“Wherewith Will Ye Season It?” (Mark 9:50)
God told Moses in Leviticus that “every oblation of thy meat offering shalt thou season with salt; neither shalt thou suffer the salt of the covenant of thy God to be lacking from thy meat offering: with all thine offerings thou shalt offer salt.” (Leviticus 2:13) This sounds like God wants our sacrifice to be well-seasoned, doesn’t it?
Yes, at times, cooking is a sacrifice, isn’t it? Maybe you are sick and don’t feel like cooking. Perhaps you would rather finish that dress you are sewing or finish that book you are reading. But the family must be fed. So we are going to share some seasoning recipes that will perhaps make your cooking more enjoyable, and the offerings to your family a delight. How to Cook Without a Book, by Pam Anderson, may be checked out of the library for further ideas.
- 1/4 c. kelp powder
- 1 t. cayenne pepper
- 2 heaping T. salt
- 1 T. @ of:
- parsley flakes
- celery leaves
- marjoram leaves
- savory leaves
- 1 t. onion powder
- 1 t. Brewer’s or nutritional yeast (not baker’s yeast)
- 2 t. paprika
Run in a food processor until very fine. Put in a shaker and keep handy. You only reach for one shaker—it’s all there, salt, pepper and other good things. It’s especially good on fried eggs and hamburgers. If you don’t have all the dried herbs, that is okay, just use what you have.
Ground Turkey Seasoning
Ever been attracted to the price of ground turkey but have not liked the taste? Try this in any dish that uses hamburger. You will be pleased with the flavor!
- 1 pound turkey
Toward the end of browning add:
- 2-3 cloves minced garlic
- 1 t. sage
- 1/2 t. salt
- 1/4 t. pepper
- 1/2 t. chili powder
- 1 t. paprika
- 1/4-1/2 t. crushed red pepper
Brown an additional 5 minutes.
My husband did not enjoy fish until this recipe was developed from the ingredient list of a commercial fish coating.
- 1/2 c. semolina flour
- 1/3 c. corn flour
- 1/4 c. white flour
- 1 t. salt, slightly heaped
- 1/4 t. cayenne pepper, heaping
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/8 t. nutmeg
An old stand-by from a cookbook my mother gave me as a girl.
- 1 c. flour
- 2 t. salt
- 1/4 t. pepper
- 2 t. paprika
This was intended for oven-fried chicken. After coating chicken, then dip in melted margarine. Sprinkling chicken with sesame seeds gives it additional interest as well as nutrition. Who doesn’t enjoy chicken nuggets? Using an electric knife, cut chicken breast in nugget size. Coat and fry in hot oil just a few minutes or until golden.
Ever put lots of good seasoning on popcorn and most of it ends up at the bottom of the bowl? Just put all the seasoning in the melted butter or olive oil! It works wonderfully and is so delicious!
- 3 - 4 T. melted butter or olive oil
- 1/4 t. paprika
- 1/4 t. chili powder
- 1/4 t. salt
- 2 t. Brewer’s yeast
Pop 2/3 cup of corn and pour butter mixture over and serve with sliced apples.
There once was an innovative cook
Who wrote a volume on how to
Cook without a cookbook!
Her rule was simple, as you will see.
She listed different kinds of cuisine,
And what their seasonings should be.
Let’s take Mexican food for example.
Add chili powder, garlic, onion and jalapeno.
Now you’re welcome to take a sample!
Dry beans—of variety, there is a lot.
So easy to cook; salt only when tender.
Garlic, savory, pepper and bay leaf, forget not.
To prepare food for which Italians go,
Pasta, olive oil, meat, tomato sauce and veggies.
Add garlic, parsley, basil and oregano.
Steam rice in advance and brown later, say the Chinese.
They enjoy cabbage, garlic, soy sauce and sprouts.
For special flavor, add a little oil of sesame.
From this simple theory,
It is very plain to see,
That cooking is not as hard as it appears to be.