Recipe submitted by Gaile Certini of Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.


2/3 cups sherry wine

2/3 cup soy sauce

1/4 cup honey

1 clove garlic, mashed

2 tablespoons grated onion

How to Make:

Measure all ingredients into pint jar. Cover tightly and shake until blended.

Let stand for several hours to mellow flavors. Makes about 1 and 1/2 cups. Refrigerate to keep.

Use to marinate and baste cuts of lamb, beef, pork, or chicken for barbecuing.