Dear Heloise: I read a recipe you printed for a seasoning that included celery seeds, paprika and, I believe, oregano and pepper, and I know there was something else. You could use it on almost anything. I mixed up a good-size container, but I'd like to make some more. Sure hope you can help me. — Joanne in Winter Haven, Fla.

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)

1/2 teaspoon celery seeds

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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