Name: Bc's Lemon Herb Marinade
Ingredients: 1/3 c Vegetable oil; 1/2 ts Grated lemon peel; 2 tb Lemon juice; 1 tb Dry vermouth -or-; Dry white wine -or-; Beef broth; 1 ts Chopped fresh sage leaves; Or 1/4 t dried sage leaves; 1 ts Chopped fresh oregano leaves; Or 1/4 t dried oregano lvs; 1/2 ts Salt; 1/4 ts Coarsely ground pepper

It should not come as a surprise that the design of the new church facility must be driven by the following factors: 1. Vision – What is God’s vision for your church? What is the church going to be when it “grows up”? 2. Mission – What is the church trying to accomplish for the community and congregation? 3. Financial Ability – What can the church afford to build and how will it be paid for? 4.Needs – What does the church need to build in order to become the vision and accomplish the mission?

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Marinades	1	Servings

INGREDIENTS

1/3	c	Vegetable oil
1/2	ts	Grated lemon peel
2	tb	Lemon juice
1	tb	Dry vermouth -or-
		Dry white wine -or-
		Beef broth
1	ts	Chopped fresh sage leaves
		Or 1/4 t dried sage leaves
1	ts	Chopped fresh oregano leaves
		Or 1/4 t dried oregano lvs
1/2	ts	Salt
1/4	ts	Coarsely ground pepper

INSTRUCTIONS

Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add
up to 2 pounds beef, pork, chicken or turkey, turning to coat with
marinade. Cover dish or seal bag and refrigerate, turning meat
occasionally, at least 4 hours but no longer than 24 hours. Remove meat
from marinade; discard marinade. Grill meat as desired.
*Betty Crocker's Great Grilling
Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin
<mmclaughlin@micronet.net> on Nov 25, 1997

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