WARNING: This page contains ingredients not usually found in the every day kitchen. Some special ingredients are required.

SEASONINGS

Chef's Salt

1 C salt 1 t paprika 1 t black pepper 1 t white pepper 1/4 t celery salt 1/4 t garlic salt

Combine all ingredients. Store in a jar or shaker. Wonderful on all sorts of foods.

Garlic Pepper Rub

1 - 2 T teriyaki sauce or liquid smoke seasoning 1 t garlic powder 2 t cracked black pepper

1. Brush or rub 4 - 5 pound bone-in-beef, pork or lamb roast with teriyaki sauce. Sprinkle evenly with garlic powder and rub into meat. Sprinkle with pepper and press into meat. Cover and refrigerate at least 1 hour but no longer than 24 hours.

2. Roast meat as desired.

Mexican Seasoning Mix

1/4 C ground dried red chilies or chili powder 3 T dried oregano leaves 1 T ground cumin 2 t ground coriander 1/2 t salt

Combine all ingredients. Store in a container with a tight fitting lid.

To use as a rub - Brush 1 pound boneless meat (chicken, pork, beef) with 1 tablespoon vegetable oil. Rub with 2 tablespoons seasoning mix. To use as a marinade - Mix 2 tablespoons seasoning mix, 1/4 cup dry white wine or chicken broth, 1/4 cup lime juice and 1 tablespoon vegetable oil.

Jamaican Jerk Seasoning

1 T instant minced onion 2 t dried thyme leaves 1 t ground allspice 1 t ground pepper 1/2 t cinnamon 1/4 t ground red pepper (cayenne) 1/2 t salt

Mix all ingredients in storage container with tight fitting lid. Store in cool, dry location for up to 6 months. Stir before each use.

To use as a rub - Brush 3 - 3 1/2 pound cut up broiler fryer chicken or 1 1/2 pounds boneless meat (chicken, pork, beef) with 1 tablespoon vegetable oil. Rub with seasoning mix. To use as a marinade - Mix seasoning mix, 1/2 cup dry red wine or chicken broth, 1 tablespoon olive oil and 1 clove garlic, finely chopped.

MARINADES