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|• 1-½ Cup salad oil||• ½ Cup wine vinegar|
|• ¾ Cup soy sauce||• 1-½ tsp dry parsley|
|• ¼ Cup worstershire sauce||• 1/3 Cup lemon juice|
|• 2 Tbs dry mustard||• 3 Clove Garlic minced|
|• 1 Tbs salt|
|• 1 Tbs pepper|
I like it for Shish kebob’s, but friend's enjoy it more when I use it as the baste for a oven slow cooked roast then strip the roast for hot roast sandwiches. Has a pungent taste to it that makes the mouth juices start to flow.
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