Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

All Purpose Seasoning

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2 tablespoon minced dehydrated onion
2 tablespoon seasame seeds
2 tablespoon parsley flakes
2 teaspoon oregano
2 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon marjoram
1 teaspoon dried basil
1 teaspoon spearmint
1 teaspoon spearmint
1 teaspoon bay leaf powder
1/2 teaspoon dill seed
1/2 teaspoon thyme
1/2 teaspoon coriander
1/2 teaspoon dry mustard
1/2 teaspoon 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.

Yield: 1 see below

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