SC - no Anglo-Saxon recipes?

[Christine A Seelye-King]

    Well, this is the Balsamic Vinaigrette I make:

    1 cup sugar
    1/2 cup balsamic vinegar
    1/3 to 1/2 cup ketchup (depending on taste)
    1 onion, grated (save juice)
    1/4 cup Worcestershire sauce
    1 pint oil

    Mix everything except oil, then slowly blend in oil, whip for 10 min.

    Don't soak the Portobello's for too long; I usually do a fast dip to
cover them, and then let them set for 10-15 minutes to let the vinaigrette
soak in and flavor the meat. Then I just grill them over charcoal when I do
steaks; they're a great accompaniment! This goes really well on spinach
salad, I might add.

    Sieggy

> Would you mind sharing proportions and cooking methods for the marinated
> portobellos?
>
> Mercedes

>>     (I do a balsamic marinade for Portobellos that'll
> >blow your toenails off) for an interesting treatment, especially if you
> >grill them.
>
> >    Sieggy