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Herb World Special

Herbal Recipes Offer

Everyone loves herbal recipes and we have some great ones for you. We’ve combined 3 of the cookbooks I’ve edited and are offering the recipes to you as a file that will be sent to you on the receipt of only $7. The file is best sent as a Microsoft Word document but can be sent in text format for those that can’t read Word. If you bought all the cookbooks it would be over $40 but since I don’t have to print, bind and mail the little creatures, I’m happy to part with the info in this inexpensive format. Simply visit www.herbnet.com/shop and place your order. :-)

The recipes cover a wide range: entrees, vegetables, drinks, desserts, breads and a lot more.

Now in case you’re not sure here’s 3 to tempt you.


ROSE GERANIUM BLACKBERRY LIQUEUR

4 half pints blackberries
1 cup rose geranium leaves
4 cups vodka
1/2 cup white wine
1 cup sugar
1/2 cup water

1. Combine the berries, geranium leaves, vodka, and wine in a large container with a tight-fitting cover.
2. Set the mixture in a cool dark place to season for one month.
3. Open the container and bruise the berries slightly.
4. Cover and allow the mixture to steep for another five days.
5. Next, strain the mixture. Then pour through a filter.
6. Boil the sugar and water together in a saucepan until the sugar is dissolved.
7. Allow mixture to cool and gradually stir into the liqueur. Taste. When the liqueur is to the desired sweetness, bottle and age for approximately 4 to five weeks.
8. Age in a cool dark place. Makes about one to two quarts.


MEXICAN CORN BREAD

1 cup yellow corn meal
1 cup flour
1/4 cup brown sugar
1 tablespoon baking powder
2 teaspoons chili powder
1/2 teaspoons cumin powder
1/4 teaspoon garlic powder
2 teaspoons cilantro, chopped or dried
1/2 teaspoon oregano, chopped or dried
dash cayenne pepper
1/3 cup oil
1 egg
1 cup milk

1. Combine dry ingredients and herbs in bowl and mix well.
2. Combine oil, egg and milk together. Mix well. Stir into dry ingredients until just blended.
3. Pour into well buttered 8" square pan.
4. Bake in hot oven, 400 for 25 minutes or until done.
Serve warm.


CAJUN MINTED CHICKEN WINGS
Tim Kringlie Juban's Restaurant, Baton Rouge

3 pounds chicken wing drumettes
1 can beer
Olive oil
Red & black pepper
Dash Tabasco brand pepper sauce
Pinch cumin

1. Wash and drain fresh chicken drumettes. Place drumettes in bowl. Add beer and marinate for 2 hours.
2. Remove drumettes from marinade and place on baking sheet. Season with olive oil, red and black pepper to taste. Add a dash of Tabasco sauce and a pinch of cumin. Bake in 350 degree oven until tender.

Sauce:
2 cups chicken broth
2 tablespoons tomato paste
1/4 cup water mixed with 1 tablespoon cornstarch

1. Bring chicken broth to boil. Add tomato paste. Thicken with cornstarch and water to make a light smooth sauce. Reserve.

Dish preparation:
3 teaspoons olive oil
1/2 cup onions, thinly sliced
4 ounces tasso, sliced or diced (smoked ham may be substituted)
2 ounces fresh mint
thyme, marjoram, garlic to taste

1. In large heated skillet, add 3 teaspoons olive oil, onions and tasso. Sauté for three minutes.
2. Add chicken drumettes, sauce and 2 ounces of fresh chopped mint. Simmer for 10 minutes.
3. Season to taste with fresh thyme, marjoram and garlic. If you prefer a spicy sauce, add more red and black pepper and garnish with sliced jalepenos.
4. Serve over rice in the Louisiana-style.
Serves 12.


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