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Sanger Savory Seasoned Salt (Organic)

$6.00

Product Description

Package weight:  3 ounces

Sanger, Texas is just a short trip North of Denton, Texas.   This blend has only a few spices to do the job, but works well on everything.

Ingredients: Organic garlic powder, organic coriander seed powder, sea salt.

Contains salt
No sugar

*Use to season all foods before and after cooking.

*Flavor dips, sauces, burgers, cheese spreads and much more.

*Sprinkle on eggs, potatoes and rice.

*Great on any meat, no matter how it is prepared.

*Mix in with some herbs and sprinkle over beans and vegetables.

*Stir into mayonnaise for a great sandwich spread.

 

RECIPE:  Spiced Spinach

2 tablespoons butter

1 clove garlic, sliced

1 pound fresh spinach, washed thoroughly and drained

1 teaspoon lemon juice

1/2 teaspoon SANGER SAVORY SEASONED SALT

Fresh ground black pepper to taste

1 hard-cooked egg, peeled and chopped

Melt butter in saucepan and soften garlic; add spinach, lemon juice and seasonings.  Cover and cook over medium heat for 15 minutes.  Add more SANGER SAVORY SEASONED SALT if needed.  Turn into a serving dish and sprinkle with chopped egg.

*Additional garnishes can be crumbled bacon or chopped tomato.

*Stir in 1/2 cup sour cream.

*Add cubes of tofu for a vegetarian meal; increasing the amount of SANGER SAVORY SEASONED SALT.

Yield:  4 servings

 

RECIPE:  Celery and Potato Soup

1/2 pound potatoes, peeled and cubed

5 large ribs celery, thickly sliced

1 onion, chopped

3 cups chicken stock

1/2 teaspoon DRIED THYME

SANGER SAVORY SEASONED SALT to taste (start with 1 teaspoon)

Fresh ground black pepper to taste

Combine all but the black pepper in a 3-quart saucepan; cook until vegetables are tender.  Run through a blender or food processor until pureed.  Return to saucepan and reheat.

*Add more SANGER SAVORY SEASONED SALT, if need, and season with fresh ground black pepper.

Yield:  6-8 servings

 

RECIPE:  Savory Summer Green Beans

1 pound fresh green beans, blanched in boiling water until tender

3 ripe tomatoes, peeled and chopped

1 shallot, minced

1 clove garlic, minced

1/4 cup olive oil

1-2 teaspoons SANGER SAVORY SEASONING

Heat oil in Dutch oven or stew pot.  Add vegetables and stir while cooking over medium heat.  Add SANGER SAVORY SEASONING and continue to cook until tomatoes release their moisture.  Add more seasoning if you need it a little saltier.

*Sliced mushrooms may be added to this recipe.  Stir in with the other vegetables.

*This is a perfect side at those summer cookouts with grilled chicken and turkey burgers.

*These green beans will grace any brunch buffet beautifully.

*Any leftovers can be added to chicken broth with some cooked noodles.

*Leftovers can be chilled and tossed with a vinaigrette for a salad.  Combine with boiled new potatoes and some mayonnaise.

Yield:  4-6 servings

 

RECIPE:  Grilled Vegetables

1/2 cup olive oil

1/4 cup fresh-squeezed lemon juice

1 teaspoon SANGER SAVORY SEASONED SALT

1/4 teaspoon FINE-GRIND WHITE PEPPER

2 pounds fresh mixed vegetables (squash, bell pepper, corn-on-the-cob, green beans, mushrooms, carrots, etc.)

Whisk together ingredients for dressing; set aside.  Cut vegetables into bite-size pieces, but not too small (about 1″).  Toss with dressing and allow to marinate for 30 minutes.

Place vegetables in a vegetable basket for the grill, or use a disposable aluminum pan with holes punched in the bottom.  Place over medium heat on the grill and cook until desired doneness.

*Sprinkle with Parmesan cheese after removing from the grill.

*Garnish with fresh, chopped tomatoes.

*Load on a soft roll for a vegan lunch.

*Chop any leftovers; stir into tomato juice and simmer for 15 minutes for a delicious soup.

Yield:  4-6 servings

 

RECIPE:  Vegetable-rice Medley

2 pounds zucchini, sliced

1 onion, chopped

3 tablespoons olive oil

1  10-ounce package frozen kernel corn

1  15-ounce can chopped tomatoes

1 and 1/2 teaspoons SANGER SAVORY SEASONED SALT

1/2 teaspoon DRIED DILL WEED

1/4 teaspoon FINE GRIND WHITE PEPPER

3 cups cooked white or brown rice

In a Dutch oven, sautee zucchini and onion until soft and slightly golden.  Add corn, tomatoes, SANGER SAVORY SEASONED SALT, dill weed and pepper.  Cover and cook for 10 minutes before stirring in rice.  Break up any lumps of rice, check seasonings, cover and place in a 375 degree oven for 45 minutes.

*Grated cheese can be added to this casserole at the same time as the rice.

*Turn this into a 1 pot meal by adding chunks of ham or smoked sausage, or leftover chicken.

*Add cubes of tofu for a filling vegan meal.

Yield:  4-6 servings

 

 

 

 

 

 

 

 

 

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Additional Information

Weight 4 oz
Dimensions 6 x 4 x 2 in
Size

3 ounce

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