Rubs

Blend all ingredients together. Use to season tender cuts of poultry, fish and pork before steaming.

Seasons 2 to 4 pounds of food, depending on personal taste.

Cajun Rub

Southwestern Rub

Use on poultry, fish or pork

Use on poultry, fish or pork

1 tablespoon dried basil leaves

11⁄2 teaspoons chili powder

1 tablespoon dried oregano leaves

1 teaspoon garlic powder

1 teaspoon thyme leaves

1⁄2 teaspoon dried

1 teaspoon ground allspice

 

oregano, crushed

1 tablespoon paprika

1⁄2 teaspoon ground cumin

2 teaspoons salt

 

 

Lemon-Rosemary Rub

Hot Mustard Rub

Use with poultry, fish or pork

Use on poultry

11⁄2 teaspoons lemon peel, grated

2 tablespoons paprika

1 teaspoon dried rosemary leaves

1⁄2

tablespoon Splenda®

1⁄4 teaspoon thyme leaves

 

brown sugar

2 cloves minced garlic

1⁄2

teaspoon dry mustard

1⁄4 teaspoon salt

2 teaspoons chili powder

1⁄4 teaspoon black pepper

1⁄2

teaspoon salt

 

1⁄4

teaspoon black pepper

Sauces

Blend all ingredients together. Sauces can be spread on poultry, fish, and pork before steaming, after steaming, or served on the side.

For the Salmon Sauce or Dill Sauce, melt butter in a sauce pan and dissolve the flour. Blend the remaining ingredients into the flour mixture. Simmer on the stove 5 minutes over low heat until thick.

Makes 1 to 11⁄2 cups of sauce.

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