*  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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