Seasoning guide for appetizers and soups
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| No ingredients found | ||
Directions
CRANBERRY JUICE - Add cinnamon, allspice or cloves. Serve hot or chilled.
FRUIT COCKTAIL - Try adding mint or rosemary.
STUFFED CELERY - Mix caraway seed with cream cheese; fill celery, dash with paprika.
TOMATO COCKTAIL - Add ¼ tsp dried basil, per cup.
CHICKEN SOUP - Add a dash of rosemary, tarragon, or nutmeg. Sprinkle paprika atop for color.
CLAM CHOWDER - Add a dash of caraway seed, sage, or thyme.
CONSOMME - Dash in basil, marjoram, savory, or tarragon.
FISH CHOWDER - Add bay leaves, curry powder, or dill.
MUSHROOM SOUP - Season with curry, oregano, or marjoram.
ONION SOUP - Add marjoram.
OYSTER STEW - Lightly add cayenne, mace, or marjoram. POTATO SOUP - Dash with mustard or basil. Top with snipped chives or parsley.
SPLIT PEA SOUP - Add dash basil, chili powder, or rosemary.
TOMATO SOUP - Dash in basil, dill, oregano, sage, or tarragon.
VEGETABLE SOUP - Try allspice, oregano, sage or thyme.
Origin: Cooking with Love, compiled by Baptist Church in Oregon.
Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-26-95