Lemon rosemary marinade

Yield: 2 Cups

Measure Ingredient
½ cup Lemon juice
½ cup Dry white wine
½ cup Olive oil
2 tablespoons Chopped fresh rosemary or 1 tsp. crumbled dried
2 tablespoons Chopped fresh parsley
1 teaspoon Grated lemon rind
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 \N Bay leaf, broken in thirds

Combine all ingredients; mix well. Makes 2 cups. Try this marinade with lamb, chicken, veal roasts, pork and fish. Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #9 by cjhartlin@... on Feb 27, 1999

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