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. pepper
1/2 c. red wine vinegar
1 1/2 tsp. parsley flakes
2 cloves crushed garlic
1/3 c. lemon juice

Put all ingredients in blender and mix well. Marinate meats as long as possible. Good for basting grilled roasts or briskets but is best for shish kabobs. Keeps indefinitely in freezer or 1 week in refrigerator. May be used and refrozen.