Instructions: A marinade is a liquid used to impart flavors and/or tenderness to meat. Marinades contain acid in the form of vinegar, citrus juice, tomatoes, wine or beer.

Marinades usually don"t penetrate more than a half-inch into food. Thinner cuts of meats tend to be more flavorful when you use a marinade. The longer the time you marinate the meat, the stronger the flavor on the outer portion of the meat.

n Chicken pieces: For 2 1/2 to 3 pounds, use 1/2 to 3/4 cup marinade.

n Boneless steak: For 1 1/2 to 2 pounds, use 3/4 to 1 cup marinade.

n Chops: Use 3/4 to 1 cup marinade for 4 chops.

n Meat chunks: For 1 to 1 1/2 pounds, use 3/4 to 1 cup marinade.

n Shrimp: For 1 pound large peeled shrimp, use 1/2 to 2/3 cups marinade.

n Swordfish or tuna steaks: For 4 steaks, use 1/4 to 1/2 cup marinade.

n Fresh vegetables: For 1 1/2 pounds of assorted vegetables, use 1/2 to 3/4 cup marinade.

SAFETY TIPS

When using liquid marinades remember the following for good health and good cooking:

n Always marinate in the refrigerator, never at room temperature.

n Always use glass or stainless steel if you use a casserole or baking dish for marinating.

n If you are going to use leftover marinade, boil it for at least one minute because it contains raw meat juices.

n Allow at least five minutes of cooking if you brush the marinade on the meat because the marinade contains raw meat juices and needs to cook.

n Don"t place the cooked meat in the same dish as the raw meat and marinade.

n Marinades are for one-time use only. Do not save!

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