Kitchen gifts

Yield: 14 Servings

Measure Ingredient
1 \N Serving
1 tablespoon Garlic powder
1 teaspoon Ground basil
1 teaspoon Ground thyme
1 teaspoon Ground parsley
1 teaspoon Ground savory
1 teaspoon Ground mace
1 teaspoon Ground sage
1 teaspoon Onion powder
1 teaspoon Ground black pepper
½ teaspoon Cayenne
\N \N Makes about 1/4 cup.

Sorry to be sending these so late but I remember several people talking about making gift baskets of homemade goodies for Xmas. Thought the following spice recipes might be good inclusions to such a gift.

I will be using baby food jars for storing and sending these for gifts.

AHA Herb Mix Marinade

Combine the ingredients and store the herb mix in a spice jar. If you are using herbs in leaf form, combine all the ingredients, and process them in a blender until they are ground.

This no-salt seasoning mix is from the American Heart Association.

Use this mixture in a Turkey Meatball Stroganoff, with anything in a yogurt sauce, in beef stew, in place of poultry seasoning, for examples.

This can be made in large quantities and stored in airtight spice jars. If you start with herbs that are in leaf form, use 1½ tsp each of basil, parsley and sage, and 1 ¼ tsp of thyme and savory.

Found in: Jane Brody's Good Food Gourmet Posted by: Sheila Exner - November 1991

Cajun Spice Mix Marinade Servings: 2 1 ⅛ c Sweet paprika ¼ c Cayenne ¼ c Freshly ground black pepper 2 Oregano 2 T Onion powder 2 T Thyme leaves 1 T Celery seed 1 ½ ts Garlic powder Makes about 2 cups

Grind the ingredients together in a blender or food processor, and store the mix in spice jars.

This is marvelous on fish fillets, obviating the need for any other flavoring, including fat. Try it, too, on shellfish, in pasta dishes, or on baked potatoes.

Recipe devised by Pat Zito, author of the Supermarket Guide to Cholesterol and Saturated Fat Found in: Jane Brody's Good Food Gourmet Posted by: Sheila Exner Kay's Saltless Seasoning Marinades Servings: 4 1 T Whole cumin seed 5 ea Whole cloves 1 ts Cardomon seeds* 1 ea 4 inch stick cinnamon 1 ts Black peppercorns 3 ea Bay leaves ½ ts Freshly grated nutmeg 12 ea Allspice berries ¼ c Dried parsley flakes 2 T Freeze-dried minced onion 2 T Ground tumeric 4 ts Ground coriander 3 T Fenugreek seeds 1 ts Ground ginger 2 T Celery seeds 3 c Powdered nonfat milk Make about 4 cups

*Remove cardamon seeds from the pods.

Combine the ingredients in a bowl and grind them in batches in a spice or coffee grinder or in a mini-jar of a blender until the seasoning is finely powdered.

Store the seasoning in spice jars.

Kay Buttenheim of Mount Kisco, New York, is an herb enthusiast and a wonderful, health-conscious cook who prepares vats of this seasoning to use as gifts as well as at home.

Kay says she uses the seasoning on fish and chicken, in soups, curry sauces, Bloody Marys, and on vegetables like winter squash.

Found in: Jane Brody's Good Food Gourmet Posted by: Sheila Exner

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