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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