Joanne, I think you are referring to the Heloise's No-Salt Substitute recipe. This is a favorite, and I would be happy to reprint this for you. You will need:
5 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon thyme
1/2 teaspoon white pepper (can use black)
Mix all of the listed ingredients and store in a tightly covered, labeled container in a cool, dry place. Put in a saltshaker for table use. Enjoy!
Do you like to mix up your own spice mixtures? Well, I have the pamphlet for you. To receive a copy of the four-page Heloise's Seasonings, Sauces and Substitutes, please send $3 and a long, self-addressed, stamped (58 cents) envelope to: Heloise/SSS, P.O. Box 795001, San Antonio, TX 78279-5001.Do not store spices or herbs above the stove top, because the heat and steam will discolor them and cause them to lose their flavor. Heloise
Dear Heloise: Tear off a large piece of plastic wrap to cover an open cookbook on your kitchen counter. It keeps splatters and stains off your nice cookbooks while you are cooking. I close the book up with the wrap enclosed, and it's there the next time I use that book. Because all my cookbooks are really spotted and spattered, I wish I'd started doing this years ago.You also can slide a recipe card into a plastic bag. I have a pushpin inside a cabinet door over my cooking counter where I can hang the bagged recipe up and keep it at eye level but out of the way. Jo Migliavacca, Houston
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