Lemon-Pepper
Seasoning-- Penzeys
Special
One of the great, classic blends. Originally, it was used
primarily for fish-baked, broiled, grilled or fried. It is equally good,
and just as popular, on chicken. Sprinkle on 1-2 tsp. per pound, before
breading if desired. Great for turkey or duck breast, pork roast, chops
or cutlets, and all cuts of veal (especially stuffed, baked veal breast).
It's the best spice possible for scrambled eggs and omelets, and a must
for catfish. Hand-mixed from: salt, Special Extra Bold black pepper, citric acid, lemon peel, garlic and onion. |
