Basil
Sweet warm flavor with an aromatic odor, used whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets.
Bay leaves
A pungent flavor , use whole leaf but remove fefore serving. Good in vegetable dishes, fish and seafood, stew and pickles.
Caraway
Has a spicy smell and aromatic taste. Use in cakes, breads, soups, cheese and sauerkraut.
Chives
Sweet mild flavor of onion, this herb is excellent in salads, fish, soups and potatoes.
Curry Powder
A number of spices combined to proper proportions to give a distinct flavor to such dishes as meat, poultry, fish and vegetables.
Dill
Both seeds and leaves of dill are flavorful. Leaves may be used to garnish or cook with fish, soup, dressings, potatoes and beans. Leaves of the whole plant may be used to spice dill pickles.
Fennel
Both seeds and leaves are used. It has a sweet hot flavor. Use in small quantities in pies and baked goods. Leaves can be boiled with fish.
Ginger
A pungent root, this aromatic spice is sold fresh, fried, or gound. Used in pickles, preserves, cakes, cookies, soups and meat dishes.
Try to become more acquainted with the herbs and spices available. They really do enhance your cooking and baking.
More info on herbs and spices later.
Gogi
Here are some cookies the kids can make or you can make in a hurry!!!!
1- box of any kind of cake mix (your choice)
1-8 ounce tub of whipped topping
1-egg
Mix together by hand and drop by tablespoonsful on lightly greased cookie sheet.
Bake at 350 degrees for about 15 minutes. You be the judge. It depends on how big you make your cookies.
Enjoy, gogi
Use your favorite box of mix (do not use angel food) and add one can of 12 ounce diet soda to compliment your cake mix along with one egg. Mix by hand. Put in lightly greased 8 x 8 or 6 x 10 pan. Bake 350 degrees until done in middle- about 25 minutes. Use your favorite icing.
Make cupcakes with this also. It is so easy.
With so many different cake mixes available it is a great way to make something fast and delicious.
gogi
HOW TO STORE FLOUR;
Store in airtight container in cool, dry place for 15 months. Any longer than that, wrap in plastic bag and refrigerate or freeze. Bring to room temperature before using.
HOW TO measure FLOUR;
Spoon flour into standard dry ingredient measuring cup and then level with a knife or spatula.
HOW TO SUBSTITUTE FLOUR;
Unbleached all purpose flour can be used in recipes calling for self-rising flour. For each cup of flour in the recipe, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
NUMBER OF CUPS PER POUND;
3 1/3 cups per pound
17 1/2 cups per 5 pounds
gogi
