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Tuesday, November 3, 2015

Just One Marinade Makes It All

Janet Groene's
Mainstream  Marinade
    Have you ever wished for one, great marinade recipe that works for everything including meat, poultry, fish and vegetables?  Try this one. Just keep in mind that many foods, such as chicken and pork, must be thoroughly cooked for food safety even if marinated. This includes other foods that were marinated with them and  exposed to their juices.

3/4 cup vegetable oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard powder
1 teaspoon salt
1/4 cup red wine vinegar
1 teaspoon dried parsley flakes
3 tablespoons lemon or lime juice
    In a large, zip-top bag, mix all ingredients well. Add up to 3 pounds of meat, poultry, fish or vegetables.  Seal closed. Refrigerate, changing positions occasionally, for 8 to 48 hours. (Fish and vegetables require less time than larger, tougher cuts.)
    Discard the marinade or bring it to a boil for five minutes to use as a sauce. This is enough to marinate up to  three pounds of food. 

      Cook's tip: Marinate big. Grill big, planning plenty of leftovers. They're delicious hot or cold. 

For boondocking and emergencies see Janet Groene's Pantry Recipe of the Week, made with no fresh foods, at


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