1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
1/2 c. wine vinegar
1/2 c. fresh lemon juice
2 tbsp. dry mustard
1 tsp. salt
1/4 tsp. pepper (or more)
1 1/2 tsp. dried parsley flakes
2 crushed garlic cloves or garlic salt

Combine all ingredients and mix well. Store in refrigerator in tightly covered jar until ready to use. Makes about 3 1/2 cups. (Marinade meat overnight. Recipe can be cut in half.)