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HERBS.ZIP
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CHAPTER.6
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1992-06-02
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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.
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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.
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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.
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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.
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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.
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*************END OF CHAPTER**************