Recipe - Creole Soup

4 tablespoon Chili powder
2 tablespoon Cumin powder
2 tablespoon Seasoned pepper; (See note)
2 tablespoon 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 "Creolecajun" add, sugar and cinnamon.
(Aspertame stores longer and stays in "solution" better.)

Pat (1993).

Recipe by: Pat Hanneman

Posted to recipeludigest Volume 01 Number 215 by "Laura J.Bettingen"
labette@sprynet.com on Nov 7, 1997