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
When removing fat from chilled meat stock, chill your strainer, too. After spooning the solid…
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For a refreshing summer treat, push a Popsicle stick through the foil cover of a small fat-free…
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