Categories: Sauces, Marinade 
      Yield: 2 servings 
  
      1 c  Oil                                 1 ts Salt 
    1/3 c  Vinegar                           1/4 ts Pepper 
      4    Eggs                                1 tb Parsley flakes 
      1 tb Bell's seasoning                         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