| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 26 |
oz |
Salt, Iodized or plain |
| 1 |
tb |
Onion Salt |
| 1 |
tb |
Celery Salt |
| 1 |
tb |
Garlic Salt |
| 2 |
tb |
Dill Salt (could be hard to find) |
| 1 |
ts |
Dill weed, finely ground, can substitute |
| 2 |
tb |
Paprika (Hungarian, if possible) |
| 4 |
tb |
Black pepper |
| 4 |
tb |
White pepper |
| 3 |
tb |
MSG or 'Accent' |
| 4 |
tb |
Sugar |
INSTRUCTIONS
Like it spicy, add 1 Tbs. mace and/or nutmeg. If a little hotter add 1 Tbs.
madras curry powder and/or dry mustard(colemans) If you have another
favorite flavor do it. It's your mouth. If you think MSG is a dirty word
then omit but salt is a four letter word. I have been known to add a shot
of cayanne or chipotle powder but will leave it up to you and who you have
to live with and cook for.
Mix well and store in a bottle or sealed baggy in the frig. and don't use
it for at least two weeks. I've been brewing a batch of this twice a year
since 72' and have had so many requests for more from friends that I'm just
giving out the recipe cause I'm running out of little bottles and making
more friends. As if you couldn't figure it out.. Keep the main stash in the
frig/freezer and a shaker on the stove/table.
Dont scrimp and use ten year old jars from the back of the cabinet. Break
down and buy fresh. Most spices over a year old have the flavor of fine
dust.
Posted to CHILE-HEADS DIGEST V3 #237 by kateob@teleport.com (sara l.
parkin) on Feb 14, 1997.
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