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Hold the Salt: Meat Blend I

Substitute with a dash of herbs.
By Erica Levy Klein
February/March 1996
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This blend is my favorite for beef, pork, veal and hearty stews. As you combine the ingredients, crumble or chop them to the consistency that you want. Store extras in tightly covered jars in a dark place to preserve their flavor for as long as possible. For use at the table, keep the blends in salt shakers with large holes; blends made with whole spices may be kept in pepper mills.

  • 2 tablespoons dried rosemary
  • 2 tablespoons dried savory
  • 1 tablespoon dried thyme
  • 1 tablespoon dried marjoram

Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes 50 recipes for homemade blends.

Click here for the original article, Hold the Salt.








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