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Dump everything together and mix until well-combined. Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size). Store in a cool dry place. Crumble spices in hand when using. Measure spices by volume, not by weight, because of the large variation in moisture content. NOTES: * A French-style mixture of herbs and seeds -- I found this in some magazine many many years ago. I usually make it every year or so and give it to people as presents. The recipients are continually asking either for the recipe or refills. This goes well in soups and similar things but is especially good in scrambled eggs. : Difficulty: easy. : Time: 5 minutes. : Precision: approximate measurement OK. : Bill Selig : NASA Marshall Space Flight Center, Huntsville, Alabama, USA : firstname.lastname@example.org : Copyright (C) 1986 USENET Community Trust
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|Serving Size: 1 Cup (27g)|
|Recipe Makes: 2 Cups|
|Calories from Fat: 26 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 22.5mg||1 %|
|Potassium 714.5mg||19 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 9g|
|Protein 5g||7 %|
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Calories per serving: 79
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