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Guidelines for Using Herbs 3
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 30(2)
Guide to Cooking with Popular Herbs (continued)
Appetizers
Breads/Eggs
Vegetables
Meat
Fish
Herb
Salad
Sauces/Cheese
Pasta
Poultry
Shellfish
Fresh Green Salads,
Biscuits,
Baked Beans, Cabbage,
Chops, Steaks,
Shellfish
Mustard
Prepared Meat,
Egg & Cheese
Eggplant, Squash,
Ham, Pork, Poultry
Macaroni & Potato
Dishes, Sauces
Dried Beans,
Cold Meats
Salads, Salad Dressing
Mushrooms, Pasta
Green, Poultry &
Breads,
Artichokes, Cabbage,
Broiled, Roast Meats,
Baked, Broiled &
Oregano
Seafood Salads
Egg & Cheese Dishes,
Eggplant, Squash,
Meat & Poultry Pies,
Poached Fish,
Meat, Poultry &
Dried Beans,
Stews, Casseroles
Shellfish
Vegetable Sauces
Mushrooms, Pasta
Green, Potato,
Biscuits, Breads,
Asparagus, Beets,
Meat Loaf,
Fish Stews,
Parsley
Seafood &
Egg & Cheese Dishes,
Eggplant, Squash,
Meat & Poultry Pies,
Stuffed Fish
Vegetable Salads
Gravies, Sauces
Dried Beans,
Stews and Casseroles,
Mushrooms, Pasta
Stuffing
Fruit Cocktail,
Biscuits, Egg Dishes,
Beans, Broccoli, Peas,
Roast Meat, Poultry &
Stuffed Fish,
Rosemary
Fruit & Green Salads
Herb Butter,
Cauliflower,
Meat Loaf, Meat &
Shellfish
Cream Cheese,
Mushrooms,
Poultry Pies, Stews &
Marinades, Sauces
Baked Potatoes,
Casseroles, Stuffing
Parsnips



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