| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Kosher, Instruction | 1 | Cup | |
INGREDIENTS
| 1 | tb | Grnd. ginger |
| 2 | tb | Onion powder |
| 1 | ts | Ea. allspice, cinnamon &>>>> |
| Cumin. | ||
| 1/2 | ts | Ea. dry mustard & salt |
| 1 | tb | Ea. dried rosemary & oregano |
| 1 | tb | Mild curry powder |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
Combine all ingreds. in small bowl. Spoon into covered container and shake several times. Store in cool, dry place. Turn container upside down several times before using. Yield: Scant 1/2 c.; recipe may be doubled as needed. Keep this blend of herbs and spices on hand; and, before cooking, sprinkle over meats, fish, poultry and into soups and grains--you'll never have to give a thought to what's the right seasoning for what. You may come to the conclusion that it's a mix you can't do without. Frances Prince's New Jewish Cuisine From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“You’re never too old for God”