Yield: 1 Cup
|1 tablespoon||Grnd. ginger|
|2 tablespoons||Onion powder|
|1 teaspoon||Ea. allspice, cinnamon &>>>>|
|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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini