Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Oil |
| ⅓ cup | Vinegar |
| 4 \N | Eggs |
| 1 tablespoon | Bell's seasoning |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Parsley flakes |
| \N \N | Oregano |
Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator.
If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust.
It's great.
Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120