1 1/2 cup salad oil
3/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 tablespoon pepper
1 1/2 teaspoon parsley flakes
1/2 cup wine vinegar
1 clove garlic crushed
1/3 cup fresh lemon juice

Combine all ingredients and heat. Cool. Pour over meat and marinate 4 hours or overnight. Yields about 3 1/2 cups.