Title: Poultry Seasoning
Categories: Condiment
Yield: 6 Servings

1	tb	Salt
1	tb	Thyme
1	tb	Marjoram
1	ts	Freshly ground pepper
		Rind of 2 lemons, thinly shredded
1/2	c	Parsley flakes

Spread rind between 2 sheets of paper towel and let dry. Combine with remaining ingredients and store in an air-tight container. Sprinkle on chicken or pork, or use in stuffing or in a basting sauce.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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