Yield: 1 /4 cup
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion powder|
|1 teaspoon||Cayenne pepper|
|½ teaspoon||White pepper|
|1 teaspoon||Thyme leaves|
|1 teaspoon||Oregano leaves|
Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds! Mix all ingredients and store in airtight container.
Store all herbs in a cool dark place away from direct sunlight.
Adjust seasoning `temperature' to suit your own personal tastes.
Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500