Recipe: Basic Herb Shaker and Variations (salt substitutes, AHA, 1970's)
Herbs and SpicesBASIC HERB SHAKER
"Try using a combination of herbs instead of salt in your salt shaker. Salt shakers - rather than pepper shakers - are recommended tor herb blends because the holes are larger, and herb blends usually are coarser than ground pepper."
1/2 teaspoon ground cayenne pepper
1 tablespoon garlic powder
1 teaspoon ground or dried leaf basil
1 teaspoon ground or dried leaf marjoram
1 teaspoon ground or dried leaf thyme
1 teaspoon dried parsley flakes
1 teaspoon ground or dried leaf savory
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon flnely ground black pepper
1 teaspoon ground (rubbed) sage
In small bowl, combine all ingredients, blending well. (If ground herbs are not available, pulverize dried leaf version in blender before adding to mixture.) Using a funnel, transfer to salt shaker.
Makes about 1/4 cup, less than 1 milligram sodium per 1/2 teaspoon.
VARIATIONS:
Mix each as directed above for baste herb shaker.
SEASONING MIX I:
Makes about 3 1/3 tablespoons, less than 1 milligram sodium per 1/2 teaspoon
1 tablespoon ground or dried leaf thyme
1 tablespoon ground or dried leaf marjoram
2 1/2 teaspoons ground or dried leaf rosemary
1 1/2 teaspoons ground (rubbed) sage
SEASONING MIX II:
Makes about 3 1/2 tablespoons, less than 1 milligram sodium per 1/2 teaspoon
2 1/2 teaspoons ground or dried leaf savory
2 1/2 teaspoons ground or dried leaf marjoram
2 teaspoons ground or dried leaf rosemary
2 teaspoons ground or dried leaf thyme
1 1/2 teaspoons ground (rubbed) sage
SEASONING MIX III:
Makes about 3 1/3 tablespoons, less than 1 milligram sodium per 1/2 teaspoon
1 teaspoon celery seed
2 1/2 teaspoons ground or dried leaf marjoram
2 1/2 teaspoons ground or dried leaf savory
1 scant tablespoon ground or dried leaf thyme
1 slightly rounded teaspoon ground or dried leaf basil
Source: Booklet: Cooking Without Your Salt Shaker by the American Heart Association, 1978
"Try using a combination of herbs instead of salt in your salt shaker. Salt shakers - rather than pepper shakers - are recommended tor herb blends because the holes are larger, and herb blends usually are coarser than ground pepper."
1/2 teaspoon ground cayenne pepper
1 tablespoon garlic powder
1 teaspoon ground or dried leaf basil
1 teaspoon ground or dried leaf marjoram
1 teaspoon ground or dried leaf thyme
1 teaspoon dried parsley flakes
1 teaspoon ground or dried leaf savory
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon flnely ground black pepper
1 teaspoon ground (rubbed) sage
In small bowl, combine all ingredients, blending well. (If ground herbs are not available, pulverize dried leaf version in blender before adding to mixture.) Using a funnel, transfer to salt shaker.
Makes about 1/4 cup, less than 1 milligram sodium per 1/2 teaspoon.
VARIATIONS:
Mix each as directed above for baste herb shaker.
SEASONING MIX I:
Makes about 3 1/3 tablespoons, less than 1 milligram sodium per 1/2 teaspoon
1 tablespoon ground or dried leaf thyme
1 tablespoon ground or dried leaf marjoram
2 1/2 teaspoons ground or dried leaf rosemary
1 1/2 teaspoons ground (rubbed) sage
SEASONING MIX II:
Makes about 3 1/2 tablespoons, less than 1 milligram sodium per 1/2 teaspoon
2 1/2 teaspoons ground or dried leaf savory
2 1/2 teaspoons ground or dried leaf marjoram
2 teaspoons ground or dried leaf rosemary
2 teaspoons ground or dried leaf thyme
1 1/2 teaspoons ground (rubbed) sage
SEASONING MIX III:
Makes about 3 1/3 tablespoons, less than 1 milligram sodium per 1/2 teaspoon
1 teaspoon celery seed
2 1/2 teaspoons ground or dried leaf marjoram
2 1/2 teaspoons ground or dried leaf savory
1 scant tablespoon ground or dried leaf thyme
1 slightly rounded teaspoon ground or dried leaf basil
Source: Booklet: Cooking Without Your Salt Shaker by the American Heart Association, 1978
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Reviews and Replies: | |
1 | Recipe: Basic Herb Shaker and Variations (salt substitutes, AHA, 1970's) |
Betsy at Recipelink.com | |
2 | Recipe: Oriental Spice for Stir-Fry (no salt, American Heart Association, 1970's) |
Betsy at Recipelink.com | |
3 | Recipe: How to Season Without Salt (American Heart Association, 1970's) |
Betsy at Recipelink.com |
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