Home­made Ca­jun Sea­son­ing

Country Woman - - LET’S EAT - —ONIETTA LOEWER

We love sea­soned foods in Louisiana. I use this in gravy, over meats and with sal­ads. It makes an ex­cel­lent gift for teachers or oth­ers at the hol­i­days. Com­bine 1 car­ton (26 oz.) salt, 2 con­tain­ers (1 oz. each) cayenne pep­per, 1/3 cup pep­per, 1/3 cup chili pow­der and 3 Tbsp. gar­lic pow­der. Store sea­son­ing in air­tight con­tain­ers. Use to sea­son pork, chicken, seafood, steaks or veg­eta­bles. Makes 3¹ ₂ cups.

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