| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Kosher or Sea Salt |
| 1 |
tb |
Accent |
| 1 |
ts |
Dill weed |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Onion powder |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Curry powder |
| 1 |
|
Lemon; grated rind only |
| 1/4 |
ts |
Chili powder |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Oregano leaf |
| 1/4 |
ts |
Dried marjoram leaves |
| 1/4 |
ts |
Rubbed sage |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A
Mix all ingredients and store in a pepper grinder or put through blender to
a very fine powder, using high sped. Makes about 1/2 cup. Keeps
indefinitely at room temp. Source: Gloria Pitzer's Secret Recipes
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