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                           Collectors’ Items
                         _Fifty Superb Recipes
                                 from_
                             SPICE ISLANDS®


                SPICE ISLANDS SPICE RACK—SEE BACK COVER




                    _From Our Recipe File to Yours_


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 useful guide in seasoning with
herbs.

Remember—the purpose of an herb, like that of a spice, is to enhance,
not dominate, the flavor of the food. So be selective when you
experiment. Until the art of seasoning with herbs is mastered, use just
one or two at a time.

Be especially sparing with the spices and herbs of Spice Islands, for
they are exceptionally full-flavored. Only the finest of each species is
used, and they come to you from Spice Islands exquisitely cured and
radiantly fresh and fragrant.

SPICE ISLANDS HERBS are California grown on farms owned and operated by
Spice Islands Company. In this way, select strains can be cultivated
with a quality control impossible to duplicate. The fullest flavor of
these herbs is yours because of the extreme care in growing, curing, and
processing.

SPICE ISLANDS SPICES come from those faraway parts of the world where
the finest grow—cinnamon from Viet Nam, nutmeg from the Isles of Banda,
ginger from Jamaica, and pepper (such pepper!) from Java. Whatever it
is, the very best is in your Spice Islands jar.

SPICE ISLANDS WINE VINEGARS are produced from fine wines of California’s
Sonoma Valley, and have an incomparable bouquet and mellow tang. There
is red wine vinegar plain or flavored with garlic, tarragon, or
eschalot; white wine vinegar plain, flavored with basil, or a sprig
float of tarragon.

SPICE ISLANDS TEAS are gathered at the peak of the season from the best
gardens in Japan, Formosa, Indonesia, Ceylon, and India. There are
eleven delectable blends—any will add an epicurean touch.

If the good things of life are for you, then let Spice Islands work its
wonders in your cooking and enjoyment of good food.

  LITHO IN U.S.A.
                                                        © COPYRIGHT 1959
                                              “BY SPICE ISLANDS COMPANY”


“_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.


_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.


_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 flavors to blend. Makes about 1½ cups
dip.


_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 just before serving.


_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, spinach, etc.
  2 tablespoons raw rice

Combine water and Beef Stock Base. Bring to a boil and add tomatoes,
Instant Minced Onions, Bell Peppers, and Bouquet Garni for Soup. When
soup is again boiling, add celery, carrots, potatoes, Beau Monde, salt,
and Parsley. Simmer for about 30 minutes. Add remaining vegetables and
rice. Simmer until vegetables and rice are done, about 20 minutes.


_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.


_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 25 to 30 minutes or until potatoes are done. Cool to
lukewarm. Blend in electric blender 20 seconds. Stir in cream, chill
thoroughly. Serve ice cold.


_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.


_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 Eschalot Wine Vinegar
  1 rounding tablespoon anchovy paste
  1 tablespoon SPICE ISLANDS Shredded Parsley
  2 tablespoons SPICE ISLANDS Onion Powder

Add lemon juice to cream, then mix with other ingredients. Serve with
green salad. Superb on broccoli or asparagus in place of mayonnaise.


_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.


                           To make coleslaw:

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 Dressing.


_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 speed for 15 minutes.


_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 Salad Herbs

Blend egg, Beau Monde, salt, Garlic Powder, Onion Powder, Paprika,
Pepper, Vinegar, cheese. Add the oil, a little at a time, beating until
thoroughly blended after each addition, until all is used. Continue
beating until thick and very smooth. Stir in Salad Herbs.




When you need a tasty sauce or gravy, SPICE ISLANDS Beef Stock Base
comes to your rescue. There are countless variations you can try.


_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 Stock Base to water and stir
into butter and Arrowroot. Cook over low heat, stirring constantly,
until thick and smooth. Add Pepper. Serve hot as a gravy, or use as a
basis of other sauces.


_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 add
to onions. Cook over low heat, stirring constantly, until thick and
smooth. Add Pepper. Serve hot.


_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 Pepper
  2 tablespoons SPICE ISLANDS Whole Mustard Seed
  2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
  1″ piece SPICE ISLANDS Bay Leaf
  2 tablespoons SPICE ISLANDS Garlic Wine Vinegar
  2 tablespoons SPICE ISLANDS Tarragon Wine Vinegar
  2 tablespoons SPICE ISLANDS Eschalot Wine Vinegar
  ¼ cup olive oil
  ½ cup water
  ¾ cup catsup
  2 tablespoons Worcestershire sauce
  2 tablespoons SPICE ISLANDS Onion Powder
  2½ teaspoons brown sugar

Blend dry ingredients and add to the liquids. Bring to a boil, then
simmer 1 hr. over low heat.


