Monday, June 30, 2008

Herb Mix

Herb Mix

This herb mix is used in many different ways and is easy to make and store. Use dried herbs to extend shelf life.

1/4 cup thyme
1/4 cup marjoram
1/4 cup savory
1 Tbs basil
1 Tbs rosemary (crushed)
1 Tbs fennel seeds
1 tsp sage

Mix together well in a bowl and put into a 1/2 pint jar with tight-fitting lid.

To use:

Herbed Chicken

Place chicken parts in baking dish and sprinkle with herb mix. Bake at 350 degrees for 1 hour.

Herb Roasted Potatoes

4 large white potatoes (washed well and cut in cubes, you can leave skins on or peel them, whichever you prefer.

1/2 tsp black pepper (optional)
1 tsp salt
2 Tbs Herb mix
1/4 cup olive oil

Heat oven to 450 degrees. Place potatoes in a large mixing bowl and add all other ingredients. Toss to coat potatoes well.

Spread potatoes in a single layer on a cookie sheet or shallow baking pan.

Bake 20-30 minutes or until potatoes are golden brown and tender.

Makes four to six servings.

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