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HERB-BLEND-1(S)          USENET Cookbook          HERB-BLEND-1(S)

FRENCH HERB BLEND

     HERB-BLEND-1 - A French-style mixture of herbs and seeds

     I found this in some magazine many many years ago. I usually
     make it every year or so and give it to people as presents.
     The recipients are continually asking either for the recipe
     or refills. This goes well in soups and similar things but
     is especially good in scrambled eggs.

INGREDIENTS (2 cups)
     1/2 cup   tarragon
     1/2 cup   chervil
     2 Tbsp    sage leaves
     1/2 cup   thyme
     2 Tbsp    rosemary
     5 Tbsp    freeze-dried chopped chives
     2 Tbsp    dessicated orange rind
     2 Tbsp    ground celery seed

PROCEDURE
          (1)  Dump everything together and mix until well com-
               bined.

          (2)  Pack into small jars and label (the now-empty
               spice jars that held the ingredients are a good
               size).

NOTES
     Store in a cool dry place. Crumble spices in hand when
     using.

RATING
     Difficulty: easy.  Time: 5 minutes.  Precision: approximate
     measurement OK.

CONTRIBUTOR
     Bill Selig
     NASA Marshall Space Flight Center, Huntsville, Alabama, USA
     selig%sam.span@star.stanford.edu
     Path: decwrl!recipes
     From: gh@utai (Graeme Hirst)
     Newsgroups: mod.recipes
     Subject: RECIPE: Dinkum savoury steak
     Message-ID: 
     Date: 22 Aug 86 08:27:54 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: University of Toronto  Computer Science Department
     Lines: 55
     Approved: reid@decwrl.UUCP

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.






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