_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.


_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.


_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
for flavors to blend. Just before serving, heat but do not let butter
brown. Add Nepal Pepper. Serve as sauce for hot cooked artichokes,
broccoli, asparagus, broiled lobster or other seafood.


_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.


_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 Arrowroot and seasonings. Brown meat mixture in
hot fat, cover and cook slowly until meat is tender. If meat should
become dry, add ½ cup boiling water or meat stock.


_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

Blend all dry ingredients and mix with liquids. Cook in double boiler
until raisins are plump.

Can be made and kept in refrigerator. Reheat as much at a time as you
wish to serve.

Excellent on fried ham.


_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

Place bread crumbs in large bowl. Heat milk or other liquid to
simmering, pour over crumbs. Crumble Bouquet Garni and stir into bread
crumb mixture along with Instant Minced Onions, Green Peppers,
Horseradish, Beau Monde, salt, and Mustard. Beat in egg. Add ground
chuck and mix thoroughly. Shape into loaf and place in flat roasting
pan. Bake in moderate oven (350° F.) for 1½ hours. Make gravy from pan
drippings, if desired.


_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 Braised Beef. If desired, pack macaroni
into well buttered 1 quart ring mold. Set in 300° oven 15 to 20 min.
Unmold on a heated platter and fill with “Italian Braised Beef”
(Page 14).


_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

Cut each link of sausage into 3 pieces. Fry slowly until well browned.
Pour off all but 2 or 3 tablespoons of drippings. Stir in Onions and
Garlic Powder. Cook until Onions are lightly browned. Add Powdered
Mushrooms, tomato paste, Oregano, Bay Leaf, water, wine; mix well. Add
Mei Yen, salt. Simmer 20 minutes. Meanwhile, cook macaroni in boiling
salted water until tender. Combine with sauce and turn into large flat
baking dish. Sprinkle with grated Cheddar cheese. Bake 25 minutes at
350° or until sauce is bubbling and cheese melted.


_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

Have butcher cover roast with a thin layer of suet and tie securely;
place in a crock, glass bowl or unchipped granite or enamelware pan.
Combine salt, Onions, Pepper, Bay Leaf, Whole Cloves, Red Wine Vinegar
and water. Pour over meat. Let stand 1½ to 2 days, turning meat 2 or 3
times daily. Take meat out of liquid; dry. Brown meat on all sides in
heavy frying pan. Place meat in roasting pan. Make a sauce by adding
Arrowroot to drippings in frying pan. Strain the pickling liquid and
stir into frying pan. Cook until thick and smooth, stirring constantly.
Add sugar, crushed gingersnaps, red wine and cook until creamy. Pour
sauce over meat. Cover and roast in 350° oven until meat is done, about
2 hours. Baste frequently with sauce; if sauce seems too thick, add
water. When meat is done, remove to platter. Stir sour cream into gravy.
Serve meat and gravy with Potato Pancakes.


_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 Spaghetti Seasoning,
Beau Monde, rice, tomatoes. Mix thoroughly. Heat to boiling, add salt,
pour into 1½-qt. casserole. Cover, bake 35 min. in 350° oven. Uncover,
sprinkle with cheese, return to oven until cheese is melted.


_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 teaspoon SPICE ISLANDS Oregano, crushed
  ¼ teaspoon SPICE ISLANDS Sweet Basil
  1 teaspoon SPICE ISLANDS MEI YEN Seasoning Powder

Combine Arrowroot, salt, Pepper, Garlic Powder. Roll meat cubes in
mixture. Brown in olive oil. Stir in Onions, Powdered Mushrooms. Add
bouillon, tomato sauce. Stir until sauce is thick and smooth and
Mushrooms dissolved. Add wine, Beau Monde, Oregano, Sweet Basil, Mei
Yen. Cover; simmer two hours until tender, stirring frequently. Add more
water if sauce becomes too thick. Serve with Macaroni Parmesan
(Page 12).


