kra@hpcnof.hp.com (Katherine Rives Albitz) (01/29/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE LAMB-MARINADE1 S "30 Oct 86" 1988 .RZ "LAMB MARINADE" "A marinade for any cut of lamb" .IH "Makes \(12 cup" "Makes \(12 cup" .IG "\(14 cup" "salad or olive oil" "50 ml" .IG "2 Tbsp" "wine vinegar" "30 ml" .IG "2 tsp" "prepared mustard" "10 ml" .IG "1 tsp" "crushed rosemary leaves" "5 ml" .IG "1\(12 tsp" "salt" "7 ml" .IG "\(34 tsp" "onion salt" "3 ml" .IG "\(14 tsp" "black pepper" "1 ml" .IG "\(14 tsp" "ground ginger" "1 ml" .IG "\(14 tsp" "instant minced garlic" "1 ml" .PH .SK 1 Mix together. .SK 2 Refrigerate. .SK 3 Marinate lamb overnight. .SH RATING .I Difficulty: trivial. .I Time: 5 minutes preparation. .I Precision: no need to measure. .WR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz