This is the recipe that started it all! ٭ ٭ ٭Grandpa Tom created Supersalt for his baked potato!
Ingredients
Ingredients for 2 servings: 2 medium baking potatoes, about 8 oz each, 2 T butter, softened, Grandpa Tom’s Original Recipe SUPERSALT
Directions
Pre-heat oven to 450°. Wash potatoes, scrub skin, and pat dry with paper towel. Pierce twice with fork. Place potatoes directly on center oven rack. Bake 45 minutes or until tender. Remove potatoes from oven, place on dish. Pierce several times with a fork in zigzag across and all the way through potato. Hold with both hands and squeeze gently to open and loosen potato. Spoon desired amount of butter onto potato (about 1 T per person is good), then sprinkle throughout with Grandpa Tom’s Original Recipe SUPERSALT. Mash together potato, butter, and Supersalt with a fork, then serve. Leave the Supersalt shaker on the dinner table for extra sprinkles on the potato, especially the skins! ENJOY!
*This basic recipe is also delicious with our no-salt variety. Grandpa Tom’s SUPERPEPPER and our hot variety Spicy SUPERSALT.
A delicious salad that is quick to prepare. Ingredients Ingredients for 2-3 salad servings: 1 medium Hass avocado (dark purple or black skin), 1 medium tomato, 2 T Olive Oil, 1 ½ T of your favorite vinegar, Several Shakes of Grandpa Tom’s Original Recipe SUPERSALT
Directions Cut avocado in half around large seed, twist halves to open, then remove and discard seed. Carefully pull skin away from avocado halves. Cut halves into small cubes. Cut tomato into small pieces. Toss avocado and tomato in small bowl. Measure oil and vinegar into bowl. Sprinkle desired amount of Grandpa Tom’s Original Recipe SUPERSALT into bowl, about ½ t will do. Mix all ingredients with spoon. Refrigerate for 5 minutes to chill, then serve as a unique salad or side dish. ENJOY! |
Try this recipe a few times with different olive oils or different vinegars to find your family’s favorite combination.
Ingredients
Ingredients for 2-3 servings: 1/4 cup vinegar (for strong flavor: balsamic vinegar, for milder flavor: white wine vinegar), 1/3 cup olive oil, 1 t Dijon mustard, 1/2 t of Grandpa Tom’s Original Recipe SUPERSALT, Note: no need to measure precise amounts of Supersalt; just sprinkle an approximate amount to your taste!, 1 t fresh grated parmesan cheese.
Directions
Mix ingredients in a small bowl. Use a wire whisk to blend well. Before oil and vinegar separate, pour dressing into salad and toss well. ENJOY!
Try as a marinade for chicken, beef, or vegetables before grilling. Substitute Spicy SUPERSALT or Italian SUPERSALT for Original Recipe SUPERSALT.
Ingredients
Ingredients for 4 servings: 4 ears of corn, 4 T softened butter, margarine, or olive oil, Generous Shakes of Grandpa Tom’s Original Recipe SUPERSALT
Directions
1. Prepare grill to medium-high flame. 2. Shuck husks and silk form ears of corn. 3. Prepare a piece of aluminum foil to fit each ear of corn, about 6″ by 12″. 4. Place 1 T of softened butter on each piece of foil. Roll each ear of corn in the butter to coat evenly. Sprinkle each ear of corn with Grandpa Tom’s Original Recipe SUPERSALT, to your taste. 5. Close foil like a tootsie roll wrapper around corn, leaving twisted ends for you to hold onto as you place corn on the grill. 6. Place wrapped corn on grill, turning occasionally, until tender, 15-20 minutes.
*This recipe is also delicious with Spicy SUPERSALT and our SALT FREE variety SUPERPEPPER.
ngredients
Ingredients for 2 servings: 1 large zucchini, yellow squash, or small eggplant, Grandpa Tom’s Italian SUPERSALT, 1 T Olive Oil
Directions
1. Pre-heat outdoor grill with medium flame. “Foreman” grillers: pre-heat for 3 minutes. 2. Wash skin of zucchini well, scrubbing off any sand. Cut off and discard both ends of zucchini. 3. Stand zucchini tall and cut ¼” thick, long slices. 4. Lay zucchini slices on plate, then sprinkle each side lightly with Grandpa Tom’s Italian SUPERSALT. 5. Using a food brush and 1 T olive oil in a bowl, paint grill with a light coating of olive oil. 6. Lay zucchini slices on grill and close lid. Grill 3-4 minutes, then turn over with tongs. 7. Grill second side 2-3 minutes or until zucchini reaches desired tenderness (we recommend burning the edges a bit). 8. Remove from grill and serve promptly.
*Great as a side dish to any meat, or as a main vegetarian dish. *For a party presentation, serve a combination of yellow and green squash displayed on a platter.
Ingredients
Ingredients for 10-12 main-dish servings: 1 whole beef tenderloin (5 pounds), 3 T butter, melted, 1 ½ t Grandpa Tom’s Spicy SUPERSALT, note: no need to measure precise amounts of Supersalt; just sprinkle an approximate amount to your taste!
Directions
1. Preheat oven to 450°. 2. Trim excess fat from tenderloin. 3. Place tenderloin in a large roasting/baking pan. Pour half of melted butter on one side, half on other side, spreading evenly. Sprinkle tenderloin all over with Grandpa Tom’s Spicy SUPERSALT. 4. Roast for 50 minutes, or until meat themometer inserted into center of meat reaches 140°, or longer for desired doneness (well done = 155°). 5. Transfer tenderloin to cutting board, let stand for 10 minutes to set juices. Slice and serve. *This dish can be served hot for dinner or at room temperature for perfect party nibbling!*
Ingredients
Ingredients for 6-7 burgers: pulp and juice of 1 small onion, 1/3 cup Grandpa Tom’s BASIC BREADING, 2 pounds ground turkey, ½ cup tomato sauce (or 1 half of an 8 oz can)
Directions
1. Grate onion (use the large holes of a cheese grater) into a large bowl. 2. Add tomato sauce, ground turkey, and Grandpa Tom’s BASIC BREADING to bowl. Mix all ingredients well with hands. 3. Form mixture into burger patties and place on waxed paper until ready to grill. Or wrap patties in waxed paper, then in plastic zip bags to freeze. 4. a) Foreman Grillers: Preheat machine for 3 min. Place turkey burgers on grill for 6 min, check for doneness (this is poultry so it must be well done). b) Outdoor Gas Grillers: Preheat grill for 5 min on medium flame. Grill burgers for 4 min on one side, and 5-6 min on other side. 5. Serve with your favorite bread and condiments.
Ingredients
Ingredients for 5-6 servings: 1 pound green beans, washed & trimmed, 1 pound carrots, peeled & julienned, 3 T butter, cut into several pieces, 1 ½ t sugar, 2 t of Grandpa Tom’s SUPERPEPPER, note: no need to measure precise amounts of Superpepper; just sprinkle an approximate amount to your taste!
Directions
1. Pour water into a large pan to measure ¼” deep. Set pan over medium flame. Add carrots and green beans to water, cover, boil and steam for 10 minutes, or until carrots and green beans are tender. 2. Pour off water. Return pan to medium flame. 3. Add butter and sugar, sprinkle generously with Grandpa Tom’s SUPERPEPPER to your taste (we recommend 20 shakes or more for this dish). Toss carrots and green beans constantly for 2 minutes to distribute butter and seasonings. Continue sautéing for 5 minutes, tossing frequently. Serve warm. *TIP: Too busy to julienne the carrots? Grate them or put them through a salad shooter.*
Ingredients
Ingredients for 4-5 servings: 4 large potatoes, peeled, 1/8 cup Olive Oil, Generous Shakes of Grandpa Tom’s Spicy SUPERSALT
Directions
1. Preheat oven to 475°. 2. Cut potatoes into small 1 inch cubes, toss in large bowl with olive oil. Sprinkle with desired amount of Grandpa Tom’s Spicy SUPERSALT (about 1 to 2 teaspoons), tossing continuously with spoon to spread spices and oil over all potato cubes. 3. Place potatoes in a single layer on baking sheet. Roast for 15 minutes, then turn potatoes to brown all sides. Roast another 10 minutes or until potatoes reach desired doneness.
