1/2 c. chopped onion
1 c. salad oil
2 tbsp. lemon juice
1/2 tsp. celery salt
1/2 tsp. thyme
1/2 tsp. dried parsley
1/2 tsp. salt

Combine all. Pour over 2 pounds beef, pork or chicken. Cover, refrigerate 4 to 6 hours or overnight. Turn occasionally. Makes 1 cup marinade.