_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

Combine flour, Beau Monde, salt, Pepper, and Garlic Powder. Coat meat
with seasoned flour and brown in a small amount of drippings,
shortening, or oil in a heavy kettle or Dutch oven. Pour Beef Stock over
browned meat; add wine, Bouquet Garni for Beef, tomato paste, mushrooms,
and liquid. Cover and simmer slowly until meat is tender (2 to 3 hours).
Add carrots and onions; when almost tender, add peas and continue
cooking about 10 minutes or until peas are tender. Serve with steamed
rice, noodles, or mashed potatoes.




                        SPICE ISLANDS HERB CHART


Remember! Season lightly when experimenting—and just one or two herbs to
a dish. Just before using, pulverize herbs in palm of your hand.

            BASIL      BAY LEAVES  MARJORAM    OREGANO     DILL WEED   PEPPERMINT

 APPETIZERS TOMATO     TOMATO      LIVER PATE  GUACAMOLE   CHEESE DIPS FRUIT CUP
            JUICE      JUICE       STUFFED     TOMATO      SEAFOOD     MELON BALLS
            SEAFOOD    ASPIC       MUSHROOMS               SPREADS     CRANBERRY
            COCKTAIL               BUTTERS                 PICKLES     JUICE

 SOUPS      TOMATO     STOCK       SPINACH     TOMATO      BORSCHT     PEA
            CHOWDERS   BEAN        CLAM        BEAN        TOMATO
            SPINACH                BOUILLON    MINESTRONE  CHICKEN
            MINESTRONE             MOCK TURTLE
                                   ONION

 FISH       SHRIMPS    COURT       CREAMED     SHRIMP      HALIBUT     GARNISH
            BROILED    BOUILLON    CRAB        CLAMS       SHRIMPS     FOR
            FISH       POACHED:    CREAMED     LOBSTER     SOLE        BROILED
            FILET OF   HALIBUT,    TUNA                                SHRIMPS,
            SOLE       SALMON      CLAMS,                              PRAWNS
            MACKEREL               HALIBUT
                                   SALMON

 EGGS OR    SCRAMBLED              OMELETTE    HUEVOS      OMELETTE    CREAM
 CHEESE     EGGS                   AUX FINES   RANCHEROS   COTTAGE     CHEESE
            CREAM                  HERBES                  CHEESE
            CHEESE                 SCRAMBLED
            WELSH                  EGGS
            RAREBIT

 MEATS      LIVER      STEWS       POT ROAST   PORK        BEEF        LAMB
            LAMB       POT ROAST   PORK        SAUSAGE     SWEETBREADS VEAL
            SAUSAGE    SHISH KEBAB BEEF        LAMB        VEAL
                       TRIPE       VEAL        MEAT LOAF   LAMB

 POULTRY    VENISON    FRICASSEE   CREAMED     MARINADES   CHICKEN PIE
 AND GAME   DUCK       STEWS       CHICKEN     STUFFINGS   CREAMED
                                   STUFFINGS   PHEASANT    CHICKEN
                                   GOOSE       GUINEA HEN

 VEGETABLES EGGPLANT   BOILED      CARROTS     TOMATOES    CABBAGE     CARROTS
            SQUASH     POTATOES    ZUCCHINI    CABBAGE     BEETS       NEW
            TOMATOES   CARROTS     PEAS        LENTILS     BEANS       POTATOES
            ONIONS     STEWED      SPINACH     BROCCOLI    CELERY      SPINACH
                       TOMATOES                                        ZUCCHINI

 SALADS     TOMATO     ASPIC       CHICKEN     VEGETABLE   COLESLAW    FRUIT
            SEA FOOD   MARINADES   MIXED GREEN BEAN        CUCUMBER    COLESLAW
            CHICKEN    FOR: BEET,              TOMATO      POTATO      ORANGE
                       ONION                                           PEAR

 SAUCES     TOMATO     ALL         CREAM SAUCE SPAGHETTI   CREAM (FOR  MINT
            SPAGHETTI  MARINADES   BROWN SAUCE TOMATO      FISH)
            ORANGE     ESPAGNOLE   SOUR CREAM              TARTAR
            (FOR GAME) CHAMPAGNE
            BUTTER
            (FOR FISH)

 DESSERTS   FRUIT      CUSTARDS                                        FRUIT
 AND        COMPOTE    AND CREAMS                                      COMPOTE
 BEVERAGES                                                             FROSTINGS
                                                                       ICES
                                                                       TEA

