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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | cider vinegar |
| 2 Esslöffel | lemon juice |
| 1 | Envelope Good Seasonings |
| | Gourmet Parmesan Italian or |
| | Italian Dressing |
| 1/3 Tasse | olive oil |
| 1 Teelöffel | Each dried oregano leaves |
| | & grated lemon peel (opt.) |
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(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 1/4 cup marinade. Refrigerate.
Pour remaining marinade over 1 to 1 1/2 pounds of meat, poultry, seafood, or vegetables; cover. Refrigerate to marinade. Drain; discard marinade. Cook as desired, basting with reserved 1/4 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.
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