| 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
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