Beer Baste:  1/2 cup beer, 1/3 cup firmly packed brown sugar, 2 tablespoons each vinegar and honey, 2/3 cup cup chili sauce, 1 tablespoon each Worcestershire sauce and lemon juice.  Use during last hour of cooking.  For baked ham.

Currant Jelly Baste:  1 cup melted currant jelly, 1/2 cup Orange juice, 1 tablespoon grated orange peel.  For lamb and duck.

French Vinaigrette Marinade/Baste:  1/2 cup olive or peanut oil, 2 tablespoons wine vinegar, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, pepper.  For poultry, lamb, and pork.

Ginger-Curry Butter Baste:  1/2 cup melted butter, 3 tablespoons drained chopped preserved ginger, 1 tablespoon ginger syrup, 1 tablespoon soy sauce, 1/2 teaspoon curry powder.  For pork, ham, poultry, and lamb.

Italian Oil Marinade/Baste:  1/2 cup olive oil, 2 to 3 tablespoons wine vinegar, 3 chopped scallions, 1 1/2 teaspoons tarragon, 1/2 teaspoon salt, pepper.  For beef, poultry, lamb, and fish.

Lebanese Garlic Marinade/Baste:

1/2 cup olive oil, 3 cloves garlic, crushed, 1 tablespoon lemon juice, 1/2 teaspoon salt, pepper.  For poultry, lamb, and fish.

Lemon-Garlic Butter Baste:  1/4 cup melted butter, 2 cloves garlic, crushed.  Allow to stand 30 minutes.  Add juice of 1 lemon, 1/2 teaspoon salt, pepper.  For fish and poultry.

Mint Jelly Baste:  1 cup melted mint jelly, 1/4 cup lemon juice, 1 tablespoon grated lemon rind.  For lamb.

Olive oil Marinade/Baste:  Begin with 1/2 cup olive oil, juice of 1 small lemon, 1/2 teaspoon salt, pepper.  Add one or more of the following:  1 clove garlic, crushed; 1 small onion, sliced; 1 bay leaf; 1 teaspoon tarragon, basil or dillweed; 1 tablespoon tomato puree, soy sauce or Worcestershire sauce.  For fish, poultry, lamb, and beef.

Onion-Bacon Baste:  Saute 3 slices minced bacon and 1/23 cup minced onion until lightly browned.  Add 1/3 cup melted butter.  For poultry.

Orange Baste:  1 cup orange juice, 1/2 cup sherry or grenadine. For baked ham.

Pineapple Baste:  1/2 cup melted butter, juice of 1 lemon,  1 cup pineapple juice, 1/2 cup sherry or grenadine.  For baked ham.

Red Wine Marinade:  2 cups red wine, 1/2 cup olive oil, 1 sliced onion, 2 tablespoons chopped parsley, 2 tablespoons rosemary, 1/4 teaspoon ground cloves.  Marinate 12 to 24 hours.  For lamb and beef.

Soy Marinade/Baster:  1/2 cup peanut oil, 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon wine vinegar, 1/2 teaspoon grated gingerroot, 1 clove garlic, crushed.  For fish pork and poultry.

Soy-Honey Marinade/Baste:  1/2 cup each soy sauce, honey and water; 1/4 cup dry sherry; 2 tablespoons sugar; 1 teaspoon minced gingerroot; 2 cloves garlic, crushed; 1 teaspoon dry mustard;  1 teaspoon salt; 1/4 teaspoon pepper.  Marinate 12 to 24 hours.  For pork.

Soy-Lemon Marinade/Baste:  1/2 cup olive or peanut oil, 1/4 cup soy sauce, juice of 1 lemon, 2 cloves garlic, minced.  For broiled beef, poultry, pork, and fish.

Tarragon Butter Baste:  1/2 cup melted butter, juice of 1 lemon, 1 tablespoon crushed tarrragon.  For poultry and fish.

White Wine Marinade:  1/2 cup dry white wine, 2 tablespoons salad oil, 4 thin slices onion, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 4 peppercorns.  For fish.

Wine Butter Baste:  1/4 cup very dry white wine, 1/2 teaspoon salt, 1/8 teaspoon paprika.  For poultry and fish.