---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN MARINADE #2
 Categories: Sauces, Poultry, Cyberealm
      Yield: 4 servings
 
  1 1/2 c  Dry Red Wine (Zinfandel)
    3/4 c  Olive Oil
      3 tb Soy or Tamari Sauce
      1 tb Worcestershire Sauce
      1 tb Dijon Mustard
           Pepper
      3 lb Frying Chicken, cut up
 
  In a large screw-top jar, combine wine, oil, soy
  sauce, Worcestershire sauce, mustard and pepper to
  taste. Cover and shake until blended. Arrange chicken
  in a large plastic bag set in a shallow pan. Pour
  marinade over chicken, forcing as much marinade up and
  around chicken as possible. Tie bag tightly closed.
  
  Refrigerate chicken 4 to 6 hours, turning bag over
  once. Grill or broil chicken, turning often, until
  juices run clear.
  
  Source: Victoria Magazine, June 1994 Typed by
  Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
 
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