"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Marinade Recipe

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This recipe for Marinade, by , is from The Gallimere Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne Howey
Added: Wednesday, July 25, 2007


1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. worchester sauce
2 tbsp. dry mustard
2 tsp. salt
1 1/2 tsp. parsley flakes
1 tbsp. fresh pepper
1/2 c. white vinegar
1 clove garlic, crushed
1/3 c. Teriyaki sauce
1/2 c. honey

Put in blender for 30-40 seconds.
Store in tightly covered container in refrigerator.
Keeps forever.
Use for beef, lamb, shrimp, veggies, etc.

Number Of Servings:
Number Of Servings:
3 1/2 cups




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