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Dearest Judy: I will certainly use it as a rub for brolied or baked chicken,

Misc.
ribs, meat or fish. It seems to be as good as Memphis Rub of chef & cookbook writer Mr. Raichlen. I use rubs also as adobo (1 tsp or to taste) for stews, soups, asopaos, pastas or salad dressings or marinades.

Gladys/PR
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