All Purpose Seasoning

               Because we are selling Kay's California All Purpose Seasoning locally I've taken the recipe off the web site but here is information and some tips.

    Not long ago Kay asked me to make up a seasoning for boneless center-cut pork chops. She’d been thinking about a good rub and told me what she wanted me to mix together.  I mixed it up like she asked and for dinner that night I shook some on the boneless pork chops and cooked them on a George Foreman Grill and they were great.  So I called it Kay’s Pork Rub.
    Then I tried some on a BLT and then on scrambled eggs and liked it so I called it Kay’s Pork Rub and Seasoning Salt. Dana, up in Sacramento,  tried it on steak and liked it and Kay wanted some on Salmon (also grilled on the George Foreman Grill) and that was good too so I had to get “pork” out of the name and All Purpose was all I could think of.  If you like it and think of a good name let me know.
Try a little and then add more if you need it. Easier to add than to scrape some off.  And, really difficult to get out of soup.We often use it instead of salt and pepper.
    Or, use it as a basis for your own seasoning and add white or brown sugar and/or cayenne.  Add some chili powder and cumin to have a Mexican seasoning.
         Lots of possibilities.
    I’m getting e-mail from all over the country from people who like it.  I hope you like it too.    Let me know……

   A lady phoned Kay and told her that her teenage daughter is a very picky eater (imagine that? A picky teenager).  They got some of Kay's Seasoning as a present at Christmas and tried it. Now the daughter will eat just about anything if it has Kay's  Seasoning on it. And, the daughter is starting to cook a few things herself so she can ust the seasoning...