            ROSEMARY   SAFFRON     SAGE        SAVORY      TARRAGON    THYME

 APPETIZERS FRUIT CUP              SHARP       VEGETABLE   TOMATO      TOMATO
                                   CHEESE      JUICE       JUICE       JUICE
                                   SPREADS     COCKTAIL    CHEESE      FISH
                                                           SPREADS     SPREADS
                                                           LIVER PATES COCKTAILS

 SOUPS      TURTLE     BOUILLA-    CHICKEN     LENTIL      CHICKEN     BORSCHT
            PEA        BAISSE      CHOWDERS    BEAN        MUSHROOM    GUMBO, PEA
            SPINACH    CHICKEN                 VEGETABLE   TOMATO      CLAM
            CHICKEN    TURKEY                              PEA         CHOWDER
                                                                       VEGETABLE

 FISH       SALMON     HALIBUT     HALIBUT     CRAB        BROILED     CREAMED
            HALIBUT    SOLE        SALMON      SALMON      FISH        TUNA
                                                           LOBSTER     SCALLOPS
                                                           THERMIDOR   CRAB
                                                                       SOLE

 EGGS OR    OMELETTE   CREAM       CHEDDAR     SCRAMBLED   ALL EGG     SHIRRED
 CHEESE     SCRAMBLED  CHEESE      COTTAGE     EGGS        DISHES      EGGS
            EGGS       SCRAMBLED               DEVILED     OMELETTE    COTTAGE
                       EGGS                    EGGS        AUX FINE    CHEESE
                                                           HERBES

 MEATS      LAMB       VEAL        STEWS       PORK        VEAL        MUTTON
            VEAL                   PORK        VEAL        SWEETBREADS MEAT LOAF
            RAGOUT                 SAUSAGE                 YORKSHIRE   VEAL
            BEEF STEW                                      PUDDING
            HAM LOAF

 POULTRY    PARTRIDGE  CHICKEN     GOOSE       CHICKEN     CHICKEN     STUFFINGS
 AND GAME   CAPON      RABBIT      TURKEY      STUFFINGS   SQUAB       VENISON
            DUCK                   RABBIT                  DUCK        FRICASSEE
            RABBIT                 STUFFINGS                           PHEASANT

 VEGETABLES PEAS       RISOTTO     LIMA BEANS  BEANS       SALSIFY     ONIONS
            SPINACH    SPANISH     EGGPLANT    RICE        CELERY ROOT CARROTS
            FRENCH     RICE        ONIONS      LENTILS     MUSHROOMS   BEETS
            FRIED      RICE        TOMATOES    SAUERKRAUT  BAKED
            POTATOES                                       POTATOES

 SALADS     FRUIT      SEA FOOD                MIXED GREEN MIXED GREEN BEETS
                       CHICKEN                 STRING BEAN CHICKEN     TOMATO
                                               POTATO      FRUIT       ASPICS
                                                           SEA FOOD

 SAUCES     CREAM      FISH SAUCE              HORSERADISH BEARNAISE   CREOLE
            SAUCE                              FISH SAUCES TARTARE     ESPAGNOLE
            BARBECUE                                       VERTE       HERB
            TOMATO                                         MUSTARD     BOUQUETS

 DESSERTS   FRUIT      CAKE        SAGE TEA    STEWED
 AND        COMPOTE    BUNS                    PEARS
 BEVERAGES  JELLY      FROSTINGS
            GIN PUNCH


_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. Combine Mei Yen, Pepper, and salt. Sprinkle
onto pieces of steak. Sprinkle each piece of steak with 1 teaspoon of
Instant Minced Onions; divide Garlic Chips evenly and sprinkle onto each
piece of steak. Roll tightly and tie with string. Brown rolls in butter
in heavy frying pan. Add water and wine. Crush Bouquet Garni and
sprinkle over rolls. Cover tightly and simmer rolls 30 to 40 minutes or
until tender. If desired, thicken sauce with 1 teaspoon SPICE ISLANDS
Arrowroot mixed with 2 or 3 tablespoons cold water.




SPICE ISLANDS BOUQUET GARNI for Soups and SPICE ISLANDS BOUQUET GARNI
for Beef are superb seasonings for hearty beef dishes and satisfying
soups. Each is a perfect blend of the “just right” herbs designed to
enhance and compliment the foods in which they are used.


_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 SPICE ISLANDS Hot Mustard
  2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt

Empty beans into 2-quart casserole. Cook Onions in oil until tender but
not brown. Stir into beans along with chili sauce, molasses, Mustard and
Old Hickory Salt. Bake in a 350°F. oven for 40 to 50 minutes.


_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 sherry

Cut meat in 1-inch cubes. Combine Arrowroot, salt, Pepper, and Garlic
Powder. Roll meat in Arrowroot mixture; brown in butter. Add Onions and
Mushrooms, mix thoroughly. Pour in Chicken Seasoned Stock Base and white
wine. Season with Spice Parisienne. Cover and simmer 1 hour or until
meat is very tender. Stir occasionally. Just before serving stir in sour
cream and sherry.


_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 ISLANDS Instant Minced Onions
  ½ teaspoon SPICE ISLANDS Garlic Powder
  ¼ teaspoon SPICE ISLANDS Rosemary
  1 medium-size tart apple, peeled and diced
  1 medium-size tomato, peeled and diced
  1 tablespoon chopped SPICE ISLANDS Crystallized Ginger
  ¼ teaspoon SPICE ISLANDS Lemon Peel
  1 cup sliced celery
  ½ cup evaporated milk
  1 tablespoon SPICE ISLANDS Arrowroot, mixed in 1 tablespoon cold water

Break coconut and save any liquid; grate coconut meat; pour 2 cups
boiling water over grated coconut and let stand for one hour, then
strain liquid through a double thickness cheese cloth (squeeze coconut
to extract all possible liquid). To strained liquid add liquid from
coconut, if any. Trim excess fat from meat. Render a piece of fat in a
heavy kettle or Dutch oven. Brown cubed meat in melted fat and season
with Mei Yen, salt and Curry Powder. Add Instant Onions, Garlic Powder,
½ cup boiling water, crushed Bouquet Garni, apple, tomato, Crystallized
Ginger and Lemon Peel. Cook slowly for 1 hour or until lamb is tender.
Add coconut liquid and sliced celery; cook until celery is barely
tender. Add Arrowroot and stir constantly until sauce is thickened. Just
before serving stir in evaporated milk.


_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.


_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 Pepper
  1 tablespoon SPICE ISLANDS Instant Minced Onions
  ½ teaspoon SPICE ISLANDS Thyme, crushed
  2 cups rich milk
  1 tablespoon SPICE ISLANDS Arrowroot

Cut meat into strips about ½-inch wide. Remove bones and connective
tissue. Melt butter in heavy frying pan; add veal strips, brown lightly.
Combine Garlic Powder, Mei Yen, Saffron, Beau Monde, salt, and Pepper.
Sprinkle over veal, turn meat and stir until coated with seasonings. Add
Onions and Thyme, sprinkle over meat. Cover and cook over low heat until
veal is tender (about 45 minutes). Add milk. Moisten Arrowroot with a
little cold water and mix into meat. Cook, stirring constantly, until
sauce is thickened and smooth. Serve over buttered noodles or steamed
rice.


_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 will be soggy.

Use above recipe to stuff veal, pork, lamb shoulder.

Rub pork and veal with Poultry Seasoning for extra flavor.


_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

Arrange chicken in flat pan. Mix butter, Onions, Garlic Powder,
Mushrooms. Cook gently 5 minutes. Add crushed Thyme, Tarragon, Parsley,
Sage, Bay Leaf, wine, Chicken Base. Pour over chicken. Marinate 1 hour.
Turn occasionally. Bake 30 minutes at 400°. Baste often. When done,
arrange on hot plates. Put egg, cream in pan, add sauce from chicken.
Simmer until thickened. Stir constantly. Pour on chicken.


_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 Shredded Parsley
  1 1-inch piece SPICE ISLANDS Bay Leaf
  ½ teaspoon SPICE ISLANDS Thyme, crushed
  3 cups cooked or canned tomatoes
  1½ to 2 pounds cooked, cleaned shrimp
  1½ teaspoons SPICE ISLANDS Gumbo Filé

Heat oil in large kettle; cook Onions in oil until golden. Add hot
water, Chicken Seasoned Stock Base, Beau Monde, Mei Yen, Garlic Powder,
Chili Pequins, Green Peppers, celery, Parsley, Bay Leaf, Thyme, and
tomatoes. Simmer for about 1 hour. Add shrimp and cook 15 minutes; stir
in Gumbo Filé and serve at once in soup bowls over steamed rice.


