| 40 | 41 | 42 | 43 | 44 |
| 1 | 16 | 32 | 47 | 63 |
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2
1
3
3
3
1
1
1
1
1
1
medium onions, minced
can tomato soup, undiluted
/4 C. water
T. vinegar or lemon juice
T. Worcestershire sauce
tsp. salt
/4 tsp. cinnamon
tsp. paprika
/4 tsp. black pepper
tsp. chili powder
/8 tsp. cloves
Combine all ingredients. Heat and use to baste meats or fish. Yields 2 cups.
Cajun Seasoning
Use as a coating for pork chops, ribs, tenderloin or kabobs.
2
2
2
2
2
1
1
1
1
T. paprika
tsp. salt
tsp. onion powder
tsp. garlic powder
tsp. cayenne
1/2 tsp. ground white pepper
/2 tsp. ground black pepper
tsp. dry thyme leaves
tsp. oregano leaves
In jar with tight?fitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.
CARIBBEAN JERK RUB
Use as a coating for pork chops, ribs, tenderloin or kabobs.
2
1
4
2
2
1
1
1
2
1
T. dried minced onion
T. garlic powder
tsp. dry thyme leaves, crushed
tsp. salt
tsp. ground allspice
/2 tsp. ground nutmeg
/2 tsp. ground cinnamon
T. sugar
tsp. black pepper
tsp. cayenne pepper
In jar with tight?fitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.
MEDITERRANEAN RUB
Use as a coating for pork chops, ribs, tenderloin or kabobs.
Zest of 2 lemons
1/3 C. thinly sliced garlic cloves
1/3 C. fresh rosemary leaves
1/4 C. fresh sage leaves
1/4 C. coarsely ground black pepper
2 T. salt
4
2
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