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. fresh lemon juice
1 tbsp. black pepper
1/2 c. vinegar
1 1/2 tsp. parsley flakes
2 crushed garlic cloves or 1 tsp. garlic powder

Combine all ingredients and mix well. Makes about 3 1/2 cups. Marinade can be drained from meats for second use. Store in tightly covered jar in freezer, indefinitely, or in refrigerator for 1 week. This sauce is good on pork, beef, chicken or game. Rub sauce in meat and in refrigerator for 1 hour or more, or overnight.