Thanks to all who made our 2017 so successful! This month we will offer some ideas that also shamelessly promote our new line of dips available at Primal stores, Fred the Butcher and Henry's in Bennington, VT.


Marinate you wings in a healthy dose of one of our garlic and smoked salt blends (GSSP, GSSJ, GSS5P, or for the crazy hot people- GSSD) for several hours if not overnight in the fridge. Unless you really like scrubbing pans, get some parchment paper. Lay it out on baking sheets and bake your wings for 45 min at 350 deg. Remove the lot to a paper towel lined big bowl to lose excess moisture before moving to the Fry-Daddy. 350 degrees, 5-7 at a time, 2-3 minutes. While still sizzling, toss in Old Saratoga Sweet & Smoky or Sweet Dragon Spice or in your favorite sauce.

THEN..... grab one our super creamy dips and combine. Buffalo wings go great with our HORSERADISH, GARLIC, & CHIVE. Garlic Parm wings match well with our HERB & GARLIC flavor. Our GARLIC-JALAPENO tastes awesome with Buffalo or BBQ wings. And yes, for those who love the hot stuff, we made an OKMFR dip to put on any flavor wing.

BECAUSE our dips are so thick and creamy, they also work on crackers, baked potatoes, tater tots, roast beef sandwiches, and steamed cauliflower.



Our favorite easy way to cook at is to give the whole thing plenty of GSSP or GSS5P. Place in a 475 Deg oven for about 5 minutes per pound. Oven must be at temp to start. Turn oven off after needed time and leave roast in. DO NOT OPEN BEFORE TWO HOURS OR YOUR ROAST WILL NOT FINISH COOKING. In the end, you'll have a beautiful medium rare.


Soften 8 oz cream cheese. Place in a mixing bowl and thoroughly combine with 8 oz finely shredded cheddar, 1 tbsp milk or cream, and 1 1/2 -2 tsp Old Saratoga Flavor mix such as HGC, GMJ, TFC, SWZ, OKMFR, or PBF. Form into a ball and roll in more shredded cheese or chopped nuts and refrigerate until serving.


Make your usual batch of un-buttered popcorn. Place in a mixing bowl. In the microwave, GENTLY(!) heat 1/4 cup maple syrup, 1/2 tsp salt, 1 tsp brown sugar, and 1 tbsp Sweet Dragon Spice and drizzle over popped kernels. Toss and serve.


After you form- but before you bake your gingerbread men and women this year, give them a quick shake of Sweet Dragon Spice. Depending on how much you use, they can have a little kick or kick like Rockettes. The choice is yours.


If you have seen us at an event, you may try to make one of the sample dips you tasted. A reminder of the 1-2-3 Recipe, whether you are using sour cream, greek yogurt, salsa, hummus, or tofu: 1 teaspoon of the dry mix, two thirds of a cup of the base.



When our children were children, I was making some store bought biscuits and decided to top them with some shredded cheese. The kids kept bugging me about what I was making so finally in exasperation I said "Martians!" The name stuck. Now, we take store bought biscuits and about halfway through the baking time sprinkle them with an Old Saratoga flavor mix and a cheese of choice. PHG works well with parmesan or feta. Cheddar works well with GMJ, HGC, SWZ, PBF, or OKMFR (for the crazies).


Dice potatoes, carrots, a sweet onion, and some celery. Put them in the biggest bowl that fits in the microwave. Cover with water, and cook on high in the microwave for 15-20 minutes. Leave them almost cooked. While they "wave"...

Toss/coat 2 lbs of 1 inch chuck roast cubes in a mix of 2 tsp GSSP and 3 tbsp flour and brown in a 5 qt dutch oven (with a little oil if the fat has been removed). Once they are browned on med heat and some fat has cooked out, add 1 cup of the vegetable water, Stir. Add 1 can low sodium beef broth and drained vegetables. Add more veggie water if desired and finish covered, on a low simmer for about 25-35 minutes. Start to finish around 1 hour.


It's new flavor time! Have been working on five and so we put it to our customers to tell us where to put our final efforts. After reading their descriptions, please let us know what you want next at Our heat scale is 0-10. (SKS-0, OKMFR-10)

BASIC SAVORY GOODNESS- A blend of garlic, onion, black pepper, some salt, and a couple of other savory ingredients, hence the name. 1 on the heat scale

CARIBBEAN LIME JERK- Classic jerk flavor with allspice, black and hotter peppers with a note of lime. 6 on the heat scale.

