| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hawaiian | Beef | 48 | Servings |
INGREDIENTS
| 1 | qt | Soy Sauce |
| 2 | c | Red Wine Vinegar |
| 4 1/2 | t | Garlic Powder |
| 1 1/4 | qt | Sherry Cooking Wine |
| 3 | c | Sugar |
| 3 | qt | Unsweetened Pineapple Juice |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 710.6mg
Potassium: 127.1mg
Carbohydrates: 22.6g
Fiber: <1g
Sugar: 19.1g
Protein: 1.4g