European Stars and Stripes (Newspaper) - April 27, 1990, Darmstadt, Hesse                                Herb blends it the oven to 375 degrees. Place the Rice mixture oven and bake until the Rice is cooked through 45 minutes. Before serving stir in the butter and san cheese. Serves eight to 10. Be Garam Masala a blend of spices is widely Lein Indian grocery stores and specially food i to make your own Combine 1 Viz Teaspoons cumin 1 Teaspoon each ground coriander cardamom and ground Black Pepper on each ground cloves and ground Bay Leaf. By with fruit stuffing it less half Turkey breasts once package pitted dates once package dried Apricot halves Walnut pieces is water spoon ground cinnamon spoon ground Black Pepper spoon ground Ginger spoon ground Nutmeg spoon ground cloves 3 parallel Lengthwise 1-Inch-deep slits in each breast half. Lay them Flat in a buttered roasting it dates in thirds. Cut Apricot halves in fourths Ine dates apricots and remaining ingredients in Iran. Simmer 2 minutes stirring constantly. Coolly. Fill slits in Turkey with fruit mixture. Cook in 325-Eoven 2 hours. Cut each breast half in 6 slices s 12. A Citrus pork chops chops 1 Inch thick Orange juice Lemon juice i Honey Poon dry Mustard spoon Pepper spoon allspice spoon Ginger a spoon Nutmeg be pork chops in a Flat baking dish. Combine e juice Lemon juice Honey dry Mustard Pepper be Ginger and Nutmeg mix Well. Pour the sauce he pork chops and marinate for several hours Gonce or twice. Place chops and sauce in the a about 6 inches from heat and Broil Basting entry with sauce. Cook for 15 minutes on each it a until Well done. Serves eight. A utta Curry blend a Damom pods festoon coriander seeds Sassoon cumin seeds spoon ground turmeric spoon ground Ginger a spoon whole fenugreek a spoon ground allspice Jasoon ground cumin Sassoon ground whole Pepper Sassoon ground cloves Nove cardamom seeds from pods and discard liens ,carcam0m seecs Anc Rema n n9 or it a mortar or heavy bowl. With Pestle or a heavy spoon crush ingredients until powdery distinguishable pieces. This could also be done Naer or food processor. Spoon it into a screw top or tightly and store in a Cool dry place. Makes 2 cup. Herbs can be combined for specific foods. Having the combinations on hand will Speed cooking and enhance one s reputation As a gourmet. They can be added loosely or wrapped in cheesecloth and removed before 7,1990 egg herbs Basil Dill Weed leave garlic Parsley fish herbs Basil Bay Leaf crumble French tarragon Lemon thyme Parsley options fennel Sage Savory poultry herbs lovage Marjoram two parts Sage three parts salad herbs Basil lovage Parsley French tarragon Tomato sauce herbs Basil two parts Bay Leaf Marjoram oregano Parsley options celery leaves cloves vegetable herbs Basil Parsley Savory italian blend Basil Marjoram oregano Rosemary Sage Savory thyme Barbecue blend cumin garlic hot Pepper oregano is a Sug Vui a Jar u to Loyf Junr c Aftaw to a amp i a Herb blends to replace Salt these can be placed in shakers and used instead of Salt Sal less Surprise two Teaspoons garlic powder and 1 Teaspoon each of Basil oregano and powdered Lemon Rind or dehydrated Lemon juice. Put ingredients into a blender and mix Well. Store in Glass Container Label Well and add Rice to prevent caking. Pungent Salt substitute three Teaspoons Basil 2 Teaspoons each of Savory summer Savory is bes celery seed ground cumin seed Sage and Marjoram and 1 Teaspoon thyme. Mix Well then powder with a mortar and Pestle. Spicy Sal less seasoning one Teaspoon each of cloves Pepper and coriander seed crushed2 Teaspoons paprika and 1 Tablespoon Rosemary. Mix ingredients in a blender. Store in airtight Container. What goes with what soups Bay Chervil French tarragon Marjoram Parsley Savory Rosemary poultry garlic oregano Rosemary Savory Sage beef Bay chives cloves cumin garlic hot Pepper Marjoram Rosemary Savory Lamb garlic Marjoram oregano