Collectors' Items: Fifty Superb Recipes From Spice Islands - free ebook by Spice Islands Company

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Collectors' Items: Fifty Superb Recipes From Spice Islands

Spice Islands Company

55 chapters

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55 chapters

Collectors’ Items Fifty Superb Recipes from SPICE ISLANDS®

Collectors’ Items Fifty Superb Recipes from SPICE ISLANDS®

SPICE ISLANDS SPICE RACK—SEE BACK COVER From appetizers to desserts—it is our pleasure to share these choice recipes with you. We hope that you will make them as they were developed and tested—with the spices, herbs and seasonings of Spice Islands. You will appreciate why from the moment you open a Spice Islands jar. For you who love to improvise with flavors and vary your own favorite recipes, an herb chart is included in this booklet. It is limited by space, but we think you will find it a use

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“Dill ’n’ Onion Dip”

“Dill ’n’ Onion Dip”

⅔ cup mayonnaise ⅔ cup sour cream 1 tablespoon SPICE ISLANDS Shredded Green Onion 1 tablespoon SPICE ISLANDS Shredded Parsley 1 teaspoon SPICE ISLANDS Dill Weed 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning Mix together mayonnaise and sour cream. Add Shredded Green Onion, Shredded Parsley, Dill Weed and Beau Monde Seasoning; mix well. Let flavors blend for an hour. Makes about 1½ cups....

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Beau Monde Dip

Beau Monde Dip

6 oz. cream cheese 3 tablespoons light cream 2½ teaspoons SPICE ISLANDS BEAU MONDE Seasoning ¼ teaspoon SPICE ISLANDS Thyme ¼ teaspoon SPICE ISLANDS Marjoram ¼ teaspoon SPICE ISLANDS Summer Savory 2 teaspoons SPICE ISLANDS Shredded Parsley Crush herbs and mix thoroughly with other ingredients. Serve with crackers, chips, celery or carrot sticks....

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Sour Cream Olive Dip

Sour Cream Olive Dip

2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base 1 tablespoon boiling water 1 teaspoon SPICE ISLANDS Instant Minced Onions 1 teaspoon Worcestershire sauce 1 cup sour cream (8-ounce carton) ½ cup minced ripe olives 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning Combine Chicken Stock Base and boiling water; stir to dissolve. Add Instant Minced Onions and Worcestershire sauce. Let stand about 10 minutes. Stir in sour cream, minced ripe olives and Beau Monde Seasoning. Chill an hour or so for fl

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Winter Relish (3½ Cups)

Winter Relish (3½ Cups)

2 cups finely shredded cabbage 4 tablespoons SPICE ISLANDS Green Bell Peppers 2 tablespoons SPICE ISLANDS Red Bell Peppers 2 tablespoons SPICE ISLANDS Instant Minced Onions 2 teaspoons salt ¼ teaspoon SPICE ISLANDS Celery Salt ¼ cup SPICE ISLANDS White Wine Vinegar 2 tablespoons sugar ¼ teaspoon SPICE ISLANDS Whole Mustard Seed Combine cabbage, Green and Red Peppers, Onions, salt, and Celery Salt in a bowl; chill. Mix Vinegar, sugar, and Mustard Seed; stir well and toss lightly with vegetables j

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Hearty Vegetable Soup (6 Servings)

Hearty Vegetable Soup (6 Servings)

1½ quarts water 3 tablespoons SPICE ISLANDS Beef Stock Base 1 #2½ can tomatoes 2 tablespoons SPICE ISLANDS Instant Minced Onions 1 tablespoon SPICE ISLANDS Green Bell Peppers 1 teaspoon SPICE ISLANDS BOUQUET GARNI for Soup ½ cup sliced celery ½ cup thinly sliced carrots 1 cup cubed potatoes 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning 1 tablespoon salt 1 tablespoon SPICE ISLANDS Shredded Parsley 2 cups fresh, frozen, or canned vegetables: such as lima beans, turnips, green beans, peas, corn, sp

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Tomato, Vegetable, Chicken Noodle Soups

Tomato, Vegetable, Chicken Noodle Soups

Dilute one 10½-oz. can of Condensed Soup with one can of water. Bring to simmer. Add ⅛ teaspoon crushed SPICE ISLANDS BOUQUET GARNI for Soup. Let simmer for several minutes....

