1 pound ground beef1 teaspoon SPICE ISLANDS Onion Powder½ teaspoon SPICE ISLANDS MSG1 teaspoon SPICE ISLANDS OLD HICKORY Smoked Salt¼ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper
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.
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 steak¼ cup butter⅛ teaspoon SPICE ISLANDS Garlic Powder½ teaspoon SPICE ISLANDS MEI YEN Seasoning Powder¹/₃₂ teaspoon SPICE ISLANDS Saffron1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning½ teaspoon salt¼ teaspoon SPICE ISLANDS Cracked Java Black Pepper1 tablespoon SPICE ISLANDS Instant Minced Onions½ teaspoon SPICE ISLANDS Thyme, crushed2 cups rich milk1 tablespoon SPICE ISLANDS Arrowroot
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.
TO STUFF 4-POUND CHICKEN: Mix 3 cups crumbs from fresh bread, 1 tablespoonSPICE ISLANDSPoultry Seasoning, 1 tablespoonSPICE ISLANDSInstant 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 tablespoonsSPICE ISLANDSPoultry Seasoning, 4 tablespoonsSPICE ISLANDSInstant 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.
1 large broiler, quartered1 tablespoon SPICE ISLANDS Instant Minced Onions soaked in 1 tablespoon water¼ teaspoon SPICE ISLANDS Garlic Powder1 tablespoon SPICE ISLANDS Powdered Mushrooms¼ teaspoon SPICE ISLANDS Thyme¼ teaspoon SPICE ISLANDS Tarragon1 teaspoon SPICE ISLANDS Shredded Parsley½ teaspoon SPICE ISLANDS Sage3 tablespoons butter, melted¼″ piece SPICE ISLANDS Bay Leaf½ cup dry white wine2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base1 egg yolk, beaten1 cup light cream
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.
If you prefer, use crab, lobster, oysters, or other seafood.
2 tablespoons salad oil2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water2 cups hot water1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base4 teaspoons SPICE ISLANDS BEAU MONDE Seasoning2 teaspoons SPICE ISLANDS MEI YEN Seasoning Powder¼ teaspoon SPICE ISLANDS Garlic Powder4 SPICE ISLANDS Chili Pequins1 tablespoon SPICE ISLANDS Green Bell Peppers¼ cup chopped celery2 teaspoons SPICE ISLANDS Shredded Parsley1 1-inch piece SPICE ISLANDS Bay Leaf½ teaspoon SPICE ISLANDS Thyme, crushed3 cups cooked or canned tomatoes1½ to 2 pounds cooked, cleaned shrimp1½ teaspoons SPICE ISLANDS Gumbo Filé
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.
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 fish2 cups cubed, raw potatoes3 cups water2 tablespoons SPICE ISLANDS Instant Minced Onions¼ teaspoon SPICE ISLANDS Whole Celery Seed½ teaspoon salt⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper2 cups rich milk2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt1 tablespoon butter¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary
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. Placein 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.
SPICE ISLANDS Beef Stock Base is a superb seasoning for many vegetables: fresh, canned, and frozen.
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.
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.
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.
(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.
(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.
1 pound carrots½ cup water½ tsp. SPICE ISLANDS MEI YEN Seasoning Powder½ teaspoon SPICE ISLANDS Ground Jamaica Ginger½ teaspoon sugar2 tablespoons butter
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.
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 zucchini2 tablespoons butter1 tablespoon SPICE ISLANDS Instant Minced Onions4 teaspoons SPICE ISLANDS Beef Stock Base½ cup water
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.
1 lb. chicken livers¼ cup butter2 tablespoons SPICE ISLANDS Instant Minced Onions soaked in 2 tablespoons water2 teaspoons SPICE ISLANDS Arrowroot2 tablespoons SPICE ISLANDS Powdered Mushrooms1 teaspoon SPICE ISLANDS Chicken Seasoned Stock Base mixed in ½ cup water½ pint sour cream1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning¼ teaspoon SPICE ISLANDS SPICE PARISIENNE½ teaspoon salt⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper2 tablespoons sherry1 teaspoon SPICE ISLANDS Shredded Parsley
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.
The superbly flavored sauce makes this an exceptionally good luncheon or buffet dish.
1 pound crab meat2 tablespoons butter1 tablespoon SPICE ISLANDS Arrowroot1 tablespoon SPICE ISLANDS Powdered Mushrooms1 tablespoon SPICE ISLANDS Chicken Seasoned Stock Base½ cup hot water½ cup rich milk or cream½ cup dry white wine¼ teaspoon SPICE ISLANDS Tarragon, crushed⅛ teaspoon SPICE ISLANDS SPICE PARISIENNE⅛ teaspoon SPICE ISLANDS Fine Grind Java Black Pepper½ cup buttered bread crumbs
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.
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 Bean1 cup milk1 cup light cream½ cup sugar4 egg yolks, beaten¼ cup heavy cream
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.
½ cup butter1 tablespoon SPICE ISLANDS Orange Peel4 cups sifted powdered sugar1 egg2 tablespoons Vanilla Brandy
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.
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.
Adding a new flavor to an American tradition.
1 #2 can pie-sliced apples1 tablespoon SPICE ISLANDS Arrowroot⅔ cup brown sugar1 to 2 tablespoons SPICE ISLANDS Crystallized Ginger, finely chopped1 tablespoon butterPastry for 8″ double crust pie
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.
3 cups flour1 teaspoon baking soda3 teaspoons SPICE ISLANDS Pumpkin Pie Spice1 teaspoon SPICE ISLANDS Ground Nutmeg½ teaspoon salt⅓ cup shortening2 cups brown sugar⅔ cup thick sour cream2 well-beaten eggs2 teaspoons vanilla
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.
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 eggs1 cup sugar½ cup fine dry bread crumbs1 tablespoon SPICE ISLANDS Orange Peel1½ teaspoons SPICE ISLANDS Lemon Peel½ teaspoon salt1 teaspoon SPICE ISLANDS Ground Cinnamon½ teaspoon SPICE ISLANDS Ground Cloves2 teaspoons baking powder¼ cup Vanilla Brandy3 tablespoons water
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.
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