Prep 15 mins
Cook 0 mins
This recipe is from a book called "Gifts from Your Kitchen Cookbook" by Marie Roberson Hamm. Though the original recipe is for seasoned salt, I substituted pepper for the salt. This made a delicious seasoned pepper good on everything from cottage cheese to steak. The seasoned pepper is perfect for those on sodium-free diets. I have not made seasoned salt. Remember, use EITHER the salt OR the pepper!
- 236.59 ml salt or 236.59 ml ground pepper
- 29.58 ml paprika
- 4.92 ml sugar
- 2.46 ml allspice
- 2.46 ml celery salt
- 2.46 ml curry powder
- 2.46 ml garlic powder
- 2.46 ml mace
- 2.46 ml dry mustard
- 2.46 ml nutmeg
- 2.46 ml onion powder
- Blend all ingredients thoroughly.
- Store, tightly covered, at room temperature.
- Keeps for two years.
- Makes an excellent gift!
I used a combination of both salt and pepper. My package of pepper was only 3/4 cup, so I added 1/4 cup kosher salt. I used this as a rub on a whole chicken and DS declared it "the best chicken ever". I also used on pork roast and it was great too.
I also used the seasoned pepper recipe and we loved the mixture of the spices. I didn't have any mace so left that out. I used it on our veggies and it made them pop with a new taste. Made for PAC Spring 2012.
I made the seasoned pepper version of this recipe and really enjoyed it. So far I've tried a bit on my veggies to liven them up. I can't wait to try this with a meat dish. Made for Spring 2010 PAC. I've now tried this with hamburger patties and loved it.