Recipe - Rosemary Syllabub

1 One half cup Dry red wine
1 cn Frozen orange juice
concentrate (6 oz);
thawed
2 tablespoon Fresh or dried rosemary
leaves
5 Garlic cloves (to 6);
minced
Ground mustard
1 teaspoon Ground black pepper
Salt; to taste
Meat of your choice

Combine all ingredients in a bowl, and whisk together until well blended.
Marinate meat of your choice for 15 minutes to 2 hours, and refrigerate.
Double the recipe, and extra marinade may be stored in the refrigerator for
several days. Discard any marinade that has been in contact with raw meat.

Recipe Source: Home & Garden TV All In Good Taste

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.