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Since I cook almost salt-free, I came up with a spicy seasoning for ribs, chicken and chops. I mix equal amounts of white pepper, cayenne pepper, black pepper, paprika, onion powder and garlic powder. I make a big batch, then store it in a cool dry place for up to 6 months. It’s a zesty seasoning to have on hand. Marcia G., Davenport, Iowa
To reduce the amount of fat in meatballs and cut cleanup time, I bake them in a 400° oven…
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For a subtle change from the usual pasta sauce, add a touch of cinnamon. It tastes great. Mario…
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