Spice Chart #2

Salads & Vegetables

Beets:

Sprinkle in tarragon while

they simmer. For more tart

flavor, use tarragon 

vinegar.

Cabbage:

Cook with caraway or

mustard seed

Carrots:

Season glazed carrots with

ginger.

Culiflower:

Flavor with Rosemary.

Cole Slaw:

Sprinkle with caraway or

dill seed.

Corn:

Flavor canned corn with

chili powder and garnish

with green pepper rings.

Egg Plant:

Add just enough basil or

thyme to enhanse flavor.

Fruit Salad:

Add alspice or mace to

whipped-cream dressing.

Green Beans:

To cream sauce add

mustard.

Creamed Onions:

To cream sauce add

mustard.

Peas:

Drop in mint flakes or

savory while they're

simmering.

Potatoes Mashed:

Sprinkle in dill seed as

you mash or season with rosemary while they cook.

Tossed Salad:

Cautiously add curry powder

to an oil-vinegar dressing.

Breads

Biscuits:

Add mustard and thyme to dry

ingredient and bake. Serve with

any meat dishes.

Blueberry Muffins:

Add a dash of nutmeg to dry ingredients

Cinnamon Toast:

French Style; dip in egg, milk;

fry. Sprinkle with cinnamon and

sugar.

Coffee Cake:

Mix anise into the batter--just enough to taste.

Cornbread:

Mix rosemary into the batter.

Croutons:

Toss toasted bread cubes with

butter seasoned with onion salt,

basil, and marjoram.  Serve with

soup.

Date Muffins:

Add a dash of pumpkin pie spice

to the batter.

Doughnuts:

Add mace to dry ingredients; after frying, roll in cinnamon

sugar.

Dumplings:

Mix parsley flakes into batter.

Garlic Bread:

Slice French bread partially

through. Spread slices with

butter and garlic salt. Wrap

and heat.

Rolls:

Add caraway seeds to batter or

put dill seeds on top.

Scones:

Season with allspice--serve with honey. Or mix poppy seeds to strained honey.

Sweet Bread:

Add pinch of saffron to hot liquid. Soak 10 minutes; strain. Add liquid to flour

mixture.

Waffles:

Add poltry seasonig to batter,

serve with creamed chicken.

Or add a dash of allspice and

cinnamon.

Salad & Vegetables

Breads

Desserts

Soups & Appetisers

Eggs & Cheese

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Desserts

Apple Pie:

Add cinnamon to crust.

Baked Apples:

Core and fill center with

brown sugar & stick cinnamon.

Cherry Pie:

Add dash of mace or

nutmeg.

Chocolate Cake:

To one pack of chocolate

cake mix, add 1 tsp cinnamon 1/2 tsp nutmeg & 1/4 tsp cloves.

Chocolate Pudding:

Add a dash of cinnamon or mace.

Grapefruit:

Sprinkle halves with ginger and

coconut; chill to serve.

Molasses Cookies:

Add pumpkin pie spice to dry

ingredients.

Peach Pie:

A shake of cinnamon picks up

the flavor.

Pears:

Dot fresh or canned pears with

butter; sprinkle with sugar,

cinnamon; broil.

Pineapple:

Top slices with cream cheese,

add shake of cinnamon, broil.

Rice Pudding:

Season with apple pie spice--

serve with stirred custard sauce.

Spice Cake:

To one package spice cake mix add 2 tb instant coffee.

Sugar Cookies:

Stir anise seed into dry ingredients.

Yellow Cake:

To one package yellow cake mix,

add 1/2 tsp nutmeg, add 1/4 tsp

allspice.

Soups & Appetizers

Beef Soup:

Add mixed vegetable flakes while it simmers.

Chicken Soup:

Add pinch of rosemary or dash of paprika or marjoram.

Consomme:

Season with allspice or a dash of savory.

Cranberry Juice:

If served hot, spice with whole

cloves; if served chilled, add

cinnamon or ground cloves.

Fish Chowder:

Cook with lots of vegetables, then add thyme.

Oyster Stew:

Add light touch of mace or cayenne.

Potato Soup:

Try a dash of mustard or basil.

Split Pea Soup:

Sprinkle in savory.

Stuffed Celery:

Mix caraway seed with cream cheese for stuffing; sprinkle with paprika.

Tomato Juice Cocktail:

Add a pinch of dill seeds, or a bit of oregano.

Tomato Soup:

Shake in sage and garlic salt.

Vegetable Soup:

Add thyme or a dash of chili

powder.

Meat, Fish, Poltry

Beef Stew:

Add flavor with basil or cook

with mixed vegetable flakes or

dash of mixed herbs.

Chicken Stuffing:

Use poltry seasoning; or sage,

thyme,or onion salt.

Fish Fillets:

Sprinkle with marjoram, terragon, or curry powder before cooking.

Fried Chicken:

Use paprika or sprinkle pieces with thyme and marjoram. Roll in flour; fry.

Hamburger Patties:

Basil or curry powder.

Ham Loaf:

Mix in a bit of rosemary for

complementary flavor.

Hash:

Add a pinch of marjoram or savory.

Meat Balls:

Season with savory, mustard, garlic salt.

Pork Chops:

Sprinkle with sage or thyme or add a shake of cinnamon.

Pork Roast:

Blend marjoram savory; add to basting sauce.

Eggs & Cheese

Cheese Casserole:

Any cheese dish will respond

to a dash of sage or marjoram.

Cheese Rarebit:

Include basil and marjoram in

the cheese sauce.

Cheese Sauce:

Add 1/2 tsp mustard for zest.

Cheese Souffle:

Add basil to suit your taste.

Cottage Cheese:

Add onion salt, dill, or caraway seed.

Cream Cheese:

Blend in basil or parsley flakes. Spread on thin rye or

use as dip.

Cheese Spread:

Season smappy soft cheese

with thyme and celery salt.

Deviled Eggs:

Add savory and mustard.

French Omelet:

Dash of basil in eggs.

Scrambled Eggs:

Sprinkle lightly with savory.

Souffle:

Add from 1/4 to 1/2 tsp

marjoram to four eggs--serve

with hot tomato sauce.

Tomato Omelet:

Just a bit of oregano.

Meat, Fish, Poltry

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