Recipe - My Seasoning (Salt Free)

1 cup DRIED PARSLEY FLAKES
1 cup RESTAURANT BLACK PEPPER
1 cup GRANULATED GARLIC

1 Put parsley flakes and chives in food processor. Whizz them until they
are small enough to fit through the holes in a salt shaker. 2 Add garlic
and black pepper. Whizz the whole thing for about 2 mins, or until all the
components are small enough to fit through a salt shaker. 3 Put in shakers
or spice containers with shake and pour spouts. 4 When you use it add as
much as your taste buds tell you. Add your own salt to taste.

TIPS 1 Season meats early allow to dry marinate overnite in the fridge,
or for 3060 mins at room temp when you cook them. 2 Make instant
garlic/seasoned bread : slice french loaf in half, butter lightly, sprinkle
on MYSEASONING (tm) and put in oven at 375F until the butter melts, or
under the broiler until brown to taste. 3 Great on eggs and omelettes. 4
Make the best hamburger and meat balls in the world add MYSEASONING(tm)
and salt to hamburger meat, shape the patties and/or meatballs, freeze the
excess, and use whenever needed for a quick work evening meal. 5 Add a
Tablespoon of MYSEASONING(tm) to rice when you cook it for a delicious
change of pace. 6 For bread recipes, add about 2 Tbsp per pound of bread
dough for great seasoned buns and rolls. COPYRIGHT 1994 CHARLES C. LEBLAN

Recipe By : Clebert

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip