Herbs de Provence A classic blend native to French Mediterranean cooking 2 teaspoons Butter Buds® Sprinkles 1 teaspoon each: savory, thyme, tarragon, basil, fennel seed and rosemary 2 bay leaves, finely crushed Combine all ingredients. Store spice blend in a glass or plastic container with a tight-fitting lid. How To Use It: Herb-Roasted Poultry Remove skin from poultry; rub outside with spice blend; roast in medium oven. For one whole chicken, use 1 tablespoon spice blend; for two Cornish hens, use 2 tablespoons spice blend; for one turkey breast, use 2 tablespoons spice blend. Seasoned Side Veggies Stir 1 tablespoon of spice blend into 2 cups cooked ratatouille (a tomato/eggplant mixture) or other cooked vegetables. French Vinaigrette Salad Dressing Combine 3 tablespoons tomato juice, 1 tablespoon olive oil, 2 teaspoons balsamic vinegar, 3/4 teaspoon of spice blend, 1/8 teaspoon each salt and pepper in jar with tight-fitting lid. Shake well to combine. Toss with 4 cups mixed salad greens. ©1998 Cumberland Packing Corp. All rights reserved.