Fifty Superb Recipes from Spice Islands Published in 1959

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“Dill ’n’ Onion Dip”

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

Crush herbs and mix thoroughly with other ingredients. Serve with crackers, chips, celery or carrot sticks.

Sour Cream Olive Dip

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)

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)

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)

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)

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.

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

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)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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)

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

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)

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)

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 14meat 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.

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)

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)

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 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.

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.