~ Seasonings ~

Continuing to Update....

All-Purpose Blend;
(a mild but full-flavored blend)

1 tspn dried basil
1 tspn celery flakes
1 tspn dried chervil
1 tspn dried chives
1 tspn dried marjoram
1 tspn dried parsley
1/4 tspn dried savory
1/4 tspn dried thyme

Combine all ingredients in small bowl, mix well,
Store in sealed, airtight glass jar in cool dry place.

Barbecue Spice;
(bolder flavor)

2 Tblspns chili powder
2 Tblspns dry mustard
1 Tblspn garlic powder
1 Tblspn paprika
1/2 tspn ground red pepper
1/2 tspn ground cloves (optional)

Combine all ingredients in a small bowl, mix well.
Store sealed in airtight glass jar in refrigerator.
To use, sprinkle on meats before baking or broling,
or add to flour or breading mixtures for chicken or fish

Basic Coating Mix;
(subtle flavoring to coat on foods before baking)

2 cups whole wheat pastry flour
1 Tblspn paprika
1 Tblspn dry mustard
1 tspn dried basil
1 tspn dried marjoram
1 tspn dried thyme
1 tspn freshly ground black pepper
1 tspn ground celery seed

Combine all ingredients in small bowl, mix well.
Store sealed in airtight glass jar in refrigerator.

Beef Blend;
(classic flavor)

2 tspns dried parsley
2 tspns garlic powder
2 tspns freshly ground black pepper
2 tspns onion powder

Combine all ingredients in small bowl, mix well. Store in
sealed airtight glass jar in cool, dry place. Sprinkle on
beef before cooking.

Bouquet Garni;
(traditional combo. added to soups, stews,
or sauces to enhance flavor)

1 bay leaf
2 sprig fresh or 1 1/2 tspn dried parsley
1 sprig fresh or 1 tspn dried thyme

Gather herbs together and tie with string. Place herbs in
cheesecloth tied closed, or in metal tea ball. For even more
flavor, tie herbs between 2 stalks of celery. When desired
flavor has been reached in soup, stew or sauce, remove and
discard the herbs,

Chiffonade of Fresh Herbs;
(for stews, soups or salads)

3 Tblspns chopped fersh parsley
1 tspn chopped fresh basil
1 tspn chopped fresh chervil
2 tspns choped fresh chives
1 tspn chopped fresh thyme

Combine all ingredients in small bowl, mix well. Use the entire
amount to flavor a stew, a soup or a fresh green salad, this amount
will serve 4

Chili Powder;

2 Tblspns cumin seeds or 2 Tblspns ground cumin
4 dried hot chili peppers ground, *or 2 tspns crushed red pepper flakes
2 tspns dried oregano
2 tspns garlic powder
2 tspns onion powder
1 tspn ground allspice
1/8 tspn ground cloves

Combine all the ingredients in a blender or electric grinder, and grind
until the mixture is a coarse powder. Store sealed in airtight glass jar
in refrigerator. Use in recipes as directed.
*If using dried hot chili peppers, remove the seeds before grinding
or the mixture will be too hot*

Chili Seasoning;

3 Tblspn chili powder
1 1/2 tspn ground cumin
1 tspn dried oregano
1/2 tspn rubbed sage
1/2 tspn allspice
1/4 tspn ground red pepper

Combine all ingredients in small bowl, mix well. Store in
sealed airtight glass jar in refrigerator

Classic Fines Herbs;

1 Tblspn chopped fresh basil, marjoram, rosemary,
tarragon or thyme (or a combination of 2 or more of these herbs)
1 Tblspn chopped fresh chervil
1 Tblspn chopped fresh chives

Combine all ingredients in bowl, mix well. Store bowl tightly covered
with plastic wrap in refrigerator. Add entire mixture to appropriate sauces,
soups, and egg dishes. (made for 6 servings)
Add to dish just minutes before cooking is complete to release all
herbal flavor in food.

Curry Coating Mix;
(great on chicken)

2 cups whole wheat pastry flour
3 Tblspns curry powder
1 1/2 tspn freshly ground black pepper

Combine all ingredients in bowl, use what you need to coat
your poultry before baking. Store rest in a sealed glass jar
in refrigerator.

Curry Powder;
(used for curried vegetables, rice and meats)

1/2 cup ground coriander
1/4 cup chili powder
1/4 cup dry mustard
1/4 cup ground cardamon
1/4 cup ground cloves
4 tspns cinnamon
1 Tblspn ground fennel seeds
1 Tblspn turmeric

Combine all ingredients in small bowl, mix well. Store
in sealed airtight glass jar in a cool, dry place. Add to
curried foods as needed.

Dry Onion Soup Mix;

3/4 cup dries minced onion
4 tspn onion powder
1/4 tspn crushed celery seed
1/4 tspn sugar
1/3 cup beef flavor powdered bouillion

Mix all together. Store in sealed, airtight glass
jar. Use for any and all recipes as you would any store
bought dry onion soup mix.

Egg Blend;
(great for egg dishes)

1 Tblspn dried parsley
1 tspn dried basil
1 tspn dried chervil
1 tspn dried chives
1 tspn dried marjoram
1 tspn dried tarragon

Combine all ingredients in small bowl, mix well.
Store in an airtight glass jar in a cool dry place.

Fish Blend I;
(flavor fish without a lot of
butter and salt)

2 tspns dried basil
2 tspns freshly ground black pepper
2 tspns onion powder

Combine all ingredients in small bowl, mix well.
Store sealed in airtight glass jar, in cool dry place.
Use to season fish before cooking.

Fish Blend II;
(a warm aromatic blend)

1 tspn dried basil
1 tspn dried chervil
1 tspn dried marjoram
1 tspn dried parsley
1 tspn dried tarragon

Combine all ingredients in blender or grinder and pulse
until the herbs are small flakes. Store sealed in airtight
glass jar stored in cool dry place. Use as seasoning to taste.

Herb Salt;

1 tspn garlic salt
2 tspn onion salt
1 tspn dried parsley
1/2 tspn dried basil
1/2 tspn dried marjoram

Combine all ingredients in small bowl, mix well. Sore in sealed
airtight glass jar in cool dry place.

Herb Seasoning;
(spicy seasoning for any food)

1/4 tspn garlic powder
1/2 tspn onion powder
1 Tblspn dried parsley
1/2 tspn paprika
1/8 tspn ground red pepper
1/2 tspn dried thyme
1/2 tspn dried marjoram
1 tspn ground toasted sesame seeds

Combine all ingredients in small bow, mix well. Use in a shaker as
a seasoning in place of salt. Store in airtight glass jar in refrigerator

Pizza Seasoning;

1/4 cup dried oregano
2 Tblspns dried Basil
2 tspns onion powder
1 1/2 tspn garlic powder
1/4 tspn crushed red pepper flakes

Combine all ingredients in small bowl, mix well. Store sealed
in airtight glass jar in cool dry place.
Sprinkle on top of pizza before baking or add 1 Tbspn to
every quart of tomato sauce as seasoning.

Poultry Seasoning;

4 tspns dried marjoram
4 tspns onion powder
2 tspns dried sage
2 tspns dried savory
2 tspns dried thyme
1 tspn celery seeds
1 tspn white pepper

Combine all ingredients in blender or electric grinder and
grind until mixture is a powder. Store in sealed airtight
glass jar in cool dry place. Sprinkle on poultry before cooking
or add 2 tspns to poultry, soups, stew or casseroles that are
made to serve 4-6 people.

Seafood Coating Mix;

5 1/3 cups whole wheat pastry flour
5 Tblspns dried parsley flakes
2 Tblspns dried marjoram
2 Tblspns dried thyme
2 Tblspns ground celery seed
1 Tblspn onion powder
1 tspn freshly ground black pepper
2 bay leaves, powdered

Combine all ingredients in small bow, mix well.
Store in sealed airtight glass jar in refrigerator.

Although originally made to compliment fish, this
mixture works just as good for most nonmeat
bean and grain based patties.

Taco Mix;
(use in many Mexican dishes)

1/2 cup instant minced onion
5 Tblspns chili powder
3 Tblspns cornstartch
3 Tblspns dried oregano
2 Tblspns dried Basil
2 Tblspns crushed red pepper flakes
2 Tblspns garlic powder

Combine all ingredients in small bowl. mix well. Store in sealed
airtight glass jar in cool dry place. Use 1 1/2 Tblspn of mix for
each lb of meat in any recipe in which you would find these
flavors pleasing. For meatless grain and bean dishes, start with
1 1/2 Tblspn for every 2 cups bulk and adjust the seasoning to taste.