I like Montreal seasoning as well, and think you would enjoy the blend of flavors in the mixture, BUT, they also have packets of Grill Matesî Montreal Steak Marinade available that might work for you as well. Add 1/4 cup oil, 1/4 cup water, 2 tablespoons red wine or white vinegar without having to put together a copycat version of the seasoning mix or purchasing a shaker of it. If you do a search for a copycat version of Montreal Spice Mix, you'll find there are differences in the ingredients and there is a LOT of sodium in them, which is why I use Mrs. Dash Salt-Free STEAK Grilling Blend, and I like it as well as Montreal. Here's another copycat recipe for Montreal seasonings: 4 tablespoons salt 1 tablespoon black pepper 1 tablespoon onion, dehydrated 1/2 tablespoon garlic, dehydrated 1/2 tablespoon red pepper, crushed 1/2 tablespoon thyme, dried 1/2 tablespoon rosemary, dried 1/2 tablespoon coriander, dried -Grainlady

A friend gave me a boxed set of four Penzeys spice mixes--the Tuscan Sunset, Sunny Spain, Mural of Flavor, and Bavarian. I must say I didn't like the Sunny Spain--too heavy on the lemon peel for my taste and also had some kind of chemical aftertaste, so I dunno, maybe I got a bad jar. I mixed it with some garlic salt seasoning someone gave me in order to use it up. I loved the Tuscan Sunset and of course the Mural of Flavor. I still have the Bavarian seasoning. It's not bad, but mostly a meat/pork or potatoes thing, neither of which we eat very much. Maybe I should give that to my mom, since that's about all my dad does eat, other than bread! I used to use the Penzeys pasta blend as my go-to Italian mix but right now I'm just using McCormick that we got at the grocery store. And I forgot about Penzeys sandwich sprinkle. That was my go-to "dash" seasoning until I started getting Mrs. Dash Garlic and Herb. Funny, I seemed to use the sandwich sprinkle on everything BUT sandwiches! I don't order from Penzeys as much anymore, they have switched to a new small glass jar, which is great for the environment since it is recyclable, but it doesn't fit in my spice rack! So I save the old plastic jars and just buy the bulk spices to fill them up again. I might be willing to do another order one of these days though, when I start running out of my favorites. Oh Jessy I forgot to mention that Tajin seasoning you gave me, it is the bomb! It's my secret chili weapon! Would probably be good in Thai and Indian too, to give it a kick. And I do use and love the Aleppo pepper. I like Aleppo and cayenne for my chili heat. I can't get into the chipotle, it's taking me forever to use up my little jar. Same with the hot hungarian paprika, it is too acrid for my taste. A friend gifted me with some mild paprika direct from her trip to Hungary, that is great! Who'd a thunk it, paprika with flavor! I'm going to have to look into some of the jarred curries for Thai and Indian. A friend gave me a jar of thai red curry paste, it's not suppoed to be firey hot, we'll see. I'm trying to pare down my condiment shelf in the fridge, it is over the top! I have some cilantro chutney I got but it is super hot so it is taking me forever to use that up too, since I just use a tiny dab in things. Same goes for the jar of black bean sauce. And I seem to have an inordinate amount of caramel sauce, but that's another story . . .

I don't know if this will help, but there is a similar recipe in my Jiffy recipe book that I got from the company. Fruit Magic Grease an 8-inch square pan. Set oven to 450. Mix together 1 Jiffy white or Golden Yellow cake mix with margarine and (opt.) 1/2 cup chopped nuts. Spread one can (15 3/4 oz.) of your favorite pie filling in the bottom of the greased pan. Sprinkle cake mixture over top of pie filling. Bake 45 to 60 minutes. If you patted half of the cake/margarine mixture in the bottom of the baking pan, then spread on some grated cheddar cheese, then the pie filling, then the rest of the crumbly cake mixture, would this be what you made in the past? You would need to know how much by weight the Jiffy cake mixes are and then sub that amount of another cake mix, right? Looks like their boxed cake mix is 9 oz. It would be better for you to weigh out the spice cake mix from another brand to be the most accurate. Hope this helps! Teresa

I'm probably too late, but here are 2 recipes. WARM SPINACH-PARMESAN DIP 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 1 3/4 cups chopped onion 6 large garlic cloves, minced 2 tablespoons all purpose flour 1/2 cup chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1 10-ounce package ready-to-use fresh spinach leaves 1 cup (packed) grated Parmesan cheese 1/4 cup sour cream 1/2 teaspoon cayenne pepper Baguette slices, toasted Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices. Makes about 3 cups. Bon Appétit SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket. 1 1/2 teaspoons plus 2 tablespoons olive oil 2 teaspoons finely chopped garlic 8 cups (packed) fresh spinach leaves (about 5 ounces) 1/2 cup chopped green onions 1 cup sour cream 1 teaspoon fresh lemon juice 2 6-inch-diameter pita breads Assorted raw vegetables Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool. Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill. Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.) Serve dip with pita triangles and assorted raw vegetables. Makes 6 servings. Bon Appétit August 1997