Years ago, there was a collaboration between all the cooks in the Community, resulting in a lovely little cook book, “Recipes that Bear Repeating.” The creation of this book was a true labor of love. For months, recipes were written out, exchanged, and “tested” in all the households. Many notes and conversations later, such as “What do you mean by one can? What size can?” or “What does ‘until done’ mean? We need a time estimate!”, this treasury of favorites was pulled together and printed, including traditions for holidays and special occasions from the Community. This Marinade for Steaks and Chops is definitely an All-Star from the book! Right now, at Priory Books & Gifts if you buy one of the Sisters’ hand-made aprons, you get a copy of your own for free! Don’t miss out on this little treasure.
SERVINGS3 1/2cupsCHANGE SERVING SIZEcups |
COOK TIME |
PREP TIME |
READY IN |
Ingredients
- 1 1/2 cups salad oil
- 3/4 cup soy sauce
- 1/2 cup lemon juice fresh
- 1/4 cup Worcestershire Sauce
- 2 cloves garlic crushed
- 2 tbsp. dry mustard
- 1 tbsp. black pepper
- 2 1/4 tsp. salt
- 1 1/2 tbsp. parsley dried
Instructions
- Combine all ingredients and mix well.
- Cover meat with marinade and chill for several hours. Turn meat several times to allow the flavor to penetrate more evenly. If stronger flavor is desired, refrigerate overnight.
- Let meat come to room temperature before cooking.
- It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.
