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CATEGORY CUISINE TAG YIELD
Jewish Kosher, Instruction 1 Cup

INGREDIENTS

1 tb Grnd. ginger
2 tb Onion powder
1 ts Ea. allspice, cinnamon &>>>>
Cumin.
1/2 ts Ea. dry mustard & salt
1 tb Ea. dried rosemary & oregano
1 tb Mild curry powder
1/8 ts Cayenne pepper

INSTRUCTIONS

Combine all ingreds. in small bowl.  Spoon into covered container and
shake several times.  Store in cool, dry place. Turn container upside down
several times before using.
Yield:  Scant 1/2 c.; recipe may be doubled as needed.
Keep this blend of herbs and spices on hand; and, before cooking,
sprinkle over meats, fish, poultry and into soups and grains--you'll never
have to give a thought to what's the right seasoning for what. You may come
to the conclusion that it's a mix you can't do without. Frances Prince's
New Jewish Cuisine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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