 |
| 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
(1-2
tsp. per pound). |
|  |  |
|
Great for turkey or duck breast, pork roast, chops or cutlets, and all cuts of
veal (especially stuffed, baked veal breast). Lemon pepper us also wonderful used
as a salt substititue. | |  |  |