*This simple recipe is also delicious with Original Recipe SUPERSALT, Italian SUPERSALT, and our no-salt variety SUPERPEPPER.
Ingredients
Ingredients for 4-5 servings: 4 large potatoes, peeled, 1/8 cup Olive Oil, Generous Shakes of Grandpa Tom’s Spicy SUPERSALT
Directions
1. Preheat oven to 475°. 2. Cut potatoes into small 1 inch cubes, toss in large bowl with olive oil. Sprinkle with desired amount of Grandpa Tom’s Spicy SUPERSALT (about 1 to 2 teaspoons), tossing continuously with spoon to spread spices and oil over all potato cubes. 3. Place potatoes in a single layer on baking sheet. Roast for 15 minutes, then turn potatoes to brown all sides. Roast another 10 minutes or until potatoes reach desired doneness.
*This simple recipe is also delicious with Original Recipe SUPERSALT, Italian SUPERSALT, and our no-salt variety SUPERPEPPER.
Ingredients
Ingredients for 2-3 servings: 3 chicken breasts, boneless & skinless, 1 egg, Grandpa Tom’s BASIC BREADING, Non-Stick Cooking Spray
Directions
1. Preheat oven to 350°. 2. Spray a 9″ x 9″ baking dish with cooking spray evenly in dish. 3. Spread chicken breasts flat on a cutting board. Remove any excess fat. 4. In a shallow bowl, beat egg until smooth. 5. Glide 1 chicken breast into egg, coating evenly. 6. Place chicken breast in 9″ x 9″ baking dish, then sprinkle each side evenly with Grandpa Tom’s BASIC BREADING, (a light coating is all you’ll need to make it delicious). 7. Repeat with second and third breasts. 8. Bake for 30 to 35 minutes at 350°. Baking time depends on thickness of breasts. Check for doneness by cutting into thickest part of breast and seeing that juices run clear and meat is no longer pink.
Ingredients
Ingredients for 2 servings: 1 bag of pre-washed fresh baby spinach, 2 T Olive Oil, ½ cup fresh shredded mozzarella cheese, 1 ½ T whole milk, Generous Shakes of Grandpa Tom’s Original Recipe SUPERSALT
Directions
1. Pre-heat a large frying pan over medium flame for about 1 minute. 2. Add olive oil to pan. Spread oil all around by rotating pan. 3. Place spinach in pan and toss with spatula until it all cooks down. Break up spinach a bit.
Ingredients
Ingredients for 2 servings: ¾ to 1 pound of fresh salmon fillet with skin, Generous Shakes of Grandpa Tom’s Original Recipe SUPERSALT, Optional: fresh lemon
Directions
Preheat oven to 400°. Grease a 13″x 9″ baking dish. Rinse salmon with water, pat dry with paper towels. Sprinkle both sides of fillet generously with Grandpa Tom’s Original Recipe SUPERSALT. Place fillet in center of baking dish, skin side down. Squeeze fresh lemon on top, about 1 Tbsp. Bake for 15 minutes. Check for doneness with a fork, poking and gently twisting in the thickest part of fillet. If fillet flakes easily and is light pink throughout, remove from dish and serve. Thicker fillets of salmon require more time in the oven. Serve with or without skin. Skin will fall off easily when removing fillet from baking dish. The taste of the skin is worth trying – delicious! ENJOY!
*This recipe is also delicious with Seafood SUPERSALT and our SALT FREE variety SUPERPEPPER
Ingredients
Ingredients for 3-4 servings: 1 pound bay scallops, 2 T Olive Oil, ½ t Grandpa Tom’s Seafood SUPERSALT, Note: no need to measure precise amounts of Supersalt; just sprinkle an approximate amount to your taste!, optional: 2 T fresh chopped parsley
Directions
Rinse scallops and pat dry with paper towels. In 12″ skillet, heat oil over medium flame until hot. Add scallops to skillet and sprinkle with Grandpa Tom’s Seafood SUPERSALT. Cook, stirring frequently until scallops are just opaque throughout, about 4 minutes. Remove from flame, then add parsley, toss, and serve. ENJOY!
*Serve as a low-fat main dish. Or try tossing with linguine and steamed veggies.*
Ingredients
Ingredients for 2 servings: ¾ to 1 pound of fresh flounder or any light fish, Olive oil, just enough to cover bottom of fry pan, Grandpa Tom’s Seafood Supersalt, Optional: fresh lemon
Directions
Wash flounder fillets, pat dry with paper towel, and place in deep dish. Squeeze fresh lemon over all fillets, but be sure to remove the lemon seeds. Marinate for 3 minutes, turn fillets over, marinate another 3 minutes. Discard lemon juice. Sprinkle fillets generously, both sides, with Grandpa Tom’s Seafood SUPERSALT. Pour olive oil into frying pan, just enough to cover bottom of pan. Turn flame on medium high, heat oil completely before adding fillets. Carefully lay fish fillets in pan with large spatula. For fillets 1” thick in center, fry 3 min on each side. Check for doneness with a fork, poking and gently twisting in the thickest part of fillet. If fillet flakes easily, remove from oil with large spatula, place on paper towel for a moment to absorb oil, then serve. ENJOY!
Ingredients
Ingredients for 2 servings: ¾ to 1 pound of fresh flounder or any light fish, Olive oil, just enough to cover bottom of fry pan, Grandpa Tom’s Seafood Supersalt, Optional: fresh lemon
Directions
Wash flounder fillets, pat dry with paper towel, and place in deep dish. Squeeze fresh lemon over all fillets, but be sure to remove the lemon seeds. Marinate for 3 minutes, turn fillets over, marinate another 3 minutes. Discard lemon juice. Sprinkle fillets generously, both sides, with Grandpa Tom’s Seafood SUPERSALT. Pour olive oil into frying pan, just enough to cover bottom of pan. Turn flame on medium high, heat oil completely before adding fillets. Carefully lay fish fillets in pan with large spatula. For fillets 1” thick in center, fry 3 min on each side. Check for doneness with a fork, poking and gently twisting in the thickest part of fillet. If fillet flakes easily, remove from oil with large spatula, place on paper towel for a moment to absorb oil, then serve. ENJOY!
Ingredients
Ingredients for 2 servings: ¾ to 1 pound of flouder or any light fish, 1 egg, 2 T light cream (or milk, half½, or buttermilk), Olive oil, just enough to cover bottom of fry pan, Grandpa Tom’s FISH FRY
Directions
1. Wash fish fillets and pat dry with paper towel. 2. In a shallow bowl beat egg and cream until smooth. Glide 1 fillet into this liquid, coating evenly, both sides. Place fish fillet on a plate, then sprinkle each side evenly with Grandpa Tom’s Fish Fry, as light or as heavy a coating as you desire. Repeat with the rest of fillets. 3. Pour olive oil into frying pan, just enough to cover bottom of pan. Turn flame on medium high, heat oil completely before adding fillets. 4. Carefully lay fish fillets in pan with large spatula; try not to scrape off breading. 5. For fillets 1” thick in center, fry 3 min on each side. Check for doneness with a fork, poking and gently twisting in the thickest part of fillet. If fillet flakes easily, remove from oil with large spatula, place on paper towel for a moment to absorb oil, then serve.