_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
  2 cups rich milk
  2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
  1 tablespoon butter
  ¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary

Cut fish into cubes; remove any skin and bones. Place in 3-quart kettle
or saucepan. Add potatoes, water, Onions, Celery Seed, salt, and Pepper.
Simmer 30 to 35 minutes or until fish and potatoes are done. Add milk,
Old Hickory, and butter; heat just to boiling. Crush Dill Weed or
Rosemary and sprinkle on chowder. Serve in large soup plates or bowls as
a main course with crisp crackers.




SPICE ISLANDS Beef Stock Base is a superb seasoning for many vegetables:
fresh, canned, and frozen.


_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.


_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.


_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.


_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.


_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.


_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.


_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
zucchini. Cook quickly over high heat, turning frequently with pancake
turner or bread spatula. Cook only until zucchini is crisp-tender and
liquid absorbed, about 5 minutes. Serve at once.


_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 Shredded Parsley

Cut livers in two. Brown in butter in frying pan 5 minutes, turning
frequently. Remove livers, and stir in Onions, Arrowroot, Powdered
Mushrooms, Chicken Stock and cook until thickened. Stir in sour cream,
Beau Monde, Spice Parisienne, salt, Pepper. Add chicken livers, sherry.
Heat thoroughly but do not boil. Sprinkle with Parsley.


_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

Arrange crab meat in a lightly buttered baking dish, or individual
ramekins. In a saucepan melt butter, stir in Arrowroot, Mushrooms.
Dissolve Chicken Base in hot water. Stir into sauce and cook until sauce
is thick, smooth. Add cream, wine, stir until smooth. Add Tarragon,
Spice Parisienne, Pepper. Pour over crab meat and top with crumbs. Bake
in 350° oven until bubbly and brown.

                                  VINEGAR CHART
   SPICE      SALADS    VEGETABLES     MEATS        FISH      SAUCES    GRAVIES
  ISLANDS

 TARRAGON   FRUIT      BAKED BEANS  STEWS        BAKED      FISH        A FEW
 Red Wine   GREEN      BEETS        ROASTS       BROILED    GAME        DROPS
 VINEGAR    POTATO     CHARD        BROILED      WITH       RAVIGOTE    IN MEAT
            FISH       SPINACH      CHICKEN      BUTTER     VINAIGRETTE GRAVIES
                       WATER CRESS  BUTTER SAUCE SAUCE      SPANISH     TO TASTE

 GARLIC     FISH       BAKED BEANS  POT ROAST    BAKED      TARTAR
 Red Wine   GREEN      ARTICHOKES   ROAST LAMB   BROILED    FISH
 VINEGAR    POTATO     SPROUTS      STEWS        WITH
            VEGETABLE  WATER CRESS               BUTTER
                                                 SAUCE

 ESCHALOT   SLICED     ARTICHOKES   RAGOUTS      AU GRATIN  FISH
 Red Wine   ONION OR   CUCUMBERS                            MUSHROOM
 VINEGAR    CUCUMBER   ONIONS
            LOBSTER
            CRAB
            SHRIMP
            GREEN
            POTATOES

 BASIL      FRUIT      TOMATOES     A FEW DROPS  FROG LEGS  TOMATO      A FEW
 White      GREEN      BEETS        ON ROAST     DEVILED    FISH        DROPS
 Wine       TOMATO     STRING BEANS LAMB AND     CRAB                   IN LAMB
 VINEGAR    LOBSTER    CARROTS      STEWS TO     LOBSTER                GRAVY
            CRAB       JULIENNE     TASTE                               TO TASTE


_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. Place over hot water, cook until custard coats
a metal spoon. Stir constantly. Strain, cool. Whip cream until stiff and
fold into custard.


_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.


_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.


_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 and brown.


_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° oven for 12
minutes.


_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 tablespoons water

Grind walnuts through medium blade of food chopper. Separate eggs; beat
egg yolks and sugar until thick and lemon colored. Mix the ground nuts
with bread crumbs, Orange Peel, Lemon Peel, salt, Cinnamon, Cloves, and
baking powder. Stir into egg yolk mixture. Mix in Vanilla Brandy and
water. Beat egg whites until stiff but not dry. Fold gently, but
thoroughly, into batter. Pour into greased 12″ × 9″ baking pan. Bake in
350° F. oven 30 to 35 minutes or until a sharp knife inserted in center
comes out clean.




