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Home cooking: Mixed seasoning for meat

March 26, 2013

Mary Mallery is a member of the Friends of Washington County Free Library. She is also the possessor of a family cooking secret.

"This (mixed seasoning for meat) is a recipe from my grandmother," Mallery wrote in an email. "She prepared supplies of this seasoning and freely gave it to others. She shared this recipe with me, but I was forbidden to share it with anyone else during her lifetime." 

Mallery said her grandmother was a superb natural cook.

"She judged what she was preparing by deciding if it looked right, felt right, smelled right and so on," she said.

Mallery's grandmother has passed away, but her cooking traditions continue. This seasoning recipe has wide application.

"I have used this with beef, pork, chicken and lamb," she said. "I have given friends bottles of the seasoning, but I think by now I am free to share the recipe, too."

— Chris Copley, Lifestyle assistant editor





Mixed seasoning for meat

1 cup salt

1 teaspoon white pepper

1 teaspoon powdered ginger

1 1/2 teaspoons whole black pepper, crushed



Combine salt, white pepper, ginger and black pepper and store in airtight container.

Before cooking beef, pork, chicken or lamb, season meat to taste.

— Mary Mallery is a member of the Friends of Washington County Free Library, a volunteer group that assists WCFL staff at receptions and other special events. For information about joining the Friends, call Cathy Grantham at 301-791-1890.

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