*  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      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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