| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Instruction, Kosher | 1 | Cup | |
INGREDIENTS
| 1 | T | Grnd. ginger |
| 2 | T | Onion powder |
| 1 | t | Ea. allspice, cinnamon &>>>> |
| Cumin. | ||
| 1/2 | t | Ea. dry mustard & salt |
| 1 | T | Ea. dried rosemary & oregano |
| 1 | T | Mild curry powder |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 68
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 13.4mg
Potassium: 237.7mg
Carbohydrates: 14.7g
Fiber: 4.3g
Sugar: 1.1g
Protein: 2.3g