[Kitchen Witch]

BAKING SPICE MIX

MAKES ABOUT 1/2 CUP

1/3 c. ground cinnamon
3 T. ground allspice
1 1/2 T. ground cardamom
1 T. ground nutmeg
2 t. ground cloves
2 t. ground ginger


Whisk together ingredients in small bowl. Pack in decorative container with tight-fitting lid.

Attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

BAKING SPICE MIX:

Use Baking Spice mIx measure-for-measure in recipes that call for ground cinnamon, allspice, cardamom, nutmeg, cloves or ginger.

OR:
Mix 2 t. Baking Spice Mix with 1/2 c. sugar. Store in airtight container. Sprinkle over hot cereal.

Add 1/2 to 1 t. Mix to waffle or pancake batter.

Sprinkle over vanilla or chocolate ice cream.

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FAJITA SEASONING MIX

MAKES 1 1/3 CUPS

1/2 c. chile powder
3 T. cayenne pepper
2 1/2 T. garlic powder
2 1/2 T. celery salt
2 T. lemon pepper
1 T. ground cumin
2 t. ground oregano
2 t. paprika
2 t. salt
1 t. ground nutmeg
1 t. light brown sugar, firmly packed

Whisk all ingredients together in small bowl; Pack in decorative container with tight-fitting lid.

Attach gift tag/recipe card with ribbon.

GIFT TAG/RECIPE CARD:

FAJITAS

MAKES 6 SERVINGS

1/4 c. corn or vegetable oil
1/3 c. fresh lime juice (from 2 or 3 limes)
2 T. Fajita Seasoning Mix
1 lb. chicken or pork, thinly sliced into bite-sized pieces
1/2 white or red onion, sliced lengthwise
1/2 green bell pepper, sliced lengthwise
Flour tortillas, heated
Grated cheese, fresh cilantro, sliced avocado, diced tomatoes, salsa (optional)

Mix oil, lime juice and Fajita Seasoning Mix in a nonreactive bowl or a resealable food storage bag. Add chicken; marinate in refrigerator 1 hour.

Remove chicken from marinade; discard marinade. Heat 10-inch cast iron or nonstick skillet over medium-high heat. Add drained chicken, onions and peppers. Cook and stir over medium-high heat until chicken is no longer pink and vegetables are tender.

Spoon mixture into warm tortillas and garnish as desired.

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