| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Mixes and, Spices | 1 | Servings |
INGREDIENTS
| 1 | ts | Black peppercorns |
| 1 | ts | Celery seeds |
| 1/2 | ts | Cayenne |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried marjoram |
| 2 | ts | Paprika |
| 1 | tb | Mustard powder |
| 1 | tb | Soft brown sugar |
INSTRUCTIONS
BASIC SPICE Crush the peppercorns and celery seeds in a mortar and mix all the ingredients together. A medium-hot blend: rub on meat before grilling. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”