---------- Recipe via Meal-Master (tm) v8.01

      Title: Cajun Spice Mix #2
 Categories: Spices
      Yield: 1 Batch

      2 tb Red pepper
      1 tb Black pepper
      1 tb White pepper
      1 tb Thyme
  1 1/2 ts Garlic powder
  1 1/2 ts Onion powder
  1 1/2 ts Seasoned salt

  Mix peppers, herbs, and spices, store in an air tight container.

  Spice is great on most all meats; including pork chops and steaks;
  chicken and seafoods. The food to be blackened should be moistened
  on both sides with butter. Then coated with the spice mix. The
  coated meat should then be cooked in a white hot cast iron skillet
  on both sides until degree of wellness is reached and spice looks
  like a black crust. Shrimp should be peeled, leaving only the tails
  on. Foods my also be cooked on very hot grill. Always cook in well
  ventilated area, as mixture may smoke a lot. Amount of coating is
  to taste. This is a very spicy mix. Start light and work your way up.

  Blackened shrimp makes for great appetizer along with a good
  cocktail sauce. Shrimp need to be attened continually while cooking
  as it only requires a couple minutes each side.

  Recipe by Teresa Erickson

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