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Guidelines for Using Herbs 4
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
Breads, Fondue,
Beans, Beets, Onions,
Roast Meat, Poultry,
Baked, Poached,
Sage
Egg & Cheese Dishes,
Peas, Spinach,
Meat Loaf, Stews,
& Stuffed Fish
Spreads, Gravies,
Squash, Tomatoes
Stuffing
Sauces
Seafood Cocktail,
Cheese Spreads,
Asparagus, Beans,
Steaks, Poultry,
Baked, Broiled &
Tarragon
Avocado Salads (all),
Marinades, Sauces,
Beets, Carrots,
Roast Meats,
Poached Fish,
Salad Dressings
Egg Dishes
Mushrooms, Peas,
Casseroles & Stews
Shellfish
Squash, Spinach
Seafood Cocktail,
Biscuits, Breads
Beets, Carrots,
Roast Meat, Poultry
Baked, Broiled &
Thyme
Green, Poultry,
Egg & Cheese Dishes,
Mushrooms, Onions,
& Meat Loaf,
Stuffed Fish,
Seafood &
Sauces, Spreads
Peas, Eggplant,
Meat & Poultry Pies,
Shellfish,
Vegetable Salads
Spinach, Potatoes
Stews & Casseroles
Fish Stews



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