| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seasonings, Herb/spice | 1 | Servings | ||
INGREDIENTS
| 3 | Bay leaves — finely | |
| Chopped | ||
| 4 | tb | Oregano |
| 4 | tb | Onion powder |
| 4 | ts | Marjoram |
| 4 | ts | Basil leaves |
| 4 | ts | Winter savory — ground |
| 4 | ts | Garlic powder |
| 2 | ts | Rosemary leaves — |
| 1 | ts | Sage |
| 1 | ts | Thyme |
| 1 | ts | Black pepper — ground |
| 1 | tb | Lemon zest — dried |
INSTRUCTIONS
The recipe is for dried herbs. If you have your own herb garden, do try drying your own. They will dry in seconds in a microwave, or in a longer time in a warm oven (about 180 degrees). Leave the oven door slilghtly ajar to allow moisture escape. Unless you have not time and patience that I have, buy the onion and garlic powders. I have tried chopping my own fresh garlic and onion, but they take too long to dry for me. Mix and crush to a coarse powder with a mortar and pestle or a small blender or food processor. The Herb Blend is delicious on slald greens, on sliced tomatoes and cucumbers, on fish, hamburgers, meat loaves, steaks, omelets, etc. Try mixing the Herb Blend with a stick of butter or margarine. Let stand in refrigerator for a day of two for good flavor. Use Herbed butter on vegetables, breads, meats, fish, etc. Posted to MC-Recipe Digest V1 #155 Date: Mon, 15 Jul 1996 18:07:13 -0300 From: Calvin Deiterich <[email protected]> Recipe By : The Rosemary House
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