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Subject:
From:
Ann Sokolowski <[log in to unmask]>
Date:
Mon, 21 May 2001 19:14:08 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>

You can use any salad dressing that contains an acid [vinegar] and an
oil.  Many so called marinades are little more than an Italian salad
dressing.  So, mix some oil and a red wine or apple cider vinegar [you
want a strong taste] with some olive oil, throw in some herbs, black
pepper [save the salt for the table] pour into a plastic zip lock bag
with the meat and let it sit in refrig for an hour or so....for poultry
or fish...a half hour is enough

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