Herb and spice blends (makes 1/3 cup of each blend)

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Coarsely ground black pepper
1 tablespoon Red pepper flakes
2½ tablespoon Garlic powder
1 tablespoon Dried minced onions
2 tablespoons Dried dillweed
2 tablespoons Crumbled bay leaves
2 tablespoons Freeze-dried chives -FOR Spice Cakes and Cookies---
2 tablespoons Ground cinnamon
1 tablespoon Ground nutmeg; 1
1 tablespoon Ground mace
1 tablespoon Ground allspice
2 teaspoons Ground cloves
2 teaspoons Ground cardamom
2 tablespoons Dried thyme
2 tablespoons Dried oregano
2 tablespoons Dried basil
2 tablespoons Curry powder
2 tablespoons Paprika
2 tablespoons Dried lemon rind
2 tablespoons Crumbled basil
2 tablespoons Dried minced onions
1 tablespoon Red pepper flakes
1 tablespoon Crumbled dried oregano
1½ tablespoon Dried marjoram
1 tablespoon Crumbled dried rosemary
1 tablespoon White pepper
2 tablespoons Garlic powder

Directions

FOR BEEF

FOR FISH

FOR FRUIT PIE

FOR VEGETABLES

FOR CHICKEN

FOR TOMATO SAUCE

FOR LAMB

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" <diane@...> on Nov 15, 1997

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