Recipe - Rosemary Oil

2 One half tablespoon Dried rosemary, crumbled
1 cup Canola oil

Combine the rosemary and oil in a 1/2pint Mason jar, cover, and shake the
jar 2 or 3 times to mix. Let the jar sit for 2 days, until the rosemary
falls to the bottom. Strain the contents through a fine sieve into a 1cup
glass measuring cup. Rinse and dry the Mason jar and return the oil to the
jar. Seal and store in a cool, dark place. The oil should be ready to use
immediately, with a shelf life of about 2 months.

YIELD: 1 cup
Posted to EATL Digest 09 Jan 97

Recipe by: Homemade in the Kitchen

From: Sean Coate swcoate@PEGANET.COM

Date: Fri, 10 Jan 1997 15:58:16 0500