple slices with additional Teriyaki Marinade:  grill or broil until buns are lightly toasted and pineapple is heated through.

Low-Fat Burgers:  For a burger that’s lower in fat, substitute ground chicken or turkey for ground beef.  Carefully turn burgers because lower-fat burgers tend to crumble.

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HOT AND SPICY THAI GINGER NOODLES
Thai cuisine made easy.

	1 1/4	cups Lawry’s Thai Ginger Marinade with Lime Juice, divided
	4	boneless, skinless chicken breast halves (about 1 pound)
	6	ounces Asian noodles or linguine, cooked
	1	cup frozen pea pods (about ¼ pound), thawed
	1	can (5 ounces) sliced water chestnuts, drained
	1/4	cup chopped fresh cilantro
	1/4	cup chopped dry roasted unsalted peanuts

In large resealable plastic food storage bag, combine 1 cup Thai Ginger Marinade and chicken; seal bag. Marinate in refrigerator at least 30 minutes. Remove chicken; discard used marinade. Grill or broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear when cut, turning halfway through grilling time. Cut chicken into strips. In large bowl, combine chicken, noodles, pea pods, water chestnuts, cilantro and additional ¼ cup Thai Ginger Marinade; toss until well mixed. Sprinkle with peanuts and serve warm. Makes 4 to 6 servings Serving Suggestion: Serve with peach-flavored ice tea.

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Raspberry Chicken

4 boneless chicken breast halves (about 1 pound) pounded to 1/4 inch thickness  3/4 cup Lawry’s Dijon & Honey Marinade with lemon juice (divide into 1/2 and 1/4 portions) 1 cup fresh or frozen raspberries 1 cup walnut pieces

Grill or broil chicken 10 to 15 minutes or until no longer pink in center and juices run clear.

Turn once and baste often with ½ cup Dijon & Honey Marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.

Cut chicken into strips. Next in food processor or blender, process raspberries and additional ¼ cup Dijon & Honey Marinade 10 seconds. Drizzle raspberry sauce over chicken: sprinkle with walnuts.

Makes 4 servings

Serving suggestion: Serve chicken on baby greens or angle hair pasta. Garnish with fresh raspberries, if desired.

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SCALLOPS IN ORANGE SAUCE 

Scallops in a tangy orange sauce are elegant and full of flavor. 
Perfect when served over warm pasta.
 

1 1/2	pounds scallops
1/2	cup Lawry’s Citrus Grill Marinade with Orange Juice
1/4	cup flour
1/2	teaspoon Lawry’s Garlic Salt
1/2	teaspoon Lawry’s Seasoned Pepper
2	tablespoons butter
1/2	cup half and half cream
2	egg yolks
1/3	cup dry white wine
1/2	teaspoon arrowroot
1/4	teaspoon cayenne pepper
2	tablespoon minced, fresh parsley

In large glass bowl, combine scallops and Citrus Grill Marinade with Orange Juice. Refrigerate for 30 minutes. In another bowl OR paper bag, mix flour with ¼ teaspoon Garlic Salt and Seasoned Pepper. Remove scallops from Marinade. 

Dust scallops with flour. Cook scallops in butter until golden brown all over, approximately 10 minutes. Drain on paper towels. In top of double boiler, whisk together cream, egg yolks, wine, arrowroot and ½ cup Lawry’s Citrus Grill Marinade. Cook over simmering water, stirring constantly until thickened. Remove from heat and add remaining ¼ teaspoon Garlic Salt and cayenne pepper.

Makes 6 servings

Serving suggestion: Arrange scallops on warm platter; pour portion of sauce over center of dish, and sprinkle parsley on top. Remaining sauce served on side: or serve over pasta. Good accompaniments are steamed broccoli and baked yams.

Here is the recipe:

Mexican Lasagna
1 ½ pounds lean ground beef or lean ground turkey 1 teaspoon Lawry's Seasoned Salt 1 package (1 oz.) Lawry's Taco Spices and Seasonings 1 cup diced tomatoes, fresh or canned 2 cans (8 oz. each) tomato sauce 1 can (2.25 oz.) sliced black olives, drained 1 can (4 oz.) diced green chiles 8 oz. ricotta cheese 2 eggs, beaten 9 corn tortillas 2 ½ cups (10 oz.) shredded Monterey Jack Cheese METHOD: In large skillet, brown ground beef until crumbly, drain fat.  Add Seasoned Salt, Taco Spices and Seasonings, tomatoes, tomato sauce and chiiles:  mix well.  Bring to a boil;  reduce heat to low and cook, uncovered 5 minutes.  Remove from heat and stir in half of the olives. In a small bowl, combine ricotta cheese and eggs.  In bottom of 13x9x2-inch baking dish, spread 1/.2 meat mixture.  Top with ½ of tortillas, spread ½ ricotta cheese mixture over tortillas and top with ½ of Jack cheese.  Repeat once more, ending with Jack cheese.  Sprinkle remaining olives over top.  Bake, uncovered, in 350 F oven 20 to 30 minutes.  Let stand 10 minutes before cutting into squares. Makes 8 servings. Prep. Time:  15 minutes Cook Time:  25 to 35 minutes Meal Idea:  Serve with mixed green salad and fresh fruit. HINTS:  May be made early in the day and refrigerated.  Add 10 to 15 minutes to the baking time.  Casserole may be frozen and defrosted before baking.