Herb Society Cookbooks: Herbal Cookery

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<p>Need advice for your herb garden? Help is as close as the nearest garden bed of friends at your local <a title=”Herb Society” href=”https://www.motherearthliving.com/natural-health/herbal-living-gathering-people-love-plants.aspx”>Herb Society</a>. Herb Societies supply a treasure trove of wisdom and invaluable support for herb lovers everywhere.<br />
<br />
The latest product in this grand tradition is the publication of the St. Louis Herb Society’s, <a title=” Herbal Cookery: From the Kitchens and Gardens of the Saint Louis Herb Society” href=”http://stlouisherbsociety.com/publications.aspx” target=”_blank”>
<i>Herbal Cookery: From the Kitchens and Gardens of the Saint Louis Herb Society</i>
</a> (April 2009). You can easily use up your whole stock of herbs with delicious recipes such as Grilled Chicories with Nasturtium Blossoms, Smelt Fries with Lemon-Herb Aïoli, and Rose Geranium Pound Cake.</p>
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Photo Courtesy of the <a href=”http://www.stlouisherbsociety.com/default.aspx” target=”_blank”>St. Louis Herb Society</a>
<p>Herb Society cookbooks are great resources for herb-lovers looking for creative and<strong>
</strong>tasty ways to cook with herbs. If your neighborhood Herb Society hasn’t produced a cookbook yet, check out some of these other publications for great cooking ideas.<br />
<br />
• <a title=”The San Antonio Herb Society Cookbook, Volume II” style=”FONT-STYLE: italic” href=”http://www.sanantonioherbs.org/cookbook.htm” target=”_blank”>The San Antonio Herb Society Cookbook: Volume II</a>, from San Antonio Herb Society in Texas<br />
• <a title=”Good Thymes from the Kitchen” style=”FONT-STYLE: italic” href=”http://www.tulsaherb.com/cookbook.htm” target=”_blank”>Good Thymes from the Kitchen</a>, from the Tulsa Herb Society in Oklahoma<br />
• <a title=”Herbal Market” style=”FONT-STYLE: italic” href=”http://karenlandis.com/mvhs/?p=25″ target=”_blank”>Herbal Market</a>, from the Maumee Valley Herb Society in Ohio<br />
• <a title=”Herbs &amp; Spices Make Everything Nice” style=”FONT-STYLE: italic” href=”http://nkyhs.com/recipes/cookbook.html” target=”_blank”>Herbs & Spices Make Everything Nice</a>, from the Northern Kentucky Herb Society.<br />
• <a title=”Essential Guide to Growing and Cooking With Herbs” style=”FONT-STYLE: italic” href=”http://www.amazon.com/Society-Americas-Essential-Growing-Cooking/dp/0807132551″ target=”_blank”>Essential Guide to Growing and Cooking With Herbs</a>
<span style=”FONT-STYLE: italic”>,</span> from The Herb Society of America</p>
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Photo by Living in Monrovia/Courtesty Flickr<br />
<a title=”http://www.flickr.com/photos/livinginmonrovia/” href=”http://www.flickr.com/photos/livinginmonrovia/” target=”_blank”>http://www.flickr.com/photos/livinginmonrovia/</a>
<p align=”left”>Still not convinced? Try out this recipe from the <a href=”http://www.sanantonioherbs.org/cookbook.htm” target=”_blank”>
<em>San Antonio Herb Society Cookbook: Volume II</em>
</a>.<br />
<br />
<strong>Oregano Pizza Dip</strong>
<br />
By Fran Shinskie<br />
<em>Yields 1</em>½ <em>cups</em>
<br />
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• 1 (8-ounce) package cream cheese, softened<br />
• ½ cup dairy sour cream<br />
• 1 teaspoon dried oregano, crushed<br />
• 1/8 teaspoon garlic powder, crushed<br />
• 1/8 teaspoon crushed red pepper (optional)<br />
• ½ cup pizza sauce<br />
• ½ cup chopped pepperoni<br />
• ¼ cup sliced green onion<br />
• ¼ cup chopped green pepper<br />
• ½ cup (2-ounce) mozzarella cheese, shredded<br />
• Sweet pepper strips, broccoli flowerets or crackers (optional)<br />
<br />
1. Preheat oven to 350 degrees. In small mixer bowl, beat together cream cheese, sour cream, oregano, garlic powder and red pepper.<br />
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2. Spread evenly in 9- or 10-inch quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, green onion and green pepper.<br />
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3. Bake 10 minutes. Top with cheese; bake 5 minutes more or until cheese is melted and mixture is heated through.<br />
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4. Serve with sweet pepper strips, broccoli flowerets or crackers.<br />
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Or try this recipe from The Tulsa Herb Society’s cookbook, <a href=”http://www.tulsaherb.com/cookbook.htm” target=”_blank”>
<em>Good Thymes from the Kitchen</em>
<span style=”FONT-STYLE: italic”>.<br />
<br />
<strong>Chicken Marabella</strong>
<br />
By Sandie Bailey<br />
<em>Serves 10</em>
<br />
<br />
Easy to prepare despite its long ingredient list. It’s a great company or busy day dish. The flavor is delicious and even kids like it. Serve over rice<br />
<br />
• 1 (12-ounce) package dried pitted prunes bite-sized<br />
• 1 (3.5-ounce) jar capers<br />
• 1 tablespoon dried oregano<br />
• 6 bay leaves<br />
• 1 clove fresh garlic, minced (about 1 tablespoon)<br />
• 1 cup pimento-stuffed green olives<br />
• ½ cup red wine vinegar<br />
• ½ cup olive oil<br />
• 1 teaspoon coarse sea salt<br />
• 2 teaspoons black pepper<br />
• 8 pounds chicken breasts with legs & thighs<br />
• 1 cup brown sugar<br />
• 1 cup dry white wine<br />
• 1/4 cup fresh parsley, chopped<br />
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1. Combine first 10 ingredients, up to black peppers, in a large zip-top freezer bag or bowl. Add chicken pieces, turning to coat well; seal or cover and chill for at least 8 hours (overnight is best) turning chicken occasionally.<br />
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2. Arrange chicken in a single layer in one or two 13- by 9-inch baking pan(s). Pour marinade evenly over chicken and sprinkle evenly with brown sugar; pour wine into freezer bag or bowl to get all the good marinade and pour around chicken pieces.<br />
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3. Bake at 350 degrees for 50 minutes to an hour, basting frequently.<br />
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4. Remove chicken, dried prunes, olives and capers to a serving platter.  Drizzle with 3/4 cup of pan juices; sprinkle parsley evenly over the top. Serve with remaining pan juices over rice.</p>

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