INGREDIENTS

INSTRUCTIONS

Second Part: Flavoring oils and vinegars.  Class from Cook's of Crocus
Hill class in the fall of 1993.  OILS; Garlic in oil at room
temperature is dangerous.  Put herbs in jar-press down-Pour oil over
all. Olive oil or canola  oil. A mixture is nice. Cover and put in the
fridg for 7 to 10 days.  Take out and let warm to room temperature if
the oil is hard. Strain  and put back in the fridg. I have frozen oil
with sucess.  Put lemon flavors together.  Put the other flavors
together (this also applies to the flavored  vinegars.)  Mixes; (1.
Italian parsley, thyme, garlic and oregano. (2.    Rosemary and thyme
(3.    lemon mix-with garlic  Canola shouldn't emulsify in the fridg.
These are good with stirfry, salads, and drizzled over toasted french
bread.  VINEGARS;  You can let these set out virtually forever.  Use
only apple-cider vinegar-it comes only in quart size jars. The  other
is flavored and tastes funny.  You can also use wine vinegar.  Stuff
the bottle half full with herbs, then fill with vinegar.  Good Mixes;
1. Lovage, tarragon, garlic and chives. 2. Lemon  basil-opal-different
variaeties. 3. Marjoram is nice in vinegar.  Notes taken and typed by
mary Riemerman Posted to MM-Recipes Digest  V3 #221  Date: Wed, 14 Aug
1996 21:49:20 -0700  From: Julie Bertholf <jewel1@ix.netcom.com>

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