Yield: 6 servings
|1 teaspoon||Freshly ground pepper|
|Rind of 2 lemons, thinly shredded|
|½ cup||Parsley flakes|
Spread rind between 2 sheets of paper towel and let dry. Combine with remaining ingredients and store in an air-tight container. Sprinkle on chicken or pork, or use in stuffing or in a basting sauce.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis