Collectors' Items: Fifty Superb Recipes from Spice Islands — Reading Companion

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.

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