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How Oats Are Processed

Most everyone knows the nutrition benefits of eating oats but I wonder how many of you know what is involved in their process. If interested, read on!

Cleaning is the first step in the processing of oats. This is done to remove stones, other grains, chaff, weeds, etc. from the raw oats. Even lightweight oats are removed by air aspirators and are used as fodder for animals. During this process, oats of various sizes are separated by different machines.

De-hulling and Heating
The cleaned raw oats are fed to a large machine, which throws the grains to an outer rubber ring. The impact of the collision of the grains with the ring, causes the separation of the hull from the kernel called groat. Then the hull is removed using air aspirators and is used as feed for livestock or to produce oat fiber. The resultant groats are further cleaned by the scouring machines.

Next step is heating of groats. Raw oats contain lipolytic enzymes, which break down the fat in the grain to free fatty acids, which in turn changes its flavor to rancid. In order to avoid this, cleaned groats are subjected to heating by dry heat radiators in a kiln. After heating to a temperature of 215 degree Fahrenheit, the steam produced by the heat inactivate the lipolytic enzymes. This process is unavoidable, because after de-hulling, the flavor of groats will change to rancid within four days, unless stabilized by the above said process. This treatment also gives a nutty flavor to the oats.

The next steps are the final processing ones. Each process gives a different edible product made of oats.

Sizing and Cutting
The groats are fed to sizing systems, where machines separate the groats as per their size. After separating the large groats, the small groats and the broken pieces are directed to the cutting system. Here the steel cut oats are made from the small groats and broken pieces. Sifters are used to sort out small and large pieces. Small pieces are called baby steel cut, while large pieces are referred to as large pieces. A mixture of both is termed as regular steel cut. In case of shortage of broken pieces, whole oats are cut into required sizes by steel blades.

This process results in the production of oat flakes or rolled oats, depending upon the raw material used – groats or steel cut oats. This raw material is steamed and then passed to the rolling mill, which is usually, two large rolls spinning at the same speed in opposite direction. Large steel cut produces quick and thick quick rolled oats, whereas baby steel cut produces baby flakes. Whole groats produce old-fashioned types like regular, medium and thick-rolled oats. Before packaging, a bed dryer is employed to dry the flakes to 11% moisture.

The milling process involves two methods. One is oat bran milling and the other is whole flour milling. In the first method, oat groats are send through roll stands, which separates the bran from the flour. This process results in two products – oat bran and oat flour without bran.

The second method is used exclusively to produce oat flour from whole groats. Groats are fed to hammer mills, where it is converted into fine oat flour. The coarse flour, left behind after sifting is again fed to the hammer mill and this process continues.

Now you know the processing methods behind the various forms of edible oats available in the market. It is said that groats and steel cut varieties are more nutritious than the rolled ones, as they are not processed further. Oats are also considered a rich source of carbohydrates, proteins, vitamins, minerals and dietary fiber. So, including oats in your breakfast can definitely add to the nutrition value as well as positively impact your health.





“Nakano Splash” Review and Giveaway!

I am pleased to announce that I have been contacted by a company called Mizkan to do a review of their Nakano Seasoned Rice Vinegar products. I have also been authorized to offer an awesome giveaway (I’ll tell you about it in a bit!) to all my wonderful followers and readers. I have been graciously provided with a free full-size bottle of Nakano (original flavor) Seasoned Rice Vinegar, a recipe/coupon booklet that contains some awesome recipes and a $1 coupon good on my next purchase of  any flavor Nakano Seasoned Rice Vinegar, and a $50 gift card!

Here is a picture of the bottle of Nakano Seasoned Rice Vinegar I received for my review.


Nakano Seasoned Rice Vinegars are naturally brewed, fat and gluten free, contain no preservatives and have a sweet, light flavor that dresses up any dish. Simply splash it on almost everything from salads to pasta to meat and vegetables. Enjoy the unique variety of distinctive flavors only from Nakano. There are 7 flavors to choose from: Seasoned, Roasted Garlic, Basil & Oregano, Red Pepper, Pesto, Balsamic Blend and Italian Herb.


