Title: Jollie Ollie's Marinade for All Meats
Categories: Sauce Marinade
Yield: 1 Batch

		***JUICES***
2		Lemons; juice of
2		Oranges; juice of
1		Grapefruit; juice of
		Cherry juice to taste
		Dill Pickle Juice; to taste
1/2	oz	Worcestershire Sauce
1/2	oz	Teriyaki Sauce
1	tb	Mustard
1	tb	Ketchup
		****SPICES***
	pn	Tarragon
	pn	Thyme
	pn	Sweet Basil
	pn	Sage
	pn	Coriander
	pn	Mace
10		Fennel Seeds
	pn	Rosemary
	pn	Oregano
	pn	Cumin
	pn	Chervil

Put juices into mixer and add spices. Mix till a bit foamy. Then taste, if too tart, use honey to make it almost sweet. It should be slightly tart.

Now put cut up meat and marinade in marinade pan and let stand in room temp for an hour. Then put in refrigerator overnight.

When ready to cook, I use the broiler, or make shish kabobs. But I really like it broiled in all the juice. At this point of cooking when meat is not pink I usually add a bit of honey over the meat so that the broiler just cooks it a bit more.

Now with mashed potatoes and asparagus spears it's a meal fit for a king. The left over juice and meat (if there is any left) I generally heat in the microwave till hot, then pour it into a plate and just sop up the juice with buttered bread and just the meat, no potatoes or veggies. It tastes even better when it's reheated, because all the juices and spices have had a chance to marry into a fantastic taste extraordinaire.

TAKE CARE AND BE HAPPY JOLLIE OLLIE from SUNNY S. CA.

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