Creole spice
13 Servings
Ingredients
| Quantity | 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 |
Directions
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