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Mushroom Vichyssoise (6 Servings)

Mushroom Vichyssoise (6 Servings)

2 tablespoons butter 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 2 level tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in 3½ cups hot water 1 teaspoon SPICE ISLANDS Powdered Mushrooms 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning 1½ cups thinly sliced, pared potatoes 1½ cups light cream Melt butter; add Onions and cook over low heat 5 minutes. Stir Powdered Mushrooms and Beau Monde into chicken stock. Add to Onions along with potatoes. Simmer

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Basil French Dressing (6 Servings)

Basil French Dressing (6 Servings)

1 cup SPICE ISLANDS Sweet Basil Wine Vinegar 1 cup olive oil 2 tablespoons sugar 1½ teaspoons salt ½ teaspoon SPICE ISLANDS Cracked Java Black Pepper ¾ teaspoon SPICE ISLANDS Mayonnaise Mustard Blend dry ingredients separately, put in screw-top jar, add liquids and shake well each time before using. Particularly good with tomato or any green salad. Keep in cool place....

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Green Goddess Salad Dressing (8 Servings)

Green Goddess Salad Dressing (8 Servings)

The Green Goddess dressing originated some thirty years ago. It was named for the play in which George Arliss was starring and was first served at a testimonial dinner given him the opening night in San Francisco. Delicately flavored, its smooth consistency causes this dressing to fully coat each leaf in bowl. 1 cup mayonnaise ½ cup heavy cream 1 tablespoon lemon juice 2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar 2 tablespoons SPICE ISLANDS Garlic Wine Vinegar 2 tablespoons SPICE ISLANDS Es

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Coleslaw with Sweet Dill Dressing

Coleslaw with Sweet Dill Dressing

⅓ cup sugar 1 teaspoon salt 1 teaspoon SPICE ISLANDS Celery Seed ¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper 1 teaspoon SPICE ISLANDS Dill Weed 1 cup salad oil ¼ cup SPICE ISLANDS White Wine Vinegar Mix together sugar, salt, Celery Seed, Pepper, and Dill Weed. Beat in salad oil alternately with Vinegar with either electric mixer or rotary beater. Pour boiling water over 4 cups finely shredded cabbage. Drain at once. Dip in cold water. Drain thoroughly and chill. Toss with ⅓ cup Sweet Dill

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Poppy Seed Salad Dressing (Makes 1¾ Pints)

Poppy Seed Salad Dressing (Makes 1¾ Pints)

1 pint olive oil 1¼ cups sugar 2½ tablespoons SPICE ISLANDS Hot Mustard 3 tablespoons lemon juice 1½ teaspoons salt ¾ teaspoon SPICE ISLANDS Onion Powder ¹/₁₆ teaspoon SPICE ISLANDS Garlic Powder 2½ tablespoons SPICE ISLANDS Poppy Seed ½ cup SPICE ISLANDS White Wine Vinegar Blend all dry ingredients in a mixing bowl. Add lemon juice and Vinegar. Thoroughly mix with electric mixer at medium speed—then add olive oil slowly, 1 tablespoon at a time. After all the oil has been added, let beat at high

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Parmesan Herb Dressing (Makes 1 Pint)

Parmesan Herb Dressing (Makes 1 Pint)

Tart with a lively tarragon flavor. Serve this on cooked, chilled artichokes; or cauliflower, string beans, asparagus, or broccoli, hot or cold. 1 egg, beaten 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning ½ teaspoon salt ¼ teaspoon SPICE ISLANDS Garlic Powder ¼ teaspoon SPICE ISLANDS Onion Powder ¼ teaspoon SPICE ISLANDS Paprika ¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper ¼ cup SPICE ISLANDS White Wine Tarragon Vinegar ¼ cup grated Parmesan cheese 1 cup olive oil ½ teaspoon SPICE ISLANDS

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Brown Sauce (2 Cups Sauce)

Brown Sauce (2 Cups Sauce)

Excellent with roast beef. Indispensable when there’s not enough drippings to make gravy or to serve with some leftover slices when the gravy’s all gone. Use it as the basis of countless other sauces—and the classics such as Sauce Espagnole, Madeira Sauce, Ravigote, or Piquant Sauce. 2 tablespoons butter 4 teaspoons SPICE ISLANDS Arrowroot 2 tablespoons SPICE ISLANDS Beef Stock Base 2 cups hot water ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper Melt butter; stir in Arrowroot. Add Beef St

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Onion Gravy or Sauce (6 Servings)

Onion Gravy or Sauce (6 Servings)

A good sauce to serve with broiled hamburgers or liver; delicious, too, on leftover pot roast or other cold meat. 2 tablespoons butter 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 4 teaspoons SPICE ISLANDS Arrowroot 2 tablespoons SPICE ISLANDS Beef Stock Base 2 cups hot water ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper Melt butter; add onions. Cook about 5 minutes or until Onions are slightly yellow. Stir in Arrowroot. Add Beef Stock Base to water and

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Spice Islands Barbecue Sauce (Makes 1 Pint)

Spice Islands Barbecue Sauce (Makes 1 Pint)

An outstanding California favorite—brings many compliments that will inflate your ego as a chef. Serve hot with hamburgers, meat loaves, spaghetti and meat balls. Serve cold as a relish with cold meats. 1 teaspoon SPICE ISLANDS Oregano 2¼ teaspoons SPICE ISLANDS Paprika ½ teaspoon SPICE ISLANDS Garlic Powder 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning 1 teaspoon SPICE ISLANDS Chili Con Carne Seasoning Powder ½ teaspoon SPICE ISLANDS Ground Cloves 1 teaspoon SPICE ISLANDS Cracked Java Black Pep

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Tartar Sauce (8 Servings)

Tartar Sauce (8 Servings)

Familiar to everyone, but still one of the most generally popular of the fish sauces. 1 cup mayonnaise 1 teaspoon SPICE ISLANDS Onion Powder 1 tablespoon SPICE ISLANDS Garlic Wine Vinegar 1 teaspoon SPICE ISLANDS Tarragon 1 tablespoon SPICE ISLANDS Parsley 1 tablespoon chopped pickle 1 tablespoon chopped green olives 1 teaspoon capers Mix all together and serve with fried or broiled fish....

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Beurre Aux Fines Herbes

Beurre Aux Fines Herbes

Broiled steaks, lamb chops, even the breakfast eggs are all the better when cooked in herb butter. ½ teaspoon SPICE ISLANDS Fines Herbes ¼ teaspoon SPICE ISLANDS BEAU MONDE Seasoning 4 tablespoons butter Cream butter and Beau Monde. Crush Fines Herbes and cream into mixture. When stored, flavor becomes more pronounced....

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Butter, Nepal

Butter, Nepal

An interesting new butter for hot vegetables or seafood, seasoned with the gourmet’s pepper—Nepal. ½ cup butter ½ teaspoon SPICE ISLANDS Lemon Peel 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning ¼ teaspoon SPICE ISLANDS Onion Powder 1 tablespoon SPICE ISLANDS Tarragon Wine Vinegar ¼ teaspoon SPICE ISLANDS Tarragon ⅛ teaspoon SPICE ISLANDS Nepal Pepper Melt butter; add Lemon Peel, Beau Monde, Onion Powder, Tarragon Vinegar. Crush Tarragon, add to butter. Stir well and let stand 15 to 20 minutes fo

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Herb Dumplings

Herb Dumplings

Flavorsome, featherlight dumplings for meat stews, or chicken fricassee. 2 cups prepared biscuit mix ¾ cup cold water ¼ teaspoon SPICE ISLANDS Sage ¼ teaspoon SPICE ISLANDS Marjoram ¼ teaspoon SPICE ISLANDS Thyme ¼ teaspoon SPICE ISLANDS Sweet Basil ½ teaspoon SPICE ISLANDS Parsley Mix all together and drop by teaspoonfuls on top of boiling stew. Cover pan tightly, and steam slowly for 12 minutes. No peeking—it will make your dumplings soggy. Sufficient for 2 quarts of stew or 8 persons....

