2 tb Minced dehydrated onion;

2 tb Seasame seeds;

2 tb Parsley flakes;

2 ts Oregano;

2 ts Garlic powder;

1 ts Celery seed;

1 ts Marjoram;

1 ts Dried basil;

1 ts Spearmint;

1 ts Spearmint;

1 ts Bay leaf powder;

1/2 ts Dill seed;

1/2 ts Thyme;

1/2 ts Coriander;

1/2 ts Dry mustard;

1/2 ts Rosemary;

In a blender, blend dehydrated onion into finer pieces.
Add
remaining herbs.
Blend to mix well, but do not make into a powder.
To keep herbs fresh, store in shaker top bottle with tight fitting
lid.
Can be used on all cooking, and at the table too to be used
instead of salt.
This is also bottled as commerical product called
“Instead of Salt” All Purpose Herb Seasoning, if you want to save
time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.
Source: Heathier Eating Guide & Goodbook by George Mateljan
Brought to you and yours via Nancy O’Brion and her Meal-Master.

6 c Apples, cored and chopped

1 c Lovage, fresh

1 md Sweet red pepper, cored,

Seeded and chopped 1 md Red tomato, cored, peeled,

Chopped 1 md Green tomato, cored, chopped

1 md Onion, peeled and chopped

3 Garlic cloves, minced

1 c Golden raisins

1/4 c Fresh ginger, peeled, minced

1 c Light brown sugar, packed

1 c White wine vinegar

1 tb Mustard seeds

1 ts Celery seeds

Combine all ingredients in non-reactive pan.
Bring to boil over
med-high heat, stirring constantly.
Reduce heat to med-low and
simmer, uncovered, stirring frequently, for 45 mins, or until
thickened.
Prepare jars, lids and boiling water bath.
Fill jars
with hot mixture, leaving 1/4 inch headspace.
Wipe rims with clean
towel and attach lids securely.
Place jars in boiling water bath,
and when the water returns to the boil, process for 15 mins.

—————————JT’S SOUTHWEST
VINGAR—————————
8 c Dry basil leaves and
blooms

2 Heads peeled garlic cloves

10 Dried red peppers

1 ga Red wine vinegar

—————————-CHEF’S BLEND
VINEGAR—————————-
4 c Dry rosemary

4 c Dry basil leaves

30 Stems of marjoram 6″ long

2 Heads of garlic peeled

3 tb Crushed red pepper

1 ga Red wine vinegar

1.
Put all the ingredients called for in the recipe of your
choice,

except vinegar, in a one-gallon glass jar.
2.
Heat the vinegar
in a non-aluminum pot- but do not boil - and pour

about half over the herb mixture.
3.Crush and bruise the herbs
with a wooden spoon to release their

flavor into the vingar.
Top off the jar with the remaining
vinegar.
4.
Cover the glass jar with a non-metallic lid and store
in a cool, dry

place for two weeks.
Strain the vinegar and pour into display
bottles.
Add sprigs of fresh herbs to each bottle for visual
interest if desired.

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1.
With sharp knife, score skin of fillets several times.
Spread
bean

paste evenly over skin.
In small bowl, combine parsley and
chives; sprinkle herbs and flour evenly over snapper.
Place wax
paper over snapper and press down firmly.
Set aside.
2.
Cover
tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid.
Chop tomatoes and set aside.
3.
In large
nonstick skillet, heat 1 teaspoon oil.
Place snapper in

skillet, skin-side down; cook 4 minutes.
With spatula, gently
turn and cook 3 minutes longer, until cooked through.
Remove
snapper to plate and keep warm.
4, Stir the lemon juice and
remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1
minute, until heated through.
Spoon sauce evenly over snapper.

3 tb Dried marjoram

3 tb Dried thyme

1 tb Dried summer savory

1 tb Dried sweet basil

1/2 ts Dried rosemary, crumbled

1/2 ts Crushed sage

1/2 ts Fennel seeds

Combine herbs, mixing well.
Pack into an airtight jar (will stay
fresh 4 months).
Makes 4 ounces.
*This recipe dates back to the
1800’s.* Orginated: Joan Tucker, Victoria B.C.
Source: The
Times-Colonist Newspaper Feb 9/94 From the collection of K.
Deck

——————————POACHING
LIQUID——————————
2 c Chicken broth; low
sodium

1 c Tomato juice

1 md Onion; quartered

2 md Celery ribs; cut into 2″

.
pieces 1 md Carrot; cut into 2″ pieces

1 bn Parsley

1/4 c Tomato paste; low sodium

1 lg Cube of fish bouillon

5 cl Garlic; peeled

1/4 ts Ground saffron

————————————COD————————————
4 Codfish steaks; 4oz each

1 c Leeks; thinly sliced

1 md Green bell pepper; julienned

1 md Tomato; cut into wedges

1.
In large Dutch oven, bring 2 cups water and poaching
liquid

ingredients to a boil.
Reduce heat to low and simmer 45 minutes.
Strain liquid into large skillet and discard solids.
Continue
simmering liquid until reduced to 1 1/2 cups.
2.
Place cod, leeks,
bell pepper and tomato in liquid; bring to a

simmer.
Cover and poach 5-6 minutes, or until cooked through.
3.
To serve, divide liquid and vegetables equally among 4 bowls.
Cut

cod into large pieces and divide equally among bowls.