While browsing through the recipe/coupon booklet, a recipe just kind of jumped out at me as the one I should try. I knew my family was going to enjoy the Tangy Pan-Fried Potatoes recipe. You simply must try this wonderful side that will add spice and flavor to any meal you cook for your family. Adding Nakano Seasoned Rice Vinegar gave this dish a tangy, spicy flavor my family really enjoyed. Let me just say, there were no left-overs. Nakano Seasoned Rice Vinegar turns ordinary pan-fried potatoes into an extraordinary taste delight. Take a look at my photo of these Tangy Pan-Fried Potatoes made with Nakano Seasoned Rice Vinegar and tell me your mouth doesn’t start to water!

Tangy Pan-Fried Potatoes

Tangy Pan-Fried Potatoes

I also enjoyed mixing the Nakano Seasoned Rice Vinegar with a small amount of olive oil for drizzling over garden salad or cut-up fresh tomatoes. If you are trying to cut calories you could omit the oil and just splash on the Nakano Seasoned Rice Vinegar in the flavor of your choice. A healthier alternative to bottled dressings which can contain sugar and preservatives. It makes a great addition to any weight loss diet plan. Any one of these unique flavors of rice vinegar is also perfect for marinating your favorite meat for grilling, broiling or baking. Because they contain 50% less sodium than their competition, they are an excellent seasoning choice for those family members (like my hubby) who may need to restrict their sodium usage due to high blood pressure or other health concerns. I highly recommend these delicious, flavorful Nakano Seasoned Rice Vinegars to all of you!

I am so pleased to be able to offer to all of you the opportunity to win this wonderful giveaway. Your giveaway package will include the following:

1. A full-size bottle of Nakano Seasoned Rice Vinegar

2. A recipe/coupon booklet full of wonderful recipes and a $1 coupon off your next purchase of Nakano Seasoned Rice Vinegar

3. A $25 gift card

To enter this exciting giveaway you must do at least one of the following:

1. Sign up for Nakano Splash Recipe Club to receive a free monthly e-newsletter featuring great recipes and tips: http://bit.ly/9KS2BD. (1 entry)

2. Visit the Nakano Website then come back and tell us what your favorite Splash tip is: http://bit.ly/bsTRdG. (1 entry)

3. Post a link to your favorite Nakano recipe: http://bit.ly/dlCwV2. (1 entry)

You can increase your chances of winning this giveaway by doing all three of these for a total of 3 entries. Please leave a comment for each one you do. And don’t forget to leave your email address in your comment so I will know how to reach you if you are the lucky winner.

This giveaway will end at midnight on September 15th! Good luck everyone!



12 Ways to Save Money in the Kitchen

groceriesIn view of today’s economic crisis, it is more important than ever to find ways to reduce our over-all spending. One way to accomplish this is to reduce the amount of money we spend at the grocery. Listed below are some tips that will help you as you endeavor to gain control of your household spending.

1. Make a weekly menu and shop accordingly. Make a list of all ingredients you will need. You will be less likely to buy things that are not on your grocery list.

2. Cook from scratch. When you purchase convenience foods you are paying a higher price for the “convenience”. Keeping a well-stocked pantry containing a variety of spices and seasonings will enable you to prepare healthier, whole foods for less.

3. Use leftover foods. Many leftover foods make wonderful soups, stews or casseroles. In fact, some of my best recipes have been the result of “cleaning out the fridge”.

4. Stretch ground beef. Add oatmeal, cut-up bread crusts, cracker crumbs, homemade breadcrumbs or plain cereal. This is a great way to use up stale crackers.

5. Use less meat. Use half the amount of meat called for in your recipe. Add inexpensive pasta or vegetables to replace the missing meat.

6. Save leftover pieces of pie crust dough. When making pies, save the leftover pieces of crust dough, place in a zip-lock freezer bag and store in the freezer. When you have collected enough pieces, use them to make another pie crust.

7. Buy blocks of cheese. Shredding blocks of cheese yourself will require a little time but will save you money over buying the pre-shredded type. After shredding, store the cheese in a large zip-lock bag and store in the refrigerator. Cheese can be frozen for later use. I would recommend freezing shredded cheese in 1 cup portion sizes to avoid having to thaw larger quantities that may not get used in time to prevent spoilage.

