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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
When serving healthier appetizers such as fresh vegetables with low-fat dip, I like to dress up…
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I like to keep a supply of cooked crumbled bacon in the freezer. By sprinkling a little into…
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