| 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 <[email protected]> on Nov 25, 1997
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