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July 2000 Issue
Marvelous Marinades for the Grill
by Ronda L. Halpin
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Basic Mediterranean Marinade

This basic marinade is great with chicken, beef or pork. I like to use it on boneless, skinless chicken breasts and make leftovers! Then, you can use the leftover grilled chicken in salads, with pasta, and in sandwiches.
  • 2/3 c. olive oil
  • 1/2 c. lemon juice
  • 6 T. dry sherry
  • 1 T. rosemary leaves, crushed
  • 4 cloves garlic, minced
  • 1 T. chicken bouillon
Combine all of the ingredients in a container. Marinate the desired meat for 4-8 hours, depending on the desired tenderness and cut of the meat. Use the marinade as a baste during grilling for extra flavor. This marinade stores well in the refrigerator.
  • Yields: about 2 cups
  • Preparation Time: 5 minutes
 

 

Rising Sun Marinade

I love this marinade with pork or white fish like sea bass or orange roughy.
  • 1/2 c. soy sauce
  • 1/3 c. orange juice
  • 4 cloves garlic, minced
  • 2 tsp. minced ginger
Combine all of the ingredients in a container. Marinate the desired food choices for 2-4 hours, depending on the desired tenderness and toughness of the food. Use the marinade as a baste during grilling for extra flavor. This marinade stores well in the refrigerator.
  • Yields: about 1 cup
  • Preparation Time: 5 minutes
 

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