[GOJODO]

Makes 1 cup,

Mix together and store in air tight container

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

[l2ridehd]

Ground tomatoes are used in spaghetti sauce. My sauce (gravy) recipe came form Mary Gallante from the North end of Boston. She used Pastene ground tomatoes and claimed only those would work. Nothing else or other brand would do. Well actually she never had a recipe. I had to watch her make it several times while trying to write everything down and guess at quantities she used her hands to measure. Finally got it about right, and it is great. But she would never use anything but Pastene ground tomatoes from the local Italian grocery in Boston North end where she lived. I have found them a few times here in TV at Fresh Market, but usually just order a case of them from their web site.

She also made the best Italian Cream cake I ever tasted. But unfortunately I never did get the recipe for that. But to this day everyone I know who makes the gravy calls in "Mary's Spaghetti Sauce recipe". I am sure it is not very unique from many others, but it is oh so good over fresh pasta.

[swrinfla]

Isn't it always true that recipes created by the "best" cooks are almost impossible to duplicate? That's because the creator's measurements were always something like, "a pinch of this, a dab of that and a smidgen of t'other thing!"

My mother loved to cook, but almost never followed anything written down. She did it all by her "gut!" One of my favorite recipes of hers took me almost ten years to work out so that my version tasted almost like hers!

SWR

[Shimpy]

Originally Posted by swrinfla

Isn't it always true that recipes created by the "best" cooks are almost impossible to duplicate? That's because the creator's measurements were always something like, "a pinch of this, a dab of that and a smidgen of t'other thing!"

My mother loved to cook, but almost never followed anything written down. She did it all by her "gut!" One of my favorite recipes of hers took me almost ten years to work out so that my version tasted almost like hers!

SWR

Probably some of the reason you can never duplicate the taste is your taste buds change after years. I've been trying to recreate my mothers receipt for Poor Mans Cake and now that I've about got it feel guilty eating it since it isn't exactly heart healthy. I may try to substitute healthy oils for "Spry". By the way Spry is no longer sold.

[barb1191]

Originally Posted by swrinfla

Isn't it always true that recipes created by the "best" cooks are almost impossible to duplicate? That's because the creator's measurements were always something like, "a pinch of this, a dab of that and a smidgen of t'other thing!"

My mother loved to cook, but almost never followed anything written down. She did it all by her "gut!" One of my favorite recipes of hers took me almost ten years to work out so that my version tasted almost like hers!

SWR

You are soooo right. I have tried to duplicate my mother's breadpudding recipe to no avail. I had asked her long before she passed away to write the recipe down for me and she said, "Oh, I don't know, I just put a little of this and a little of that...no recipe." I suggested that I follow her around the kitchen to watch how she makes it. Well, never happened.

Her breadpudding was soooo delicious and so very different from the restaurants' versions. It was dark like molasses (sp?) and had walnuts, raisins, cinneman, nutmeg, eggs, butter, dry bread and it was served as slices. Oh my, I'm drooling just thinking about how delicious it was.

The closest I've found is at Sonny's BBQ restaurant's salad bar and theirs was good but still not like Mother's.

[wendyquat]

Originally Posted by graciegirl

Spices and dried herbs last a LONG time at my house. I do cook. I love to cook. But I am likely to buy some MORE Rosemary. I have enough for fifty years of leg of lambs.

I am pretty sure that I have sage from the Nixon era.

While cleaning out my spice cabinet last year (can't remember when I had done it last) I was confused as to how old some of it was. If in doubt it went out the door! One can of cream of tartar told on itself though, sticker read .15. Now THAT had to be pretty old. LOL

[Phil706]

Fresh Market on 466 has herb you want

[ssmith]

A good cook I am not. Could someone share how they use this herbs de provence?

[Dakpietro]

Herbes de Provence

INGREDIENTS

1 T. dried basil
1 T. dried thyme
1 T. marjoram
1 T. summer savory
½ T. rosemary
1 bay leaf, crumbled

Add According to taste:
Lavender buds
Fennel seeds
Dried sage

INSTRUCTIONS

Put the herbs in a jar. Make sure it is sealed well and store away from direct sunlight.