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