Recipe - Herb And Spice Blends (Makes 13 Cup Of Each Blend)

FOR BEEF
1 tablespoon Coarsely ground black pepper
1 tablespoon Red pepper flakes
2 One half tablespoon Garlic powder
1 tablespoon Dried minced onions

FOR FISH
2 tablespoon Dried dillweed
2 tablespoon Crumbled bay leaves
2 tablespoon Freezedried chives

FOR FRUIT PIE
FOR Spice Cakes and
Cookies
2 tablespoon Ground cinnamon
1 tablespoon Ground nutmeg; 1
1 tablespoon Ground mace
1 tablespoon Ground allspice
2 teaspoon Ground cloves
2 teaspoon Ground cardamom

FOR VEGETABLES
2 tablespoon Dried thyme
2 tablespoon Dried oregano
2 tablespoon Dried basil

FOR CHICKEN
2 tablespoon Curry powder
2 tablespoon Paprika
2 tablespoon Dried lemon rind

FOR TOMATO SAUCE
2 tablespoon Crumbled basil
2 tablespoon Dried minced onions
1 tablespoon Red pepper flakes
1 tablespoon Crumbled dried oregano

FOR LAMB
1 One half tablespoon Dried marjoram
1 tablespoon Crumbled dried rosemary
1 tablespoon White pepper
2 tablespoon 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 recipeludigest Volume 01 Number 258 by "Diane Geary"
diane@keyway.net on Nov 15, 1997