I have two recipes in my collection from one of my mom's long-time friends, Julie. The first is your standard corn casserole made with Jiffy mix, which ranks as one of Levi's top five favorite foods. The second is the marinade I'm about to copy down for you. Julie says it's good on any sort of meat, but I've only used it for chicken. Dump everything in a bag with some chicken thighs (my personal preference), let it sit for a while -- I've done four hours up to two days -- and throw it on the grill. De-lish. The recipe below makes enough for two bags of chicken at my family's current size, so you can make one ahead for next time or freeze the marinade on its own (or just make half the recipe). Marinade 1-1/2 cups olive oil (or oil of your choice) 3/4 cup soy sauce 1/2 cup red wine vinegar 1/3 cup lemon juice 1/4 cup Worcestershire sauce 2 tablespoons dry mustard 1 tablespoon pepper 2-1/2 teaspoons salt 1/2 tablespoon parsley flakes 2 cloves crus...
Life with five sons and one little lady, to the glory of God.