Homemade seasonings

We are re-running one of Pat’s popular recipes – homemade seasonings. Ever pulled that recipe out only to find you don’t have the commercial brand of seasoning blend on hand? Here are some homemade seasonings you can whip up in no time. For those that you seldom use, just store them in the freezer. – Pat 

Herbs seasoning blend

1 tablespoon dried thyme

1 tablespoon dried oregano

2 teaspoons rubbed sage

1 teaspoon dried rosemary

1 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon dried parsley flakes

Combine all ingredients; store in an airtight container. Use in omelets and to season fish, vegetables, or chicken.
Yield: ¼ cup.

Five-spice powder blend

2 teaspoons anise seeds, crushed

2 teaspoons freshly ground pepper

2 teaspoons fennel seeds, crushed

2 teaspoons ground cloves

2 teaspoons ground cinnamon

1½ teaspoons ground ginger

½ teaspoons ground allspice

Combine all ingredients; store in an airtight container. Use to flavor fish or pork.  Yield: ¼ cup.

Bay seafood seasoning blend

1 tablespoon ground bay leaves

2-½ teaspoons celery salt

1-½ teaspoon dry mustard

1-½ teaspoon black pepper

¾ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon paprika

½ teaspoon red pepper

¼ teaspoon ground mace (optional)

¼ teaspoon ground cardamom (optional)

Combine all ingredients; store in an airtight container. Use with seafood or chicken. Yield: ¼ cup.

Greek seasoning blend

2 teaspoons salt

2 teaspoons dried oregano

1½ teaspoons onion powder

1 to1½ teaspoons garlic powder

1 teaspoon cornstarch

1 teaspoon pepper

1 teaspoon beef-flavored bouillon granules

1 teaspoon dried parsley flakes

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Combine all ingredients, and store in an airtight container. Serve with steaks, pork chops, chicken, or fish. Yield: ¼ cup.

Vegetable seasoning blend

3 tablespoons dried parsley flakes

2 tablespoons dried basil leaves

2 tablespoons dried whole oregano

1 teaspoon ground savory

Combine all ingredients, stirring well. Store in an airtight container in a cool, dry place. Yield: about ½ cup.


• For an elegant desert, top saucer-sized sugar cookies with fruit and cream.

• Freeze extra fruit juice from leftover canned fruit in ice cube trays, then add to lemon-lime soda or water for a fabulous flavored drink.

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