SEASONING CHART

Steps:

• Seasonings are nifty shortcuts for adding lots of flavor to food. They include blends of dry herbs, spices and salt as well as liquid blends such as red pepper sauce, Worcestershire sauce and marinades. Pick them up at the supermarket, or create your own seasoning collection at home.Seasoning and Form Flavor UseApple pie spice (ground blend Sweet and spicy reminiscent of a Chutneys, fruit pies, fruit sauces, of cinnamon, cloves, nutmeg spice rack pastriesor mace, allspice and ginger) Barbecue spice (ground blend of chili Savory and spicy reminiscent of Barbecue sauce, casseroles, cheese,peppers, cumin, garlic, cloves, paprika, tomato with a bit of a smoky kick eggs, meatssalt and sugar) Chili powder (ground blend of chili Flavors from mild to hot, Cocktail sauce, cottage cheese, eggs,peppers, cumin, coriander, garlic, onion depending on the variety Mexican dishes, soups, stewspowder, oregano, cloves, allspice or other spices) Cinnamon-sugar (blend of ground Sweet and fragrant reminiscent of Baked goods, fruit desserts, toastcinnamon and granulated sugar) cinnamon toast Crab boil (blend of whole spices such Savory and fragrant reminiscent Add to water when boiling seafoodas peppercorns, bay leaves, crushed of shrimp with cocktail saucered peppers, mustard seed, gingerroot) Curry powder (ground blend of as Strongly fragrant, ranges in "heat" Appetizers, chicken and shrimp salads, many as twenty spices--ginger, from mild to hot reminiscent of eggs, fish, fruit compotes, meats, turmeric, fenugreek seed, cloves, an Indian restaurant sauces, split pea soup, vegetablescinnamon, cumin seed, black pepper and red pepper are typical) Fines herbes (blend of herbs such as Delicate, yet tangy Dips, eggs, fish, French dishes, poultry, parsley, chives and tarragon) salad dressings, salads, sauces, veal, vegetablesFive-spice powder (varied blend of five Slightly sweet and strongly Chinese and other Asian dishes, mari-spices--star anise, cinnamon and fragrant reminiscent of a Chinese nades, meats, poultry, saucescloves are usually used) restaurant Grill seasoning (varied blends for Mild to spicy Fish and seafood, meats, poultry, different kinds of meat, poultry and vegetablesfish) Herb seasoning (varied blends of mild Mild and savory Casseroles, meat loaves, salad dress-dried herb leaves such as marjoram, ings, salads, vegetablesoregano, basil and chervil) Italian seasoning (blend of oregano, Savory and strongly fragrant Italian dishes, pasta, pizzabasil, red pepper, rosemary, reminiscent of Italian dressinggarlic powder) Poultry seasoning (ground blend of Savory and musty reminiscent of Meat loaves, poultry and other meat sage, thyme, marjoram, savory and turkey stuffing stuffingssometimes rosemary and other spices) Pumpkin pie spice (ground blend of Sweet and aromatic reminiscent Cookies and bars, pumpkin pie, cinnamon, nutmeg, cloves and ginger) of Thanksgiving winter squashFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.