The Art of Barbecue and Outdoor Cooking, 1958
Page 123
California Marinade
1/2 cup cooking oil
1/4 cup lemon juice
1 tablespoon paprika
2 tablespoons worcestershire sauce
dash tabasco sauce
2 tablespoons vinegar
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic, crushed
Put all ingredients in a pint-sized, screw-top jr. Cover jar tightly and shake vigorously to mix ingredients well. Store marinade, tightly covered, in the refrigerator until ready to use. Shake or beat well befor using. Makes about 1 cup marinade.
This is great for beef shishkabob, it's what we always used it for with london broil cut into pieces and skewered with potatos, onions, tomatoes and peppers.
ETA: Mom fessed up she's been using sirloin instead of london broil. I wondered why my kabobs were always so tough.
Page 123
California Marinade
1/2 cup cooking oil
1/4 cup lemon juice
1 tablespoon paprika
2 tablespoons worcestershire sauce
dash tabasco sauce
2 tablespoons vinegar
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic, crushed
Put all ingredients in a pint-sized, screw-top jr. Cover jar tightly and shake vigorously to mix ingredients well. Store marinade, tightly covered, in the refrigerator until ready to use. Shake or beat well befor using. Makes about 1 cup marinade.
This is great for beef shishkabob, it's what we always used it for with london broil cut into pieces and skewered with potatos, onions, tomatoes and peppers.
ETA: Mom fessed up she's been using sirloin instead of london broil. I wondered why my kabobs were always so tough.