MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Herb Butter
Categories: Five, Condiments, Herbs
Yield: 1 Cup

1/2 lb Salted butter; clarified
1 ts Garlic granules
1 ts Minced rigani; Greek oregano
1 1/2 ts Dried basil; crumbled
1/2 ts Lemon zest

Combine all ingredients, mix thoroughly.

Keep warm and drizzle or brush onto foods. Especially
good on "cottage" fried potatoes and beef steaks, also
on pork chops.

Uncle Dirty Dave's Kitchen

MMMMM

... Many people are alive today because it's illegal to shoot them.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Carol Shenkenberger <=-

I'm not burned out on lemon anything. I use lemon pepper on lots of
things thzt I make/cook. My problem is with the commercial seasoning
mixes that seem to be 99% salt and precious little lemon or anything
else. So, I make my own using lemon peels I've removed with a potato peeler and dried in my dehydrator.

I'll have to try your recipe. Like you, I am a lemon pepper connoisseur.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: California Beef Jerky
Categories: Dehydrating, Meats
Yield: 1 Servings

1 Beef flank steak trimmed
1/2 c Soy sauce
Garlic salt
Lemon Pepper

Cut steak lengthwise with grain into long strips, no more than
1/4-inch thick. Toss with soy sauce. Arrange beef strips in a single
layer on a wire rack placed on baking sheet.
Sprinkle with garlic salt and lemon pepper. Place second rack over
beef and flip over. Remove top rack. Sprinkle again with seasonings.
Bake (140 in Dehydrator) in very slow oven (as low as it will go.) 6
to 8 hours. Start checking at about 6 hrs. Lean fresh brisket or lean
bottom round can also be used.

MMMMM

-- Sean

... My friend David just had his ID stolen. Now he's just Dav.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Carol Shenkenberger wrote to Dave Drum <=-

Re: 8/29 More Herbs Day - 5
By: Dave Drum to All on Wed Aug 28 2024 10:13 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Herb Butter
Categories: Five, Condiments, Herbs
Yield: 1 Cup

Looks good except for the lemon zest. There was a time where every
recipe tried to use it. I burned out on it. I have 1 small jar with lemon pepper salt. Haven't used it since Japan,,,,

I'm not burned out on lemon anything. I use lemon pepper on lots of
things thzt I make/cook. My problem is with the commercial seasoning
mixes that seem to be 99% salt and precious little lemon or anything
else. So, I make my own using lemon peels I've removed with a potato
peeler and dried in my dehydrator.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Pepper Seasoning
Categories: Five, Condiments
Yield: 3 /4 cup

1/2 c Dried lemon peel
2 1/2 tb Black Pepper
1 tb Onion powder
1 tb Popcorn salt
2 ts Garlic powder

Mix the Ingredients: Combine the lemon peel with the
black pepper, salt, garlic powder, and onion powder
in a bowl.

Grind the mixture in a spice grinder or coffee grinder.

Store: Transfer the seasoning to an airtight container
and store it at room temperature. It will stay fresh for
up to 2 years, though it may lose potency over time.

Uncle Dirty Dave's Kitchen

MMMMM


... Bacon is its own food group!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Carol,

Title: Dave's Herb Butter
Categories: Five, Condiments, Herbs
Yield: 1 Cup

Looks good except for the lemon zest. There was a time where every
recipe tried to use it. I burned out on it. I have 1 small jar with lemon pepper salt. Haven't used it since Japan,,,,

I have some (commercial) lemon pepper, no salt in my spice cabinet.
About the only thing it gets used for is egg salad. (G) That might be
once a month or so. I've also got (in the freezer) some orange peel that
I grated. It's usually part of my home made Mexican seasoning, a throw
together of several herbs and spices, never twice the same.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: 8/29 More Herbs Day - 5
By: Dave Drum to Carol Shenkenberger on Mon Sep 02 2024 10:36 am


Naw, I have no use for lemon in anything but the occasional lemon custard and you know me and sweets don't mix!!

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenk's Express (1:275/100)

Re: 8/29 More Herbs Day - 5
By: Ruth Haffly to Carol Shenkenberger on Mon Sep 02 2024 01:54 pm

Hi Carol,

Title: Dave's Herb Butter
Categories: Five, Condiments, Herbs
Yield: 1 Cup

Looks good except for the lemon zest. There was a time where every recipe tried to use it. I burned out on it. I have 1 small jar with lemon pepper salt. Haven't used it since Japan,,,,

I have some (commercial) lemon pepper, no salt in my spice cabinet.
About the only thing it gets used for is egg salad. (G) That might be
once a month or so. I've also got (in the freezer) some orange peel that
I grated. It's usually part of my home made Mexican seasoning, a throw together of several herbs and spices, never twice the same.

I became quite the spice hound but not much of any type of lemon in the lot and no orange or lime either. More middle eastern and Asian things. A blend from Singapore with 13 spices, few of them common to USA/European seasonings.

Don's had to reduce hot spices. It's just a normal aging thing but he still likes lots of flavor so we go savory.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenk's Express (1:275/100)

Hi Carol,

Looks good except for the lemon zest. There was a time where every recipe tried to use it. I burned out on it. I have 1 small jar with lemon pepper salt. Haven't used it since Japan,,,,

I have some (commercial) lemon pepper, no salt in my spice cabinet.
About the only thing it gets used for is egg salad. (G) That might be
once a month or so. I've also got (in the freezer) some orange peel that
I grated. It's usually part of my home made Mexican seasoning, a throw together of several herbs and spices, never twice the same.

I became quite the spice hound but not much of any type of lemon in
the lot and no orange or lime either. More middle eastern and Asian things. A blend from Singapore with 13 spices, few of them common to USA/European seasonings.

I've got quite the international collection of spices, mostly American
bought but used in international cooking. Off the top of my head, I can
think that I've got Germany, Italy, Mexico and China represented, plus
probably a few more countries. And yes, I do cook internationally; altho
most everything I picked up in the USA, it reflects various parts of the
world. Far cry from when I grew up when my mom's main seasonings were
salt and pepper. (G)

Don's had to reduce hot spices. It's just a normal aging thing but

he CS> still likes lots of flavor so we go savory.

Understandable; I've dropped my appreciation of heat/spicy several
notches since we left the southwest. Probably was a medium plus on the
heat scale then, now probably a medium minus. I still like some heat but
more and more I want the flavors to stand out in something, not the
heat.

BTW, our fig tree is about done putting out for the year. There are a
few left, just enough to pick and enjoy a fresh fig every few days.
We've enough put up that we'll be enjoying them thru out the winter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)