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 JUICE SEAFOOD COCKTAIL | TOMATO JUICE ASPIC | LIVER PATE STUFFED MUSHROOMS BUTTERS | GUACAMOLE TOMATO | CHEESE DIPS SEAFOOD SPREADS PICKLES | FRUIT CUP MELON BALLS CRANBERRY JUICE |
| SOUPS | TOMATO CHOWDERS SPINACH MINESTRONE | STOCK BEAN | SPINACH CLAM BOUILLON MOCK TURTLE ONION | TOMATO BEAN MINESTRONE | BORSCHT TOMATO CHICKEN | PEA |
| FISH | SHRIMPS BROILED FISH FILET OF SOLE MACKEREL | COURT BOUILLON POACHED: HALIBUT, SALMON | CREAMED CRAB CREAMED TUNA CLAMS, HALIBUT SALMON | SHRIMP CLAMS LOBSTER | HALIBUT SHRIMPS SOLE | GARNISH FOR BROILED SHRIMPS, PRAWNS |
| EGGS OR CHEESE | SCRAMBLED EGGS CREAM CHEESE WELSH RAREBIT | OMELETTE AUX FINES HERBES SCRAMBLED EGGS | HUEVOS RANCHEROS | OMELETTE COTTAGE CHEESE | CREAM CHEESE | |
| MEATS | LIVER LAMB SAUSAGE | STEWS POT ROAST SHISH KEBAB TRIPE | POT ROAST PORK BEEF VEAL | PORK SAUSAGE LAMB MEAT LOAF | BEEF SWEETBREADS VEAL LAMB | LAMB VEAL |
| POULTRY AND GAME | VENISON DUCK | FRICASSEE STEWS | CREAMED CHICKEN STUFFINGS GOOSE | MARINADES STUFFINGS PHEASANT GUINEA HEN | CHICKEN PIE CREAMED CHICKEN | |
| VEGETABLES | EGGPLANT SQUASH TOMATOES ONIONS | BOILED POTATOES CARROTS STEWED TOMATOES | CARROTS ZUCCHINI PEAS SPINACH | TOMATOES CABBAGE LENTILS BROCCOLI | CABBAGE BEETS BEANS CELERY | CARROTS NEW POTATOES SPINACH ZUCCHINI |
| SALADS | TOMATO SEA FOOD CHICKEN | ASPIC MARINADES FOR: BEET, ONION | CHICKEN MIXED GREEN | VEGETABLE BEAN TOMATO | COLESLAW CUCUMBER POTATO | FRUIT COLESLAW ORANGE PEAR |
| SAUCES | TOMATO SPAGHETTI ORANGE (FOR GAME) BUTTER (FOR FISH) | ALL MARINADES ESPAGNOLE CHAMPAGNE | CREAM SAUCE BROWN SAUCE SOUR CREAM | SPAGHETTI TOMATO | CREAM (FOR FISH) TARTAR | MINT |
| DESSERTS AND BEVERAGES | FRUIT COMPOTE | CUSTARDS AND CREAMS | FRUIT COMPOTE FROSTINGS ICES TEA |
| ROSEMARY | SAFFRON | SAGE | SAVORY | TARRAGON | THYME | |
|---|---|---|---|---|---|---|
| APPETIZERS | FRUIT CUP | SHARP CHEESE SPREADS | VEGETABLE JUICE COCKTAIL | TOMATO JUICE CHEESE SPREADS LIVER PATES | TOMATO JUICE FISH SPREADS COCKTAILS | |
| SOUPS | TURTLE PEA SPINACH CHICKEN | BOUILLABAISSE CHICKEN TURKEY | CHICKEN CHOWDERS | LENTIL BEAN VEGETABLE | CHICKEN MUSHROOM TOMATO PEA | BORSCHT GUMBO, PEA CLAM CHOWDER VEGETABLE |
| FISH | SALMON HALIBUT | HALIBUT SOLE | HALIBUT SALMON | CRAB SALMON | BROILED FISH LOBSTER THERMIDOR | CREAMED TUNA SCALLOPS CRAB SOLE |
