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Spell of Spices

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Savory Seasoning
Spicy Seasoning
Mexican Seasoning
Seafood Seasoning
Oriental Seasoning
Italian Seasoning
Middle Eastern Seasoning

Savory Seasoning
1 1/4 tsp celery seed
2 Tbsp crushed marjoram
2 Tbsp crushed savory
2 Tbsp crushed thyme
1 Tbsp crushed basil
Yield: 1/2 c

Spicy Seasoning
3 Tbsp celery seed
1 Tbsp onion powder
1 tsp garlic powder
2 Tbsp crushed oregano
1 Tbsp crushed thyme
1 1/2 tsp ground bay leaf
1 1/2 tsp black pepper
1 1/2 tsp ground cloves
Yield: 1/2 c

Mexican Seasoning
6 Tbsp chili powder
2 Tbsp ground cumin
1 1/2 tsp onion powder
1 1/2 tsp garlic powder

Seafood Seasoning
4 tsp dried parsley
2 tbsp. dried crushed chives, dill or tarragon
1 1/2 tsp pepper
1/2 Tbsp dried lemon peel

Use about 2 teaspoons per pound of fish, and poach in about 1/4 cup water or salt-free broth. For variety, sprinkle the fish with paprika or toasted nuts.

Oriental Seasoning
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp ground ginger
2 Tbsp black pepper
Yield: 1/4 c

Use 1/4 or 1/2 teaspoon per ground of meat,
fish, or poultry

Sweet and Sour Sauce
Stir together:

1 tsp Oriental Seasoning (above)
3 Tbsp cornstarch
1/4 c sugar

2 Tbsp margarine or butter
2 c water, pineapple juice, or salt-free broth
1/2 c vinegar

Heat to boiling; stirring frequently.
Reduce heat and simmer 5 minutes.
Serve over pork, fish, or poultry.

Purchase these premixed blends from your grocers' spice shelf. They are low in sodium.
Optional additions to liven up Italian Seasonings:

dried onion powder
dried green pepper
minced or powdered garlic

1 tsp ground coriander
1 tsp ground cumin
1 Tbsp tumeric powder
1/4 tsp ground gloves
1 tsp paprika
1/4 tsp cayenne pepper

Use 1/2 to 1 teaspoon per pound of meat, fish, or poultry.

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