CREOLE SEASONING MIX

2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
Combine all ingredients. Yield: 1 gift ( about 1/2 cup ). Place in a pretty jar
tied with a ribbon.
Attach these instructions for use:
Use to season chicken seafood, steak or vegetables.

CROCKPOT PUMPKIN BREAD IN JARS

1 c Flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
In small bowl combine flour, baking powder and pumpkin pie spice; place in jars.
Attach this to the Jar:
1/2 c Brown sugar; firmly packed
2 tb Vegetable oil
2 Eggs
1/2 c Pumpkin (canned)
4 tb Raisins or dried currants;
In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in
eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in
raisins.
Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided
canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in
3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick
inserted near centers comes out clean.
Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool
thoroughly on wire rack. Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
This recipe doesn't say you can seal them up and store them in your pantry but my
Kerr Canning book recipe says you can; here's how:
Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring
and screw on tightly.
Jars will seal as the cake cools. Store like canned goods.