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Dad's Shecret Shauce

This recipe is from my own childhood and straight from my dad's mouth. It sounds horrifying to some, but it's fantastic on beef. Really. I've quantified the ingredient amounts because, like Eleanor's father Richard, Dad's recipe goes like this: "You take a can of fruit cocktail, some vegetable oil, stir in a little soy sauce…"

About 2-1/2 cups, enough to marinate 2- 3 pounds of meat.
1 - 15oz can fruit cocktail in heavy syrup
1/4 cup canola oil
2 tablespoons soy sauce
2 tablespoons white or apple cider vinegar
1/2 teaspoon garlic powder
1-2 teaspoons of "whatever spices you've got," according to Dad—meaning thyme, basil, oregano, marjoram or whatever sounds good (I like it with thyme).
2 tablespoons Asian sweet chili sauce (optional)

Mix all ingredients together in a glass or stainless steel baking dish and use to marinate beef, pork, lamb, or chicken from 12 to 24 hours in the refrigerator. Pour off marinade (safely washing away the bits of fruit so no one knows your secret) and grill or broil meat as usual.



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