Recipes

Ah, so you feel like preparing a Cat Who... meal, do you? Well, then, allow me to make some suggestions. Or, rather, allow some acquaintances of mine to make some suggestions (I don't cook myself).

CORNISH PASTY

1 pound rump, chuck, or skirt steak
5 ounces onion, chopped
3 ounces turnip (swede), chopped
8 ounces potato, peeled, sliced thin
salt, pepper, thyme

Make a firm pastry and roll out two dinner-plate circles, or four side-plate circles, according to whether you are feeding two ravenous people or four of moderate appetite. Leave to chill, while you prepare the filling.

Cut all skin and gristle from the meat, and chop it. There should be at least 10 oz of skirt, and rather more of better quality steak.

Season and layer the filling ingredients to one side of the pastry circles. Or mix them together (traditions differ). Brush edges with egg: flip over the pastry to form a half-moon shape, and twist the edges to give a rope effect. Mark initials on the pastys, if you have varied the filling, in one corner. Brush over with egg and make two small holes at the top for steam to escape. Bake at 400F for 20 minutes, then lower the heat to 350F for a further 40 minutes. Protect the pastry with butter papers or foil if they brown too fast.

Here's another pasty recipe, a bit more involved than the first -

CORNISH PASTY 2

Ingredients:

2 cups flour
pinch of salt
3 oz. lard or shortening
1/3 - 1/2 cup water

Filling:

1/4 lb. beef or chicken liver
1 rib celery
1/2 lb. cubed beef
1 small carrot
salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover for 30 min. Meanwhile, prepare the filling.

Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery. Drain and season with salt & pepper.

Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly.

Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.

This "easy to make" recipe was excavated by Sharon Feaster at the Mom's Recipes website. A few of the Cat Who... mailing list members have tried it and reported back with positive reviews (though, to tell ya the truth, the ingredients seem to be playing fast and loose with the acceptable boundaries of pastydom).

MICHIGAN PASTIES

1 recipe of 2-crust pie crust
5 potatoes
1 onion
1 cup rutabaga
1 lb beef or pork diced
1/4 cup butter

Roll dough into four thin circles. Arrange ingredients over 1/2 of each circle. Dot with butter and salt and pepper to taste. Garlic may also be added. Fold dough over the filling and pinch and roll along edges. Poke a few holes in top with a fork. Place on baking sheet and bake in 400 degree oven for 45 minutes or until top is golden brown. These freeze really well for a quick lunch. Serves four.

The recipe for this pasty was obtained from the archives of the Detroit Free Press, the paper where Lilian Jackson Braun once worked. These have won high praise as well.

TRADITIONAL PASTY

Dough:

3 1/2 cups all-purpose flour, divided
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces
3/4 cup ice water
1 egg mixed with 1 tablespoon water

Filling:

1 pound coarse ground round steak
1/4 to 1/2 pound coarse ground pork (from the shoulder or roast)
1 1/2 cups chopped onion
1 cup rutabaga (or turnip), diced into 1/4-inch pieces
1 cup potato, diced into 1/4-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh chopped parsley or 2 tablespoons dried parsley
1/2 teaspoon shortening

To prepare the dough: In a large bowl, place 3 cups of the flour. Stir in the salt.

Cut the butter into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the ice water a little at a time until dough forms.

If dough is too sticky, add remaining flour one tablespoon at a time until it is no longer sticky.

Shape the dough into a ball and wrap in plastic. Place the dough in the refrigerator to chill 15-20 minutes.

To prepare the filling: In a large bowl, combine all the filling ingredients. Mix gently until thoroughly combined.

Preheat the oven to 400 degrees. Lightly grease a baking sheet with shortening; set aside.

Remove dough from the refrigerator. Divide the dough into six pieces and roll out each piece into an 8 1/2-inch circle (use a plate as a guide) about 1/8-inch thick. Place about 1 cup of the filling mixture on half of the circle. Spread the mixture to within 1/2-inch of the edge. Brush the edge with water and fold top half over filling. Seal and crimp the edges. Place on the prepared baking sheet. Repeat with remaining pieces of dough and filling.

Make a small slit (about 1/2-inch long) on the top of the pasties. Brush with the egg/water mixture. Bake until vegetables are tender and meat is cooked through, about 50 to 60 minutes. If desired, place 1/2 teaspoon of butter through the slit of the pasty after 30 minutes of baking to keep the filling moist. Remove from oven; let stand 5-10 minutes before serving.

Makes 6 pasties; 1 per serving.

Cook's note: If desired, substitute flank steak for the round steak. The meat can be diced instead of ground. Diced carrots may be added or substituted in this recipe for another vegetable.

We all know how Qwill loves Iris's macaroni & cheese - or any good mac & cheese, for that matter. While dear Mrs. Cobb's cookbook is nowhere to be found in this world, thanks to the very generous Rebecca M-P, we have the tools and instructions at hand to start our quest for a reasonable facsimile!
Does this recipe live up to its name? It sounds impressive...try it and see!

GREATEST MACARONI & CHEESE IN THE UNIVERSE

3/4 lb bacon (optional, but I think this really makes the dish!)
1/4 cup butter (margarine will do in a pinch)
1 1/2 cup bread crumbs (unseasoned, and don't use sourdough crumbs either)
1 lb uncooked elbow macaroni
3-5 scallions, chopped
1 1/2 lb Swiss cheese

1.Cook the bacon until it is very crisp. When done, blot dry.

2.Put the butter in a small frying pan and heat at a low temperature until it's melted. When melted, add the bread crumbs and sautee until the bread crumbs are browned, stirring frequently to avoid burning the crumbs.

3.Boil the macaroni in water according to directions on the package. Don't overcook ... it should be "al dente". A little olive oil added to the pot will help prevent the macaroni from sticking together.

4.While the macaroni is cooking, grate the cheese and chop the scallions.

5.When the macaroni is done, drain it in a colander. The "assembly" is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted.

6.Eat. However, it makes fantastic leftovers, so you won't want to eat it all. Serves 6.

Another of Rebecca's macaroni & cheese recipes!

CAFETERIA-STYLE MACARONI & CHEESE

1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 tablespoons butter
1 egg, beaten
3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika

Preheat the oven to 350F. Butter a shallow 2 quart baking dish.

In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.

Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Removed from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.

Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.

In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stire in the bread crumbs until well coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.

Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.

The third of Rebecca's recipes, this one uses a blend of cheeses...

MACARONI & CHEESE

2 cups macaroni
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1/2 cup shredded Swiss cheese
1 medium onion, chopped
1 cup cooked ham, cubed
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper to taste
2-3 tablespoons flour
1/2 cup milk

Cook macaroni; set aside. In large sauce pot, combine remaining ingredients and cook over low heat until cheese is completely melted and mixture is smooth. Combine macaroni and cheese sauce in casserole; cook covered 20 minutes. Uncover and cook additional 15-20 minutes or until top is brown and bubbly.

Remember Onoosh's "meatballs in little green kimonos"? Well, from The Frugal Gourmet on Our Immigrant Ancestors (all right, I lied - Jeff Smith isn't an acquaintance of mine) comes the recipe for -

STUFFED GRAPE LEAVES

1 pound ground lean lamb
1 cup long-grain rice
1/4 teaspoon ground cinnamon
7 dozen fresh grape leaves or a 1-pound jar of grape leaves
1/2 teaspoon ground allspice
salt and freshly ground pepper to taste
juice of 2 lemons
plain yogurt (as garnish)

Mix the lamb, rice, spices, and salt. Set aside.

If using fresh grape leaves, be sure to pick those that are still shiny and new. Blanch them in boiling water until they change color, just a moment. Drain and cool. If using bottled leaves, simply remove them from the jar and sort the small ones from the large.

Place a layer of the smaller leaves in the bottom of a large heavy-bottomed kettle or saucepot, with a cover.

Lay each large grape leaf on a flat surface, vein side up, and trim away the stem. Place enough of the lamb mixture on the stem end of the leaf to form a cylindrical shape of 1/2 inch by 2 to 3 inches, about 1 tablespoon. Fold the stem end over the filling, fold the sides over to secure the filling, then roll the leaf toward its tip.

