"Janet B" > wrote in message
...
>
> Two different sets of neighbors just got back from their summer trips.
> My next door neighbors (they did the ship tour of the Rhine) brought
> me a little bundle of hot paprika. They were told by the vendor to
> only sprinkle a little on top of food. The package of hot paprika is
> 50g. 50g seems like a lot to have around if you are only going to
> sprinkle a little on top of food?
> My across the street neighbor (they did the bicycle/barge/canal tour
> of Holland) brought me a container of Marrakech Mix. It's a coarse
> mix of herbs, spices and salt. I did a little Internet checking on
> this one and I think it is meant to be a rub for raw meat? Maybe a
> curry of sorts? I really can't identify specifics on the Marrakech
> Mix.
>
> My neighbors always bring me something tasty for my kitchen. I would
> love some ideas for using these two spices.
> Thanks
> Janet US

My mom only ever used paprika on deviled eggs. I use it sometimes on roasted
or pan fried potatoes. And I once made chicken paprikash. Sorry, I have no
recipe. Can't remember where I got the recipe.