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June 20, 2008, Newsletter Issue #220: All Purpose Meat Blend

1

Tip of the Week

Use this delicious blend on all kinds of meats and
poultry.


2 parts rubbed sage
2 parts dried marjoram
1 part dried oregano
1 part dried basil
1 part dried thyme
1 part dried rosemary
1/2 part dried French tarragon
3 parts crumbled bay leaf

Mix all ingredients and store in an airtight, glass
container. **Discard bay leaf pieces before eating!



2

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