Carefully place each rolled leaf in the kettle or pot, seam side down, close together so that the leaves will not unroll during cooking. You will have about 3 or 4 layers. Place a plate over the rolled grape leaves and cover with water. Bring to a boil, then turn down to a simmer and cook, covered, for 1 hour. After the first 30 minutes of cooking, add the lemon juice. Do not take the lid off the pot again until the leaves are done.

Serve with a tart yogurt garnish.

Okay, most of you probably don't recall the reference for this one. It's The Cat Who Lived High, and Save Our Casablanca Kommittee representative making her case to potential restoration financier and savior Qwill over dinner at Robert Maus's restaurant. Robert (or Roberto, as he now prefers to be called), also a SOCK member, is footing the bill, and Amber, aware that she'll probably never be able to dine in such a pricey restaurant again - much less with a multi-millionaire - is heck-bent on ordering the most expensive and impressive-sounding items from the menu. One of her selections is stracciatella alla Romana, which turns out to be a sort of egg drop soup. Probably ten bucks a cup at Roberto's, but this recipe from Jitterbuzz.com will enable you to create your own mock-up of a special night out at your favorite little Italian place (multi-millionaire not included).

STRACCIATELLA ALLA ROMANA

1 quart home made chicken broth or light veal broth
3 large eggs
3 big scrapings of fresh nutmeg
1 tablespoon semolina flour
4 tablespoons of grated parmesan cheese (the best you can afford)
salt to taste

Reserve 1/4 cup of cold broth. Bring the remaining broth to a very slow simmer over low heat. Meanwhile, break the eggs in a small bowl, and add a pinch of salt and the nutmeg, and mix well. Add the semolina and cheese and mix again. Add the 1/4 cup of cold broth and mix again.

When the soup is at a simmer, gently drizzle in the egg mixture. Paddle the broth back and forth slowly with a wooden spoon, almost languidly, so that the egg mixture stays intact but in flowing little rag-like conformations. Simmer the soup for one minute longer. Serve it piping hot.

Better wash all this down with a cocktail...whoops! Almost forgot that Qwilleran's on the wagon. Never fear, however; David Hermansen has recreated one of Qwill's famous tomato-juice concoctions from his days Down Below.

QWILL TOMATO JUICE COCKTAIL

1 8oz. glass tomato juice
1 T. lemon juice
2 shakes Worcestershire sauce
2 dashes Tobasco sauce

Mr. Hermansen advises you to mix well and enjoy a Qwill moment. Sounds like a good deal.

Remember the prize-winning banana-split cake that Joy, Qwilleran's former fiancée, was famed for making? Here's a recipe for it taken from a column in the Fredericksburg (VA) Free Lance-Star. Interestingly enough, the woman who writes the column, Carol Anderson, was inspired to include it by reading The Cat Who Saw Red (the article is here, if you'd like to read it). Ms. Anderson apparently found this in a book called Cooking with Class (I dunno - how classy is a banana split cake?), so cast credit where thou may.

BANANA SPLIT CAKE

2 cups graham cracker crumbs
3 sticks margarine
2 cups confectioners’ sugar
1 teaspoon vanilla extract
4 or 5 bananas
1 large can crushed pineapple, drained
1 container (16 ounces) Cool Whip
Chocolate syrup
Chopped pecans
Maraschino cherries, halved

FIRST LAYER: Mix graham cracker crumbs and 1 stick of melted margarine. Press into 9-x13-inch buttered dish.

SECOND LAYER: Beat together until fluffy confectioners’ sugar, 2 sticks softened margarine and vanilla. Spread over first layer.

THIRD LAYER: Slice bananas. Place evenly over second layer.

FOURTH LAYER: Drain and spread evenly over third layer a large can of crushed pineapple.

FIFTH LAYER: Spread a large container of Cool Whip over fourth layer.

SIXTH LAYER: Drizzle desired amount of chocolate syrup over fifth layer.

SEVENTH LAYER: Sprinkle chopped pecans over sixth layer.

EIGHTH LAYER: Dot with maraschino cherry halves.

