If you happen to run into one telling us how to make a copy of Cavender's Greek seasoning, I used the last of my container of it tonight. I'd especially like a description of how to make their sodium free version if you happen upon it.
-----Original Message----- From: Naima Leigh via Cookinginthedark [mailto:[email protected]] Sent: Thursday, September 01, 2016 10:00 PM To: [email protected] Cc: Naima Leigh <[email protected]> Subject: [CnD] Tony Chachere's Creole Seasoning Tony Chachere's Creole Seasoning Ingredients 26 ounces salt 1 1/2 ounces ground black pepper 2 ounces ground red pepper 1 ounce pure garlic powder 1 ounce chili powder 1 ounce Monosodium Glutamate MSG-(Accent) optional Directions Mix well and use like salt. When it's salty enough, it's seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
