Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Lemon, juice of |
| ½ cup | Vinegar, wine |
| ¼ teaspoon | Tarragon |
| 2 | Onions, sliced |
| 1 teaspoon | Chili powder |
| ½ cup | Water |
| 2 teaspoons | Salt |
| 2 | Bay leaves |
| ¼ teaspoon | Pepper, black |
| ½ cup | Tomato catsup |
| 1 | Garlic clove, crushed |
Mix ingredients in a large bowl. Place meat therein and turn several times.
Cover. Marinade for from 2 hours to 48 hours, dependent upon your assessment of tenderness and flavor. Save marinade for soups, gravies, or later use with another meat. Hugg's Note: The use of chili powder is questionable (unless you are a Texan, when it becomes basic. Recipe date: 01/15/63
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini