Thursday, February 2, 2012

Paprika / Homemade Meat and Poultry Seasoning Mix - Margaret Ullrich

Got a couple of emails from folks I had left holding the bag.
The bag of Paprika, to be exact.

I had said, "Don't be afraid to buy a bag of paprika.
We'll have some more fun with it in a few weeks."

Well, a couple of folks reminded me it's been a few weeks.
Sheesh!

So, without further ado, here's the scoop on Paprika.


Paprika is ground from dried sweet red peppers.  
It can be mild or strong, depending on which peppers were used.
It varies, just like store bought salsa or tomato sauces.


Paprika is a handy thing to have.
Think of it as you would Celery Seed.
Without worrying about something going funky in the vegetable drawer, 
you can always add the flavor of sweet red peppers.

And that's a very good thing. 


Wondering what to do with ground Paprika?
For starters...
Stir, with minced onion, into cream cheese for a sandwich spread.
Add paprika to the hot fat before frying potatoes.
Rub paprika onto poultry before roasting or baking.
Or make and use the Seasoning Blend below.


Sprinkle some paprika over otherwise colorless foods to garnish.
Or to entice a fussy eater.
Yeah, every family has one.

You can also make another spice blend.


Homemade Meat and Poultry Seasoning Mix

2 Tablespoons ground black pepper
2 Tablespoons onion powder
2 Tablespoons paprika
2 Tablespoons salt
1 Tablespoon garlic powder
1 Tablespoon ground thyme

Makes a scant 2/3 Cup

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