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Storage hints for spices

Published 12:55pm Thursday, May 2, 2013

Parsley-sour cream topping

1/2-cup parsley, chopped

1/2-cup sour cream

Combine ingredients and blend well. Serve on baked potatoes.


Spiced bananas

Four bananas

2 cups sugar

3/4-cup vinegar

2 tablespoons margarine

Two sticks of cinnamon

1 1/2 tsp. whole cloves

1/2-teaspoon salt

1/4-teaspoon nutmeg

Peel bananas and cut into one-inch slices. Combine remaining ingredients and bring to a boil. Add bananas and simmer 5 minutes. Remove banana from syrup before serving. Serve hot or cold.


Eggplant casserole

One eggplant, chopped

1 onion, chopped; 1 cup grated cheese

1/4 to 1/2 c. evaporated milk

Salt and pepper to taste

1-cup bread crumbs.

Parboil eggplant with onion, drain. Add remaining ingredients, except breadcrumbs. Place in casserole dish. Put breadcrumbs on top. Bake at 325 degrees for 30 to 40 minutes.


Storage hints for spices

Storage for spices is 2 to 3 years for ground spices, 3 to 4 years for whole spices and 1 to 3 years for herbs.

Whenever you buy spices, put the date on the container, this way you will know how long you have had it.


Vanilla soda

One bottle of club soda

1/2-cup real lemonade liquid concentrate

1-cup vanilla ice cream

Combine all ingredients and add ice cream until well blended.


Chicken Divan

One can of asparagus, drained.

Four slices of chicken

1 can cream of mushroom soup

1/3-cup milk

1/2 cup shredded cheese

Place asparagus into 10”x6”x2” baking dish. Top with chicken slices. Blend milk and soup and pour over chicken. Sprinkle with cheese. Bake at 450 degrees for about 15 minutes.


Fish Sauce

1/4-cup cucumber, chopped

2 T. onion, chopped

2 tablespoons margarine

1 can cream of celery soup

1/3-cup milk

1 teaspoon lemon juice

Cook onion in a saucepan with margarine until tender. Add remaining ingredients. Heat and stir. Serve with seafood.

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