|4 Ounce Bulk Pouch (front right)||$12.99|
|8 Ounce Bulk Pouch (back right)||$21.99|
|1 Pound Bulk Plastic Bag (center back)||$39.99|
Description: Cut tarragon with wonderful aroma and taste. Really perks up chicken salad!
Usage: A delightful seasoning for chicken and seafood. Also, try in salads, sauces, mushrooms, peas, and tomato dishes. Recipes for Tarragon
Storage: Store in a cool dry place, away from heat, light, and humidity.
Tarragon Chicken Salad Sandwich
Combine chicken, mayonnaise, mustard, celery, tarragon, parsley, and onion. Top 4 slices of bread with mixture. Top with a tomato slice and 2 strips of bacon. Place cheese on top of other 4 slices of bread and melt under broiler. Place slices of bread together for sandwich. Note: This is a wonderful chicken salad for stuffing miniature tomatoes as an appetizer.
Tarragon Tip!! Add small amount of tarragon to any type of chicken soup for added zip!
Combine eggs, tarragon, salt, pepper, and water. Add butter to pan and pour in mixture. Lift eggs with spatula and tilt pan until eggs have set. Sprinkle half of omelet with tomato and cheeses; fold and serve. Garnish with extra cheese, diced tomatoes and parsley.
Place all ingredients in a jar with a tight fitting lid; cover and shake. Serve over greens.
Shrimp and Mango with Herb Sauce
Thaw shrimp, rinse and drain. Drizzle with lemon juice; toss, dry thoroughly. Drizzle with olive oil and sprinkle liberally with Old Gulf Seasoning. On lightly greased pan, which has been preheated, broil 2 minutes on one side; turn, and broil 1 ½ minutes. Remove from oven, transfer to cooled baking sheet and chill quickly in freezer until well chilled. (Do not freeze)
Serve: Arrange greens on plate; mound on shrimp with cubes of mango. Serve dressing on side in decorative sauce cup.
Combine all ingredients with 2 tablespoons water in a bowl. Cover, chill overnight. Drain and sprinkle with paprika and serve.