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From: Janis Kracht (1:261/38)
To: All
Date: Fri, 18.11.11 23:10
T h e F i d o G a z e t t e! Vol 5 No 18 Food
F O O D: F O R T H O U G H T

F O O D Even sysops have to eat!

Want to contribute something here? Send recipes,
articles, reviews etc. to, or

===Home-Made Poultry Seasoning===

1/2 cup of dried parsley
1/2 cup dried rubbed sage
1/4 cup dried thyme
2 tablespoons dried sweet marjoram
2 teaspoons salt
1/4 teaspoon fresh ground pepper

Mix well. Store in an airtight glass jar in a cool, dark place.

What if I want to use fresh herbs instead of dried and
don't wish to store the unused portion?

Dried herbs (when not stored for a long time) are more
potent and concentrated than fresh. If you substitute
fresh herbs for the dried ones above, you can use about
three times as much fresh herb as dried. In general
then you can figure a 1 to 3 ratio.

FIDOGAZETTE Vol 5 No 18 Page 6 November 15th, 2011


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* Origin: Prism bbs (1:261/38)


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