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Fricassee of Veal Mei Yen (4 Servings)

Fricassee of Veal Mei Yen (4 Servings)

Veal is usually very flat, pallid in flavor. This recipe will give it character and give you a completely new entree. 1½ pounds Leg of Veal (cut into 2-inch chunks) 3 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder ½ teaspoon SPICE ISLANDS Summer Savory ½ teaspoon SPICE ISLANDS Cracked Java Black Pepper ½ teaspoon SPICE ISLANDS Oregano ½ teaspoon SPICE ISLANDS Onion Powder 3 tablespoons chopped celery leaves 3 tablespoons bacon fat 3 tablespoons SPICE ISLANDS Arrowroot Dredge veal in blend of A

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Spice Islands Baked Ham Sauce

Spice Islands Baked Ham Sauce

1 cup brown sugar 1½ tablespoons SPICE ISLANDS Arrowroot ⅛ teaspoon SPICE ISLANDS Mayonnaise Mustard ⅛ teaspoon SPICE ISLANDS Ground Cloves ¼ teaspoon SPICE ISLANDS Ground Allspice ¼ teaspoon SPICE ISLANDS Ground Cinnamon ½ cup SPICE ISLANDS Tarragon Red Wine Vinegar ½ teaspoon salt 2 cups water 1 cup seedless raisins 2 tablespoons butter ¼ cup salad oil 2 tablespoons butter ¼ cup salad oil Blend all dry ingredients and mix with liquids. Cook in double boiler until raisins are plump. Can be made

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Meat Loaf (6 Servings)

Meat Loaf (6 Servings)

1 cup fresh bread crumbs ¾ cup milk, tomato sauce, tomato juice, or diluted condensed tomato soup 1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef 2 tablespoons SPICE ISLANDS Instant Minced Onions 1 tablespoon SPICE ISLANDS Green Bell Peppers ½ teaspoon SPICE ISLANDS Horseradish 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning 1 teaspoon salt ¼ teaspoon SPICE ISLANDS Hot Mustard 1 egg 1½ pounds ground chuck 1½ pounds ground chuck Place bread crumbs in large bowl. Heat milk or other liquid to simmeri

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Macaroni Parmesan

Macaroni Parmesan

½ lb. macaroni ¼ cup butter ½ cup grated Parmesan cheese 1 teaspoon SPICE ISLANDS Shredded Parsley ¼ teaspoon SPICE ISLANDS SPICE PARISIENNE 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning ½ teaspoon salt ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper Boil macaroni in salted water until tender. Drain. Rinse in boiling water. Add butter, cheese, Parsley, Spice Parisienne, Beau Monde, salt, Pepper. Toss until butter is melted and cheese and seasonings mixed throughout. Serve with Italian Brai

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Casserole “Cochon” (6 Servings)

Casserole “Cochon” (6 Servings)

1 lb. link pork sausage 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water ¼ teaspoon SPICE ISLANDS Garlic Powder 3 tablespoons SPICE ISLANDS Powdered Mushrooms 1 can tomato paste ⅛ teaspoon SPICE ISLANDS Oregano, crushed ⅛ piece SPICE ISLANDS Bay Laurel Leaf 1 cup water 1 cup dry white wine 1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder 1 teaspoon salt ½ lb. macaroni 1 cup grated sharp Cheddar cheese 1 teaspoon salt ½ lb. macaroni 1 cup grated sharp Cheddar chees

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Sauerbraten (6 Servings)

Sauerbraten (6 Servings)

4 to 5 lbs. beef roast, round, chuck, rump or sirloin tip 1½ tablespoons salt 3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3 tablespoons water 10 SPICE ISLANDS Whole Java Black Peppers, crushed 1 SPICE ISLANDS Bay Leaf broken into 3 pieces 3 SPICE ISLANDS Whole Cloves 1 cup SPICE ISLANDS Red Wine Vinegar 2 cups water 1 tablespoon SPICE ISLANDS Arrowroot 2 tablespoons sugar 6 gingersnaps, crushed ½ cup dry red wine ½ cup sour cream 6 gingersnaps, crushed ½ cup dry red wine ½ cup so

