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Get acquainted with herbs and spices. Add small amounts
- 1/4 teaspoon for every four servings. Crush dried herbs or snip fresh ones
before using. When substituting fresh herbs for dried, use three times the
amount.
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BASIL - Sweet, warm flavor with an aromatic
odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef,
vegetables, dressing and omelets.
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BAY LEAVES - Pungent flavor. Use whole leaf
but remove before serving. Good in vegetable dishes, seafood, stews and
pickles.
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CARAWAY - Spicy taste and aromatic smell. Use
in cakes, breads, soups, cheese and potatoes.
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CHIVES - Sweet, mild flavor like that of
onion. Excellent in salads, fish, soups and potatoes.
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CILANTRO - Use fresh. Excellent in salads,
fish, chicken, rice, beans and Mexican dishes.
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CURRY POWDER - Spices are combined to proper
proportions to give a distinct flavor to meat, poultry, fish and vegetables.
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DILL - Both seeds and leaves are flavorful.
Leaves may be used as a garnish or cooked with fish, soup, dressings,
potatoes and beans. Leaves or the whole plant may be used to flavor
potatoes.
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FENNEL - Sweet, hot flavor. Both seeds and
leaves are used. Use in small quantities in pies and baked goods. Leaves can
be boiled with fish.
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GINGER - A pungent root, this aromatic spice
is sold fresh, dried or ground. Use in pickles, preserves, cakes, cookies,
soups and meat dishes.
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MARJORAM - May be used both dried or green.
Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice.
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MINT - Aromatic with a cool flavor. Excellent
in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts.
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OREGANO - Strong, aromatic odor. Use whole or
ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy,
poultry and vegetables.
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PAPRIKA - A bright red pepper, this spice is
used in meat, vegetables and soups, or as a garnish for potatoes, salads or
eggs.
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PARSLEY - Best when used fresh, but can be
used dry as a garnish or as a seasoning. Try in fish, omelets, soup, meat,
stuffing and mixed greens.
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ROSEMARY - Very aromatic. Can be used fresh
or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread
and potatoes. Great in dressings!
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SAFFRON - Orange-yellow in color, this spice
flavors or colors foods. Use in soup, chicken, rice and breads.
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SAGE - Use fresh or dried. The flowers are
sometimes used in salads. May be used in tomato juice, fish, omelets, beef,
poultry, stuffing, cheese spreads and breads.
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TARRAGON - Leaves have a pungent, hot taste.
Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans,
carrots and dressings.
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THYME - Sprinkle leaves on fish or poultry
before broiling or baking. Throw a few sprigs directly on coals shortly
before meat is finished grilling.
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