Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Salt |
| 1 tablespoon | Spanish paprika |
| 1 teaspoon | Ground black pepper |
| ¼ teaspoon | White pepper |
| ¼ teaspoon | Celery salt |
| ¼ teaspoon | Garlic salt |
Here's my salt recipe that I use on the sweet potatoes, etc. and almost everything else I cook.I also make my own seasoned salt and use it instead of salt 99% of the time:
Mix well and use instead of salt. Be careful to use garlic salt, not garlic powder. If you use garlic powder a small pinch is enough.
>From the THE CHEF’S SECRET COOK BOOK, by Louis Szathmary. Years ago is he owned the famous Bakery Restaurant in Chicago, IL.
Posted to recipelu-digest Volume 01 Number 582 by QueenBerta <QueenBerta@...> on Jan 23, 1998