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For folks caught in today's fast pace, here are some great food ideas from
Anne-Katrin's Herb Mix. With seven distinct and delicious flavors, HerbMix is a
complete seasoning guaranteed to dazzle your taste buds! |
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| Use in dips |
Mix one 4 oz. pkg. HerbMix (any flavor) with 2 Cups sour cream (or low fat
yogurt). Serve with raw vegetables or crackers. Try it also as a sandwich spread. | up |
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| Sprinkle on meat |
Any flavor of the HerbMix can be used to coat any meat, including fish. Coat the
meat with oil and sprinkle generously with HerbMix. Marinate for a few minutes
and then cook the meat by any method you wish (grill, bake, saute, etc.). Also try
adding your favorite flavor HerbMix to hamburgers and meatloaf... sensational! | up |
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| Perk up salads |
To make wonderful homemade salad dressing, add a little buttermilk to your
favorite HerbMix, or mix 2 oz. olive oil with 1 oz. vinegar and 1 Tb. of our
HerbMix "with an Italian accent". Shake well and enjoy! | up |
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| Stir-fry vegetables |
To stir-fry vegetables such as zucchini, mushrooms, etc., mix the HerbMix of your choice with a little peanut oil (has a higher flash point) or vegetable oil and mix
with raw, sliced vegetables. Stir constantly while cooking at high temperature (or
in Wok) until vegetables are the desired tenderness. It's fast and nutritious! Total
cooking time, 10 mins. | up |
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| Make quick and easy Tarragon Chicken |
For a special treat, saute chicken pieces in a non-stick pan with a little oil,
browning pieces on both sides. Add salt to taste and sprinkle our Tarragon
HerbMix liberally over the chicken. Add white wine and sliced mushrooms. Cover
and cook until tender. You may want to add some sour cream at the end to thicken
the gravy. Let the gravy bubble for just a minute until heated through. Enjoy! Total
cooking time, 20 mins. | up |
| Anne-Katrin's Hearty Vegetable Soup |
1 lb. ground beef or turkey
1 46 oz. can V8 juice
2 10 oz. cans cream of mushroom soup
1 20 oz. package frozen vegetables (or equivalent in fresh vegetables)
½ packet Anne-Katrin's "Gone Cajun" HerbMix
Brown the meat. In deep pan, add browned meat to V8 juice, soups, and vegetables
(pre-cooking vegetables in microwave for 10 mins. saves time). Stir in HerbMix.
Bring soup to a boil and reduce heat; simmer for ½ hour. Makes 12 8-ounce
servings. |
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| Anne-Katrin's Cream Cheese Surprise |
Place 8 oz, block of Philadelphia cream cheese on a microwave-safe saucer.
Generously sprinkle cream cheese with your favorite flavor of the HerbMix, pat
lightly and microwave for 45 seconds on High (or toast in toaster oven at 300
degrees for 3 minutes). Serve with crackers, such as Trisketts. Serves four or more. |
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| Scampi a la Anne-Katrin's |
1 lb. large shrimp (12-16 count), peeled with tail intact
2. Tbs. olive oil, butter, or margarine
2 cloves garlic, crushed
2 English muffins
½ packet Anne-Katrin's HerbMix "with an Italian accent"
Preheat butter or olive oil in a medium skillet on medium heat (250 degrees). Stir
in shrimp, garlic, and HerbMix, and saute for 2 minutes. When shrimp edges turn
pink, flip and cook an additional one to 1½ minutes. Serves four. |
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| Anne-Katrin's Potato Wedges |
½ stick (4 Tbs.) margarine or butter
½ tsp. sugar
4 medium potatoes
½ packet Anne-Katrin's "Gone Cajun" HerbMix
Preheat oven to 425. Wash potatoes thoroughly and cut into small wedges (with
skin intact). Set aside in a bowl. Melt butter in small microwave dish; stir in sugar
and HerbMix. Let sit for 1 minute to rehydrate the herbs. Pour over potatoes and
stir until all sides are coated. Spread coated potatoes in a single layer on a baking
sheet which has been covered with aluminum foil (for easier clean-up). Bake for 10
minutes at 425; turn potatoes and bake an additional ten minutes. Serves four. |
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| Anne-Katrin's Chicken Livers |
1 lb. chicken livers
1 packet Anne-Katrin's "Tarragon" HerbMix
1 Tb. vegetable oil
1 tsp. freshly ground pepper
4 Tbs. cornmeal
Wash and dry chicken livers. Combine oil, HerbMix, and pepper and let sit for a
few minutes. Put cornmeal in a paper bag and add chicken livers, tossing gently
until livers are coated. Place coated livers in a single layer on a baking sheet and
bake for 20 minutes at 350. Serves four. |
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| Anne-Katrin's Gumbo |
In 1 tablespoon oil saute:
½ cup onion
½ cup celery
½ cup green bell pepper
Add:
1 - 16 oz. can tomatoes
1 - 16 oz. can okra
1 - 14 oz. can beef broth
1 - 10 ¾ oz. celery soup
½ package Anne-Katrin's Chili Mix
Cook fifteen to twenty minutes. Add cooked and
diced chicken, shrimp or crab meat.
Add salt and pepper to taste. |
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| Anne-Katrin's "Famous Chili" |
2 tbs. olive oil
1 ½ Ib. ground beef
Brown and drain
Add:
½ package of Anne-Katrin's Chili Mix
1 clove of Garlic (minced)
1 small onion (chopped)
2 - 10 oz. cans of Rotel
1 - 15 oz. can of V8 juice
1 - 8 oz. can of tomato sauce
2 - 16 oz. cans of kidney beans
Optional:
One cup each of green and red bell peppers,
mushrooms and celery (chopped).
Simmer 1 hour. Serves 8-10. |
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| Santa Fe Stew |
In 1 tablespoon oil saute:
½ cup onion
½ cup celery
½ cup green pepper
Add:
4 chicken breasts, cooked and cubed
1 - 14 ½ oz. can cut up tomatoes
1 - 10 oz. can diced retell tomatoes
1 - 8 oz. can tomato sauce
1 - 15 oz. can sliced potatoes
1 - 10 ¾ oz. celery soup
1 - 10 ¾ oz. can Cream of Chicken soup
1 - 16 oz. can pork & beans
1 - 11 oz. can corn kernel
1 - 15 oz. can lima beans
½ pkg. Anne-Katrin's Southwestern Herb Mix
Cook 15 to 20 minutes.
Add salt & pepper to taste.
Serves 6 - 8 |
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Cooking With Anne-Katrin's Herb Mix, a delightful recipe booklet with three dozen additional terrific recipes is available for only $2.75 - This is a spectacular gift along with HerbMix products! |
