Salt seasoning recipe reprinted



Dear Heloise: I saw the request for homemade salt seasoning. This year, I decided to make it. I typed the recipe on the computer and made it the smallest type. Then I cut it out and pasted it right on the container. Now I will always have it. If the bottle disappears, the recipe will still be on the computer and on a backup disk. Natasha from New Jersey
You're right, Natasha, this is one of our most-often-asked-for recipes, and it's been more than two years since we printed it. Here it is.
To make, you will need:
1/2 teaspoon of cayenne pepper
1 teaspoon of dried parsley flakes (ground well)
1 teaspoon of garlic powder
1 teaspoon of chili powder
2 teaspoons of paprika
1 tablespoon of celery seed (ground well)
2 tablespoons of onion powder
1 cup of salt (or salt substitute for salt-restricted diets)
Mix the ingredients using a spoon or fork, or just put them in a clear jar with a lid and shake, shake, shake to mix. You can alter the recipe by adding or subtracting some of the spices to suit your taste. Heloise
Dear Heloise: Instead of using messy coupon wallets that store loose coupons, I bought a small, pocket-size photo album. After attaching some adhesive index tabs every few pages and marking them with different categories (e.g., "frozen foods," "dairy," etc.), I slid my coupons into the photo pockets in their respective sections. It's so fast and easy to flip through while at the store and see which coupons I have and which ones are past their expiration dates! A Reader in Indiana
Dear Heloise: We bought an organizer to more efficiently store our canned food. This organizer is like risers for a chorus -- the cans are lined up in tiers. While shuffling cans to see what we had, it occurred to me that if the cans were turned upside down, then the picture of what was in each can would be in plain view instead of the brand name. Turning cans upside down would probably also help when looking through cans on a shelf without an organizer like we have. Richard in Florida
Dear Heloise: After reading all the different directions for deviled eggs, I decided to try the one with ranch dressing. I found out that I was out of that and used coleslaw dressing. It was a nice change. Karen in Indiana
This sounds delicious, as coleslaw dressing is thick and creamy. We will add this to our list of other filling ideas, along with one of my faves: blue-cheese dressing! Heloise
Dear Heloise: To keep brown sugar from going hard in the cupboard, remove it from the original packaging and put it in a canning jar, screw a canning lid on top, and it will stay soft for many months. Don from California
Send a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com.
King Features Syndicate

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