HERBED RICE MIX

1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper
ADDITIONAL INGREDIENTS:
2/3 cup water
1 tablespoon butter or margarine
Combine the first eight ingredients; mix well. If giving for gifts place two cups
each in a jar: makes 40 batches ( 10 cups total ).

INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In sauce pan over medium heat, bring water and
butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20
minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed.
Fluff with a fork. Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by
the total number or desired servings and cook as directed.

HERB SALAD DRESSING MIX

1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper
Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup
Attach instructions to jar:
To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm
water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons
olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb
Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at
least 30 minutes before using, then whisk again. Makes about 1 cup.
NOTE: this low-sodium, low fat mix can be stored for up to six weeks. If you make
salads often, double the recipe