When I was growing up, fast food was very rare at our house, besides the best recipes ever, came right out of momma's kitchen. I use to love coming home from school, and smelling whatever mom was cooking as soon as you opened the door. Now days, with every one having such tight schedules, and fast food places popping up on almost every corner, less and less people spend time cooking in their kitchens. I wonder if the new generation is even going to know how to cook at all.

 Well, if they don't they can always check in here, to learn how to make some of Momma's Home Cookin. Now, I'm not saying that you must make every thing from scratch either, I've found ways to convert the old fashioned, time consuming ways, into the same great tasting food with a little less work.

Who says you have to spend all day cooking, in order to eat great tasting food, just like momma use to make! Home cooked food seems to taste way better than fast food, and you usually end up with a little left over, that can be used for lunch the next day. By cooking at home you really can save a little money too, especially if you make a little extra, to serve as someone's lunch the next day. Well, lets get started with a few common spices.

 BASIL- USE IN: LAMB, FISH, ROAST, STEWS, GROUND BEEF, VEGETABLES AND OMELETS.

BAY LEAVES- USE IN: VEGETABLE DISHES, SEAFOOD, STEWS, AND SAUCES CHILI POWDER- USE IN: CHILI, CHICKEN, BEEF STEWS, MEAT LOAF, AND VEGETABLE DISHES

 CHIVES- USE IN: SALADS, FISH, SOUPS, POTATOES, AND EGGS

 CILANTRO- USE IN: SALADS, SEAFOOD, CHICHEN, RICE, AND IT GOES WELL IN ALMOST ANY MEXICAN DISH

 CUMIN- USE IN: TACOS, MEXICAN DISHES, GROUND BEEF, SOUPS, AND STEWS

 GARLIC- USE IN: SPAGHETTI SAUCE, CHILI, AND ANY THING ELSE YOU'D LIKE

 MARJORAM- USE IN: STUFFING, STEW, SOUPS, SEAFOOD, AND POULTRY

 OREGANO- USE IN: TOMATOE SAUCE, SEAFOOD, CHILI, STEW, POULTRY, GROUND BEEF, AND VEGETABLES

 PARSLEY- USE IN: EGGS, SOUP, MEAT, STUFFING, SALADS, OR USE AS A GARNISH

ROSEMARY- USE IN: BEEF, POULTRY, SEAFOOD, VEGTABLES, SOUPS, STEWS AND SAUCES

SAGE- USE IN: STUFFING, SEAFOOD, BEEF, POULTRY, AND EGG DISHES

SAFFRON- USE IN: SOUPS, POULTRY, AND RICE

 THYME- USE IN: SEAFOOD, SPAGHETTI SAUCES, STEWS, CHILI, POULTRY

 This is not a list of all the spices, just some of the common ones. These are just a few ideas of what they can be used in, feel free to experiment with any spices, or use only what you like. For example if you don't care for garlic, then just simply don't use it. Remember, fresh spices are much stronger than dried spices. If you are using fresh spices use a little at a time, you can always add more later.

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