Perhaps you're looking for a slightly less...gooey dessert? My neighbor's sister, Daisy, graciously gave me her recipe for Lemon Coconut Bars - like Iris Cobb used to make. Thanks, Daisy!

LEMON COCONUT BARS

1 cup (2 cubes) margarine, melted
1/2 cup powdered sugar
2 cups + 4 tbsp. flour (divided)
4 eggs
2 cups sugar
1 tsp. baking powder
1/3 cup fresh lemon juice
1/8 tsp. salt
1-1/2 cups grated coconut

Preheat oven to 350 degrees. For crust, mix melted margarine, powdered sugar, and only 2 cups flour. Press into bottom of 10x15 jelly roll pan or 9x13x2 baking pan (I suggest using Pam or similar spray first). Bake 20 minutes or till lightly browned.

While crust is baking, prepare filling. Beat eggs with sugar, then add the 4 tbsp. flour, baking powder, lemon juice, and salt. Stir in coocnut and pour over baked crust. Bake 25-30 min. more. Sprinkle with powdered sugar and cut into 2 inch squares.

Remember that Dobos torte that the art critic Mountclemens "rather laboriously" toted home from his visit to New York City? Well, you won't have to laboriously tote anything home with this recipe (garnered from this Hungarian gastronomy site), which'll allow you to whip up this treat right in your very own kitchen! (Well, all right, you have to tote groceries home...which are considerably more laborious to carry than a torte...but at least you don't have to fly to New York City.)

DOBOS TORTE

10 eggs
1 1/2 lb caster sugar
5 tbsps lemon juice
2 tsp vanilla sugar
9 oz flour
grated rind of 1/2 lemon
9 oz unsalted butter
4 oz cocoa
1 fl oz rum [I'm sorry you have to weigh everything, people; the authors aren't that familiar with non-metric measurements.]

Stir until foamy the egg yolks with 7 oz sugar, a few drops of lemon juice, then add 1 tsp vanilla sugar and 1 fl oz water and stir to mix. Add 2 oz of sugar to the egg whites and beat until stiff. Gently fold into the yolk mix with 7 oz flour. Add the lemon rind. Grease the bottom of a cake tin with a thin film of oil and dust with flour. Pour in a small amount of the cake mix approximately 1/8 inch in depth and bake in a hot oven (375-425° F). Repeat this process four more times to end up with five thin sheets of cake. Reserve the best looking sheet till the end. Place the sheets on a pastry board. Boil 4 fl oz water and 5 oz of sugar until syrupy. Blend thoroughly the butter and the cocoa, then gradually add the syrup. Stir the cream constantly until cool, then add the rum and the remaining vanilla sugar. Spread the cream evenly on four of the cake sheets to a thickness of about 1/8 inch. Lay them on top of one another. In a small saucepan combine the remaining lemon juice and the sugar and cook stirring constantly until the sugar becomes caramelized. Spread it over the reserved cake sheet. While still warm, cut the sheet into 16 equal segments and top the cake with them. Makes 16 servings.

Iris Cobb used to make a knockout coconut-apricot cake. While we can't guarantee that any of the recipes we will match up to Iris's originals, we can at least give you a starting point. This recipe was submitted by Nanci to Cakerecipe.com (I've made a few adjustments to it to make it truer to the cake we hear of in the books - this was originally a Lemon Coconut Apricot Cake).

COCONUT APRICOT CAKE

1 (18.25 ounce) box white cake mix (can substitute lemon)
4 eggs
1/4 cup brown sugar
1/2 cup flaked coconut
3/4 cup vegetable oil
3/4 cup apricot nectar
1 cup confectioners' sugar
2 tablespoons apricot nectar
1 tablespoon vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.

Combine the cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, and the 3/4 cup apricot nectar. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.

Combine the confectioners' sugar, 1 tablespoon vegetable oil, and 2 tablespoons apricot nectar - enough to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake. (Note: I think that Iris used a regular, "fluffy" icing for her cake, not a glaze.)

Makes on 9- or 10-inch tube or bundt pan.

