*  Exported from  MasterCook  *

                             Cre-Ole Spice

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

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      tb            Chili powder -- New Mexican
  2      tb            Cumin powder
  2      tb            Seasoned pepper -- see detail
  2      tb            Garlic powder
  1      tb            Dried oregano
  1      tb            Ground coriander
  1      ts            Cilantro leaves -- dried
  1      ts            Coarse salt
  1      env           Sugar substitute -- (aspertame)
  1      ts            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 Rice Spice. Season a ranch
salad. Nice on avocado. Good on potato skins; on tortilla crisps; on
french fries.

Schilling'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 [[email protected]]; 1997


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