INGREDIENTS

INSTRUCTIONS

To present as gifts, pack mixes into small jars with lids and labels.
Tie jars onto a cookbook filled with herb and spice recipes. Herbs
will keep for 6 months, tightly closed, in a cool, dry place. HERB  AND
SPICE BLENDS (Makes 1/3 cup of each blend) For Beef: Mix 1  tablespoon
coarsely ground black pepper, 1 tablespoon red pepper  flakes, 2-1/2
tablespoons garlic powder and 1 tablespoon dried minced  onions. For
Fish: Mix 2 tablespoons dried dillweed, 2 tablespoons  crumbled bay
leaves and 2 tablespoons freeze-dried chives. For Fruit  Pie, Spice
Cakes and Cookies: Mix 2 tablespoons ground cinnamon, 1  tablespoon
ground nutmeg, 1 tablespoon ground mace, 1 tablespoon  ground allspice,
2 teaspoons ground cloves and 2 teaspoons ground  cardamom. For
Vegetables: Mix 2 tablespoons dried thyme, 2  tablespoons dried oregano
and 2 tablespoons dried basil. For Chicken:  Mix 2 tablespoons curry
powder, 2 tablespoons paprika and 2  tablespoons dried lemon rind. For
Tomato Sauce: Mix 2 tablespoons  crumbled basil, 2 tablespoons dried
minced onions, 1 tablespoon red  pepper flakes and 1 tablespoon
crumbled dried oregano. For Lamb: Mix  1-1/2 tablespoons dried
marjoram, 1 tablespoon crumbled dried  rosemary, 1 tablespoon white
pepper and 2 tablespoons garlic powder.  Source: The Joy of Christmas
Cookbook  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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