Yield: 1 Cup
|½ cup||Cider vinegar|
|2 tablespoons||Lemon juice|
|1||Envelope Good Seasonings|
|Gourmet Parmesan Italian or|
|⅓ cup||Olive oil|
|1 teaspoon||Each dried oregano leaves|
|& grated lemon peel (opt.)|
FROM SUSAN YOUNG, INTELEC
(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.