LEMON-ROSEMARY MARINADE

Tangy lemon and assertive rosemary add flavor to fish, chicken, or pork.

1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1/4 cup olive oil or cooking oil
1/4 cup white wine Worcestershire sauce
1 tablespoon sugar
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Stir together the lemon peel, lemon juice, oil, Worcestershire sauce, sugar, rosemary, salt, and pepper in a small bowl. Pour over fish, chicken, or pork in a plastic bag set in a bowl or shallow dish; close bag. Refrigerate 1 to 2 hours, turning bag occasionally.

Makes 1 cup.