Recipe - Steak And Ale Marinade

1 qt Soy Sauce
2 cup Red Wine Vinegar
4 One half teaspoon Garlic Powder
1 One fourth qt Sherry Cooking Wine
3 cup Sugar
3 qt Unsweetened Pineapple Juice

The following is the recipe used in 1978 for the Hawaiian Chicken, Club
Steak, and Kabobs. I have included the original recipe for 64 chicken
breasts or 48 steaks. The second recipe is the reduced version we make for
12 chickens. Mix together well. Allow meat to marinate a minimum of 24
hours and a maximum of 48. If holding the meat longer than 48 hours, pour
off the marinade. This recipe is for 12 chicken breasts. 1 cup Soy Sauce 1 c
Sherry Cooking Wine One half cup Red Wine Vinegar Three fourths cup Sugar 1 teaspoon Garlic Powder 3
cs Unsweetened Pineapple Juice FROM: ROBERT HOFFMAN (SWNP80A)