| EGGS OR CHEESE | OMELETTE SCRAMBLED EGGS | CREAM CHEESE SCRAMBLED EGGS | CHEDDAR COTTAGE | SCRAMBLED EGGS DEVILED EGGS | ALL EGG DISHES OMELETTE AUX FINE HERBES | SHIRRED EGGS COTTAGE CHEESE |
| MEATS | LAMB VEAL RAGOUT BEEF STEW HAM LOAF | VEAL | STEWS PORK SAUSAGE | PORK VEAL | VEAL SWEETBREADS YORKSHIRE PUDDING | MUTTON MEAT LOAF VEAL |
| POULTRY AND GAME | PARTRIDGE CAPON DUCK RABBIT | CHICKEN RABBIT | GOOSE TURKEY RABBIT STUFFINGS | CHICKEN STUFFINGS | CHICKEN SQUAB DUCK | STUFFINGS VENISON FRICASSEE PHEASANT |
| VEGETABLES | PEAS SPINACH FRENCH FRIED POTATOES | RISOTTO SPANISH RICE RICE | LIMA BEANS EGGPLANT ONIONS TOMATOES | BEANS RICE LENTILS SAUERKRAUT | SALSIFY CELERY ROOT MUSHROOMS BAKED POTATOES | ONIONS CARROTS BEETS |
| SALADS | FRUIT | SEA FOOD CHICKEN | MIXED GREEN STRING BEAN POTATO | MIXED GREEN CHICKEN FRUIT SEA FOOD | BEETS TOMATO ASPICS | |
| SAUCES | CREAM SAUCE BARBECUE TOMATO | FISH SAUCE | HORSERADISH FISH SAUCES | BEARNAISE TARTARE VERTE MUSTARD | CREOLE ESPAGNOLE HERB BOUQUETS | |
| DESSERTS AND BEVERAGES | FRUIT COMPOTE JELLY GIN PUNCH | CAKE BUNS FROSTINGS | SAGE TEA | STEWED PEARS |
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 ISLANDS | SALADS | VEGETABLES | MEATS | FISH | SAUCES | GRAVIES |
| TARRAGON Red Wine VINEGAR | FRUIT GREEN POTATO FISH | BAKED BEANS BEETS CHARD SPINACH WATER CRESS | STEWS ROASTS BROILED CHICKEN BUTTER SAUCE | BAKED BROILED WITH BUTTER SAUCE | FISH GAME RAVIGOTE VINAIGRETTE SPANISH | A FEW DROPS IN MEAT GRAVIES TO TASTE |
| GARLIC Red Wine VINEGAR | FISH GREEN POTATO VEGETABLE | BAKED BEANS ARTICHOKES SPROUTS WATER CRESS | POT ROAST ROAST LAMB STEWS | BAKED BROILED WITH BUTTER SAUCE | TARTAR FISH | |
| ESCHALOT Red Wine VINEGAR | SLICED ONION OR CUCUMBER LOBSTER CRAB SHRIMP GREEN POTATOES | ARTICHOKES CUCUMBERS ONIONS | RAGOUTS | AU GRATIN | FISH MUSHROOM | |
| BASIL White Wine VINEGAR | FRUIT GREEN TOMATO LOBSTER CRAB | TOMATOES BEETS STRING BEANS CARROTS JULIENNE | A FEW DROPS ON ROAST LAMB AND STEWS TO TASTE | FROG LEGS DEVILED CRAB LOBSTER | TOMATO FISH | A FEW DROPS IN LAMB GRAVY 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] [B] [C] [D] E [F] [G] [H] I J K [L] [M] [N] [O] [P] Q [R] [S] [T] U [V] W X Y Z
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]
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]
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