Jack Miller's All- Purpose Seasoning
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Spice up any dish with this perfect blend of seasonings. It's great for seasoning meats, vegetables, seafood, soups and even salads. Use it as a substitute for salt and pepper at the table. This seasoning mix can be used on just about everything you cook. It will spice up your baked potato and give it a flavor you will love. It is a "seasoning for all seasons".
SHEILA'S CAJUN FONDUE SAUCE Ingredients: 1 (16 oz.) Jack Miller's Bar-B-Que Sauce 1 or 2 cans cream of mushroom soup 5 lbs. precooked miniature meatballs Jack Miller's Cajun Bar-B-Que Seasoning Steps: Mix barbecue sauce and creme of mushroom soup [ do not dilute soup ]. Season meatballs well then pour barbecue sauce and cream of mushroom soup mixture over meat. Heat in chaffing dish and serve hot. You can use party sausages in place of meatballs if you like.
KIM'S JINGLE CHICKEN Ingredients: 1 fryer quartered 3 to 5 potatoes sliced 1/2 inch thick 2 to 3 raw carrots cut 2 or 3 inches long 1 medium onion sliced Jack Miller's Cajun Bar-B-Que Seasoning [ all purpose ] 1/2 cup Jack Miller's Bar-B-Que Sauce 1/2 cup 7-Up, Sprite, ginger ale, or orange juice Steps: Cover bottom of greased baking dish with sliced potatoes and carrots. Season vegetables. Place quartered chicken on top of vegetables and season well. Add sliced onions. Place dish in oven and bake at 350 degrees for 1/2 hour. Remove dish from oven. Mix barbecue sauce with either 7-up, Sprite, ginger ale, or orange juice. Pour liquid over fryer and vegetables then return dish to oven and continue to bake at 350 degrees for about another 45 to 60 minutes. Baste about every 15 minutes during the last stage of cooking. Place cooked chicken in platter. Remove and strain vegetables and serve as a great side dish. You can use Jack Miller's Cajun Cocktail Sauce in place of the barbecue sauce for a different and exciting flavor.
|Size||8 oz. (227g)|
|Serving per container||227|
|Serving Size||1/4 Tsp (1g)|
|Sodium per unit||12%|