Hints from Heloise

Dear Heloise: I’ve lost the recipe for your seasoned salt, and it’s time to make another batch. I love to sprinkle it on steaks before I barbecue them. – Harold, Spring Branch, Texas

This seasoned-salt recipe is not only good on meats, but is great in soups or on veggies. Many readers have requested it, and it hasn’t been printed in quite a while, so here goes. You’ll need:

1 cup salt (or salt substitute)

2 tablespoons onion powder

1 teaspoon garlic powder

1 tablespoon celery seed, well-ground

2 teaspoons paprika

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (more if you like a little heat)

1 teaspoon dried parsley flakes, well-ground

Mix all ingredients together well and store in a screw-top jar. You can fill a saltshaker for table use. There are several more seasoning recipes that will spice up your meals, and other recipes like pico de gallo or teriyaki, plus substitutes for condensed milk, eggs and baking powder that can help make cooking easier and more fun. You’ll find them in my Seasonings, Sauces and Substitutes pamphlet that you can have by sending $3 and a long, self-addressed, stamped (58 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001.

FYI: Spices and herbs will last a long time if they are stored in airtight containers away from heat, light and moisture, so don’t store spices above the stove, oven, sink or dishwasher.

Also, try not to sprinkle them over a steaming pot, as the moisture will seep into the jar and cause the contents to spoil rather quickly. – Heloise