You might want to keep this on hand in larger quantities. Double
or triple the recipe according to your needs. Use it as directed
in recipes throughout the book and to season salad dressings, sauces,
gravies, vegetables, chilis, stews and on and on.
- 2 tbsp salt
- 1 tsp freshly ground black pepper
- 1 tsp lemon pepper
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp dark or light brown sugar
- 1/2 tsp garlic powder
- Pinch of cinnamon
- Pinch of Accent or other flavor enhancer
- 1 tsp dry mustard or Willingham’s Old Phartz Mustard Powder
In a small bowl or glass jar with a lid, combine all the ingredients.
Stir or shake to mix. Use immediately or store in a cool, dark place
for several months.