| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Sauces |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Salid Oil |
| 3/4 |
c |
Soy Sauce |
| 1/4 |
c |
Worchestershire Sauce |
| 2 |
tb |
Dry Mustard |
| 2 1/4 |
ts |
Salt |
| 1 |
tb |
Black Pepper, Coarse |
| 1/2 |
c |
Wine Vinegar |
| 2 |
|
Garlic Cloves, crushed |
| 1 1/2 |
ts |
Parsley Flakes, Dry |
| 1/3 |
c |
Lemon Juice, Fresh |
INSTRUCTIONS
Combine all ingrediants and mix in a blender. Can be stored in a jar in
the refrigerator for up to a week or in the freezer. Makes 3 1/2 Cup. Be
sure to soak the Sirloin Tips for 24 hours. Served best with a Ceasar
Salad, Wild Rice, and French Bread. ** THIS RECIPE HAS BEEN ALTERED BY THE
USER ON 05-01-1989 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””