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With skillful use of herbs, simple foods become gourmet delights. Use them sparingly at first until you are accustomed to their flavors. Use less of dried herb than fresh - approximately % to one-third the amount. As a general rule s Id them the last 10 or 15 minutes of cooking. Try the following suggestions:
VEGETABLE SOUP Add a bouquet of fresh thyme, parsley, summer savory, marjoram and chives. Dried herbs can be used.
MEATS
Pot Roast - Season with chopped marjoram, thyme, chives and rosemary.
Lamb Shish-ke-BoLs - Marinate tor several hours in rosemary vinegar and oil with crushed garlic added.
Venison for stew Marinate for several hours in vinegar and oil, with crushed garlic and minced marjoram.
Stewed Chicken - Add two 4" sprigs of rosemary
VEGETABLES: Use just enough water so that all is absorbed in cooking.
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