Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Marinade for Beef or Chicken
| 1 ½ cups salad oil |
| ¾ cup soy sauce |
| ¼ cup Worcestershire |
| 2 teaspoons dry mustard |
| 2 ½ teaspoons salt |
| 1 teaspoon pepper |
| ½ cup wine vinegar |
| ½ teaspoon chopped parsley |
| 2 cloves garlic, cut |
| ½ cup lemon juice |
Mix all ingredients. Pour what is needed over steak or chicken. Marinade overnight or for 2-3 days. Grill as desired, using reserved marinade for basting. Discard after that. Save remaining marinade in refrigerator in Tupperware.
NOTE: This marinade is from the Eustis Service League cookbook. It was listed for shish kabob or pot roast. I use it for steaks but mostly for chicken breasts. The flavor is just wonderful! Also, I only fix half the above recipe, as it really does make a lot. I just keep it in a Tupperware container on the door of my refrigerator. I do use Crisco oil and La Choy Soy Sauce, red wine vinegar, and ReaLemon when I make it.