There’s an older couple in Pleasant Grove that I helped home teach for a number of years. One time when visiting, we were exchanging ideas for cooking, which we all enjoyed. I shared with the sister my use of and the recipe for “house seasoning,” which I had acquired from a Paula Dean cookbook some time before. In our next visit, she chastised me for not sharing the recipe years earlier. She apparently thought it was a real treasure for cooking. So, for all you cooks out there, here is the simple but sublime recipe:
House Seasoning
4 parts salt
1 part pepper Mix well and keep handy in a shaker.
1 part garlic powder
I know it doesn’t sound like much, but it is wonderful to season almost any meat, vegetable, or casserole dish during its preparation, or after if it needs a little more kick.
As many people know, I like to garden. In the winter, I constantly sprout a mix of seeds to help replace the fresh produce of summer. One of my favorite snacks is to top cottage cheese with a mix of chopped fresh tomatoes, cucumbers, and green peppers. In the winter, I often use the sprouts instead of the other vegetables. I season the vegetables with a variation of “house seasoning” as follows:
Pop’s Seasoning
2 parts salt
1 part onion salt
1 part celery salt
1 part pepper
1 part garlic powder
Mix well and keep handy in a shaker.
Life is to be relished but, too often, we find ourselves in bland ruts. I hope these recipes will be useful and bring a little extra season to your lives.
Lindon Parks
