Instructions: To present as gifts, pack mixes into small jars with lids and labels. Tie jars onto a cookbook filled with herb and spice recipes. Herbs will keep for 6 months, tightly closed, in a cool, dry place. HERB AND SPICE BLENDS

(Makes 1/3 cup of each blend) For Beef: Mix 1 tablespoon coarsely ground black pepper, 1 tablespoon red pepper flakes, 2-1/2 tablespoons garlic powder and 1 tablespoon dried minced onions. For Fish: Mix 2 tablespoons dried dillweed, 2 tablespoons crumbled bay leaves and 2 tablespoons freeze-dried chives. For Fruit Pie, Spice Cakes and Cookies: Mix 2 tablespoons ground cinnamon, 1 tablespoon ground nutmeg, 1 tablespoon ground mace, 1 tablespoon ground allspice, 2 teaspoons ground cloves and 2 teaspoons ground cardamom. For Vegetables: Mix 2 tablespoons dried thyme, 2 tablespoons dried oregano and 2 tablespoons dried basil. For Chicken: Mix 2 tablespoons curry powder, 2 tablespoons paprika and 2 tablespoons dried lemon rind. For Tomato Sauce: Mix 2 tablespoons crumbled basil, 2 tablespoons dried minced onions, 1 tablespoon red pepper flakes and 1 tablespoon crumbled dried oregano. For Lamb: Mix 1-1/2 tablespoons dried marjoram, 1 tablespoon crumbled dried rosemary, 1 tablespoon white pepper and 2 tablespoons garlic powder.

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