8. Buy eggs in bulk. When eggs are on sale, buy them in bulk. Crack each egg into a clean plastic ice cube tray and freeze. Remove the frozen “egg” cubes and store them in a zip-lock freezer bag or other freezer container. They can be thawed and used in baking, for making omelets or for scrambled eggs.

9. Freeze over-ripe bananas. Leave the skins on the bananas and place them in a zip-lock freezer bag and store in the freezer. When ready to use, thaw just enough to release the peel.They are perfect for making banana bread or banana muffins.

10. Stop impulse buying. Do not ever grocery shop when you are hungry. People who grocery shop when they are hungry tend to buy more food and make more impulse purchases. Eat before you shop!

11. Use coupons. Using grocery coupons can be a wonderful way to save money on your grocery bill. Some supermarkets offer double coupon days which allows you to save even more, especially when you combine the coupon value with the lower sale price of an item!

12. Use generics. Many times, I find that generic brand products are less expensive in comparison to brand name products, yet they contain the same basic ingredients. Many times generics are the better bargain over using a coupon for the brand name product. Be sure to compare both brand name and generic products to find the best bargain for your money.



Recipe for A Clean Kitchen

Recipe for a Clean KitchenMy number one cooking rule is to always have a clean kitchen! In my opinion, cleanliness is the most important ingredient in any recipe I may be preparing.

But there are so many cleaning products on the market these days and most of them are quite pricey. With our current national economic crisis, it is more important than ever to save in as many ways as possible.

One area in which I have found a way to save a considerable amount of spending, is in the cleaning of my kitchen. You may ask, ” Is there an inexpensive product that will keep my kitchen clean and sanitized”? The answer to that question is a great big YES!

All you need to keep your kitchen squeaky clean is vinegar and baking soda. Yes, you read that right; plain old everyday inexpensive vinegar and baking soda. Read on and learn how to start saving money today with this recipe of simple ways to clean with vinegar and baking soda.

1. Drain Cleaner

Simply pour 1/2 of a box of baking soda down the drain; pour vinegar into the drain on top of the baking soda, creating a foaming action. Allow the foam to settle, pour some more vinegar in the drain and repeat this action until all of the baking soda is gone. Allow the drain to sit for about 1 hour after cleaning. Flush the drain with hot water before using, to help remove any dirt or debris left behind.

2. Oven Cleaner

Sprinkle a thick layer of baking soda over the bottom of a completely cooled oven; spray the baking soda with water using a spray bottle. This will help break down the food particles stuck to the oven surface. Every few hours, spray the baking soda with water to keep it moist. Continue this process over several hours, spraying water as the baking soda begins to dry. Scrape the baking soda out of the oven; food residue will be scraped out along with the baking soda. Rinse the oven thoroughly. The next time you use your oven, your food won’t have an oven cleaner taste added to it’s flavor!

3. Microwave Cleaner

Fill a microwave-safe bowl with a mixture of 1/2 vinegar and 1/2 water. Run the microwave on high for 2 minutes. Dip a sponge in the vinegar solution and wipe the food off the walls of the microwave. No hard scrubbing is required; the food will literally fall off.

How does this work? Heating the vinegar and water steams the food off and the acetic acid in the vinegar sanitizes and deodorizes your microwave.

4. Dishwasher Rinse Agent

Make the switch from expensive dishwasher rinse agents (such as Jet Dry) to vinegar. Your dishes will be dry and spot free without using harsh chemicals. First, finish using any commercial rinse agent that remains in your dishwasher. Unscrew the cap from the rinse agent dispenser and fill the well with vinegar. Replace the cap and run the dishwasher as usual. Refill the dispenser as needed.


To clean the inside of your dishwasher, fill the detergent dispenser with vinegar (no detergent) and run the dishwasher through a wash cycle. This will clean the wash tub, racks and even the heating elements.

5. Sanitizing Cleaning Sponges

Pour white vinegar, full strength, into a small bowl. Soak sponges in vinegar overnight. Squeeze out and rinse thoroughly with cold water. Your sponges will be refreshed and ready for use. The acetic acid in the vinegar kills bacteria and eliminates odors. This will also extend the life of your sponges.

