Yield: 1 Servings
|4 tablespoons||Chili powder|
|2 tablespoons||Cumin powder|
|2 tablespoons||Seasoned pepper; (see note)|
|2 tablespoons||Garlic powder|
|1 tablespoon||Coriander; ground|
|1 teaspoon||Cilantro leaves; dried|
|1 \N||Envelope sugar substitute; (Aspertame)|
From: PatH <phannema@...>
Date: Fri, 26 Apr 1996 19:03:11 -0700 (PDT) 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.) MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #60
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .