Soup and Gumbos: Makes these dishes more tempting than ever before.
Rice: Season cooking water to taste and cook as usual. Gives a "wild rice" flavor. Perfect for chicken and turkey dressings.
Great served plain with butter.
Vegetables: Brings out new flavor when used with Asparagus, brocolli, brussell sprouts, green beans and many other vegetables.
Salads: A perfect seasoning for Green salads as well as Sliced Tomatoes and Cucumbers. Delicious in Home Made Salad Dressing.
Macaroni and Spaghetti: Season water to taste and cook as usual. Adds wonderful flavor to Spaghetti Sauce.
Delicious on roasts, steaks, chops, lamb, hamburgers, cheeseburgers, wild game,
fish, shrimp, egg dishes, fresh vegetables and salads. Adds new flavor to meat loaf, soups, gumbos,
sauces, casseroles, chowders, vegetable juices and seafood dishes such as Shrimp Creole, Escalloped Oyters,
and Crab Imperial.
Louisiana Fried Chicken Recipe:
(A) Cut chicken (2 1/2 lb.avg.) into pieces and season to taste. For increased flavor, cover and refrigerate at least
6 hours before frying. Place pices in a paper bag with flour and shake until lightly coated. Place 1/4 inch cooking oil in skillet, set at Medium heat,
and cook covered, each side 10-12 minutes or until golden brown.
Drain on cookie sheet covered with a brown paper bag or paper towels.
(B)Prepare as above but Deep Fry, setting heat at 375 degrees on Cooker. Cook until all spices are brown
and float. For heavier crust, dip-pices in milk before skaking in bag with flour.
A combination of 22 herbs and spices combined to bring out the essence of Creole Cooking. Use on meats, fish,
poultry and salads. Sprinkle on both sides of steaks before broiling. A delicious seasoning for Salad Dressings.
Added to either Barbecue Sauce or Meat gives a rich new flavor.
Ideal for preparing spicy Cajun Shrimp or Blackened Red Fish. A mouth-watering seasoner for Roasted
or Broiled Chicken. A new taste treat when added to Rice, Cream Cheese based Dips, Tomato and Vegetable
Juices, Omelets, Scrambled Eggs, Gumbos and Cheese Dishes.
Colonel Lee's Special Lamb Recipe:
(A)Clean lamb-shoulder, rack, leg, roast or chops-by wiping with a damp cloth.
(B)Bring lamb to room temperature.
(C)Sprinkle Seasoned Garlic Salt on all sides of meat. You will need no other seasonings!
Cook in desired manner.
"Out of This World" Hamburgers:
(A)Bring ground beef to room temperature.
(B)Stir in 1/4 to 1/2 tsp. Seasoned Garlic Salt per lb.
*Broil or pan fry.
"Use the smaller amount for "Turkeyburgers."
Golden Salad Dressing:
In a small bowl combine:
1/2 tsp. Seasoned Garlic Salt
1 Tbs. Water, 2 Tbs. White Wine Vinegar, 1 Tbs. Olive Oil, 2 Tbs. Canola Oil, Dash Wet Mustard, Several grains
Cayenne (Red) Pepper.
Beat vigorously. Yield 1/4 cup. Vary by adding 1 tsp. Mayonaise to listed ingredients. Beat thoroughly.
Cooking Spices for Cajun Seasoning
8/8/01
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URL: http://www.jlspices.com
Title: J & L Spices Cajun seasonings and cajun spices
Description: J&L spices for bringing out the essence of Creole Cooking for use on meats, poultry, fish and salads to add zest and an amazing flavor that is absolutely habit forming, jlspices.com
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Click Here to Order Cajun Seasonings
(A) Cut chicken (2 1/2 lb.avg.) into pieces and season to taste. For increased flavor, cover and refrigerate at least
6 hours before frying. Place pices in a paper bag with flour and shake until lightly coated. Place 1/4 inch cooking oil in skillet, set at Medium heat,
and cook covered, each side 10-12 minutes or until golden brown.
Drain on cookie sheet covered with a brown paper bag or paper towels.
