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 tbsp. coarse freshly ground pepper
1/2 c. wine vinegar
1 1/2 tsp. dry parsley flakes
2 crushed garlic cloves
1/3 c. fresh lemon juice

Combine all ingredients and mix well. Use for steaks, chops. Taste great barbecued. Makes about 3 1/2 cups. Soak meat 2-6 hours. Can drain marinade and use again. Store in a tightly closed jar. Refrigerates 1 week. Freeze indefinitely.