Creole Spice
By: Anonymous
Published: Thursday, February 11, 2010 - 10:04pm

Ingredients




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 env sugar substitute, (aspertame)
1 teaspoon Cinnamon

Preparation

1 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. 2 Yield: 2/3cup. 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. 3 Schilling (R) 's Seasoned Pepper is a blend of ground black pepper, ground dried sweet bell pepper (red and green) and salt. 4 Or take a commercial blend of "Creole-cajun" add, sugar and cinnamon. 5 (Aspertame stores longer and stays in "solution" better.)