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Spanish Rice (6 Servings)

Spanish Rice (6 Servings)

An excellent casserole for a barbecue. SPICE ISLANDS Spaghetti Sauce Seasoning is the “secret” ingredient. 2 tablespoons SPICE ISLANDS Green Bell Peppers, crushed 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 3 tablespoons olive oil 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning 1 #2½ can tomatoes 1 cup grated American cheese 2 tablespoons SPICE ISLANDS Spaghetti Sauce Seasoning ¾ cup rice 1 teaspoon salt Cook Green Peppers, Onions in oil until tender. Add Spaghe

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Italian Braised Beef (6 Servings)

Italian Braised Beef (6 Servings)

2 lbs. beef stew meat, cut in l-inch cubes 2 tablespoons SPICE ISLANDS Arrowroot 1 teaspoon salt ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper ¼ teaspoon SPICE ISLANDS Garlic Powder 2 tablespoons olive oil 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 2 tablespoons SPICE ISLANDS Powdered Mushrooms 1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup water 1 8-oz. can tomato sauce ¼ cup dry red wine 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning ¼ t

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Savory Beef Stew (4 Servings)

Savory Beef Stew (4 Servings)

2 pounds lean beef stew meat, cut into 1½-inch cubes 3 tablespoons flour 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning 1 teaspoon salt ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper ⅛ teaspoon SPICE ISLANDS Garlic Powder 1 teaspoon SPICE ISLANDS Beef Stock Base dissolved in 1 cup boiling water ¼ cup dry red wine 1 teaspoon SPICE ISLANDS BOUQUET GARNI for Beef 2 tablespoons tomato paste 1 4-ounce can sliced or button mushrooms 6 small onions 3-4 carrots 1 cup frozen or fresh peas 1 4-ounce

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Braciuolini (6 Servings)

Braciuolini (6 Servings)

A classic Italian dish. Serve it with spaghetti tossed in butter, SPICE ISLANDS Shredded Parsley, and grated Parmesan cheese. 1½ pounds round steak, cut ¼ inch thick ½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper 1 teaspoon salt 6 teaspoons SPICE ISLANDS Instant Minced Onions ½ teaspoon SPICE ISLANDS Garlic Chips 2 tablespoons butter 1 cup water ½ cup dry white wine ¼ teaspoon SPICE ISLANDS BOUQUET GARNI for Beef Cut steak into 6 pieces. C

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Speedy Mixed Bean Pot (8 Servings)

Speedy Mixed Bean Pot (8 Servings)

For this quickly-made hearty casserole, use whatever canned beans you have on the shelf—baked beans, pork and beans, garbanzos, limas, pintos, etc. Made from vegetarian-type beans, you can have a completely meatless main dish with a good smoky flavor. 3 one-pound cans beans such as vegetarian baked beans, limas, pintos, kidney beans, etc. 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 2 tablespoons salad oil ¼ cup chili sauce 2 tablespoons molasses ¼ teaspoon SPI

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Beef Stroganoff (6 Servings)

Beef Stroganoff (6 Servings)

1½ to 2 pounds sirloin steak 1 tablespoon SPICE ISLANDS Arrowroot 1 teaspoon salt ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper ¼ teaspoon SPICE ISLANDS Garlic Powder 4 tablespoons butter 3 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 3 tablespoons water 2 tablespoons SPICE ISLANDS Powdered Mushrooms 1½ tablespoons SPICE ISLANDS Chicken Seasoned Stock Base dissolved in 2 cups water ¼ cup dry white wine ¼ teaspoon SPICE ISLANDS SPICE PARISIENNE 1 cup sour cream 2 tablespoons

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Lamb Curry (4 Servings)

Lamb Curry (4 Servings)

This Lamb Curry is real party fare. Serve with steamed rice and a variety of condiments such as chutney, chopped or sieved hard-cooked eggs, chopped peanuts, raisins, flaked coconut, sliced bananas, pineapple chunks, chopped crisp bacon, chopped green onions and sliced tomatoes. 1 fresh coconut 1½ to 2 pounds lamb shoulder, cut in 1-inch cubes 2½ cups boiling water 1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder 2 teaspoons salt 1 tablespoon SPICE ISLANDS Curry Powder 2 tablespoons SPICE ISLAN

