Ingredients
- 2 lemons
- 1/2 c parsley flakes
- 1 tb salt
- 1 tb thyme
- 1 tb marjoram
- 1 ts pepper (freshly ground)
Spread rind between 2 sheets of paper towel and let dry. Combine with remaining ingredients and store in an air-tight container. Sprinkle on chicken or pork, or use in stuffing or in a basting sauce. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis