| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Canadian |
Marinades, Meats, Seafood |
2 |
Cups |
INGREDIENTS
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Chopped fresh rosemary or 1 tsp. crumbled dried |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
|
Bay leaf, broken in thirds |
INSTRUCTIONS
Combine all ingredients; mix well. Makes 2 cups. Try this marinade with
lamb, chicken, veal roasts, pork and fish. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living Rush Hour Cookbook
Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Feb 27,
1999
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