Marinade for Chuck Roast
1/3 c. wine vinegar
1/4 c. ketchup
2 tbsp. oil
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Mix all ingredients and place meat in. Turning whenever you think about it. Let marinate at least 24 hours, then put on hot grill and barbeque until rare to well done. Whatever you like. This is great for any type of red meat.

Fajita Marinade
1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing
mix
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.

Marinade for Venison
1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
2 tbsp. real lemon juice
1 1/2 c. cooking oil

Marinate venison for several hours. Grill or fry.

Red Wine Chicken Marinade
2 cups dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce

Mix together, Use as is for marinade or boil for 10 minutes and use as a basting sauce.

Garlic Steak Marinade
1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

Fajita Marinade
1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing
mix
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken breast. Refrigerate overnight. Grill and cut diagonally; roll in flour tortilla.

1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin

1. In bowl of food processor place all ingredients; puree.

Makes approximately 1 cup.

Nutrition Facts per 6 servings.
Calories 15 calories
Protein 0 grams
Fat 0 grams
Sodium 5 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 4 grams

Apple Soy Marinade

1/4 cup frozen concentrated apple juice
1/4 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon savory

1. In a saucepan combine frozen concentrated apple juice (undiluted), white wine vinegar, olive oil, soy sauce, and savory. Bring to a boil; reduce heat and simmer for 2 minutes. Cool. Pour over the meat, cover, and refrigerate for up to 2 hours. To use the remaining marinade as a sauce, boil for 5 minutes

Makes 4 servings.

Apple Soy Marinade

1/4 cup frozen concentrated apple juice
1/4 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon savory

1. In a saucepan combine frozen concentrated apple juice (undiluted), white wine vinegar, olive oil, soy sauce, and savory. Bring to a boil; reduce heat and simmer for 2 minutes. Cool. Pour over the meat, cover, and refrigerate for up to 2 hours. To use the remaining marinade as a sauce, boil for 5 minutes

Makes 4 servings.

Marinating overnight is ideal, but even 2 hours of marinating prior to cooking imparts flavor, as well.

2 garlic cloves, crushed
1 tablespoon ground coriander seed
1 tablespoon ground black pepper
1 tablespoon brown sugar
3 tablespoons soy sauce

1. In a self-sealing bag, combine all ingredients well. Add meat, seal and refrigerate overnight.
2. Grill or broil as desired. Discard marinade after use.

This marinade works well with pork chops, but can also be used on loin roasts or tenderloins.

1/4 cup soy sauce
1/4 cup dry sherry
1/2 cup minced onion
2 tablespoons grated fresh ginger root
2 teaspoons five-spice powder
2 tablespoons chili oil
2 teaspoons sesame oil

1. In self-sealing bag, combine all ingredients. Add meat to bag, seal and refrigerate overnight. Discard any leftover marinade.

Fresh herbs from the garden give extra burst of flavor to this basic marinade. Experiment with other combinations

3 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons water
1 teaspoon grated lemon peel
2 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons rosemary
2 teaspoons sage savory
2 teaspoons marjoram
Salt and pepper, to taste

1. Stir together all ingredients. Marinate meat 2 to 24 hours in refrigerator. Discard any leftover marinade.

Adjust the amount of honey to the sweetness that you like. Great for chops on the grill or broiled medallions.

1/2 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 garlic cloves, crushed

1. In self-sealing bag, combine all ingredients. Add meat and let marinate for 30 minutes to 24 hour in refrigerator. Discard leftover marinade.

Makes enough marinade for 4 pork chops.

Nutrition Facts
Calories 80 calories
Protein 1 grams
Fat 0 grams
Sodium 520 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 21 grams

Lemon Dill Marinade

1/2 cup lemon juice
1/2 cup water
1 teaspoon dillweed
1 teaspoon grated onion
1/2 teaspoon pepper

1. In a bowl combine lemon juice, water, dillweed, grated onion, and pepper. Marinate the meat for 2 hours or add 1 tablespoon to cooked vegetables.

Makes about 1 cup.