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Herb Blends
Tasty Temptation Recipe

Herb Spice Blend

Ingredients:
1 tablespoon onion powder
1/4 teaspoon of celery seed
1/4 teaspoon of thyme
1/4 teaspoon of sea salt
1/4 teaspoon of dill weed
1/4 teaspoon of dried parsley
1/2 teaspoon sweet basil

Directions:
Blend ingredients in coffee grinder. Nutritional yeast may be added to taste.

Mild Herb Blend

Ingredients:
2 teaspoons garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried lemon rind

Directions:
Mix ingredients together and place in plastic or glass jar. Tie some raffia around the top and give with the herbal salt, if desired. This mixture would be wonderful on vegetables with some butter.

Stuffing Herb Blend

Ingredients:
6 tablespoons sage
1 tablespoon thyme
3 tablespoons sweet marjoram
2 tablespoons flat-leaf parsley

Directions:
Combine together by chopping or mincing. Keep up to one week in the refrigerator. Use to season stuffing.

Zesty Herb Blend

Ingredients:
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried tarragon
1 tablespoon dried lemon peel
1 tablespoon whole oregano

Directions:
Place all items in a small jar and seal. Shake until well blended. This is great for adding to meat and vegetables.

Herb Mustard

Ingredients:
1 cup dijon mustard
1/4 cup herbs; basil or chives, or both
1-1/2 tablespoon white wine
Container

Directions:
Chop the herbs fine, mix with mustard and wine. Place in container. Will last 3 months in the refrigerator.

Cajun Seasoning

Ingredients:
1 box salt
3 tablespoon black pepper
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg
2 tablespoons parsley flakes (crunched)
4 tablespoons red pepper (ground) (cayenne)
2 tablespoons chili powder

Directions:
Combine all ingredients; store in an airtight container.

Chili Powder

Ingredients:
1 tablespoon cayenne pepper
5 tablespoons cumin powder
1 tablespoon oregano
2 tablespoons basil
1 tablespoon salt
1 tablespoon garlic powder

Directions:
Mix all well. Keep in glass container with seal. Use to taste in chili.

Chili Powder II

Ingredients:
1 cup dried chili peppers or
3/4 cup crushed hot red pepper flakes
1/4 cup ground cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne or more to taste

Directions:
Remove stems and most of seeds from the chili peppers; shred coarsely. Put all ingredients in blender and whirl until powdered; let chili powder settle before removing cover of blender.

Creole Seasoning Blend

Ingredients:
1 tablespoon salt
1-1/2 teaspoon garlic powder
1-1/2 teaspoon onion powder
1-1/2 teaspoon paprika
1-1/4 teaspoon dried thyme
1 teaspoon red pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder

Directions:
Combine all ingredients; store in an airtight container. Use with seafood, chicken, beef, or vegetables. Yield: 1/4 cup.

Freezing Herbs

The best way to freeze herbs is to lay the whole sprigs on a baking sheet. Freeze until firm, then package the herbs in individual self-sealing plastic bags. Use the herbs straight from the freezer as you would fresh herbs. You will notice some darkening of the color, but the flavor will be intact.