Poultry Seasoning Mix Recipe

This recipe I found somewhere years ago and no longer remember where. I like it and it works for poultry. It does not have salt in it. So, do not forget to add salt on your poultry along with adding this spice mix. I have forgotten and have learned that salt is a wonderful and most important spice to bring out flavor besides sugar in moderation. I had to add salt after  the cooking and that worked too.
Recipe:

3T. dry rosemary
3 T. dry oregano
3 T. dry crumbled or ground sage
2 T. dry ground ginger
2 T. dry marjoram
2 T. dry or ground thyme
1 T. dry ground pepper (optional)

Mix in a small bowl and store in a glass jar with lid.

sprinkle on meat with salt before cooking. If meat is skinned, mix some vegetable oil with some spice and rub onto poultry. I am sure you can add this spice mix to a marinade.

I have written the poultry seasoning mix recipe on a piece of paper and taped it on the jar. this makes for easy prep. when you run out of spice and dinner is being prepared in a hurry. I have done this to a few other spice mixes and need to do it to all, because I hate having to search for a recipe when I need more spice now... Hope you enjoy the mix.

I say the pepper is optional because I am not a big pepper fan. As a matter a fact, I could live with out this spice. When I grew up and wanted spicy, I grabbed cayenne or jalapeno and still do. I think dry ground black pepper in small amounts does has a mild flavorful spice to it.
 

Pumpkin Spice Mix Recipe

I must have spent years not having a pumpkin spice mix in my house and just adding different spices to accommodate a recipe. I like cloves in small amounts, but the local stores pumpkin pie spice did not have that ingredient in their mix.

So, here is a mix I have put together and tried different ways and like.

4 T. dry ground cinnamon
1 T. dry ground ginger
1 T. dry ground nutmeg
1/2 T. dry ground cloves
1/2 T. dry ground allspice (optional)

Mix all in a small bowl and store in a glass jar with lid.

Great for pies, squash, spice breads, hot drinks and smoothies. The allspice is optional because I can live without that flavor if needed. The first 4 ingredients are more important spices and if your pocket book and cupboard is even bare for that many, just use cinnamon and cloves. Or Just use cinnamon by itself.

Notice that I put the recipe on the spice mix container. I need to do that to all my spice mix containers. It is a quick way to make a new batch in a hurry without searching for the recipe.

It is not lovely, but the purpose is efficient. Perhaps, I will erase it with some nail polish remover and rewrite it better at some point, but for now I am going with it.

Dry ground cinnamon can stay fresh for about 5 years in a dark, dry, cool place, in a glass jar with lid. Buying whole dry herbs and grinding small batches at a time in a coffee grinder extends the freshness of the herbs/spices. If older they will still work, but be less flavorful. I have read that one must change out ground spices every 6 months. I have had ground thyme and separately curry in a jar for  about 4 years. They are still good and flavorful, yet less intense in smell and taste. Some spices are just better fresh and others seem to not matter. On the other hand there are spices that I am glad mellow over time. If something has been in your cupboard for 5 or more years, it would be a good idea to toss it. I am trying to remind myself by writing this.