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Old Hickory Hamburgers (4 Servings)

Old Hickory Hamburgers (4 Servings)

1 pound ground beef 1 teaspoon SPICE ISLANDS Onion Powder ½ teaspoon SPICE ISLANDS MSG 1 teaspoon SPICE ISLANDS OLD HICKORY Smoked Salt ¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper Mix together ground beef, Onion Powder, MSG, Old Hickory Smoked Salt, and Pepper. Let stand an hour or so for flavors to develop. Shape into patties. Pan-broil, cook on grill, or barbecue. Serve hot....

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Saffron Veal Strips (6 Servings)

Saffron Veal Strips (6 Servings)

The subtle flavor of Saffron makes veal into a distinctive delicacy. Measure Saffron with great care. Its flavor is very potent when too much is used. If you should care for a stronger Saffron flavor, add the merest speck at a time. 2 pounds veal steak ¼ cup butter ⅛ teaspoon SPICE ISLANDS Garlic Powder ½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder ¹/₃₂ teaspoon SPICE ISLANDS Saffron 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning ½ teaspoon salt ¼ teaspoon SPICE ISLANDS Cracked Java Black Pep

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Poultry Stuffing

Poultry Stuffing

TO STUFF 4-POUND CHICKEN : Mix 3 cups crumbs from fresh bread, 1 tablespoon SPICE ISLANDS Poultry Seasoning, 1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1 tablespoon water, 2 tablespoons melted butter. Add no liquid or dressing will be soggy. TO STUFF 15-POUND TURKEY : Mix 10 cups crumbs from fresh bread, 3 tablespoons SPICE ISLANDS Poultry Seasoning, 4 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 4 tablespoons water, ½ cup melted butter. Add no liquid or dressing wil

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Poulet Bercy (4 Servings)

Poulet Bercy (4 Servings)

1 large broiler, quartered 1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1 tablespoon water ¼ teaspoon SPICE ISLANDS Garlic Powder 1 tablespoon SPICE ISLANDS Powdered Mushrooms ¼ teaspoon SPICE ISLANDS Thyme ¼ teaspoon SPICE ISLANDS Tarragon 1 teaspoon SPICE ISLANDS Shredded Parsley ½ teaspoon SPICE ISLANDS Sage 3 tablespoons butter, melted ¼″ piece SPICE ISLANDS Bay Leaf ½ cup dry white wine 2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base 1 egg yolk, beaten 1 cup light cream

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Creole Shrimp Gumbo (6 Servings)

Creole Shrimp Gumbo (6 Servings)

If you prefer, use crab, lobster, oysters, or other seafood. 2 tablespoons salad oil 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 2 cups hot water 1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base 4 teaspoons SPICE ISLANDS BEAU MONDE Seasoning 2 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder ¼ teaspoon SPICE ISLANDS Garlic Powder 4 SPICE ISLANDS Chili Pequins 1 tablespoon SPICE ISLANDS Green Bell Peppers ¼ cup chopped celery 2 teaspoons SPICE ISLANDS Shr

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Old Hickory Fish Chowder (4 Servings)

Old Hickory Fish Chowder (4 Servings)

A quickly prepared chowder that’s filling enough for the main course for lunch or supper. Old Hickory Fish Chowder has a robust smoky flavor even though it hasn’t a bit of meat in it. Use either fresh or frozen fish, whichever you prefer. 1 pound halibut, haddock, cod, or other firm white fish 2 cups cubed, raw potatoes 3 cups water 2 tablespoons SPICE ISLANDS Instant Minced Onions ¼ teaspoon SPICE ISLANDS Whole Celery Seed ½ teaspoon salt ⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper

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Potatoes (4 Servings)

Potatoes (4 Servings)

Peel 3 medium-size potatoes and cut into cubes. Add 4 teaspoons SPICE ISLANDS Beef Stock Base and ½ cup water; cover and cook until tender and liquid is absorbed, turn potatoes in liquid once or twice while cooking. Sprinkle with Spice Islands Java Black Pepper....

