Seasoning guide for appetizers and soups

1 servings

Ingredients

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Directions

CRANBERRY JUICE - Add cinnamon, allspice or cloves. Serve hot or chilled.

FRUIT COCKTAIL - Try adding mint or rosemary.

STUFFED CELERY - Mix caraway seed with cream cheese; fill celery, dash with paprika.

TOMATO COCKTAIL - Add ¼ tsp dried basil, per cup.

CHICKEN SOUP - Add a dash of rosemary, tarragon, or nutmeg. Sprinkle paprika atop for color.

CLAM CHOWDER - Add a dash of caraway seed, sage, or thyme.

CONSOMME - Dash in basil, marjoram, savory, or tarragon.

FISH CHOWDER - Add bay leaves, curry powder, or dill.

MUSHROOM SOUP - Season with curry, oregano, or marjoram.

ONION SOUP - Add marjoram.

OYSTER STEW - Lightly add cayenne, mace, or marjoram. POTATO SOUP - Dash with mustard or basil. Top with snipped chives or parsley.

SPLIT PEA SOUP - Add dash basil, chili powder, or rosemary.

TOMATO SOUP - Dash in basil, dill, oregano, sage, or tarragon.

VEGETABLE SOUP - Try allspice, oregano, sage or thyme.

Origin: Cooking with Love, compiled by Baptist Church in Oregon.

Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-26-95

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