Cre-Ol=E9 Spicy

* Exported from MasterCook *

Creole Spicy

Recipe By : Pat Hanneman
Serving Size : 13 Preparation Time :0:00
Categories : Seasoning Or Ingredient

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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: 2/3
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).

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