Thursday, March 29, 2012

Herb and Spice Substitutions

Linda’s Note: I took a class called  Put a Little Spice in Your Life class with Barbara Hotaling, owner of Paya’s Restaurant in Dubois, Wyoming.  She gave us a CD she had downloaded from the West Virginia University Extension Service It’s free and available for you to copy.  Here is an excerpt from that file:

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l/3-cup sliced fresh onion 
l/4-cup onion flakes

l/2-teaspoon minced fresh garlic
l/4-teaspoon instant minced garlic

1 clove garlic
l/8-teaspoon garlic powder

l/2-cup diced fresh celery
l/4-cup celery flakes

l/2-cup diced fresh pepper
l/4-cup Bell pepper flakes

l/2-cup diced peppers, onion, celery and carrots
l/4-cup mixed vegetable flakes

l/2-to 1 cup fresh parsley
l/4-cup instant parsley flakes

l/2-to 1 cup chopped fresh ginger
l/4-teaspoon ground ginger

1 teaspoon grated fresh lemon or orange peel
1 teaspoon dried lemon or orange peel
or l/2-teaspoon lemon or orange extract

l/4-cup chopped fresh mint
1 tablespoon dried mint

1 whole bay leaf
1 teaspoon cracked bay leaf


l/2-teaspoon dried = l/4-teaspoon ground = 2 to 3 teaspoons freshly minced

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