Recipe - Bcs Orange-Thyme Marinade

One half cup Orange juice
2 tablespoon Balsamic or red wine
Vinegar
1 tablespoon Vegetable oil
2 md Green onions, finely
Chopped (2 Tablespoons)
1 tablespoon Chopped fresh thyme or
1 teaspoon dried thyme
1 teaspoon Grated orange peel
One fourth teaspoon Salt
1/8 teaspoon Pepper

Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add
2 pounds beef or pork, turning to coat with marinade. Cover and refrigerate
at least 6 hours but no more than 24 hours. Remove meat from marinade;
reserve marinade. Grill meat as desired. Heat remaining marinade to
boiling; boil and stir 1 minute. Serve marinade with grilled meat.

*Betty Crocker's Great Grilling
Posted to MMRecipes Digest V4 #306 by Michael McLaughlin
mmclaughlin@micronet.net on Nov 25, 1997