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Onions (4 Servings)

Onions (4 Servings)

Peel 1 to 1½ pounds small yellow or white onions. Place in 1-quart casserole. Stir 1 tablespoon SPICE ISLANDS Beef Stock Base into ¾ cup water and pour over onions. Cover and bake in a 350° F. oven for about 1 hour or until tender....

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Carrots (4 Servings)

Carrots (4 Servings)

Scrape and slice 3 medium-size carrots. Add 1 tablespoon SPICE ISLANDS Beef Stock Base and ½ cup water. Cook over low heat until tender, turn once or twice during cooking....

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Frozen Vegetables (4 Servings)

Frozen Vegetables (4 Servings)

(Such as lima beans, green beans, or broccoli) Stir 2 teaspoons SPICE ISLANDS Beef Stock Base into ½ cup water. Place frozen vegetables in saucepan and pour Beef Stock over vegetables. Cover and cook until tender, turn vegetables once or twice during cooking....

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Canned Vegetables (4 Servings)

Canned Vegetables (4 Servings)

(Such as green or yellow beans, carrots, or mixed vegetables) Drain liquid from 1-pound can vegetables. Add 1 teaspoon SPICE ISLANDS Beef Stock Base and 1 teaspoon SPICE ISLANDS Instant Minced Onions. Simmer until liquid is reduced to about ¼ cup. Add vegetables; heat thoroughly. Add 1 tablespoon butter, if desired....

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Gingered Carrots (4 Servings)

Gingered Carrots (4 Servings)

1 pound carrots ½ cup water ½ tsp. SPICE ISLANDS MEI YEN Seasoning Powder ½ teaspoon SPICE ISLANDS Ground Jamaica Ginger ½ teaspoon sugar 2 tablespoons butter Scrape carrots. Cut into julienne strips. Cook in ½ cup water seasoned with Mei Yen Seasoning Powder. When tender, add Ground Ginger, sugar, and butter. Continue cooking 3 or 4 minutes, tossing gently....

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Savory Zucchini (4 Servings)

Savory Zucchini (4 Servings)

Cutting the zucchini into thin match-like sticks and cooking only until crisp-tender is one of the secrets of this unusual way with zucchini. 1 pound zucchini 2 tablespoons butter 1 tablespoon SPICE ISLANDS Instant Minced Onions 4 teaspoons SPICE ISLANDS Beef Stock Base ½ cup water Wash zucchini and cut in half. Slice thinly lengthwise; then slice again into match-like sticks. Melt butter in wide heavy frying pan. Add Instant Minced Onions, Beef Stock Base, and water. Stir to mix and add zucchin

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Chicken Livers Stroganoff (5 Servings)

Chicken Livers Stroganoff (5 Servings)

1 lb. chicken livers ¼ cup butter 2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water 2 teaspoons SPICE ISLANDS Arrowroot 2 tablespoons SPICE ISLANDS Powdered Mushrooms 1 teaspoon SPICE ISLANDS Chicken Seasoned Stock Base mixed in ½ cup water ½ pint sour cream 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning ¼ teaspoon SPICE ISLANDS SPICE PARISIENNE ½ teaspoon salt ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper 2 tablespoons sherry 1 teaspoon SPICE ISLANDS Shredde

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Crab Meat in Mushroom Sauce Parisienne (4 servings)

Crab Meat in Mushroom Sauce Parisienne (4 servings)

The superbly flavored sauce makes this an exceptionally good luncheon or buffet dish. 1 pound crab meat 2 tablespoons butter 1 tablespoon SPICE ISLANDS Arrowroot 1 tablespoon SPICE ISLANDS Powdered Mushrooms 1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base ½ cup hot water ½ cup rich milk or cream ½ cup dry white wine ¼ teaspoon SPICE ISLANDS Tarragon, crushed ⅛ teaspoon SPICE ISLANDS SPICE PARISIENNE ⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper ½ cup buttered bread crumbs ⅛ teaspo

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Vanilla Sauce (8 Servings)

Vanilla Sauce (8 Servings)