6. Cleaning Stainless Steel Appliances

Fill a spray bottle with full strength vinegar. Spray on all your stainless steel surfaces then wipe dry with a soft cleaning cloth. The acetic acid in vinegar cuts through the oil left behind by fingerprints, rather than smearing it around like most other cleaning agents do.

7. Fruit and Vegetable Wash

For Hard Skinned Fruits and Vegetables:

Fill a spray bottle with equal parts white vinegar and water. Spray the solution onto the fruits or vegetables. Rub in or use a soft brush to work the solution into the skins.  Rinse thoroughly with cold water.

For Soft Skinned Fruits and Vegetables:

Fill a bowl with equal parts white vinegar and water. Soak the fruits or vegetables in the solution for 1 to 2 minutes. Remove from the solution and rinse thoroughly with cold water.

The acetic acid in vinegar kills bacteria and helps dissolve the wax and pesticide residues found on the skins of many fruits and vegetables.

8. Grease Remover

Fill a spray bottle with full strength white vinegar. Spray on stove tops, range hoods, counter tops; basically any surface in your kitchen that collects grease. Wipe dry with a soft clean cloth. The acetic acid in the vinegar cuts right through the grease and leaves a streak free surface. However, DO NOT use vinegar on marble or other stone surfaces. The acidic nature will damage the surface and permanently etch and dissolve the marble surface.


Always store the vinegar solution out of the reach of children.

Label the contents of your spray bottles.

Avoid all contact of vinegar with the eyes and prolonged contact with the skin.



The Beneficial Grape

Beneficial GrapesSince I have always enjoyed the unique taste of grapes, it is great to know that they not only taste good but are very health beneficial as well.

After you read all these great benefits of grapes, I am sure you will run right out to the grocery and pick some up!

One cup of grapes has almost as much fiber as a slice of whole wheat bread, a good amount of potassium, just a trace of fat and little more than 100 calories.

But their most potent benefits lie in their phytonutrients, particularly in the compound resveratrol, (found within the skin of grapes of all colors), which may help prevent several kinds of cancer and heart disease. Resveratrol may also fight breast, skin and colon cancers.

Although scientists don’t completely understand it’s protective effects, part of it’s magic lies in it’s anti-inflammatory properties. Resveratrol protects the grape from fungal infections, so similar mechanisms may be what protect us from cancer. Grapes are also packed with other flavenoids that may help prevent cancer and heart disease.

The best sources of resveratrol, besides unpeeled grapes themselves, are red wine and raisins (dried whole grapes).

Now that you know how good they are for you, be sure to eat them often for your health’s sake!!



The Incredible Egg

The Incredible EggHere are some interesting facts about eggs for your reading enjoyment.

A large egg has 76 calories: 17 from the white and 59 from the yolk. The whites are generally more health-friendly, containing more than half the total protein of a whole egg and none of the fat. The yolk is tasty, nutrient rich, and useful in cooking. It has 213 milligrams of cholesterol and 5 grams of fat, 1.6 of which are saturated.

The white rope-like strands in the egg white, called the chalazae (kuh-LAY-zee), hold the yolk in place and are not, contrary to popular belief, the beginnings of an embryo. In fact, the more prominent the chalazae are, the fresher the egg.

Eggs keep for 3 to 5 weeks, (I have kept them even longer), in your refrigerator. It is best to keep them in the carton, (whether made of foam or pulp), because it insulates the eggs, which prevents breakage and also helps to maintain moisture.

Egg substitutes are simply egg whites combined with corn oil, water, flavorings and preservatives. Because of these additives, they cannot be beaten to peak stage.

Eating raw eggs is not recommended. Always cook them to a temperature of 160 degrees F to make sure they are safe to eat.

It is nearly impossible to hard-cook an egg at an altitude of more than 10,000 feet.

Both brown and white eggs are exactly the same inside.



Top 20 Cooking Terms Defined

Top 20 Cooking Terms DefinedWhen I first began cooking, I remember how confused I was about some of the cooking terms I found in the recipes I was trying to make. I hope this list of cooking term definitions will be helpful to all you new cooks! For those of you who are already experienced cooks, this is a great review!

