Fajita Mix:
3/4 c seasoned salt
3/4 cup oregano
3/4 cup cumin
1/2 c garlic powder
1/2 c chili powder
1/4 cup paprika
Yield: 3 1/2 c
To use mix 2 Tbs oil; 2 Tbs fresh lime juice with zest; and 2 Tbs fajita mix to marinade 4 chicken breasts overnight.
Spaghetti Sauce Mix #1:
1 1/4 cup onion powder
1/2 cup garlic powder
3 Tbs dry mustard
2/3 cup brown sugar or stevia
10 Tbs salt
3 Tbs celery seed
1 cup bay leaves, crushed (or leave these out and add 4 bay leaves to each batch)
2 tsp cayenne pepper
1/2 cup basil, dried
1/4 cup oregano, dried
To Make: Simmer together 2 lbs browned ground beef; 8 ounces chopped mushrooms; 12 oz tomato paste; 2 pounds (canned) chopped tomatoes; 2 tsp of Worcestershire sauce and 2 1/2 Tbs of mix. (This is an untraditional spaghetti sauce that is delicious!) See below for a more traditional one.
Spaghetti Sauce Mix #2
2 1/4 cups stevia in the raw
3/4 cup parsley flakes
6 Tbs celery seed
3/4 cup salt
6 Tbs garlic powder
6 Tbs onion powder
6 Tbs oregano
6 Tbs basil
12 crushed bay leaves (or leave out and add 1 bay leaf to each batch)
To Make: Combine 5 1/3 Tbs to 18 oz of tomato sauce; 1 lb browned ground beef or Italian sausage and 6 cups of water. Simmer for 45 minutes or until thick.
For the Spaghetti Sauce Mix #2, three of the measurements are posted as both Tablespoon and teaspoon, Would you pease clarify it for us.
Thanks so much!
Oops, sorry Susan. The original recipe used tsp but when I enlarged it to make a whole quart, it needs to be tablespoons. Looks like i didn’t do enough deleting :). It’s fixed now.
HAVE BEEN LOOKING FOR A GOOD SPAGHETTI SAUCE…THANK YOU!
What a great idea, Angela. Thanks!
I bet your fajita mix would be good on just onions and peppers too! (for us veggie lovers out there)