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Guidelines for Using Herbs 2
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 30(1)
Guide to Cooking with Popular Herbs (continued)
Appetizers
Breads/Eggs
Vegetables
Meat
Fish
Herb
Salad
Sauces/Cheese
Pasta
Poultry
Shellfish
Mixed Vegetables,
Egg & Cheese Dishes,
Hot Vegetables,
Broiled Poultry,
Baked Fish,
Chives
Green, Potato &
Cream Cheese,
Potatoes
Rissoles, Poultry
Fish Casseroles,
Tomato Salads,
Cottage Cheese,
& Meat Pies,
Fish Stews, Shellfish
Salad Dressings
Gravies, Sauces
Stews, Casseroles
Seafood Cocktail,
Breads, Egg &
Beans, Beets,
Beef, Veal Roasts,
Baked, Broiled,
Dill
Green, Potato &
Cheese Dishes,
Cabbage, Carrots,
Lamb, Steaks, Chips,
Poached & Stuffed
Tomato Salads,
Cream Cheese,
Cauliflower, Peas,
Stews, Roast &
Fish, Shellfish
Salad Dressings
Fish and Meat Sauces
Squash, Tomatoes
Creamed Poultry
All Salads,
Fondue
Beans, Eggplant,
Roast Meats,
Broiled Fish,
Garlic
Salad Dressings
Poultry Sauces,
Potatoes, Rice,
Meat & Poultry Pies,
Shellfish,
Fish and Meat
Tomatoes
Hamburgers,
Fish Stews,
Marinades
Stews & Casseroles
Casseroles
Seafood Cocktail,
Breads,
Carrots, Eggplant, Peas,
Roast Meats
Baked, Broiled
Marjoram
Green, Poultry &
Cheese Spreads,
Onions, Potatoes,
& Poultry
& Stuffed Fish,
Seafood Salads
Egg & Cheese Dishes,
Dried Bean Dishes,
Meat & Poultry Pies,
Shellfish
Gravies, Sauces
Spinach
Stews & Casseroles



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