Date: Sat, 11 Sep 1993 21:34:16 -0500 (CDT)
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CAJUN SEASONING 1 box salt 3T black pepper 2T garlic powder 1t onion powder 1t nutmeg 2T parsley flakes (crunched) 4T red pepper (ground) (cayenne) 2T chili powder Combine all ingredients; store in an airtight container. NOTE: the following recipes were taken from ~~~~ Southern Living Magazine. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*
HERBS SEASONING BLEND 1 T dried thyme 1 T dried oregano 2 t rubbed sage 1 t dried rosemary 1 t dried marjoram 1 t dried basil 1 t dried parsley flakes Combine all ingredients; store in an airtight container. Use in omelets and to season fish, vegetables, or chicken. Yield: 1/4 cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*
GROUND SEASONING BLEND 2 T ground celery seeds 1 T onion powder 1 T salt Combine all ingredients; store in an airtight container. Use in stew, chowder, or sandwich spreads. Yield: 1/4 cup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*
BAY SEAFOOD SEASONING BLEND 1 T ground bay leaves 2 1/2 t celery salt 1 1/2 t dry mustard 1 1/2 t black pepper 3/4 t ground nutmeg 1/2 t ground cloves 1/2 t ground ginger 1/2 t paprika 1/2 t red pepper 1/4 t ground mace (optional) 1/4 t ground cardamon (opt.) Combine all ingredients; store in an airtight container. Use with seafood or chicken. Yield: 1/4 cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*
GREEK SEASONING BLEND 2 t salt 2 t dried oregano 1 1/2 t onion powder 1 1/2 t garlic powder 1 t cornstarch 1 t pepper 1 t beef-flavored bouillon granules 1 t dried parsley flakes 1/2 t ground cinnamon 1/2 t ground nutmeg Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken, or fish. Yield: 1/4 cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*
FIVE-SPICE POWDER BLEND 2 t anise seeds, crushed 2 t freshly ground pepper 2 t fennel seeds, crushed 2 t ground cloves 2 t ground cinnamon 1 1/2 t ground ginger 1/2 t ground allspice Combine all ingredients; store in an airtight container. Use to flavor fish or pork. Yield: 1/4 cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .*
CREOLE SEASONING BLEND 1 T salt 1 1/2 t garlic powder 1 1/2 t onion powder 1 1/2 t paprika 1 1/4 t dried thyme 1 t red pepper 3/4 t black pepper 3/4 t dried oregano 1/2 t ground bay leaves 1/4 t chili powder Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Store herb containers in a dark, cool, dry place up to six months. Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness. Pat Pate patpate@tenet.edu
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