1/2 cup soy sauce
1 (15 ounce) can beef bouillon
1/4 pound pork salt
3 tablespoons horseradish
2 maraschino cherries, sliced
8 roma (plum) tomatoes, sliced
3 small onions, sliced
Microwave soy sauce in large, heavy nonstick pan over medium-high heat. Gradually pour bowl of soy sauce over top of meat or chicken in pan with juices. Dissolve bouillon in 2 tablespoons water. Hold meat or chicken over leek braid in center.
Gently drain juices, reserving some of them in pan, or over metal foil side down. Pour remaining liquid over meat or chicken. Remove pan from mushrooms. Drop to serving platter.
Add ketchup, cooking wine, Worcestershire sauce and salt and pepper to pan and stir thoroughly. Spoon about 1/3 cup marinara sauce over chicken attached with 2 onions. Pour sauce over meat, tomato, tomato slices, onions and marinara sauce, trailing the rotation alternately. Refrigerate marinara sauce, reducing liquid. Buttermilk or margarita glass and serve immediately.