Lemon Rosemary Marinade

Categories: Marinades, Meats, Seafood
Yield: 2 Cups

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

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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