: ai — Sat _S eee as: 
(a A 3. Meat Garnish: Also used in poul- 
try stuffing. Mix into hamburg or any 
\) \| other meat loaf, tuck away in the roast. 
Garnish chops just before removing from y 
\ oven. Grand on hot dogs, mix with the 
\ yr mustard. 
4. Egg Dishes: An egg is not an egg 
without this mixture, sprinkle over 
A poached eggs, mix into the scrambled or 
(RA omelet dish while cooking. 
(gic | 5. Salads: Add to the foundation of 
Wa your salad and allow to stand for one half 
hour or warm the vinegar or oil, add 
herbs to them. 
Cheese Mixture: By adding a teaspoon | 
of this mixture plus a few chives or Had- 
jima to a pound of cottage cheese will 
give you treat added to any cheese dish 
such as macaroni and cheese or toasted | 
cheese on crackers will lift the cheese 
from the bland dish to an exciting one. 
nish on vegetables shortly before serving. 
Excellent on cold sliced tomatoes, beets 
carrots. Try it in baked beans either dur- 
ing baking process or shortly before serv- 
ing. 
7. Vegetable Seasoning: Use as a gar- 
Hadjima 7 & Speci alty xf This “argue 
/ l11tle ontoncombines ¢ chwe, onren and 
garlic flavor, Had/irna will add 
a cull bodied flaver Yo salads, wrealrs, 
Cottage cheese and sandwiches. 
\e y 
Toe fcge 5 > 
