Friday, November 25, 2011

'Poultry' Seasoning

Well, first I must say I'm glad I don't have to use this on poultry. It needs a better name. This recipe comes from Herb Mixtures & Spicy Blends. I cut the recipe in half and it still makes 2 1/4 cups; so I like to give small jars of it as gifts.

1 C. dried parsley
1/2 C. dried sage, crumbled
1/4 C. dried summer savory
1/4 C. dried rosemary
1/8 C. dried celery flakes
1/8 C. dried marjoram
1/2 tsp. ground black pepper
1/2 tsp. dried onion powder
         Combine herbs & seasonings thoroughly; and store in airtight container in a dark place away from heat.

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