N'AWLINZ HEAT- A Cajun based flavor with cayenne and thyme. Very seafood friendly. 4 1/2 on the heat scale.

HOT 'QUE- An extra spicy, slightly sweet, low salt BBQ dry rub made with smoked peppers. 5 on the heat scale.

ROUGH CUT STEAK MIX- Ingredients you can see: coarse black pepper, crushed New Mexico chiles, granulated garlic, minced onion, and smoked salt. 2 1/2 on the heat scale.



Start with chicken breast that is all about 1/2 to 3/4 inch thick. OVERSEASON (!) with Old Saratoga GSS5P or Southwest Zest Mix. Grill, roast, or bake. Dice. Using cheese sauce recipe below from caso dip, make a plain mac and cheese. Fold in the diced chicken. Much of the seasoning will come off giving the cheese sauce a grilled chicken flavor in addition to the spice added.


Using Sweet Potatoes: Microwave on high for 3-5 minutes (depending on how many you are preparing). Cut each lengthwise into four logs. Spritz each cut side with a little baking spray. Season with your favorite Old Saratoga Spice Rub. Our favorites are SKS, GSSP, Sweet BBQ, and Sweet Dragon Spice. Then either roast in the oven at 350 deg or over a slow flame on the 'cue.

Using Squash: peel and dice butternut type or split and de-seed acorn type squashes. Toss diced pieces in a mix of olive (NOT EV) or canola oil and your choice of any of our smoked salt blends. Place on a PARCHMENT PAPER covered sheet pan (if you value your pans and your time) and bake/roast at 350 deg until done. For acorn types, after prepping, rub with butter, sprinkle on OSSR salt variety or Sugar Free BBQ and bake at 350 deg until tender.



We use this for hot dogs and nachos. Start with 2 lbs 80/20 ground chuck. Brown thoroughly in a large pan. Using a spatula or large spoon, break up any larger pieces. Remove as much of the fat as is your preference. Now add 1 tsp OSSR Smoked Kosher Salt, 1 tbsp OSSR TFC Mix, 1 tbsp dried minced onion, 1- 14 oz can tomato sauce, and half a can of water. Bring back to a simmer for about five minutes. serve as chili dogs or supreme nachos.


Start with 1 lb each: shredded cheddar, American cheese, and whole milk (1 pint). Melt together. If desired, grate or food process and cook 1 sweet onion. Add 1/4 cup to the cheese sauce. Split into two batches.

In the first batch, add 1 can (drained) diced tomato, 1/2 tsp Old Saratoga GSSP Mix, and 1 tsp Old Saratoga GMJ Mix. This is the mild batch.

In batch two, add 1- 8 oz can green chiles, 1 1/2 tsp Old Saratoga SWZ, GMJ, or OKMFR mixes. How spicy this gets will depend on whether you add mild or hot chiles and which of our flavor mixes you choose.





Use a boxed corn bread mix and add a small can of drained Mexican style corn and 1/2 tsp OSSR Southwest Zest Mix for each box of cornbread mix. Prepare according to instructions. These will be the base.


If you have tried our pulled pork at an event, this is how we do it. This requires one pork butt and one pork picnic (uncooked ham) Using as small knife, remove the "sleeve" from the picnic. Set sleeve aside while both pieces get a good coat of dry rub, either Sweet BBQ or Sweet & Smoky. We use a big disposable pan and place the butt, the picnic, and the sleeve all in. We place them in dense oak smoke for about 1 hour. (Remember, you can use a gas grill as a smoker if you have a pan for your wood and put that on the hot side, meat on cooler side. It may take a bit longer than a regular smoker to get good smoke flavor.) Remove to an oven or turn the smoke off and finish. Keep the pan bottom covered in liquid so the juices can be used in the sauce. When the bone pulls out easily, it is done.

Before they cool off, we start pulling by hand and fork and yes, I do sometimes burn my fingers. The sacrifice of art. We remove any fat, bones, or other material that we don't want to eat. When they are pulled and mixed, add sauce. Our recipe for this much is 1- 28 oz can tomato sauce,1- 12oz jar molasses, 3/4 cup honey, 1/2 cup spicy brown mustard, 2 tbsp dried minced onion, and 1 1/2 tbsp OSSR BBQ rub and 1 cup hot water. Combine in a sauce pan and turn off once thoroughly heated. Add back to pork, combine well, and place back in the oven for 1 hour at 350 deg. We call this "Happy Hour". We will cool this off and store in 2 lb bags in the freezer between parties.


Sometimes we use canned with GMJ added. Other times we take canned navy beans, add molasses, ketchup, cooked bacon, and minced raw onion, along with GMJ or GSS5P. Combine in a sauce pan and bring to a simmer. Turn off after the first few bubbles. It just needs to come together, not be cooked.


1 pkg Slaw Mix

1 cup Mayo

1/4 cup white sugar

1/8 cup white vinegar

1 `1/2 tsp Old Saratoga GSSP Mix

Combine mayo, sugar, vinegar, and GSSP and pour over mixing bowl of Slaw Mix and stir together. Best if refrigerated 1 hour before serving.




1 lb shredded cheddar

1 lb American cheese slices

1 pint whole milk

1/4 sweet onion grated or food processed

1/2 tsp GSSP Mix (Spicy versions use GSSJ, GSS5P, or GSSD)

1 tsp OSSR Flavor Mix (GMJ, HGC, SWZ, TFC, PBF, or OKMFR)

1 lb uncooked pasta

Gently cook shredded onion and set aside. We use a microwave for that. Slowly heat milk and add cheese stirring regularly until melted. We use either the microwave or the oven on about 200 deg for that step. Once cheese and milk have combined for a basic sauce add the onion and divide in half. Flavor half the sauce and save the other half for a different meal or snack. Cook the pasta and combine with flavored half of cheese sauce.

Classic: Use only GSSP to season

Portobello: Use PBF Mix and add sliced cooked mushrooms

Taco: Use TFC Mix, add cooked and drained ground beef

Jalapeno: Use GMJ, add finely diced, cooked poblano pepper

Horseradish: Use HGC and add optional bacon

Southwest: Use SWZ and add drained corn and black beans

CRAZY HOT: Use OKMFR, cooked poblano and ground beef


Use regular pancake mix. Add 1/2 tsp of seasoning per cup of mix and prepare as normal. Own favorite flavors to use are GMJ, SWZ, HGC, and OKMFR. Cover with this sauce:

1/2 lb uncooked breakfast sausage

1 cup milk

1/4 cup shredded cheddar

Crumble sausage in a pan and cook. Drain excess fat. Add milk and cheese and stir over low heat until melted. Pour this over your pancake stacks, throw on a spoon of salsa to cut the fat taste, and then top with a fried egg and maybe a little Smoked Kosher Salt.


For dips or spreads made with cream cheese, sour cream, mayonnaise, hummus, or salsa, add about 1 tsp of the dry mix to 1/2 to 2/3 cup of the base.

S-K-S- Use just like regular salt on meats, poultry, fish, vegetable, potatoes, eggs, anything.

G-SS-P- grilled or roasted anything (veggies, potatoes, meats, poultry, fish, use as garlic/salt/pepper base for any dish and add herbs or other spices.

G-SS-J- popcorn, cheese spreads, Ranch style dressing, dip

G-SS-5P- SPICY popcorn, spreads, dips

G-SS-D- VERY HOT Burgers, popcorn, eggs, dips,hot chili

HGC- steak, salmon, popcorn, spreads or dips, baked potatoes, oven fries, dressing

GMJ- anything with eggs, macaroni, or dairy, spreads, dips, prepared mac & cheese, leftover chicken sandwich

TFC- taco or fajita meat, chili or meat sauce (for hot dogs), popcorn, dips, oven fries or tots

PHG- poultry, fish, roasted potatoes, vinaigrette dressing, microwave veggies, dips, spreads

SWZ- dips, spreads, Ranch dressing, cornbread, store-bought salsa

PBF- eggs, dips, potatoes, steak, chicken, burgers

OKMFR- EXTREMELY SPICY! Dips, eggs, chicken or tuna salad, steaks, popcorn

BBQ, Sweet & Smoky, Sweet & Spicy: any BBQ application, homemade (sweet) potato chips, most fish, grilled veggies

Sweet Dragon: to make teriyaki flavor, mix equal parts Sweet Dragon Spice, brown sugar, and soy sauce (suggestion 1 tbsp each), popcorn or popcorn balls, pumpkin bread, apple pie slice