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CREOLE SEASONING

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

 

CHILI SEASONING

Makes enough to flavor 4 pounds of meat, mix and store and use to taste or as 
needed.

2 tsp. garlic powder or dried, minced garlic
1 tsp. dried Mexican oregano
1 tsp. ground cumin
2 tbsp. chili powder
 
TACO SEASONING
2 tsp. paprika
1 1/2 tsp. salt
1 T. onion powder
1 T. chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder
If you like it hotter, add a pinch or two of cayenne pepper
HERB SALT
Mix in blender:
1/4-cup sea salt (unrefined, if possible)
2 Tbs. dried parsley
1 Tbs. dried celery
l/4 tsp. Dill
l/2 tsp. Onion powder or dried onion
l/2 tsp. Garlic powder
2 tsp. Paprika or cayenne
1 tsp. Marjoram
1 tsp. Thyme
Wonderful on garden salads, or in soups and on vegetables!
SPICY SEASONING SALT 
1 1/2 teaspoons paprika 
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon celery salt
Mix well and store in an airtight container.

Makes 7 1/2 teaspoons


(For P2, I'd watch the powdered spice and make sure it didn't have starch for filler.)
 

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