Sunday, November 23, 2014


~ Teeny Tiny Kitchen

1/4 c. kosher salt
2 T. pepper
2 T. dried parsley
1 t. cayenne
1 t. paprika
1 t. onion powder
1 t. garlic powder
1 t. celery salt

Mix all ingredients together and store in an airtight container.

Makes about 1/2 cup.

Notes: I use regular salt, just because that's what we always have handy, then run the finished mixture through the food processor for more uniform texture. This replaced Lawry's around here. It has a little kick, so cut back on the cayenne of you'd prefer it to be less spicy.  

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