Thursday, October 4, 2012



The first week of October is No Salt Week and a great time to try an alternative seasonings like Gourmet Herb Sprinkle. This salt-free herb blend can be sprinkled on just about anything.


2Tbs oregano
2Tbs onion granules
4tsp each marjoram, basil, savory, garlic granules,
               thyme & rosemary
1tsp each sage, ground black pepper, red pepper

Combine and use a spice grinder to grind to desired size if necessary. Store in a shaker and use instead of salt.

It’s also great in these recipes:

Herb Spinach Dip: Cream together 8 ounces softened cream cheese, ½c melted butter, ½c sour cream and 1tsp GOURMET HERB SPRINKLE. Add 8 ounces frozen chopped spinach, thawed and drained. Refrigerate 2 hours.

Party Crab Spread: Cream together 8 ounces softened cream cheese, ½ cup mayonnaise and 2 ounces grated cheddar cheese. Add 1Tbs GOURMET HERB SPRINKLE, 1 tsp Worcestershire sauce and a 6 ounce package of frozen crabmeat, thawed and drained.

Zucchini Squares: Sauté 2 minced shallots in 2Tbs butter. Beat 3 eggs, add 1/2c milk then 3c grated zucchini, 1/3c oil, 1Tbs GOURMET HERB SPRINKLE, 1/2c parmesan cheese and 1c biscuit mix. Mix well and pour into a greased 8x10 pan and bake at 350 degrees for 35 mins. When cool, cut into squares. NOTE: Cooked squares may be frozen and reheated.


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

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