| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
French |
Marinades, Sauces |
1 |
Recipe |
INGREDIENTS
| 2 |
tb |
Vinegar |
| 2 |
tb |
Brown sugar |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Ketchup |
| 3 |
tb |
Worcestershire sauce |
| 1/2 |
tb |
Mustard (any creamy kind) |
|
|
Salt & Pepper to taste |
| 1/2 |
c |
Cooking oil |
| 3 |
tb |
Soy sauce |
| 1/4 |
c |
Bottled french dressing |
|
|
Onion salt to taste |
|
|
Garlic salt to taste |
|
|
Meat tenderizer 1/2 t per lb of meat |
INSTRUCTIONS
Mix well. Marinate meat for a minimum of four hours.
Here is the absolute best meat marinade I have ever had...I found it in
"Delicious Decisions" the cookbook of the Jr. League of San Diego. I find
that very, very inexpensive London Broil (even bottom round & shoulder) is
almost butter tender when marinaded in this overnight then grilled
(although broiling is almost as good). Slice thin across the grain & you'll
surely impress guests! From goober273@aol.com Sat Apr 20 05:07:26 1996
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