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The Freezer to Grill Mari-thon          Gear up for grilling season now by tenderizing and seasoning your meat with marinades. Wouldn't that make the meat rather mushy, you ask? Not if you use your freezer. You can marinate meat for up to 3 months in cold storage. Cut the meat thinly for the best penetration of flavor and tenderizing, as the marinade will only flavor the top two inches on thick cuts of meat. The best part of this method is that you won't forget to marinate the meat and end up pounding the heck out of it to get it tender by dinner. Simply pull the meat, thaw, and grill away! Use the following marinade recipes to stimulate your creative juices. Also be sure to check out the Sizzlin Fajittas recipe in our archives. It would be a great one to marinate via freezer. The following marinades will season one pound of raw meat or poultry. Mix in a freezer bag, throw in the meat, seal, give it a shake to coat, label and toss into the freezer. Use within 3 months. Cajun: 1/3 cup chicken stock, 1/2 teaspoon each of black pepper, red pepper, cinnamon, garlic powder, onion powder, and packed brown sugar. Citrus: 1/3 cup orange juice, 1/2 teaspoon each of minced garlic, grated lemon rind, basil, black pepper. Curry: 1/3 cup chicken stock, 1 tablespoon minced garlic, 1 teaspoon curry powder. Garlic: 1/4 cup chicken stock, 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon grated fresh ginger. Ginger: 1/4 cup balsamic vinegar, 2 tablespoons white wine or apple juice, 2 tablespoons grated fresh ginger, 1 tablespoon minced garlic.

         * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *