My Favorite Recipes - all highly recommended

Desserts
• BAVARIAN TORTE
• CHOCOLATE SPICE CAKE
• APPLE PIE
• CHERRY CAKE
• BLUEBERRY CRUNCH
• FALLEN CHOCOLATE-SOUFFLE CAKE
• THICK AND CHEWY CHOCOLATE CHIP COOKIES
• CHOCOLATE CHIP COOKIES
• OATMEAL RAISIN COOKIES
• CHERRY GARCIA ICE CREAM

Breads
• HONEY, WHOLE WHEAT, OATMEAL BREAD
• BANANA BREAD
• FLOUR'S FAMOUS BANANA BREAD

Entrees
• CHEESE FONDUE
• BEEF ROULADEN
• BEEF STEW
• LASAGNA

Breakfasts/Brunches
• FRENCH PANCAKES OR CREPES
• SWEDISH TEA RING / STICKY BUNS

Miscellaneous
• BARBEQUE SAUCE

DESSERTS

BAVARIAN TORTE

INGREDIENTS
• 5/8 cup of flour
• 1/2 cup butter, softened
• 1/2 cup sugar
• vanilla
• 3/4 cup finely chopped pecans
• 1 8oz. pkg. cream cheese, softened
• 1 egg
• 1/2 tsp. cinnamon
• 1 29oz. can sliced peaches or pear, drained well

DIRECTIONS
• If possible, refrigerate before serving.
• In large bowl at medium speed beat butter,1/4 c. sugar, and 1/4 tsp vanilla. Add flour gradually and beat until well mixed. Stir in pecans. Mold mixture into bottom of 10 inch springform pan.
• In small bowl at medium speed beat cream cheese and 1/4 c. sugar . Then add egg and 1/2 tsp. vanilla until well blended. Pour into lined pan.
• Combine 1 tsp sugar and cinnamon in bowl and toss fruit slices in gently. Then arrange on top of cream cheese mixture. Cook for 10 minutes at 450 degrees and then 25 minutes at 400 degrees. Makes 10 servings.
• We usually serve this cold with whipped cream.

CHOCOLATE SPICE CAKE

INGREDIENTS
• 1/2 cup butter
• 2 cups sugar
• 4 egg yolks
• 2 ounces unsweetened baking chocolate
• 2 cups cake flour
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 4 egg whites
• 1/8 teaspoon salt

DIRECTIONS
• Beat butter until soft. Add the sugar gradually and blend these ingredients until they are very light and creamy. Beat egg yolks in one at a time. Melt, cool and add chocolate.
• Sift flour, then resift with cinnamon, cloves, baking powder and salt. Then add these ingredients in 3 parts to the butter mixture alternating with thirds of the milk. Beat until smooth after each addition.
• Separately whip until stiff but not dry egg whites and salt. Fold this lightly into the cake batter. Line two 9 inch layer pans with parchment paper and then bake cake sections at 375 degrees or in a greased 9 inch tube pan at 350 degrees. Bakes for around 30 minutes but should be tested with a toothpick. Add icing.

Chocolate Spice Cake Icing

INGREDIENTS
• 1 stick of butter
• 8 oz. package cream cheese
• 1 pound powdered sugar
• 1 to 2 teaspoons vanilla

DIRECTIONS
• Cream butter and cream cheese. Add sugar and vanilla and mix thoroughly.Add milk or cream as necessary to adjust consistency for ease of spreading of icing.

APPLE PIE: Part I: pastry

INGREDIENTS
• 2 cups sifted all-purpose flour
• 1 tsp salt
• 1/3 cup lard
• 1/3 cup butter
• 4 Tbs. ice water

DIRECTIONS
• Sift flour with salt into medium bowl. With pastry blender, cut in lard and butter until mixture resembles coarse cornmeal.
• Sprinkle ice water (1 Tbs. at a time) over flour mixture, stirring lightly with a fork after each addition and pushing dampened portion to side of bowl.
• On lightly floured surface, knead lightly 15 times. Press into ball: divide in half. Refrigerate until ready to use.

Apple Pie: Part II: pie

INGREDIENTS
• 1 1/4 cup sugar
• 2 Tbs. flour
• 3/4 tsp cinnamon
• 1/8 tsp salt
• 1 egg yolk
• 6 cups thinly sliced tart cooking apples (about 2 lbs)
• 1 1/2 tsp grated lemon peel
• 1 Tbs. butter

DIRECTIONS
• Roll out half of pastry to 11 inch circle. Use to line a nine-inch pie plate. Refrigerate. Preheat oven to 425 degrees.
• Combine sugar, flour, cinnamon, and salt and mix well. Add apples and toss lightly. Turn into pastry-lined pie plate, mounding in center. Sprinkle with lemon peel; dot with butter.
• Roll out rest of pastry to 11 inch circle. Make several slits in center for steam vents. Adjust over filling. fold edge of top crust under bottom crust and press together; crimp. Mix yolk with 1 Tbs. water and brush on.
• Bake 40-50 minutes or until apples are tender and crust is golden.

CHERRY CAKE

INGREDIENTS - Main Cake
• 1 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp salt; 1/4 cup butter
• 1/4 cup milk
• 1 egg, beaten
• 1 tsp. vanilla
• 2 cans of cherries, drained

INGREDIENTS - Crumb Topping
• 1 cup sugar
• 1 cup all-purpose flour
• 2 tsp. cinnamon
• 1/2 cup butter

DIRECTIONS
• Preheat oven to 400 degrees and lightly grease a 13 x 9 x 2 inch baking pan. It takes 35 minutes to bake when ready
• Make Crumb Topping: In medium bowl, combine sugar, flour and cinnamon. With pastry blender cut in 1/2 cup butter until well blended and then set aside.
• Into medium bowl, sift flour with sugar, baking powder, and salt. With pastry blender cut in butter until mixture resembles coarse crumbs. Add milk, egg, and vanilla. Mix with fork until smooth, about 1 minute. Turn into prepared pan, spreading evenly. Top with cherries and crumb topping.

BLUEBERRY CRUNCH

INGREDIENTS
• 2 pints blueberries
• 8 oz butter
• 1 cup flour
• 1 cup light brown sugar
• 2 tsp cinnamon

DIRECTIONS
• Preheat oven to 350 degrees.
• Spread blueberries out in a pan.
• Mix together the butter, flour, brown sugar and cinnamon until it is crumbly. Spread out over the blueberries
• Bake around 30 minutes, until the berries are bubbling around the edges and the crunch is browned.

FALLEN CHOCOLATE-SOUFFLE CAKE

INGREDIENTS
• 1 pound semisweet or bittersweet chocolate, coarsely chopped
• 1 cup (2 sticks) unsalted butter, cut into 16 pieces, plus 2 tablespoons melted butter for coating cake pan
• 8 large eggs, separated, at room temmperature
• Pinch of salt
• 3/4 cup superfine sugar, plus more for coating cake pan
• 2 tablespoons Cognac, dark rum, or whiskey
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar

DIRECTIONS
• Plance an oven rack on the middle shelf of the oven. Preheat the oven to 350 degrees. Brush a 10-inch spring-form pan with melted butter and coat the bottom and sides of the pan with superfine sguar. Tap out any excess sugar.
• In a double boiler over barley simmering water, melt together the chocolate and 1 cup butter. Stir until smooth. Or, combine the chocolate and butter in a microwave-safe bowl. Heat, uncovered, on medium power for 1.5 to 4 minutes, until the butter melts and the chocolate becomes soft and shiny. Remove teh bowl from the microwave and stir until chocolate is completely melted and thoroughly combined with the butter. Set aside.
• In a large bowl, using a hand-held mixer set at medium sppeed, beat the egg yolks and salt until blended. Gradually add 1/4 cup sugar and beat for 4 to 6 minutes, or until the mixture is pale yellow and forms a slowly dissolving ribbon on the surface of the batter when the beaters are lifted. Whisk in the Cognac and vanilla. Gradually whisk the egg yolk mixture into the melted chocolate.
• In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy. Increase the mixer speed to medium-high and continue beating until the whites become opaque and form soft mounds in the bowl. Continue beating, adding the remaining 1/2 cup sugar 1 tablespoon at a time, until soft peaks form.
• Stir one third of the beaten egg whites into the chocolate batter to soften it. Using a rubber spatula, gently fold in the remaining egg whites just until blended.
• Spoon the chocolate batter into the preparedd pan. Bake for 25 to 35 minutes, or until the cake appears puffy and firm. The cake should still be moist but not liquid in the center, so a bamboo skewer inserted into the cake should not come out clean.
• Remove the cake from the oven and cool on a wire rack for 15 minutes. It will fall slightly as it cools. Remove the sides of the pan. Slice and serve the cake slightly warm or at room temperature with Creme Anglaise or ice cream. Drizzle with caramel and chocolate sauces, if using.

THICK AND CHEWY CHOCOLATE CHIP COOKIES

INGREDIENTS
• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1.5 sticks) unsalted butter, melted and cooled until warm
• 1 cup light or dark brown sugar, packed
• 1/2 cup granulate sugar
• 1 large egg plus 1 egg yok
• 2 teaspoons vanilla extract
• 1-1.5 cups semisweet chocolate chips

DIRECTIONS
• Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.
• Whisk flour, baking soda, and salt together in medium bowl; set aside.
• Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
• Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto cookie sheet, leaving 2.5 inches between each ball.
• Bake, reversing position of cookie sheets halfway thorugh baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy; 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.
• Thanks to COOKS ILLUSTRATED

CHOCOLATE CHIP COOKIES

INGREDIENTS
• 2 and 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1.5 cups light brown sugar, packed
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips (I use Ghiradelli)
• 1 cup chopped walnuts or pecans (optional - I don't actually do this)

DIRECTIONS
• Whisk flour, baking soda, and salt together in medium bowl; set aside.
• Beat butter and brown sugar until creamy. Beat in vanilla and eggs, one at a time, mixing on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in chocolate chips (and nuts, if desired).
• Let rest in the refrigerator for 12-24 hours. Very Important. Do not skip this step.
• Preheat oven to 375 degrees. Prepare two trays with parchment paper.
• Make large cookies, about 1/2 cup per scoop. A recipe for me makes about 22 cookies (2 trays of 6 and then after those are done two trays of 5).
• Bake, reversing position of cookie sheets halfway thorugh baking (from top to bottom and front to back), until cookies are light golden brown and outer edges start to harden. Takes about 20-22 minutes, depening on the oven. Cool cookies on sheets. When cooled, peel cookies from parchment.
• Recipe based on Kenji Lopez-Alt's article The Food Lab: The Science of the Best Chocolate Chip Cookies. His actual preferred recipe is quite different and I was not a fan of the result but I was able to use the comments in his article to modify the standard recipe on the back of a bag of chocolate chips to make cookies that I think are great, after many years of trying.
• Here are the changes from the standard recipe. Use baking powder instead of soda. Use all brown sugar rather than a mix of white and brown. Let the dough rest for 12-24 hours before baking.

OATMEAL RAISIN COOKIES

INGREDIENTS
• 1 cup (two sticks) unsaled butter, at room temperature
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 and 3/4 cups unbleached all-purpose flour
• 1 and 3/4 cups old-fashioned rolled oats (not instant or quick cooking)
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 and 1/2 cups raisins

DIRECTIONS
• Using a stand mixer fitted with the paddle attachment (or a handheld mixer or wooden spoon), cream together the butter, granulated sugar, and brown sugar on medium speed for about 5 minutes, or until the mixture is light and fluffy. (This step will take 10 minutes if using a hand mixer or wooden spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Beat in the eggs on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.
• In a medium bowl, stir together the flour, oats, baking soda, salt, nutmeg, and cinnamon. Add the raisins and toss to combine. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix just until the flour mixture is totally incorporated and the dough is evenly mixed.
• For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. When ready to bake, position a rack in the center of the oven, and heat the oven to 350 degrees F.
• Drop the dough in 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
• Bake for 20 to 22 minutes, or until the cookies are golen brown on the edges and slightly soft in the center. Be careful not to overbake. Soft, chewy centers make these cookies irresistible. Let cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.
• THANKS TO FLOUR COOKBOOK BY JOANNE CHANG

CHERRY GARCIA ICE CREAM

INGREDIENTS
• 1/4 cup shaved plain chocolate (Hershey's Special Dark is suggested)
• 1/4 cup fresh Bing cherries, halved and pitted (canned cherries are an option but must be drained)
• 2 eggs
• 3/4 cup sugar
• 2 cups heavy or whipping cream
• 1 cup milk

DIRECTIONS
• Chill the chocolate flakes and cherries in separate bowls.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
• Transfer to ice cream maker and follow manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, and then continue freezing until the ice cream is ready.
• Recipe makes about 1 quart.
• THANKS TO BEN AND JERRY'S COOKBOOK

BREADS

HONEY, WHOLE WHEAT, OATMEAL BREAD

INGREDIENTS
• 1 cup oatmeal
• 1 cup powdered milk
• 2 teaspoons salt
• 1 cup honey
• 4 tablespoons margarine
• 3 cups boiling water
• 2 packages dry yeast
• 1/2 cup warm water
• wholewheat flour, lots

DIRECTIONS
• Combine oatmeal, milk, and salt. Mix well. Add honey and margarine. Add boiling water. Stir well and cool until warm. Meanwhile, soften yeast in warm water; add to cooled oatmeal mixture. Add 5 cups flour. Beat by hand 100 strokes(at least) or seven minutes with an electric mixer at slow speed. Add 4(or more, as necessary) cups flour and knead well. Place in greased bowl, let rise until double. Knead well and let rise again. Knead a final time and form loaves(2 large and 1 small) and place in greased pans. Grease top of loaves and let rise. Bake at 325 degrees for 40-50 minutes.
• Courtesy of Jim Green

BANANA BREAD

INGREDIENTS
• 3 ripe bananas(average size)
• 1 cup sugar
• 1/4 cup butter
• 1 egg
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1 1/3 cups flour
• 1 tsp. vanilla

DIRECTIONS
• Mash bananas in bowl or in a Cuisinart. Cream sugar and butter in mixer. Add to mixing bowl salt, bananas and well-beaten egg. Then add flour, soda, and baking powder sifted together. Finally add the vanilla.
• Pour into small, grease loaf pans. Bake 45-60 minutes at 350 degrees.
• Note: One recipe only makes about 2 very small loaves. Feel free to double and triple as you wish.
• Courtesy of Mary Lou Montgomery

FLOUR'S FAMOUS BANANA BREAD

This recipe has for me completely replaced the recipe above.

INGREDIENTS
• 1 and 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1/2 cup canola oil
• 3 and 1/2 very ripe, medium bananas, peeled and mashed
• 2 tablespoons creme fraiche or sour cream
• 1 teaspoon vanilla extract
• 3/4 cup walnut halves, toasted and chopped

DIRECTIONS
• Position a rack in the center of the oven, and heat the oven to 325 degrees F. Butter a 9-by-5-inch loaf pan.
• In a bowl, sift together the flour, baking soda, cinnamon, and salt. Set aside.
• Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for about 5 minutes, or until light and fluffy. (If you use a handheld mixer, this step will take about 8 minutes.)
• On low speed, slowly drizzle in the oil. Don't pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn't deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, creme fraiche (or sour cream), and vanilla and continue to mix on low speed just until combined.
• Using rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. No flour streaks should be visible, and the nuts should be evenly distributed. Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 1 to 1.25 hours, or until golden brown on top and the center springs back when you press it. If your finger sinks when you poke the bread, it needs to bake a little longer. Let cool in the wire pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.
• The banana bread can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.
• THANKS TO FLOUR COOKBOOK BY JOANNE CHANG

ENTREES

CHEESE FONDUE

INGREDIENTS
• 1 garlic clove, halved
• 1.5 cups dry white wine
• 4 cups(1 lb.) grated Swiss cheese (a mix of Emmentaler and Gruyere is best; less expensive Swiss cheesse like Jarlsberg also work fine)
• 1/2 tsp baking soda
• 2 Tbs. flour
• 1/8 tsp cayenne pepper
• dash of garlic salt
• 2 Tbs. Kirschwasser
• French bread sections. Recipe needs about 1.5 French baguettes which should be baked as recently as possible. Each piece should have a siginificant edge of bread crust for the fondue skewer to hold on to. I generally cut the bread into about .5 inch slices and then cut each of those slices into 3 pieces by cutting one piece from the end and then splitting the remaining two thirds vertically

DIRECTIONS
• Rub fondue pot with garlic clove and then pour in wine and heat at CHEESE setting until wine bubbles(4 or 5 minutes).
• In bowl toss cheese, baking soda, flour, cayenne pepper, and garlic salt and then add to heated wine slowly (1/2 cup at a time or so). Stir in figure eight motion until evenly blended and melted.
• Add Kirschwasser once the cheese is fully melted. Stir until well blended and then heat about 5 minutes to develop flavor.
• Use skewers to dip French bread in cheese mixture. Recipe feeds 3 to 4 people.

BEEF ROULADEN

INGREDIENTS
• Round Steak cut very thin
• Raw Bacon
• Onions
• Burgundy wine

DIRECTIONS
• Roll and pound meat so it is as thin as possible. Chop and mix onion and bacon together. A Cuisinart is very useful for this, although it can be done by hand. Place a large spoonful or so in the middle of each piece of meat. Roll up and tie with string or hold together with toothpicks.
• Brown in butter, and then simmer in burgundy with a little water for quite a while (several hours) until it picks up the flavor and has the right level of tenderness for you. Freezes very well, in some of the wine mixture used in cooking, for a later time.

BEEF STEW

INGREDIENTS
• 2.5-3 pounds of stew meat
• 1 pound of carrots, peeled and chopped in about 1 inch pieces
• 2 large onions, cut into eighths
• 11.5 oz can Cream of Mushroom soup
• 1/2 package of Dried Onion soup
• Red wine

DIRECTIONS
• Combine all the ingredients except the wine into a large, covered casserole dish. Mix the ingredients thoroughly by hand. Add red wine to a level just below the top of the ingredients. Cover container.
• Cook at 350 degrees for 3 hours without removing cover.

LASAGNA

INGREDIENTS
• 1 Lb. Lasagna Noodles
• 2 Lbs. Ricotta Cheese
• 1 Lb. Shredded Mozzarella Cheese
• 6 Tbs. Grated Parmesan
• Spaghetti Sauce
• 2 Eggs
• Salt & Pepper

DIRECTIONS
• Mix Ricotta, Eggs, Salt and Pepper.
• In appropriate sized pan, place in order
  1. Layer of Spaghetti Sauce
  2. Layer of Noodles
  3. Layer of Ricotta mix.
  4. Layer of Mozarella + Parmesan
  5. Layer of Spaghetti Sauce
  6. Layer of Noodles
  7. Layer of Ricotta mix.
  8. Layer of Mozarella + Parmesan
  9. Layer of Spaghetti Sauce
  10. Layer of Mozarella

BREAKFASTS/BRUNCHES

FRENCH PANCAKES OR CREPES

INGREDIENTS
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 2 Tbs powdered sugar
• 2 eggs
• 2/3 cup milk
• 1/3 cup water
• 1/2 tsp vanilla

DIRECTIONS
• Sift together flour, salt, baking powder, and powdered sugar and put in large mixing bowl. Pour in liquid ingredients. Beat until liquid. Lumps should take care of themselves if it is well sifted.
• Cook in heated, grease skillet. Put in only a moderate amount of batter and heat at medium temperature. Flip when brown underneath. Put in oil before cooking each new pancake.
• Especially good served with butter, good maple syrup, and either canned sliced peaches, fresh strawberries, or other appropriate fruit.
• Thanks to the JOY OF COOKING

SWEDISH TEA RING / STICKY BUNS

Prepare Basic Coffee Cake Dough

In a large mixing bowl, beat until soft:
      1/2 cup butter
Add gradually:
      1/4 to 1/2 cup sugar
Blend these ingredients until they are creamy. Add:
      1/2 teaspoon salt
      1 teaspoon grated lemon rind
      2 beaten eggs
      1/4 cup water
      1/4 cup milk
      1/2 tablespoon lemon juice (optional)
      1 teaspoon vanilla extract (optional)
Sift:
      4 cups all-purpose flour
Stir part of it into the butter mixture, then knead in the rest with your hands. Add the yeast mixture to the butter mixture and knead the dough well. Cover it and permit it to rise in a warm place for 1 1/2 to 2 hours, until it has doubled in bulk.

Next Steps

After this point, you have a choice to make, to make the standard Swedish Tea Ring or to make Sticky Buns. Follow the appropriate set of instructions below.

For Swedish Tea Ring

For Sticky Buns Variation

Thanks to the JOY OF COOKING

MISCELLANEOUS

BARBEQUE SAUCE

INGREDIENTS
• 3 Cups Catsup
• 1 Cup honey
• 1 Medium onion
• 1/2 Cup soy sauce
• 2 T Worcestershire Sauce
• 2 Cloves garlic
• Juice of 1 lemon
• 1/4 cup wine vinegar
• 1/2 t. Tobasco sauce (or less--optional)
• Salt and pepper

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