1 serving
1 tbsp garlic powder
1 tsp ground basil
1 tsp ground thyme
1 tsp ground parsley
1 tsp ground savory
1 tsp ground mace
1 tsp ground sage
1 tsp onion powder
1 tsp ground black pepper
1/2 tsp cayenne
1 makes about 1/4 cup.
Directions
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 1 1/2 tsp each of basil, parsley and
sage, and 1 1/4 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 1/8 c Sweet paprika 1/4 c Cayenne 1/4 c Freshly
ground black pepper 2 Oregano 2 T Onion powder 2 T
Thyme leaves 1 T Celery seed 1 1/2 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 1/2 ts Freshly grated
nutmeg 12 ea Allspice berries 1/4 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
Servings: 14 servings
Kitchen Gifts Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
Written recipes as a concept can be traced way back into ancient history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just primitive pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Much later, in Roman times a man called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he tells us how the cooks of his times used many different spices and herbs, including many that are still in use today like basil, fennel and dill. Over the succeeding few hundred years, the rich families of Europe strove to serve up the most exotic banquets, and because of this the best cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cooking publications are greatly in demand mostly due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Kitchen Gifts recipe.
