Deliciously diverser summer marinade

Yield: 1 Cup

Measure Ingredient
½ cup Cider vinegar
2 tablespoons Lemon juice
1 Envelope Good Seasonings
Gourmet Parmesan Italian or
Italian Dressing
⅓ cup Olive oil
1 teaspoon Each dried oregano leaves
& grated lemon peel (opt.)


(Posted in MM format by Linda Fields at Cyberealm BBS 315-786-1120) Pour vinegar and juice into a cruet or medium bowl. Add remainining ingredients, and shake vigorously or mix until well blended. Reserve ¼ cup marinade. Refrigerate.

Pour remaining marinade over 1 to 1½ pounds of meat, poultry, seafood, or vegetables; cover. Refrigerate to marinade. Drain; discard marinade. Cook as desired, basting with reserved ¼ cup marinade.

MARINATING TIMES: Beef - 4 hours or overnight; Chicken - 1 to 4 hours; Seafood or vegetables - 30 minutes to 1 hour.

KABOB METHOD: Alternately arrange beef, chicken, or seafood and vegetables on skewers. Prepare as directed above, marinating one hour.

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