marinades. And nothing goes better with a meal than some bread with melted herbed butter or garlic.

GINGER-LIME MARINADE This fresh, light marinade is great for fish, shrimp, chicken or pork.

1 cup lime juice 2 tbsps olive or vegetable oil 1 tsp finely chopped fresh ginger root 1 tsp salt Dash or ground red pepper (cayenne) 1 clove garlic, crushed MIX all ingredients in shallow glass or plastic bowl. Place seafood, poultry or meat in dish; turn to coat all sides with marinade. Cover and refrigerate at least 1 hour. About 1 cup marinade.

CAJUN MARINADE A spicy blend that brings to mind Cajun cooking from New Orleans. Try it on vegetables, chicken and turkey.

1 cup dry sherry or chicken broth 1 tsp Worcestershire sauce 1 tsp ground red pepper (cayenne) 1 tsp black pepper 1 to 1 tsp red pepper sauce MIX all ingredient in shallow glass or plastic dish. Place poultry or vegetables in dish; turn to coat all sides with marinade. Cover and refrigerate 1 hour. About 1 cup marinade.

TERIYAKI MARINADE Try this Oriental marinade on turkey, pork, beef, chicken or lamb.

1 cup soy sauce 2 tbsp water 1 tbsp lemon juice 1 tbsp vegetable oil 1 tsp packed brown sugar 1 tsp coarsely ground pepper 1 clove garlic, finely chopped MIX all ingredients in shallow glass or plastic dish. Place meat or poultry in dish; turn to coat all sides with marinade. Cover and refrigerate at least 8 hours, turning occasionally. About 1 cup marinade.

CURRY MARINADE An excellent choice for chicken, turkey, veal, pork or lamb.

1 cup orange juice 1 cup peanut butter 2 tsps curry powder MIX all ingredients in medium glass or plastic dish. Place meat or poultry in dish; Turn to coat all sides with marinade. Cover and refrigerate 1 hour.

About 2 cup marinade.

BRANDY MARINADE A robust marinade for beef, pork and lamb.

1 cup brandy, bourbon whiskey or beef broth 1 cup soy sauce 2 tbsps packed brown sugar 2 tbsps vinegar 2 tbsps vegetable oil 1 tsp pepper 1 small onion, chopped (about 1 cup) 1 clove garlic, finely chopped MIX all ingredients in shallow glass or plastic dish. Place meat in dish; turn to coat all sides with marinade. Cover and refrigerate at least 24 hours, turning meat occasionally. About 1 cup marinade.

DILL BUTTER 1 cup (1 stick) margarine or butter 3 tbsps chopped fresh or 1 tbsp dried dill weed MIX margarine and dill weed until well blended.

GARLIC BUTTER 2 tbsps margarine or butter, softened 1 tsp chopped fresh or 1 tsp dried oregano leaves 1 tsp paprika 1 clove garlic, crushed Dash of freshly ground pepper MIX all ingredients.

LEMON BUTTER 2 tbsps margarine or butter, melted 1 tsp grated lemon peel 1 tbsp lemon juice 1 tsp Worcestershire sauce MIX all ingredients.

PEPPERY MUSTARD BUTTER 2 tbsps margarine or butter, softened 1 1 tsps dry mustard 1 tsp lemon pepper MIX all ingredients.

GARLIC BUTTER SPREAD 1 cup (1 stick) margarine or butter, softened 1 medium clove garlic, crushed MIX ingredients.

HERB-CHEESE BUTTER SPREAD 1 cup (1 stick) margarine or butter, softened 2 tsps chopped fresh parsley 1 tsp dried oregano leaves 2 tbsps grated Parmesan cheese 1 tsp garlic salt MIX all ingredients.

HERB-LEMON BUTTER SPREAD 1 cup (1 stick) margarine or butter, softened 2 tsps lemon juice 1 tbsp chopped fresh herbs or 1 tsp dried herbs Dash of salt MIX all ingredients.

STRAWBERRY BUTTER 1 cup strawberries 1 cup (1 stick) margarine or butter, softened 1 tbsp grated orange peel PLACE all ingredients in blender; cover and blend until mixed. (Mixture will not look smooth.) All recipes from Betty Crocker's Best Barbecue Recipes.