Here are a few you might like to try:

ITALIAN SALAD DRESSING

1 Tablespoon Garlic Salt
1 Tablespoon Onion Powder
1 Tablespoon White Sugar
1 Tablespoon Dried Oregano
2 Tablespoons Salt
1 Teaspoon Ground Pepper
1 Teaspoon Dried Basil
¼ Teaspoon Dried Thyme
¼ Teaspoon Celery Salt

Mix to combine. Store in an air tight container.

To make the dressing:

¼ Cup Vinegar
2/3 Cup Olive Oil
2 Tablespoons Water or Wine
2 Tablespoons Dry Mix

Place all in a jar with a lid and shake to combine.

RANCH STYLE DRESSING

15 Saltine Crackers
2 Cups Dry Parsley Flakes
½ Cup Dried Minced Onion
2 Tablespoons Dried Dill Weed
¼ Cup Onion Salt
¼ Cup Garlic Salt
¼ Cup Onion Powder
¼ Cup Garlic Powder

Put Crackers though blender until powdered. Add Parsley, Minced Onions and Dill Weed. Blend again until powdered. Dump into bowl and add remaining ingredients. Stir to combine. Store in an airtight container.

To make the dressing:

1 Tablespoon Dry Mix
1 Cup Mayonnaise
1 Cup Butter Milk

Combine all ingredients and stir until smooth.

RANCH STYLE DRESSING II

1 cup well-shaken buttermilk
1/4 cup mayonnaise
3 tablespoons sour cream
3 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped chives
4 teaspoons white wine vinegar or lemon juice
1 medium garlic clove, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Place all ingredients in a 2-cup Mason jar or other container with a tightfitting lid. Seal tightly and shake to evenly distribute all ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last up to 3 days in the refrigerator.

ONION SOUP MIX

¾ Cup Dried Minced Onion
1/3 Cup Beef Bouillon Granules
4 Teaspoons Onion Powder
¼ Teaspoon Celery Salt
¼ Teaspoon Sugar

Combine all and store in an airtight container. About 5 tablespoons of the mix are equivalent to one package.

LORI'S SEASONED SALT

2 Tablespoons Ground Pepper
1 Tablespoon Chicken Bouillon Powder
1 Teaspoon Onion Salt
1 Teaspoon Onion Powder
1 Tablespoon Garlic Salt
1 Teaspoon Cumin Powder
1 Teaspoon Dried Marjoram Leaves
1 Tablespoon Dried Minced Parsley
1 Teaspoon Paprika
½ Teaspoon Mild Curry Powder
1 Tablespoon Chili Powder
½ Cup Salt

Combine all ingredients and store in an air tight container for up to one year.

SALAD SUPREME SEASONING

2 Tablespoons grated Romano Cheese
1 ½ Teaspoon Sesame Seeds
1 Teaspoon Paprika
¾ Teaspoon Salt
½ Teaspoon Poppy Seeds
½ Teaspoon Celery Seeds
¼ Teaspoon Garlic Powder
¼ Teaspoon freshly ground Black Pepper
Dash Teaspoon Cayenne Pepper

Combine all and store in a sealed container in the refrigerator.

BLUE BIRD SEASONING

3 Tablespoons Salt
1 Tablespoon Instant Tomato Soup Mix, (Knorr Tomato with Basil works well)
2 Teaspoons Chili Powder
¼ Teaspoon Cumin
¼ Teaspoon Freshly Ground Black Pepper

Mix all and store in a sealed container.

MRS. SEASONING BLEND

¼ Cup Dried Minced Onion
4 Teaspoon Crushed Dried Vegetable Flakes
1 Tablespoon Garlic Powder
1 Tablespoon Dried Orange Peel
2 Teaspoons freshly ground Black Pepper
1 Teaspoon dried Parsley
½ Teaspoon dried Basil
½ Teaspoon dried Marjoram
½ Teaspoon dried Oregano
½ Teaspoon dried Savory
½ Teaspoon dried Thyme
½ Teaspoon Cayenne Pepper
½ Teaspoon Cumin
½ Teaspoon Coriander
½ Teaspoon Dried Mustard
¼ Teaspoon Celery Seed
¼ Teaspoon Kool-aid Unsweetened Lemonade Drink Mix

Give the Onion Flakes and Vegetable Flakes a few pulses in a spice grinder to reduce their size. Combine all and store in a covered container.

CREOLE SEASONING

2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
2 Tablespoons Dried Oregano
2 Tablespoons Dried Sweet Basil
1 Tablespoon Dried Thyme
2 Tablespoon Freshly Ground Black Pepper
1 Tablespoon Cayenne Pepper
1 Tablespoon Celery Seed
5 Tablespoons Sweet Paprika

Combine all in a medium bowl and mix well.

EMERIL’S ESSENCE

4 Teaspoons Fine Salt
2 Teaspoons Paprika
1 Teaspoon freshly ground Black Pepper
½ Teaspoon Poultry Seasoning
¼ teaspoon Cayenne Pepper
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
½ Teaspoon dried Thyme
½ Teaspoon dried Oregano

Combine all and store in a covered container.

Rachelellen... this is one of my favorites. It is scaled for 8 lamb loin chops, but can be adjusted up or down. I like to rub it into the meat and then sear over a high heat. The origianl recipe was for Moroccan Lamb Chops. Hope this is along the lines iof what you are looking for.

Alexa

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2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon

The link below has lots of homemade convenience mixes.

I'd also suggest the books:

Make-A-Mix Cookery and MORE Make-A-Mix Cookery - by Karine Eliason, Nevada Harward & Madeline Westover. I've been using the recipes in these books since I bought the first book in the late 70's. Check your local library for copies.

-Grainlady

Here is a link that might be useful: Homemade Convenience Mixes

Rachel:
A tip !!!
You have to shake and mix the Seasoning Containers,
before using, each time.
So you will get the same proportions of each, when used.

The heavier seasoning ( Eg. like salt ) will tend to settle lower.

As the level in the container gets lower, you may be getting more of one Seasoning.

If it is not mixed.
Lou

I hope Lars sees this. I recall he has numerous recipes for herb and spice blends. I'm lazy, I buy Mrs. Dash blends. I like that they are salt-free.

Here's a good collection of Arabic and African spice mixes. I use their za'atar recipe, but use ground sumac instead of the berries (which I haven't seen yet) and use more of it. Za'atar (or zahtar) is really good for rubbing on chicken before grilling it.

Lars

Just one suggestion;

Tomato powder can be added to any recipes and gives the others a nice flavorful twist.

I make my own tomato powder.

dcarch

Many of the salt free seasoning blends I buy have dried vegetable flakes of one kind or another.
Where would I get those?

Here's my fav...I quadruple and have it in an old smoked paprika container. I shake it on all kinds of meats and sometimes toss a few palm fulls into chili. You could certainly make it without the sugar..However I use raw..but I think maple sugar or dried honey would be a nice substitute.

SMOKY BARBECUE DRY RUB

2 teaspoons smoked paprika

2 teaspoons kosher salt

1 tablespoon sugar

1/2 teaspoon freshly ground pepper

1/2 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon chile powder

1/2 teaspoon cayenne pepper

Here is a link that might be useful: Dried Veggies~WOW! Lots of options

Thanks folks! I am psyched, keep 'em coming!

I have thought about whirring a few of my dried bell peppers and tomatoes through my spice grinder 'till chipped, not powdered, and mixing them with grated Parmesan cheese and other ingredients for a multi-purpose veggie & salad sprinkle...what else should I put in it?

Here is one my neighbor makes. It is exceptionally good, and on almost anything!

Kari David’s Season All

1/4 tsp thyme
1/4 tsp oregano
1/4 c kosher salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp curry powder
1/2 tsp dry mustard
1/4 tsp onion powder
1/4 tsp dill weed

Great on Meats, Chicken, Hamburger, Chili and Caasseroles.

I like it on steamed green beans, too!

Linda

Thanks for the link, Terri! It looks promising.

You are welcome..I'm going back for a browse myself!!

Rachel:
Here is a Seasoning mix for Mild Italian Sausage.
A while back we had a Sausage Post.
I didn't have it at that time
The dry spices can be made and stored.

This is the best I could come, to my Butchers Sausage,
Which everyone likes.
It called for Anise Papkrica. I subbed Anise Flavor
Add more Garlic or Spices if needed , after testing a cooked piece.

Lou’s - Mild Italian Sausage

2 lbs. of Ground Pork
1 1/2 Tablespoons Paprika
1 Tablespoon of Garlic Powder
1 tablespoon Salt
1 Tablespoon of Sugar
1 Teaspoon of Black pepper

3 heaping Tablespoons of Red Wine
1/2 teaspoon of Mc Cormicks Anise Flavor

Spread the Pork out in a pan.
Mix all the dry spices together and sprinkle over the Pork.
Mix the Anise flavor into the Wine and pour it over the Pork.

Mix the ingredients well .
Form into Patties or make into Sausage Links.

If hotter Sausage is your taste , add some ground Red Pepper or
Hot Stuff of your choice.

I keep hoping Teresa_MN will see this post and add her recipe for the fresh salsa seasoning that she gifted me with! It's delightful!

(Yoo-hoo, Teresa......)

Linda

I also like to make my own seasonings because you always know what's in it. I like to combine all the ingredients and run them through the blender to pulverize them. They stay mixed better and fall through the shakers evenly.