Mixed Herb Bouquet Recipes

Steps:

• Mix all herbs well and store in an air-tight container.

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Use to season meats or vegetables.

Steps:

• In a small bowl, stir together herbs until well mixed. Cut 16 4-inch squares of double-thickness cheesecloth. Place 1 level tablespoon herb mixture in the center of each square. Bring corners together and tie with string to make a bag. Store in an airtight container in a cool, dark place.To use: A bouquet garni or bundle of mixed herbs is used to flavor stock for soups and sauces, and for poaching fish and chicken. Use one Herb Bouquet bag per quart of stock, removing rickrack or ribbon (see below). Simmer at least 20 minutes or according to your recipe directions.Packaging Suggestions: Tie some colorfast rickrack or ribbon over the string on the bags. Then arrange them in foil or in a napkin-lined flowerpot, basket or recipe card box. Trim with a small kitchen utensil or a package of recipe cards. Write the directions for use and storage on a recipe card and include with the container.

Steps:

• Tie the herbs together with kitchen string. Add it to the cooking pot. Remove and discard before serving. That's it! From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.