Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Kosher or Sea Salt |
1 tablespoon | Accent |
1 teaspoon | Dill weed |
1 teaspoon | Black pepper |
1 teaspoon | Onion powder |
¼ teaspoon | Garlic salt |
¼ teaspoon | Curry powder |
1 \N | Lemon; grated rind only |
¼ teaspoon | Chili powder |
¼ teaspoon | Paprika |
¼ teaspoon | Oregano leaf |
¼ teaspoon | Dried marjoram leaves |
¼ teaspoon | Rubbed sage |
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 ½ cup. Keeps indefinitely at room temp. Source: Gloria Pitzer's Secret Recipes Newsletters.