| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hawaiian |
Copycat |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Soy Sauce |
| 1/2 |
c |
Red Wine Vinegar |
| 1 1/8 |
ts |
S; Garlic Powder |
| 1 1/4 |
c |
Sherry Cooking Wine |
| 3/4 |
c |
Sugar |
| 3/4 |
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)
Per serving (excluding unknown items): 98 Calories; less than one gram Fat
(1% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol;
1373 mg Sodium
Posted to EAT-L Digest by Dot & Tim McChesney <jrjet@MTCO.COM> on Feb 24,
1998
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