1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
2 1/4 tsp. salt
1/3 c. lemon juice
1 tbsp. coarse ground black pepper
1/2 c. wine vinegar
1 1/2 tsp. dried parsley flakes
2 crushed garlic cloves or 1/4 tsp. garlic powder

Combine all ingredients and mix well. Makes about 3 1/2 cups. Marinade can be drained from meat for a second use. Marinade meat for 3 to 4 hours. Store in a tightly covered jar in freezer indefinitely, or in refrigerator for 1 week.