Simple desserts like bread pudding, chocolate blanc mange, or whipped fruit gelatin become something special when topped with this smooth sauce. 2″ piece SPICE ISLANDS Vanilla Bean 1 cup milk 1 cup light cream ½ cup sugar 4 egg yolks, beaten ¼ cup heavy cream Split Vanilla Bean, scrape out pulp, add pulp and pod to milk and cream in top of double boiler, scald over direct heat. Remove Vanilla Pod. Stir in sugar. Beat egg yolks slightly. Beat milk into egg yolks. Return to top of double boiler. P

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Orange Hard Sauce

Orange Hard Sauce

½ cup butter 1 tablespoon SPICE ISLANDS Orange Peel 4 cups sifted powdered sugar 1 egg 2 tablespoons Vanilla Brandy Cream butter, add SPICE ISLANDS Orange Peel and powdered sugar. Beat in egg. Add Vanilla Brandy and blend thoroughly. Serve on plum pudding, mince pie or to frost plain or angel food cake....

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Vanilla Brandy

Vanilla Brandy

The most delicious flavoring extract imaginable! Cut two SPICE ISLANDS Mexican Vanilla Beans in 1″ pieces. Split pods open. Drop into a half pint brandy. Tightly close bottle, let stand 30 days. Use for flavoring whipped cream, ice cream, hard sauce, cakes, pies, and puddings....

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Ginger Apple Pie (6 Servings)

Ginger Apple Pie (6 Servings)

Adding a new flavor to an American tradition. 1 #2 can pie-sliced apples 1 tablespoon SPICE ISLANDS Arrowroot ⅔ cup brown sugar 1 to 2 tablespoons SPICE ISLANDS Crystallized Ginger, finely chopped 1 tablespoon butter Pastry for 8″ double crust pie Drain apples. Combine juice with Arrowroot and cook over low heat until juice starts to thicken. Stir in sugar, apples and Ginger. Pour into pastry-lined 8″ pie pan. Dot with butter. Top with pastry. Bake 40 minutes in 400° oven or until crust is done

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Spice Gems (Makes 20 Cookies)

Spice Gems (Makes 20 Cookies)

3 cups flour 1 teaspoon baking soda 3 teaspoons SPICE ISLANDS Pumpkin Pie Spice 1 teaspoon SPICE ISLANDS Ground Nutmeg ½ teaspoon salt ⅓ cup shortening 2 cups brown sugar ⅔ cup thick sour cream 2 well-beaten eggs 2 teaspoons vanilla Cream shortening, add sugar, beating until light, fluffy. Add vanilla, eggs, mix thoroughly. Sift flour, soda, Spices, salt together 3 times. Add alternately with sour cream to shortening mixture. Mix well. Drop from teaspoon onto greased baking sheet. Bake in 350° o

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Greek Walnut Cake (12 Servings)

Greek Walnut Cake (12 Servings)

Certainly different in the way of desserts is this torte-like cake. Serve it plain, or top with whipped cream flavored with Vanilla Brandy and slivered Crystallized Ginger. 3 cups ground walnuts (about ½ pound shelled walnuts) 9 eggs 1 cup sugar ½ cup fine dry bread crumbs 1 tablespoon SPICE ISLANDS Orange Peel 1½ teaspoons SPICE ISLANDS Lemon Peel ½ teaspoon salt 1 teaspoon SPICE ISLANDS Ground Cinnamon ½ teaspoon SPICE ISLANDS Ground Cloves 2 teaspoons baking powder ¼ cup Vanilla Brandy 3 tabl

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New from SPICE ISLANDS Instant Toasted Onions

New from SPICE ISLANDS Instant Toasted Onions

SPICE ISLANDS Instant Toasted Onions are ready to use instantly without tears, strong odors, and tiresome slicing or chopping. They immediately impart the sweet, mild flavor of sauteed onions with an added crisp, crunchy texture. Instant Toasted Onions give the delicious flavor of sauteed onions to soups, casseroles, stuffings, and ground meat. Add them to salads, sauces, dips and egg dishes without rehydrating for crispest texture and fullest flavor. Write to Spice Islands Company, South San Fr

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