A simple dry rub is enough to turn roast beef into a real crowd pleaser. The slightly spicy meat is scrumptious the first and second time around, piled on top of fresh crusty bread. —Allison Ector, Ardmore, Pennsylvania
This mild blend from Kayleen Nichols of Sterling, Virginia gives fish a lift but also adds interest to other meats and vegetables. "A neighbor whose husband was on a no-salt diet gave me this recipe over 20 years ago," Kayleen writes.
This mix is not only good in spaghetti sauce, but is great in meatloaf, salad dressings, eggplant dishes, sauteed chicken or veal. I often give it as gifts in fancy jars during the holiday season.—Carol Wilson, Rio Rancho, New Mexico
Myrta Sweet of Wildwood, Florida keeps this nicely flavored blend in a salt shaker on the back of her stove. "I use a teaspoon of it in almost everything I cook, from meat loaf to stew," Myrta comments. It's perfect for people on restricted diets as well as those who are simply cutting back on salt.