1. ALL PURPOSE FLOUR—-This is a blend of high and low protein flour. It is blended with enough gluten in it to make a loaf of bread but not so much that you would end up with a chewy cake. It is called all-purpose because it is good for using in a variety of baked goods.

2. SELF RISING FLOUR—This is all-purpose flour to which baking powder and salt have been added. So instead of having to measure out all-purpose flour and baking powder and salt, you just need to measure the self-rising flour.

3. BASTE—To brush, squirt or spoon a liquid, (melted butter, meat drippings, barbecue sauce, etc.), on food while it cooks to add flavor and to prevent it drying out.

4. BRAISE—A cooking method where meat or vegetables are first browned in oil and/or butter, then cooked in a covered pot in a small amount of cooking liquid for a long period of time. This process tenderizes the food by breaking down their fibers.

5. SIMMER—To cook food in liquid gently over low heat. You should see tiny bubbles just breaking the surface of the liquid.

6. SCORE—To make shallow cuts into the surface of foods, such as meat, fish or chicken breasts to aid in the absorption of marinade, to help tenderize and/or to decorate.

7. BROTH—A flavorful liquid, (also called stock), prepared by simmering meat, poultry, fish or vegetables in water with some added herbs. This liquid can then be used for making soups, sauces, braises or by itself.

8. DREDGE—To lightly coat food to be pan fried or sauteed, typically with flour, cornmeal or bread crumbs.

9. CUT-IN—When a solid fat such as butter or shortening is mixed with a dry ingredient like flour, until they form into small particles. I suggest using a pastry cutter for this but you could also use your fingers.

10. KNEAD—To mix and work dough into a pliable mass either by hand or a food processor. When done by hand you press the dough with the heels of your hands, fold in half, give a quarter turn and repeat until the dough is smooth and elastic.

11. SAUTÉ—To fry lightly and quickly over high heat in oil or fat in a shallow open pan, such as a skillet.

12. PUREE—Mashing a food until it has a thick, smooth consistency, usually done in a blender or food processor.

13. GLACE—A stock or broth that has been reduced to a syrupy consistency and used to add flavor and color to a sauce.

14. DRAIN—To pour off the cooking liquid separating the food from the liquid (pasta, vegetables, etc.). This is easiest done by pouring the contents into a strainer or colander.

15. FOLD—To mix gently, bringing a spatula down through the mixture and then back up over the top until blended.

16. PARE—To cut off the outer skin of foods such as potatoes or apples.

17. SCALD—To heat a liquid, usually milk, to just below the boiling point.

18. DICE—To cut into small pieces; 1/4 inch or less.

19. TOSS—To mix together lightly. This term is usually used when referring to making salads.

20. STEEP—To allow food to soak in a hot liquid in order to absorb flavor.



Spice & Herb Seasoning Guide

Spice & Herb Seasoning GuideThere are so many wonderful spices and herb seasonings available on the market today, it might be a little confusing to know which ones enhance the flavor of which foods. With this guide,* I hope to clear up some of this confusion and help you to know which spices and herb seasonings go best with the foods you and your family enjoy most.

1. Adobo Seasoning—Sprinkle on fried eggs, use to spice up salsa or guacamole. Use as a rub on meats prior to grilling or frying. Use in taco meat mixtures; add 1/2 teaspoon per pound of chicken, beef, pork, ribs or cutlets and burritos.

2. Allspice, Ground—Use in cakes, fruit pies, cookies, French toast and spiced tea. Use in ground beef for Swedish meatballs. Also good in French dressing, squash, carrots, baked beans and beets. Adding just a pinch to chicken, asparagus or tomato soup will enhance their flavor.

3. Anise Seed, Ground—Add to cakes, breads, cookies, fruit pies, candy, beef stew, stewed fruits, cheese, sausages, salad dressings, hot or cold spiced beverages, fish dishes and appetizers.

4. Basil Leaves—Use in tomato sauces, sprinkle over sliced tomatoes and salads. Stir finely chopped basil into mayonnaise for a great sauce for fish. It can be used as a garnish for chicken, vegetables and egg dishes.

