COOKING WITH HERBS ******************** The following are herbs which are particularly good for specific purposes. You can make your own blends to suit your own tastes. Let your nose be the guide. By experimenting with different blends, many marvelous adventures in culinary cuisine can be yours! Recipes follow. MIX YOU OWN BLEND: Stuffing---sage, parsley, rosemary, marjoram, nutmeg, thyme, fennel, oregano Seasoned Flour--these can be any combination of your herbs. Keep a jar handy to add to soups, gravies, sauces, etc. Mix 1-2 teaspoons into every 2 cups of flour, along with 1\2 teaspoon of salt and fresh pepper to taste. Pickling Spice--Before pickling time comes, when you're dreaming of all those wonderful pickles lined up beautifully on your shelves, mix up a custom blend of: whole allspice, bay leaves, black peppercorns, cardamon, mace, cinnamon sticks, cloves, coriander seed, dill seed, mustard seed, red pepper, ground ginger. Chili Powders--paprika, cayenne, cumin, cloves, coriander, oregano, turmeric, black pepper, garlic. Curry Powders--4 tablespoons each of coriander and fenugreek seeds; 1 teaspoon each of mustard and fennel seed; 2 tablespoons each of cardamom seed, pepper, and ginger; 3 table- spoons of turmeric; 1 tablespoon of cayenne. Herbal Salt--paprika, garlic granules, onion granules, celery powder, lemon powder, parsley, basil, thyme, citric acid. =================================================================== You will find many other delicious blends, already mixed, in SPICES & COOKING INGREDIENTS at the Main Menu of this disk. A complete recipe section is included in the register version of HOW TO HAVE GOOD HEALTH, NATURALLY--WITH HERBS. Below are only a few of the many delicious recipes you will receive in the registered version. =================================================================== ************RECIPES*********** This sauce cuts down a lot on preparation time. Good for those hectic days or when you really don't feel like taking the time to cook like a gourmet, but want the gourmet taste! Freezes and cans well. Makes about 1 1\2 Cups Fancy Tomato Sauce 2 T. Olive Oil 1\2 C. Chopped Onion 1 Clove Garlic, finely chopped 1\2 Green Bell Pepper, diced 1 Bay Leaf 1\4 C. Tomato Juice 1\8 t. LongLastings Celery Salt 1\8 t. Rosemary, ground 1\8 t. Thyme, ground 1\4 t. Oregano, ground 1\4 t. Basil, ground 1\4 C. Tomato Paste Heat oil and saute onion and garlic until tender. Add pepper, bay leaf, and tomato juice. Simmer 15 minutes. Mix together celery salt, rosemary, thyme, oregano, and basil. Add to sauce along with tomato paste. Simmer 20 minutes. Good on spaghetti, in casseroles, or on top of meatloaf. --------------------------------------------------------------------- Cheese lovers never had it so good! Makes six servings Fried Cheese Recipe 1\2 pound of your favorite Cheese 1 Egg 1\3 C. Whole Wheat Flour 1 T. LongLastings Herbal Season Slice cheese into 1\2 inch slabs. In one small bowl, beat egg. In another, combine flour and LongLastings Herbal Seasoning. Dip cheese slices into egg, then flour mixture. coating well to seal in cheese. Fry in oil in a hot pan until brown on both sides. Serve immediately. --------------------------------------------------------------------- These are great in winter when it's too cold to cook out on the grill! Smoked Rice Burgers 1 C. cooked Brown Rice 1 T. Parsley 1\ T. Tamari 1 Carrot, grated 1 Onion, grated 2 Eggs, beaten Whole Wheat Flour 2 t. LongLastings Hickory Salt In a bowl, combine rice, parsley, tamari, carrot, onion, eggs, and LongLastings Hickory Salt. Add flour, beginning with 1\4 cup, until thick enough to form patties. Fry until golden brown on both sides. --------------------------------------------------------------------- For those who love carrots and those who `kinda do and kinda don't', get ready for the best carrots ever! The `kindas' will love'um! Parsley Dill Carrots 4 C. sliced Carrots 1 T. Parsley 2 T. Dill Weed 6 T. butter, or margarine 2 T. LongLastings Parmesan Cheese Powder Cover carrots with a lid and cook in a small amount of water until tender. Melt butter, add LongLastings Parmesan Cheese Powder, parsley, and dill. Blend well. Pour over cooked carrots. --------------------------------------------------------------------- Take this along on camping and hiking trips, also great for chasing the mid-winter's chill away! Serves 4-6 Veggie Camping Mix Premix: 1\2 C. LongLastings dried Green Beans 1\2 C. LongLastings dried Carrots 1\2 C. LongLastings dried Corn 1\4 C. LongLastings dried Tomato Flakes In another pouch, premix: 1\2 t. Rosemary 1\2 t. Thyme 2 T. LongLastings Broth Powder(your choice) To prepare, soak vegetables in water for two to three hours. Bring to a boil, and simmer until vegies are hot and tender. Drain all but a little liquid. Add seasonings, and cook two more minutes. --------------------------------------------------------------------- *************END OF CHAPTER**************