| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
|
1 |
/4 cup |
INGREDIENTS
| 2 |
tb |
Paprika |
| 1 |
tb |
Salt |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Cayenne pepper |
| 1/2 |
ts |
White pepper |
| 1 |
ts |
Thyme leaves |
| 1 |
ts |
Oregano leaves |
INSTRUCTIONS
Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Taste of the World: Bayou: The Taste of the World class focuses on a
specific cultures recipes. This time we try Cajun and Creole recipes from
the Louisiana area. We distinguished the difference between Cajun and
Creole foods as well as discovered origins of other native recipes. The
class started of with a blackening demonstration followed by samples of
blackened catfish. YUMMY! Hold on to your taste buds!
Mix all ingredients and store in airtight container.
Store all herbs in a cool dark place away from direct sunlight.
Adjust seasoning `temperature' to suit your own personal tastes.
Posted to EAT-L Digest 16 Dec 96
From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>
Date: Tue, 17 Dec 1996 14:02:41 -0500
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