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
