| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 1 |
|
11 oz can |
|
|
Light |
| 1 |
tb |
Cayenne pepper |
| 2 |
tb |
Black pepper |
| 4 |
tb |
Garlic powder |
| 1/2 |
c |
Lemon juice |
|
|
Chili powder — fine ground, |
INSTRUCTIONS
Thoroughly coat all surfaces of the meat with lemon juice, and rub in well.
Combine all of the dry ingredients in a bowl, and sprinkle generously all
over the meat, rubbing in well. Make sure that the meat is entirely
covered. Store leftover rub in a tightly sealed container in the 'fridge.
Recipe By : Chile Pepper Magazine - Sep/Oct 1990
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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