[THOMCOOK]

I emailed Ron that I had inherited 4 volumes of Gloria Pitzer's Secret Recipe books. I told him that I would post some of them for nostalgia's sake when they were applicable or good enough. Here's one she published in her 12th printing (I think they must have been small printings.) in August, 1981 for the "Eleven Secret Spices" for what she called, "the Kernel's chicken." Here it is as she printed it:
1 TB ROSEMARY, 1 TSP PEPPERMILL GRIND PEPPER
1 TB OREGANO LEAVES, 1 TB PAPRIKA
1 TB POWDERED SAGE, 2 TB GARLIC SALT
1 TSP POWDERED GINGER, 2 TB ONION SALT
1 TSP MARJORAM, 2 TB POWDERED CHICKEN BOUILLON(sic)
1 1/2 TSP THYME,------- OR 4 CUBES MASHED
3 TB PACKED BROWN SUGAR, 1 ENVELOPE LIPTON TOMATO CUP-A-SOUP
3 TB DRY MINCED PARSLEY ------- TOMATO(sic) FLAVOR

"There are actually 11 spices in the above combination but an additional 3 ingredients were necessary to derive that special flavor."
Place all ingredients in blender with on/off speed for 3 - 4 minutes to pulverize OR rub through a fine strainer. Store in an air-tight container so it will not lose potency. Makes about 3/4 cup mix. TO USE WITH FLOUR: Add 1-Oz mix to each cup flour in coating chicken.