Spices and their uses
Cinnamon
- Fish—sprinkled lightly over
- Meats—ground beef, lamb, pork
- Vegetables—sweet potatoes, pumpkin, winter squash, spinach
- Fruits—baked and stewed apples, apricots, peaches, pineapple,
cranberries
Allspice
- Fish—Boiled or Steamed
- Meats—Beef, lamv, lamb patties, meatballs, stews
- Vegetables—cabbage, carrots, eggplant, squash, sweet potato,
tomatoes
Ginger
- Homemade Onion Soup
- Meats—sprinkled over beef, lamb, veal before broiling, chicken
- Vegetables—beets, carrots, peas, sweet potato, winter squash
- Fruits—Compotes, on pears in salad, on broiled grapefruit
Nutmeg
- Homemade cream of asparagus soup
- Meats—meat loaf, chicken
- Eggs—sprinkled on stuffed eggs
- Vegetables—asparagus, beets, broccoli, brussel sprouts, cabbage,
cauliflower, green beans, onions, peas, winter squash
Dry Mustard
- Fish—sprinkled over before broiling
- Meats—beef, chicken, lamb chops, roasts, stews
- Salads—1/4 teaspoon for 4 servings of salad dressing
Add some spice. May we suggest...
Herbs and their uses |
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