Rosemary thyme make Little slits in Lamb to be roasted and insert herbs pork coriander cumin garlic Ginger hot Pepper Pepper Sage Savory thyme cheese Basil Chervil chives Curry Dill fennel garlic chives Marjoram oregano Parsley Sage thyme fish Chervil Dill fennel French tarragon garlic Parsley thyme fruit Anise cinnamon coriander cloves Ginger Lemon Verbena mint Rose Geranium Sweet Cicely bread Caraway Marjoram oregano poppy seed Rosemary thyme vegetables Basil Burnet Chervil chives Dill French tarragon Marjoram mint Parsley Pepper thyme salads Basil borage Burnet chives French tarragon garlic chives Parsley rocket salad sorrel these Are Best used fresh or added to salad dressing otherwise use Herb vinegars for extra flavor of Cay Iii mud i api Quot a Kwiw. A by . Food and drug administration Spicey glossary allspice. A versatile ground Berry with a hint of other spices that goes Fine with Many baked things meats included and adds earthy Luster to fresh fruit preserves and fish. A traditional ingredient of mincemeat. Black Peppercorns. Crack them and they will give you the zing est Pepper flavor but use them whole too in marinades and in preparing soup with spice bouquets. Or Pound them into prime beef roasts for a flavor a upper Quot like no other. Cardamom. One of the Many seasonings used for Apple pie and cakes this first Cousin of cumin comes in pods you pop open. Essential in scandinavian baked items and Good in Lemon cheesecakes celery seed. Add to buttered pasta or creamy salad standards like tuna or Chicken but also enhances most relishes and pickles. Unlike some spices its flavor somewhat duplicates the vegetable it seeds cinnamon. The Prince of . Spices warm and Homey. Good with poached Anjou pears Coffee chocolate dishes brandied cherries meatballs puddings apples fruit pies and fruit soups Oatmeal and cookies. Makes dishes taste sweeter. Cloves. One of the most fragrant spices Ideal for seasoning teas baked fruits Coffee cakes punches and spiced cakes and cookies. Use ground in Small amounts with Green Beans and beets coriander. An exotic Sharp flavor that combines Well with meats and Sweet and sour dishes use for grilled pork spiced fruit and mushrooms meatballs spare ribs baked and braised or in Pallas Jambalaya or risotto. Cumin. Bitter meaty flavor with Oriental overtones. Use sparingly for spiced mushrooms chutneys ome lets Bland cheeses poultry sauces and nut dishes like Peanut soup. A must in the finest Chili. Ginger. Seen in snaps in Chicken dishes or Winter gravies. A must in most All chutneys and adaptive to Many dishes and relishes where garlic plays a leading role. Root offers flavor theme in much Oriental cooking. Mace. The Lacy covering of a Nutmeg Mace is Standard sausage ingredient and Good in meatloaf its versatility extends to enhancing chocolate and giving elegant touches to soups and chowders. Mustard. A must ingredient in French dressing Mustard can add depth to egg dishes fondues and. Souffles and has a special role in pickles. It also has an Affinity for cheese and Apple dishes. Nutmeg. Pungent and nostalgic Strong flavor versatility includes seasoning stuffed cabbage and spinach or Flavouring cakes puddings custards and sauces. Useful in pickling and preserving paprika. The mysteriously Sweet and colourful Joy of hungarian cooking that goes especially Well with creamy dishes meat sauces veal and things made with sour Cream like borscht. A flick will make pretty hours d oeuvres look prettier. Sesame seed. The main ingredient in the South s most famous cookie Benne wafers sesame has a Rich nutty flavor perfect wherever a mildly roasted accent is needed. Turmeric. A favorite substitute for costly Saffron turmeric can color viands and risotto just As prettily. It makes pickled dishes and chutneys resonate with Golden tones and goes Well with fish meats and baked goods. A Baltimore Sun the stars and stripes a a a Page 15