Creole spice

Yield: 13 Servings

Measure Ingredient
4 tablespoons Chili powder
2 tablespoons Cumin powder
2 tablespoons Seasoned pepper; (See note)
2 tablespoons Garlic powder
1 tablespoon Oregano
1 tablespoon Coriander; ground
1 teaspoon Cilantro leaves; dried
1 teaspoon Salt
1 Envelope sugar substitute; (aspertame)
1 teaspoon Cinnamon

All herbs and spices are dried. Add parsley for color. Add fresh cilantro at time of cooking, and or a pinch of red (hot) pepper flakes. Yield: ⅔ cup. Rub on meat to be grilled. Other ideas: Mexican Rice. Atop a ranch salad. Nice on avocado. Good on potato skins; on torilla crisps; on french fries.

Schilling (R) 's Seasoned Pepper is a blend of ground black pepper, ground dried sweet bell pepper (red and green) and salt.

Or take a commercial blend of "Creole-cajun" add, sugar and cinnamon.

(Aspertame stores longer and stays in "solution" better.) Pat (1993).

Recipe by: Pat Hanneman

Posted to recipelu-digest Volume 01 Number 215 by "Laura J.Bettingen" <labette@...> on Nov 7, 1997

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