*  Exported from  MasterCook  *
 
                          Steak & Ale Marinade #2
 
 Recipe By     :
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Marinade                         Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      quart         Soy Sauce
    2      cups          Red Wine Vinegar
    4 1/2  teaspoons     Garlic Powder
    1 1/4  quarts        Sherry Cooking Wine
    3      cups          Sugar
    3      quarts        Unsweetened Pineapple Juice
 
 The following is the recipe used in 1978 for the Hawaiian Chicken, Club
 Steak, and Kabobs. I have included the original recipe for 64 chicken
 breasts or 48 steaks. The second recipe is the reduced version we make for
 12 chickens. Mix together well. Allow meat to marinate a minimum of 24
 hours and a maximum of 48. If holding the meat longer than 48 hours, pour
 off the marinade. This recipe is for 12 chicken breasts. 1 c Soy Sauce 1 c
 Sherry Cooking Wine 1/2 c Red Wine Vinegar 3/4 c Sugar 1 ts Garlic Powder
 3 cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A)
 
 
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