And now for the Mock Apple Pie version of the above project - a vegan coconut-apricot cake. (Vegans are folks who don't eat any animal products or by-products at all - no meat, cheese, eggs...) Iris wasn't a vegan by any means, but this simple recipe has gotten good reviews down at Veggies Unite!, to where Katrina Larsen submitted it, so...what the hey.

VEGAN COCONUT APRICOT CAKE

1 cup chopped dried apricots
1 cup shredded coconut
1 cup soya milk
1 cup sifted self raising flour
1 cup sugar

Mix all the ingredients in a bowl and pour into greased cake tin. Bake in moderate oven for 35 minutes or until done. That's it.

More fun with Scottish pastries - namely, those strange (and is there any other kind of Scottish food, really? Besides shortbread, I mean) concoctions called bridies that pop up in Robbed a Bank. Here's one recipe from...well...this site.

FORFAR BRIDIES

Preparation time: 30 minutes
Cooking time: 35 minutes
Yield: 8 to 16 pastries

12 ounces lean ground lamb or ground beef
1 medium onion, chopped
3/4 teaspoon Worcestershire sauce
Salt, freshly ground pepper to taste
1-2 tablespoons beef broth or stock
Pastry for a double-crust pie
1 egg white, frothed lightly with a fork

1. Cook meat until it is no longer pink; drain thoroughly and add onion, Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture.

2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.

3. Spoon filling onto the bottom half of each circle; fold over and crimp edges tightly. Brush lightly with egg white and cut three slashes in top of each.

4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve hot.

And more fun with bridies from Travel Scotland, your one-stop Scotland travel resource -

FORFAR BRIDIES 2

12 oz - 1 lb topside steak
salt and pepper
1 small onion, chopped
1 lb shortcrust pastry
3 oz shredded suet

Cut the meat into small pieces and season to taste with salt and pepper. Add the chopped onion. Divide mixture into three portions. Make a stiff dough with flour and water and roll out thinly into three ovals. Cover half of each with meat, suet and onion. Wet round the edges and crimp together, making a hole on top. Bake in a hot oven (about 400 degrees) for 30 minutes. Serve hot.

Serves 3.

"SCOTCH" EGG (SORT OF)

Many of you may remember the Scotch Eggs (sic, both in the recipe below and Smelled a Rat itself - no "Scottish", alas) Qwilleran and a no-longer-health-conscious Polly downed for breakfast at Tipsy's in Smelled a Rat. I thought I'd seen a recipe for them before, but I didn't immediately recall exactly where...until I visited the Brunching Shuttlecocks comedy website, where one reader sent in the following response to a piece partially on the abundance of fried food (corn dogs, funnel cakes, etc.) on carnivals:

"Sure, some of you lightwieghts might think deep-frying a hot dog to be a tad extreme. And wrapping a hot dog in bacon and cheez sauce might be overboard for you. But none of these approach the Scotch Egg.

One hard Boiled Egg...
Wrapped in sausage...
Battered...
Fried.

yum

-livingston marmaduke coates"

The response: "What, no Scotch? Well, either way, I'll be sure to give that one a shot as soon as I can afford to have an EMT standing by."

Honestly, though, as soon as you hire your own EMT, check out this recipe from About.com:

1 lb. sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water

Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.

Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.

Crystal Wood offers the following advice: "Ah, the Scots Egg--a festival of cholesterol in a handy, compact package! The version purveyed at Scarborough Faire, the big Ren Fest south of Dallas, uses deviled ham instead of sausage. As we locals say when not in Faire character, 'Tha's some dang good eatin'!' (And extra good with French's Classic Yellow!)"

Again, more fun with Scotch eggs - this time, from the ever-energetic Emeril -

EMERIL'S KICKED-UP SCOTCH EGGS

1 1/2 pounds country-style sausage, casings removed and crumbled
1/2 teaspoon cayenne
1/2 teaspoon salt
4 hard-boiled eggs, shells removed
1 cup bread crumbs
Creole seasoning (Emeril's Essence), recipe follows*
1/2 cup flour
1 beaten egg
Vegetable oil, for deep-frying the eggs

In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)

Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.

In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.

*Recipe for Emeril's Essence:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup
Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 15 minutes
Difficulty: Easy