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 sharethese choice recipes with you. We hope that you willmake them as they were developed and tested—withthe spices, herbs and seasonings of Spice Islands. Youwill appreciate why from the moment you open a SpiceIslands jar.
For you who love to improvise with flavors and varyyour own favorite recipes, an herb chart is included inthis booklet. It is limited by space, but we think youwill find it a useful guide in seasoning with herbs.
Remember—the purpose of an herb, like that of aspice, is to enhance, not dominate, the flavor of thefood. So be selective when you experiment. Until theart of seasoning with herbs is mastered, use just one ortwo at a time.
Be especially sparing with the spices and herbs of SpiceIslands, for they are exceptionally full-flavored. Onlythe finest of each species is used, and they come to youfrom Spice Islands exquisitely cured and radiantly freshand fragrant.
SPICE ISLANDS HERBS are California grown on farmsowned and operated by Spice Islands Company. In thisway, select strains can be cultivated with a quality controlimpossible to duplicate. The fullest flavor of theseherbs is yours because of the extreme care in growing,curing, and processing.
SPICE ISLANDS SPICES come from those faraway partsof the world where the finest grow—cinnamon fromViet Nam, nutmeg from the Isles of Banda, ginger fromJamaica, and pepper (such pepper!) from Java. Whateverit is, the very best is in your Spice Islands jar.
SPICE ISLANDS WINE VINEGARS are produced fromfine wines of California’s Sonoma Valley, and have anincomparable bouquet and mellow tang. There is redwine vinegar plain or flavored with garlic, tarragon, oreschalot; white wine vinegar plain, flavored with basil,or a sprig float of tarragon.
SPICE ISLANDS TEAS are gathered at the peak of theseason from the best gardens in Japan, Formosa, Indonesia,Ceylon, and India. There are eleven delectableblends—any will add an epicurean touch.
If the good things of life are for you, then let SpiceIslands work its wonders in your cooking and enjoymentof 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 ShreddedGreen Onion, Shredded Parsley, Dill Weed and BeauMonde Seasoning; mix well. Let flavors blend for anhour. Makes about 1½ cups.
Beau Monde Dip
6 oz. cream cheese
3 tablespoons light cream
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