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.