                                _Index_


                                   A
  Page
  Allspice                                                            11
  Arrowroot                                    8-11-13-14-19-20-21-26-29


                                   B
  Basil                                                      10-15-16-17
  Bay Leaves                                            9-13-16-17-22-23
  Beau Monde Seasoning                    3-4-5-7-9-10-12-14-15-21-23-26
  Beef Stock Base                                        4-8-14-15-24-25
  Bell Peppers, Green                                       3-4-12-14-23
  Bell Peppers, Red                                                    3
  Bouquet Garni for Beef                                        12-15-18
  Bouquet Garni for Soup                                               4


                                   C
  Celery Salt                                                          3
  Celery Seed                                                       6-23
  Chicken Seasoned Stock Base                         3-5-18-19-22-23-26
  Chili Con Carne Seasoning Powder                                     9
  Chili Pequins                                                       23
  Cinnamon, Ground                                                 11-29
  Cloves                                                         9-11-13
  Curry Powder                                                        20


                                   D
  Dill Weed                                                       3-6-23


                                   F
  Fines Herbes                                                        10


                                   G
  Garlic Chips                                                        18
  Garlic Powder                           7-9-13-14-15-18-19-20-21-22-23
  Ginger, Ground                                                      25
  Crystallized Ginger                                              20-29
  Gumbo Filé                                                          23


                                   H
  Horseradish                                                         12


                                   L
  Lemon Peel                                                    10-20-29


                                   M
  Marjoram                                                    3-10-16-17
  Mei Yen Seasoning Powder                       11-13-15-18-20-21-23-25
  MSG (Monosodium Glutamate)                                          21
  Mushrooms, Powdered                                   5-13-14-19-22-26
  Mustard (Hot)                                                  7-12-19
  Mayonnaise Mustard (Mild)                                         5-11
  Mustard Seed                                                       3-9


                                   N
  Nutmeg, Ground                                                      29


                                   O
  Onion Powder                                            6-7-9-10-11-21
  Instant Minced Onions         3-4-5-8-12-13-14-18-19-20-21-22-23-25-26
  Shredded Green Onions                                                3
  Orange Peel                                                   18-28-29
  Oregano                                               9-11-13-15-16-17


                                   P
  Paprika                                                            7-9
  Parsley, Shredded                         3-4-6-9-10-12-16-17-22-23-26
  Java Black Pepper, Cracked                               5-6-7-9-11-21
  Java Black Pepper, Medium Grind                                  18-23
  Java Black Pepper, Fine Grind                8-12-14-15-18-19-21-24-26
  Java Black Pepper, Whole                                            13
  Nepal Pepper                                                        10
  Peppermint                                                       16-17
  Poppy Seed                                                           7
  Poultry Seasoning                                                   22
  Pumpkin Pie Spice                                                   29


                                   R
  Rosemary                                                   16-17-20-23


                                   S
  Saffron                                                       16-17-21
  Sage                                                       10-16-17-22
  Salad Herbs                                                          7
  Old Hickory Smoked Salt                                     9-19-21-23
  Spaghetti Sauce Seasoning                                           14
  Spice Parisienne                                              12-19-26
  Summer Savory                                               3-11-16-17


                                   T
  Tarragon                                              9-10-16-17-22-26
  Thyme                                              3-10-16-17-21-22-23


                                   V
  Vanilla Beans                                                       28
  Red Wine Vinegar                                                    13
  Red Wine Vinegar, Eschalot                                      6-9-27
  Red Wine Vinegar, Garlic                                        6-9-27
  Red Wine Vinegar, Tarragon                                6-9-10-11-27
  White Wine Vinegar                                               3-6-7
  White Wine Vinegar, Sweet Basil                                   5-27
  White Wine Vinegar, Tarragon                                         7




                        _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 Francisco, Dept. TO, for our
exciting new recipe leaflet on Instant Toasted Onions and other
seasoning suggestions.

_Handsome for your Kitchen Wall_

Spice Islands spice rack (illustrated on front cover) of imported
hardwoods in warm, glowing, walnut-toned finish. An accessory as
beautiful as it is useful!

  1-shelf rock holds 8 Spice Islands jars
  2-shelf rack holds 16 Spice Islands jars
  3-shelf rack holds 24 Spice Islands jars

Ask for it at your grocer’s or gourmet shop.


                             SPICE ISLANDS
                   SPICES • HERBS • VINEGARS • TEAS ®

                           100 E. GRAND AVE.
                      SOUTH SAN FRANCISCO, CALIF.

               _The Finest Flavors From Around The World_




                          Transcriber’s Notes


—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook
  is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by
  _underscores_.