Thursday, September 29, 2011




One of the ways to use herbs is to liven up everyday cooking. Below are some classic herb blends for beef, poultry, fish and vegetables however they can also be used in a myriad of other ways too:

Adds a lemony herbal touch to fish and seafood
3Tbs dill weed
1Tbs thyme
1tsp tarragon
1tsp lemon zest

LEMON-PECAN SHRIMP SALAD: Combine 1lb cooked shrimp, 1/2 c pecans and 1/2 c diced celery in a food processor and process to form small chunks. Place shrimp mixture in bowl and add 2 tsp lemon zest, 2 chopped green onions, 1 tsp FISHERMAN”S CHOICE gourmet seasoning and 1/4c mayonnaise to hold mixture together. Fill phylo cups with salad & garnish or serve with crackers.

CHEESY SHRIMP CANAPES: Cut 24–2” circles from bread and use scraps to make crumbs. Melt 2Tbs butter with 1 tsp gourmet seasoning, brush onto circles and bake at 400 for 10 mins. Combine 4oz cooked shrimp, 1/2c shredded Swiss cheese, 1/3c mayonnaise, 1/2c crumbs and ¼ tsp salt and shape into balls. Press onto circles and broil 10 mins.

Brings out the best in crock-pot recipes and roasted meats
2Tbs parsley
1Tbs rosemary
1Tbs savory
1Tbs thyme
1 tsp garlic
1 tsp ground pepper

BEEF PINWHEELS: Combine 8oz cream cheese with 1 tsp BEST FOR BEEF gourmet seasoning and spread on 4 flour tortillas. Top with 1c shredded carrots and 1c shredded Colby-Jack cheese plus thinly sliced cooked roast beef. Roll up tightly, wrap in plastic wrap and refrigerate overnight. Cut into 1” slices to serve.

COCKTAIL MEATBALLS: Mix 1 lb ground beef, 1 tsp BEST FOR BEEF, 1 egg and 3/4 c dried bread crumbs, form into bite-sized meat balls and bake at 350 for 30 mins. In electric skillet combine 1-14 oz catsup,1/4c mustard, 1/4 c brown sugar and 1-10 oz jar apple jelly till blended then add meatballs and simmer covered for 25 mins. Serve with toothpicks.

Great for use on baked poultry plus casseroles and stuffing
2Tbs sage
2Tbs thyme
2Tbs marjoram
1tsp tarragon
1tsp ground white pepper

WALDORF CHICKEN SALAD SANDWICHES: Combine 8 oz cream cheese, 1/4 c mayonnaise and 1tsp sugar. Add 1 chopped apple, 1/4 c toasted chopped walnuts, 1/2c chopped celery, 1 tsp POULTRY PLUS gourmet seasoning and 2c chopped cooked chicken and refrigerate overnight. Spread between slices of cinnamon raisin bread, trim crusts and cut into 4 triangles.

HERBED CHEESE WAFERS: Combine 1 c shredded cheddar cheese, 3/4 c flour, 1/4 c chopped pecans, 1 tsp POULTRY PLUS and 1/4 tsp salt in food processor for 10 seconds. Add 1/3 c butter a piece at a time while processor is running until mixture forms ball. Shape into log, refrigerate, and then slice ¼ inch thick. Bake at 350 on ungreased baking sheet 12-14 mins.

A traditional delicate seasoning for veggies
plus eggs & cheese

1Tbs onion
1Tbs garlic
1Tbs dill
1Tbs chervil
1 tsp savory
1 tsp chives

DEVILED EGG SANDWICHES: Hard boil 6 eggs, shell and cool. Finely chop eggs and combine with 1/4c mayonnaise, 1tsp Dijon mustard, 1tsp VEGGIES & MORE gourmet seasoning, salt & pepper. Spread between 3 slices of thin bread, trim crusts and cut into 4 fingers. Sprinkle with paprika.

SPINACH PINWHEELS: Cream together 8 oz cream cheese, 1/2 c butter and 1tsp VEGGIES & MORE gourmet seasoning. Add 8 ounces frozen chopped spinach, thawed and drained. Spread on 4 flour tortillas, then roll up tightly, wrap in plastic wrap and refrigerate overnight. Cut into 1” slices to serve.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31

No comments: