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MARINADE | |
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 fresh ground black peppers 1/2 c. vinegar (wine) 1 1/2 tsp. dried parsley flakes 2 crushed garlic cloves (if desired) 1/3 c. fresh lemon juice Combine all ingredients and mix well. Marinade meat overnight. Marinade can be drained from meat for a second use. Store in a tightly covered container in freezer indefinitely, or in refrigerator for 1 week. 3 1/2 cups. |
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