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Multipurpose Herb Mix Recipe

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This recipe for Multipurpose Herb Mix, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Gabriel
Added: Tuesday, July 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. nonfat dry milk powder
1 T. salt
1 T. paprika
2 tsp. dry mustard
2 tsp. dried oregano, crushed
1-1/2 tsp. dried thyme, crushed
1 tsp. onion powder
1 tsp. dried dill weed
1/2 tsp. garlic powder
1/4 tsp. pepper

Directions:
Directions:
In a dry screw-top jar combine all ingredients. Cover; shake well. Store in a cool, dry place. Makes 2/3 c. FOR A QUICK DIP: Stir 1 T. Herb Mix into 1 c. plain yogurt. Serve with vegetables. Makes 3/4 c. FOR FRIED CHICKEN: Coat one 2 1/2 to 3 lb broiler-fryer chicken, cut up, with a mixture of 3 T. all purpose flour and 2 T. Herb Mix. In large skillet slowly brown chicken in 2 T. hot shortening 15 min., turning to brown evenly. Cover and cook 20 min. Uncover; cook 5 to 10 min. more. Serves 4 to 6. FOR BURGERS: Combine 1 beaten egg and 1/4 c. milk. Add 1/4 c. fine dry bread crumbs and 1 T. Herb Mix. Add 1 lb ground beef or pork; mix well. Shape into four patties. Pan-broil, broil or grill patties. Serves 4.

Personal Notes:
Personal Notes:
Dip can be used on baked potatoes.

 

 

 

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