September 3, 1995
3 cloves garlic
1/4 c. olive oil
1 t. rosemary, crushed
1/2 t. dry mustard
2 t. soy sauce
1/4 c. wine vinegar
1/4 c. cooking sherry
Saute garlic in oil. Remove from heat and add remaining ingredients. Blend well. Makes enough to marinate 6 cube steaks.
I chose cube steaks and marinated 30 minutes and charcoaled outside and served these on toasted buns
About Rhubarb: To freeze rhubarb, remove leaves and trim stems from the firm stalks. Wash the stalks and cut into 1" pieces. Pit the stems into freezer bags. You can mix 4 cups rhubarb with 1 cup sugar and spoon into freezer bags. Allow 1/2" head space in each bag.
3 cloves garlic
1/4 c. olive oil
1 t. rosemary, crushed
1/2 t. dry mustard
2 t. soy sauce
1/4 c. wine vinegar
1/4 c. cooking sherry
Saute garlic in oil. Remove from heat and add remaining ingredients. Blend well. Makes enough to marinate 6 cube steaks.
About Rhubarb: To freeze rhubarb, remove leaves and trim stems from the firm stalks. Wash the stalks and cut into 1" pieces. Pit the stems into freezer bags. You can mix 4 cups rhubarb with 1 cup sugar and spoon into freezer bags. Allow 1/2" head space in each bag.
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