---------- 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
       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