06-03-2004, 04:35 PM
[ul] [li][font "Arial"]1 ¼ cups salad oil[/font] [li][font "Arial"]3/4 cup soy sauce[/font] [li][font "Arial"]2 ¼ teaspoons salt[/font] [li][font "Arial"]1/2 cup red wine vinegar[/font] [li][font "Arial"]1 teaspoon crushed garlic[/font] [li][font "Arial"]3/4 cup Worcestershire sauce[/font] [li][font "Arial"]2 tablespoons dry mustard[/font] [li][font "Arial"]1 tablespoon fresh ground black pepper[/font] [li][font "Arial"]1 teaspoon dried parsley flakes[/font] [li][font "Arial"]1/3 cup lemon juice[/font] [/li][/ul]
[font "Arial"]Prepare this marinate at least 6 hours in advance of use to allow the flavors to develop.
Always marinate meat for 6 -8 hours or overnight.
Once you have removed the meat from the marinade, place the marinade in a saucepan and bring to a boil.
Cool marinade slightly, and use to baste during the cooking process.
Mop it on before serving.[/font]
[signature]
[font "Arial"]Prepare this marinate at least 6 hours in advance of use to allow the flavors to develop.
Always marinate meat for 6 -8 hours or overnight.
Once you have removed the meat from the marinade, place the marinade in a saucepan and bring to a boil.
Cool marinade slightly, and use to baste during the cooking process.
Mop it on before serving.[/font]
[signature]