Subject: RECIPE: French herb blend
From: [email-masked] (William J. Selig)
Date: 15 Jul 88 05:33:39 GMT
Newsgroups: alt.gourmand

Copyright (C) 1988 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.

.RH MOD.RECIPES-SOURCE HERB-BLEND-1 S "11 Feb 88" 1988
.RZ "FRENCH HERB BLEND" "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.
.IH "2 cups" "500 ml"
.IG "\(12 cup" "tarragon" "120 ml"
.IG "\(12 cup" "chervil" "120 ml"
.IG "2 Tbsp" "sage leaves" "30 ml"
.IG "\(12 cup" "thyme" "120 ml"
.IG "2 Tbsp" "rosemary" "30 ml"
.IG "5 Tbsp" "freeze-dried chopped chives" "75 ml"
.IG "2 Tbsp" "dessicated orange rind" "30 ml"
.IG "2 Tbsp" "ground celery seed" "30 ml"
.PH
.SK 1
Dump everything together and mix until well combined.
.SK 2
Pack into small jars
and label (the now-empty spice jars that held the ingredients are a good
size).
.NX
Store in a cool dry place. Crumble spices in hand when using.
.PP
.AB "" "Measure spices by volume, not by weight, because of the large variation in moisture content."
.SH RATING
.I Difficulty:
easy.
.I Time:
5 minutes.
.I Precision:
approximate measurement OK. 
.WR
Bill Selig
NASA Marshall Space Flight Center, Huntsville, Alabama, USA
[email-masked]