Yield: 1 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 \N | Envelope sugar substitute; (Aspertame) |
| 1 teaspoon | Cinnamon |
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@...
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