Recipe: Salt Substitutes (18)

I hope one or more of these will help.

Joe

ZESTY SPICE SHAKER (SALT SUBSTITUTE)
1 tsp. chili powder
1 tbsp. garlic powder
2 tbsp. dry mustard
6 tbsp. onion powder
2 tsp. ground oregano
3 tbsp. paprika
2 tsp. black pepper
1 tbsp. poultry seasoning
Mix together.

SOY SAUCE SUBSTITUTE
1 1/2 c. boiling water
4 tbsp. low sodium beef bouillon
Pinch pepper
1 tbsp. dark molasses
4 tbsp. cider vinegar
1 tsp. sesame seed oil
Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce.

SALT SUBSTITUTE
5 tsp. onion powder
1 tbsp. paprika
1 tsp. thyme
1/2 tsp. celery seed
1 tbsp. garlic powder
1 tbsp. dry mustard
1/2 tsp. white pepper
Mix together and store in a jar in cool dry place.

SALT SUBSTITUTE
1 tsp. chili powder
2 tsp. ground oregano
2 tsp. black pepper
1 tbsp. garlic powder
1 tsp. onion powder
2 tbsp. dry mustard
3 tbsp. poultry seasoning
Mix all together and fill salt shake. Put rest in covered container.

HOMEMADE SALT SUBSTITUTE SPICE MIX
1/2 c. onion powder
3/4 c. dried parsley flakes
3 tbsp. dried oregano leaves
1 tbsp. paprika
2 tbsp. garlic powder
3 tbsp. basil leaves
Use any container with holes in the lid. An empty seasoned salt or dried onion container works well. Mix all ingredients and pour mixture into container. Use instead of salt in many of your recipes or instead of purchased salt substitutes.

SPICE OF LIFE SALT SUBSTITUTE
1/2 tsp. cayenne pepper
1 tbsp. garlic powder
1 tsp. ground basil
1 tsp. ground marjoram
1 tsp. ground thyme
1 tsp. ground parsley
1 tsp. ground mace
1 tsp. onion powder
1 tsp. ground black pepper
1 tsp. ground sage
Mix thoroughly, fill your shakers, and remember that a little goes a long way.

PUNGENT SALT SUBSTITUTE
3 tsp. basil
2 tsp. savory (summer savory is best)
2 tsp. celery seed
2 tsp. ground cumin seed
2 tsp. sage
1 tsp. lemon thyme
2 tsp. marjoram
Mix well and then powder with mortar and pestle.

HELOISE'S SALT-SUBSTITUTE MIXTURE
5 tsp. onion powder
1 tbsp. each garlic powder, paprika &
dry mustard
1 tsp. thyme
1/2 tsp. each white pepper & celery
seed
In a small bowl, combine all seasonings; mix well and store in a spice shaker with a tight fitting lid. Keep in a cool, dry place.

SALT SUBSTITUTE
2 tsp. dry mustard
1 1/2 tsp. oregano
1 tsp. marjoram
1 tsp. thyme
1 tsp. garlic powder
1 tsp. curry powder
1/2 tsp. onion powder
1/2 tsp. celery salt
Mix together.

HEART ASSOCIATION SALT SUBSTITUTE
1 tbsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. each basil, thyme, parsley, savory, mace, onion powder, black pepper and sage

SALT SUBSTITUTE (SPICY)
1/2 tsp. cayenne pepper
1 tbsp. garlic powder
1 tsp. basil
1 tsp. savory
1 tsp. onion powder
1 tsp. sage
1 tsp. mace
1 tsp. thyme
1 tsp. parsley
1 tsp. marjoram
1 tsp. black pepper
Crush or grind all together. Cover tightly. Let stand overnight before using. For table use store in shaker. Be sure herbs are finely ground.

SALT SUBSTITUTE (MILD)
3/4 tsp. celery seed
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. cloves
1/8 tsp. black pepper
1/2 tsp. oregano
1/4 tsp. thyme
Crush or grind all together. Cover tightly. Let stand overnight before using. For table use store in shaker. Be sure herbs are finely ground.

ANOTHER SALT SUBSTITUTE
1 tsp. chili powder
1 tbsp. garlic powder
2 tbsp. dry mustard
1 tbsp. poultry seasoning
6 tbsp. onion powder
3 tbsp. paprika
2 tsp. black pepper
In shaker or jar, mix the ingredients.

SALT SUBSTITUTE
1 tsp. dried basil
1 tsp. dried marjoram
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried savory
1 tsp. ground cloves
1 tsp. ground mace
1/4 tsp. ground nutmeg
1 tsp. black pepper
1/4 tsp. cayenne pepper
Mix and put into spice jar.

HERB-LEMON SALT SUBSTITUTE FOR VEGETABLES
1/2 lb. vegetables such as green beans or carrots, cook and drain
Grated peel of 1 lemon
1 tsp. each: fresh lemon juice, olive oil
1 sm. clove garlic, peeled and minced or pressed
3/4 tsp. dried thyme, crushed
1/4 tsp. freshly ground black pepper
1/2 tsp. dried savory, crushed
FOR PEAS:
1 (10 oz.) pkg. frozen peas, defrosted
1 tbsp. minced fresh parsley
In a small bowl, blend together the lemon peel and juice, olive oil, garlic, thyme, savory and pepper. Let sit for 30 minutes to blend and soften the herbs. Put vegetables into the pan with the herb blend and toss over medium-low heat for about 2 minutes. Serve immediately. Place the peas in a medium saucepan; do not add water. Stir in the herb-lemon mixture and cook over medium heat for 5 minutes, stirring occasionally. Stir the parsley into the peas and serve immediately.

SALT SUBSTITUTE
6 tbsp. low salt or salt substitute
3 tbsp. paprika
1/2 tsp. each garlic powder, thyme, marjoram, curry powder, celery salt, and onion powder
1/4 tsp. dill weed

SPICY SALT SUBSTITUTE
Dried onion flakes or minced
Dry parsley
Coarse ground black pepper
Beef bouillon grains
Sm. amount paprika; optional
Thyme
Basil
Garlic powder
Proportions: 1/2 of mixture is onion. Use a good layer of garlic. Shake in rest for variety in proportion desired. May be used in soup, meat loaves, roast, sauces, etc. SUGGESTION: Fill a metal tea ball half full for vegetable soup or roasts. Place in bottom or middle of container.

SODIUM FREE SALT SUBSTITUTE
2 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
1 tsp. powdered lemon rind
Mix together and place in salt shaker.