Name: Garam Masala Spice Mix
Ingredients: 9 tb Cardamom pods; 3 Cinnamon sticks, (one inch); 6 ts Fenugreek seeds; 3 tb Cumin seeds, whole; 3 tb Coriander seeds, whole; 6 ts Turmeric, ground; 3 tb Black pepper, freshly ground; 1 1/2 ts Cloves, whole

But we would do well to think of ourselves in the same way we used to think about the lost people of the mission field. We have become the new heathen. We Americans are the ones now in thrall to primitive superstitions, such as believing in the power of positive thinking and having faith in ourselves. We are the ones held back by a materialistic worldview that has little conception of the supernatural. We are the ones with brutal customs, such as aborting our infants, neglecting our children, and abandoning and sometimes euthanizing our elders. We have simple, pounding music, and we are uneducated about the realities outside of our tribe. With our limited mind-set, we have trouble grasping the truths of Scripture.

Gene Edward Veith

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Spice mix	1	Cup

INGREDIENTS

9	tb	Cardamom pods
3		Cinnamon sticks, (one inch)
6	ts	Fenugreek seeds
3	tb	Cumin seeds, whole
3	tb	Coriander seeds, whole
6	ts	Turmeric, ground
3	tb	Black pepper, freshly ground
1 1/2	ts	Cloves, whole

INSTRUCTIONS

Break open the cardamom pods, discard the skins, and reserve the seeds.
Break the cinnamon stick into small pieces between sheets of waxed paper,
using a rolling pin or kitchen mallet.  Heat a dry skillet for about 2
minutes over medium heat.  Combine the cardamom, cinnamon, fenugreek,
cumin, and coriander and toast in the hot skillet until the seeds turn
golden brown.
Cool the spices and combine with the turmeric, pepper, and cloves in a
spice mill or blender.  Grind to a fine powder.  Store the mix in a jar and
remember to date it.  It will keep, tightly covered in the refrigerator,
for up to 3 months.
Recipes sent to me from Bill, wight@odc.net

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“You’re never too old for God”