Recipe - Creole Rice Snack Cake

Creole Rub
2 tablespoon Celery salt
1 tablespoon Paprika
1 tablespoon Ground black pepper
1 tablespoon White pepper
1 One half teaspoon Dried thyme
One half teaspoon Cayenne
1 tablespoon Brown sugar
1 One half teaspoon Garlic powder
Creole Mop
Remaining Creole Rub
2 cup Chicken or beef stock
2 cup Water
One fourth cup Worcestershire sauce
One fourth cup Butter

Rub: Combine the rub ingredients in a small bowl. May be kept for a few
months in an airtight container in a cool pantry.

Mop: After using specified amount of rub for recipe combine leftover rub
with remaining mop ingredients. Stir together in a saucepan and warm the
mixture over low heat.

Source: Smoke & Spice; by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Formatted by: Nancy Filbert; December, 1995.

Posted to MCRecipe Digest V1 #585 by Nancy Berry nlberry@prodigy.net on
Apr 23, 1997