---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Marinades
       Yield: 2 servings
       1 c  Oil
     1/3 c  Vinegar
       4    Eggs
       1 tb Bell’s seasoning
       1 ts Salt
     1/4 ts Pepper
       1 tb Parsley flakes
   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