Subject: RECIPE: Lamb marinade
From: [email-masked] (Katherine Rives Albitz)
Date: 29 Jan 88 06:15:12 GMT
Newsgroups: alt.gourmand

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