Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | WALDINE VAN GEFFEN |
| \N \N | VGHC42A----- |
| 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 |
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.
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