HERB AND SPICE BLENDS AS GIFTS
Makes 1/3 cup of each blend

To present as gifts, pack mixes into small jars with lids and labels. Tie jars onto a cookbook filled with herb and spice recipes. Herbs will keep for 6 months, tightly closed, in a cool, dry place.

FOR BEEF:
1 tablespoon coarsely ground black pepper
1 tablespoon red pepper flakes
2 1/2 tablespoons garlic powder
1 tablespoon dried minced onions

FOR FISH:
2 tablespoons dried dillweed
2 tablespoons crumbled bay leaves
2 tablespoons freeze-dried chives

FOR FRUIT PIE, SPICE CAKES AND COOKIES:
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground mace
1 tablespoon ground allspice
2 teaspoons ground cloves
2 teaspoons ground cardamom

FOR VEGETABLES:
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil

FOR CHICKEN:
2 tablespoons curry powder
2 tablespoons paprika
2 tablespoons dried lemon rind

FOR TOMATO SAUCE:
2 tablespoons crumbled basil
2 tablespoons dried minced onions
1 tablespoon red pepper flakes
1 tablespoon crumbled dried oregano

FOR LAMB:
1 1/2 tablespoons dried marjoram
1 tablespoon crumbled dried rosemary
1 tablespoon white pepper
2 tablespoons garlic powder

Source: The Joy of Christmas