Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Grnd. ginger |
| 2 tablespoons | Onion powder |
| 1 teaspoon | Ea. allspice, cinnamon &>>>> |
| \N \N | Cumin. |
| ½ teaspoon | Ea. dry mustard & salt |
| 1 tablespoon | Ea. dried rosemary & oregano |
| 1 tablespoon | Mild curry powder |
| ⅛ teaspoon | Cayenne pepper |
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 ½ 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