Easy Teriyaki Marinade
1 cup soy sauce
1/2 cup pineaepple juice
1-2 teaspoons diced garlic
1 teaspoon onion powder


Mix all together and use as a marinade for chicken, brisket, or salmon. Marinade for 3-4 hours, turning once an hour. Grill meat. If you wish to use the marinade as a basting sauce, drain it off the meat and put in a saucepan. Bring to a boil and boil for several minutes before using. (Better yet, make extra sauce and don't put it all on the meat but use the extra for basting while grilling).
- posted by Sandy C. @ 6:07 AM

 
Fruit Cup
I've been making a batch of this each week and we eat it every morning with our breakfast. If it runs low, I just add a banana or two. The original recipe said to add the bananas just before serving so they don't turn brown. I usually put two or three in when I make it, though, and then add a couple later if needed.


1 can lite peaches (packed in pear juice)
1 can pineapple chunks (packed in juice)
5 medium oranges, peeled and cut into pieces
5 bananas, sliced
1-2 cups seedless grapes



Mix peaches, pineapple, oranges and grapes. Chill well. Before serving, mix in bananas. You can vary the fruit by adding strawberries, blueberries, frozen berry mix, etc. The juice from the peaches and pineapple keep the fruit fresh and juicy.
- posted by Sandy C. @ 6:01 AM

 
BLT Salad
This is our favorite new salad. Terry loves it!

4 cups mixed spring greens, or other lettuce you like
1 medium tomato, chopped
4 slices bacon, diced and fried crisp
1/2 cup diced cheddar cheese
1/2 cup croutons
1/3 cup mayonnaise
1-2 Tablespoons sugar (I cut it back to 2 teaspoons)
2 teaspoons cider vinegar (I used rice vinegar)
salt and pepper to taste

Mix greens, tomato, and cheese in large serving bowl. Mix mayonnaise, sugar, vinegar, salt and pepper together in a small mixing bowl. Add to salad and mix well. Top with bacon and croutons.

Serves 4

From May/June 2005 Quick Cooking
- posted by Sandy C. @ 9:17 AM