5. Bay Leaves—Add to water when stewing chicken. The flavor increases upon standing so remove from food after cooking. Use in vegetable soup, tomato soup and fish or seafood chowders. When steaming fish or shellfish, add bay leaves to the liquid. Great in marinades for chicken, beef, lamb and veal. Add to the liquid when preparing pot roast or stew made from beef, lamb or venison. Add to French or herb salad dressing and let stand for several hours to develop the flavor. Also good in barbecue or spaghetti sauce.

6. Black Pepper, Ground—Used to flavor all types of dishes. Add to meats, poultry, fish, vegetables, soups, stocks and meat sauces.

7. Caraway Seed—Use in potato salad, sauerkraut, cheese dishes and pastry for meat pies. Sprinkle on cucumbers, omelets, squash, tuna casseroles and green beans. Also good in meat marinades, lamb stew and poultry stuffing.

8. Cardamon, Ground—This is a delightfully aromatic and sweet spice. Use in cheesecake, sweet potato casserole, gingerbread, butter cookies, hot cross buns, spice cake, chicken, meat sauce, soups and boiled rice.

9. Celery Seed—Add to coleslaw, macaroni salad, potato salad, meat loaf, salmon loaf, egg salad, fruit salad dressing and chicken dishes.

10. Chili Powder—Use in chili, corn, corn bread, tomato sauce, bean dip, pinto beans, guacamole, enchiladas, tamale pie and Spanish rice. Use to season chicken wings, beef, chicken stews and hamburgers. Toss with cheddar cheese and melt over tortillas for nachos.

11. Chives—Chives are the smallest species of the onion family. They can be found fresh at most markets year-round and can also be found freeze-dried in the spice section. Use as condiment for soups, potatoes and fish. Sprinkle on salads or over baked beans or baked potatoes for a light onion flavor.

12. Cilantro Leaves—Use in tacos, enchiladas and fajitas. Add to gazpacho, guacamole, salsa and chicken soup. Stir into corn and corn bread batter. Sprinkle on beef roast and vegetables. Add to cheddar cheese and melt on tortilla chips. Add to melted butter and brush on chicken before baking. Use in Mexican omelets.

13. Cinnamon, Ground—Use in apple crisp, stewed apples, pies, chocolate or vanilla pudding, chocolate cake, brownies, pancake mix and hot chocolate. Sprinkle on hot cereal, eggnog, French toast, beets, carrots, pork, ham, sweet potatoes and yams. Combine with butter and honey and spread on biscuits, rolls or toast.

14. Cloves, Ground—Use in gingerbread, applesauce cake, chili sauce, baked beans, green vegetables, cranberry relish, cookies, stewed fruits, plum pudding, dessert sauces and spiced nuts.

15. Cloves, Whole—Add to marinades, soups, glazed pork, beef pot roast and onions. Stick in ham before baking. Add to hot tea and hot chocolate.

16. Cumin, Ground—Use in lentil soup, black bean soup, chicken soup, pea soup, fajitas marinade, Mexican style rice, tomato sauce, chili, beef stew, meat loaf, cabbage, tacos, chili and enchiladas.

17. Curry Powder—Use with chicken, beef, lamb, shrimp, vegetables, stuffed eggs, chicken salad and shrimp salad.

18. Dill Weed—Use with eggs, potatoes, tomatoes, carrots and salad dressings.

19. Fennel Seed, Crushed—Use in soups, sautéed mushrooms and marinades. Add to salad dressing or mayonnaise for potato or macaroni salad. Use in broccoli, beans, Brussels sprouts, pickles and spaghetti sauce.

20. Garlic Powder—Use for beef, pork, lamb, barbecues, marinades, tomato soup, chicken, spaghetti sauces, gravy and vegetables.

21. Ginger, Ground—Add to sweet potatoes and sliced carrots. Use in chicken dishes, salad dressings, cakes, cookies, gingerbread, steamed puddings, oriental dishes, beef, pork, veal and lamb.

22. Italian Seasoning—Stir into cooked vegetables, meat marinades, tomato sauce and spaghetti sauce. Sprinkle on fresh tomatoes, pizza, baked potatoes or toasted French bread. Use with chicken, veal, pork and beef.

23. Mace, Ground—Use in pound cake, fruit pies, puddings, Danish pastries, cakes, cookies, brownies, nut breads, spinach, asparagus and sweet potatoes. Mix in with creamed sauce for chicken or turkey.

24. Marjoram Leaves—Add to barbecue sauce, stewed tomatoes, green beans, lasagna, pizzas, spaghetti sauces, salad dressings, chicken, beef, turkey and pork.

25. Mustard, Ground—Use in baked beans, cheese spreads, sauces, stuffed eggs, chicken curry, potato salad, egg salad, deviled ham, meat loaf, macaroni salad, seafood crepes, creamed onions, barbecue sauces, cheese soufflé, ham glaze and shrimp salad.

26. Nutmeg, Ground—Use in cakes, cookies, fruit dishes, puddings, meatloaf, creamed chicken and spinach.

27. Onion Powder—Use for vegetable chowders, casseroles, stews, soups, pasta, potatoes, salads, egg dishes, dips, salad dressings, cheese sauce, fish, veal, pork, beef, chicken, ham and tuna.

28. Oregano—Add to spaghetti sauce, barbecue sauce, pizza sauce, chicken, stew, fish, beef, pork and lamb.

29. Oregano Leaves—Sprinkle over pizza, add to spaghetti sauce, tomatoes, rice, potatoes, sautéed zucchini, eggplant, mushrooms, squash, tomato soup and minestrone soup.

30. Paprika—Sprinkle on potatoes, fish and eggs. Add to sour cream to make a chicken or beef sauce.

31. Parsley Flakes—Mix with butter and pour over vegetables or fish. Sprinkle on top of fish after cooking. Use in stuffed eggs, potatoes, cauliflower, yellow squash, soups, carrots and chicken dishes. Toss with buttered noodles or rice. Use to top creamed dishes. Roll cheese balls in the flakes. Also makes a great garnish.

32. Poultry Seasoning—Use in stuffing for chicken, turkey, veal, lamb or pork. Add to barbecue sauce, meat loaf, herb bread, chicken and casseroles.

33. Pumpkin Pie Spice—Use in pumpkin for pies, cookies and breads. Use in sweet potatoes and acorn squash. Add to struesel topping and to sugar for spice toast.

34. Rosemary Leaves—Use in ground beef for spaghetti, barbecue, pizza and lasagna sauces. Use on chicken, pork, lamb, zucchini, eggplant, stewed tomatoes, green beans and marinades.

35. Salt—Brightens food flavors and balances sweetness and acidity by decreasing the sourness of acid and increasing the sweetness of sugar. Use 1 teaspoon per quart for soups and sauces, 2 teaspoons per pound of raw meat, 1 teaspoon per 4 cups flour for dough, 1 teaspoon per 2 cups liquid for cooked cereal, 1 teaspoon per 3 cups water for boiled vegetables and 1 tablespoon per 2 quarts water for pasta.

36. Sage, Ground—Use in stuffing for chicken, turkey, beef, pork or fish. Use in pot roast, beef stew, venison, vegetable soup, chowders, cheese spreads and eggplant.

37. Tarragon Leaves—Add to chicken soups, spinach, peas, yellow squash, cauliflower, mushrooms, corn, salad greens, potatoes, tuna, chicken, egg salad, pasta salads and sauces for chicken or fish.

38. Thyme, Ground—Add to pot pies, barbecue sauce, beef stew, green beans, carrots, zucchini and eggplant. Use in sauces and cheese spreads.

39. Thyme Leaves—Mix into spaghetti sauce, barbecue sauce, pot pies, cheese spreads and sauces. Use in green beans, zucchini, carrots, eggplant, tomato soups, beef stew and lamb.

40. Turmeric, Ground—Add to seafood and chicken casseroles and to rice to give a yellow color. Use for making relishes, chow-chow and pickles. Use to add color to cream sauces and scrambled eggs.

41. Vanilla Extract—Use in cakes, pies, whipped cream topping, pancakes, sour cream frosting, cream cheese frosting and rice pudding.

* Please note that this is just a guide. You may find uses for a particular spice or herb seasoning that have not been listed here.