Herb and Spice Blends (Makes 1/3 Cup of Each Blend)

Title:
Herb and Spice Blends (Makes 1/3 Cup of Each Blend)

Yield:
1 Servings

Categories:
Spice,
Mixes




Ingredients:




----------------------------------FOR
BEEF----------------------------------


     1 tb Coarsely ground black pepper


     1 tb Red pepper flakes


 2 1/2 tb Garlic powder


     1 tb Dried minced onions





----------------------------------FOR
FISH----------------------------------


     2 tb Dried dillweed


     2 tb Crumbled bay leaves


     2 tb Freeze-dried chives



-------------------------------FOR
FRUIT PIE-------------------------------


          ---FOR Spice Cakes and


          -Cookies---


     2 tb Ground cinnamon


     1 tb Ground nutmeg; 1


     1 tb Ground mace


     1 tb Ground allspice


     2 ts Ground cloves


     2 ts Ground cardamom



-------------------------------FOR
VEGETABLES-------------------------------


     2 tb Dried thyme


     2 tb Dried oregano


     2 tb Dried basil



--------------------------------FOR
CHICKEN--------------------------------


     2 tb Curry powder


     2 tb Paprika


     2 tb Dried lemon rind



------------------------------FOR
TOMATO SAUCE------------------------------


     2 tb Crumbled basil


     2 tb Dried minced onions


     1 tb Red pepper flakes


     1 tb Crumbled dried oregano



----------------------------------FOR
LAMB----------------------------------


 1 1/2 tb Dried marjoram


     1 tb Crumbled dried rosemary


     1 tb White pepper


     2 tb Garlic powder





 To present as gifts, pack mixes into small jars with lids and labels. Tie


 jars onto a cookbook filled with herb and spice recipes. Herbs will keep


 for 6 months, tightly closed, in a cool, dry place.


 


 Source: The Joy of Christmas Cookbook


 Posted to recipelu-digest Volume 01 Number 258 by "Diane Geary"


 
on Nov 15, 1997