Bc's Orange-Thyme Marinade
- 1/2 c Orange juice
- 2 tb Balsamic or red wine
- Vinegar
- 1 tb Vegetable oil
- 2 md Green onions, finely
- Chopped (2 Tablespoons)
- 1 tb Chopped fresh thyme or
- 1 teaspoon dried thyme
- 1 ts Grated orange peel
- 1/4 ts Salt
- 1/8 ts Pepper
Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add
2 pounds beef or pork, turning to coat with marinade. Cover and refrigerate
at least 6 hours but no more than 24 hours. Remove meat from marinade;
reserve marinade. Grill meat as desired. Heat remaining marinade to
boiling; boil and stir 1 minute. Serve marinade with grilled meat.
*Betty Crocker's Great Grilling
Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin
on Nov 25, 1997
2 pounds beef or pork, turning to coat with marinade. Cover and refrigerate
at least 6 hours but no more than 24 hours. Remove meat from marinade;
reserve marinade. Grill meat as desired. Heat remaining marinade to
boiling; boil and stir 1 minute. Serve marinade with grilled meat.
*Betty Crocker's Great Grilling
Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin
