Cre-Ole'éSpice

* Exported from MasterCook *

Cre-Ole'éSpice

Recipe By : 1993 by Pat Hanneman. Riverside, CA
Serving Size : 13 Preparation Time :0:00
Categories : Favorite

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons chili powder -- New Mexican
2 tablespoons cumin powder
2 tablespoons seasoned pepper -- see detail
2 tablespoons garlic powder
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cilantro leaves -- dried
1 teaspoon coarse salt
1 envelope sugar substitute -- (aspertame)
1 teaspoon ground 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.

Uses: As a Rub for grilled meat. Mexican RiceSpice. Season 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.

Aspertame (the 'blue' package sugar) stores longer and stays in "solution"
better than granulated white sugar.

Alternative: Start with a commercial blend of "Creole-cajun" seasonings and
add, sugar and cinnamon.

Coarse salt because it sparkles.

-listed, 1996 [phannema@wizard.ucr.edu]; 1997

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