Penzeys Spices - Catalogue - Summer 2012

SUMMER 2012LOVE TO COOK–COOK TO LOVE

Mitchell Street Strip Steak, page 36

BAKED STUFFED SHRIMP • GRILLED PIZZAS • SWEET & SOUR PORK • APPLE PIE • MEXICAN CORN SALAD

page 37Mitchell Street Turkey Steak Burger

IT’SGRILLING

TIME!

Mitchell St. Steak Seasoning. Smoky–flavorful–delicious.Outstanding for grilled or broiled steak but also a great way to bring variety to chicken, fish and even tofu. Sprinkle on freely for maximum happiness.

MITCHELL STREETSTEAK SEASONING1/2 cup jar (net 3.0 oz.) #29854 $8.69 1/4 cup jar (net 1.4 oz.) #29838 $4.89

See pages 36-37 for delicious recipes using Mitchell Street Steak Seasoning.

Grilling made even more delicious!

See pages 36-37 for delicious recipes using Mitchell Street Steak Seasoning.

Our years of selling spices have taught us that cooking is not a

one size fits all world: far from it. We’ve learned the wonder of cooking lies in the incredible

diversity of the people who cook, and in the incredible variety of the food they cook. Over the years we have come to understand for all of

our differences, for the tremendous variety of what we

cook, people who cook have something in common. They care enough to make the lives of those around them better. The research shows that the kindness of cooks works. People who share dinner together at the kitchen table go on to share a brighter future. A

brighter future made possible by people with the kindness to build

it one meal at a time. It is this kindness we celebrate, this

kindness we hope to spread, this kindness that makes all who cook ONE. Through our pages we hope

to share the greater family of human kindness that we’ve found all cooks belong to. Come along

and join us. Be ONE.

Just in time for summer, we are introducing another great blend: Mitchell St. Steak Seasoning. Mitchell St. is smoky flavorful delicious. Great on a grilled steak but also a great way to add variety to your chick-en, fish and dare I say it even tofu (see p. 63). Mitchell St. is a blend of my father’s and us adding it is part of the blending of my parents’ business in with ours. It shares a kinship with the Chicago Steak Seasoning but is maybe a little less smoky than the Chicago, and a little more flavorful. If you like Chicago Steak you will definitely like Mitchell St. Steak Season-ing. And if you’ve never tried it—do. You and the people you cook for will be glad you did.

With this issue covering the time of both Memorial Day and the Fourth of July we are featuring the stories and recipes of Veterans. In many ways this issue is a fitting sequel to our recent Mother’s Day issue because at the heart of both the stories of Moms and the stories of Vets is the willingness to give of oneself to make life better for others—in another word—Kindness. I think half of us understand firsthand the caring that is at the heart of the U.S. military, but for others of us who are not part of the tradition, we just look on from a distance and don’t quite get it. In many ways these halves fall along the social fault lines that sadly have been making working together as a country extra difficult these days.

Here in Wisconsin, for whatever reason, we seem to be having a harder time working together than most. With our “special” election there is an overwhelming amount of outside money flowing in to flood the airwaves with messages that are such a long way from positive. But for whatever it is worth, even in all this, there are signs the pendulum is beginning to swing back. The passion for conflict so prominent for so long just seems to be losing steam under the weight of it all. Times are changing. Where just a couple years ago compromise was akin to failure, more and more there is the sense that it is the only real way forward.

Maybe, just maybe, the problem isn’t those on the other side of the divide from us. Maybe the problem is the divide itself. My father always liked the line, “Beware of similarities disguised as dissimilarities.” So es-pecially if you are not from a military family or haven’t really met military families, open yourself up to the great stories inside this issue. You might be surprised just how much you see of yourself in their lives. Great reci-pes too.

Kindness WorksEnjoy your Summer Holidays,

[email protected]

Grilled Veggies from Titus Lepic 7

Barbecue Cheese Burgers 8

CHILI PEPPERS & POWDERS 10-12

New Wave’s BBQ Sauce 12

CINNAMON SWEETS 14-17 Cinnamon Graham Cracker Ice Cream Apple Pie from Leo Bassetto

Buttermilk Chicken Marinade from John De Groot 18

Sweet and Sour Pork 21

Leo’s Seasoned Steaks 22

Baked Stuffed Shrimp from the Godfreys 23

PEPPERS & PEPPERCORNS 26-29Grilled Pizzas

Grilled Scallops, Asparagus and Bread

from Eric Mayheu 31

FIND A PENZEYS STORE NEAR YOU 34

CALLING ALL COOKS 35

GET GRILLING WITH MITCHELL ST. SEASONING 36Mitchell Street Strip SteaksMitchell Street Turkey Steak BurgersPulled Pork

Hot Spinach Salad from Derel Schrock 38

Smoky Bacon Biscuit Dressing 39

Grilled Fajitas from the Oakleys 45

Dave Leard’s Lasagna de Familia 49

VANILLA TREATS 50-53 Incredible Vegan Chocolate Cake Naughty Bars from the Soebbings

Mexican Corn Salad 53

S U M M E R 2 0 1 2

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1-800-741-7787 | www.penzeys.com 5

Adobo Seasoning A traditional and popular Mexican spice mix. Not hot, but spicy and rich in flavor, and salt-free. Use ¹/4 -1 tsp. per pound and rub on chicken, fish and pork. Great for easy guacamole, just mix 1 tsp. Adobo Seasoning in 1 TB. water, add to 2 mashed avocados with a squeeze of lemon or lime juice, a shake of salt and a pinch of hot pepper. Hand-mixed from: garlic, onion, black pepper, Mexican oregano, cumin and cayenne red pepper.

1⁄4 cup jar (net 1.1 oz.) #10137 $ 4.291⁄2 cup jar (net 2.5 oz.) #10153 $7.394 oz. bag #10140 $ 7.198 oz. bag #10182 $ 13.091 lb. bag #10111 $ 24.80

Ajwain Seed Ajwain (or Ajowan) is traditional to many Indian and Pakistani dishes. From Pakistan.

1⁄ 4 cup jar (net .9 oz.) #50139 $ 3.551⁄ 2 cup jar (net 1.9 oz.) #50155 $ 5.894 oz. bag #50142 $ 6.19

Allspice Allspice is one of the most popular baking spices. Sweet and warm, ground allspice is particularly good in pumpkin pie, banana bread, and cookies. Allspice is also the main flavor in barbecue sauce and is used whole for canning, soups, and mulled wine or cider.

Whole Honduran Allspice1⁄4 cup jar (net .6 oz.) #50234 $ 2.891⁄ 2 cup jar (net 1.5 oz.) #50250 $ 4.694 oz. bag #50247 $ 4.598 oz. bag #50289 $ 8.091 lb. bag #50218 $ 14.90

Ground Honduran Allspice1⁄4 cup jar (net 1.0 oz.) #40231 $ 3.451⁄ 2 cup jar (net 2.0 oz.) #40257 $ 5.694 oz. bag #40244 $ 5.358 oz. bag #40286 $ 9.551 lb. bag #40215 $ 17.90

Anise Seeds Sweet licorice taste, used in cookies, sausage and sauces throughout the Mediterranean.

Whole Spanish Anise Seeds1⁄ 4 cup jar (net .9 oz.) #50339 $ 3.191⁄ 2 cup jar (net 2.2 oz.) #50355 $ 5.354 oz. bag #50342 $ 4.85

Cracked Spanish Anise Seeds1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 3.451⁄ 2 cup jar (net 2.2 oz.) #40457 $ 5.694 oz. bag #40444 $ 5.09

Ground Spanish Anise Seeds1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 3.451⁄ 2 cup jar (net 2.2 oz.) #40352 $ 5.694 oz. bag #40349 $ 5.09

Annatto SeedsA must for South American, Caribbean & Mexican cooking.

1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 3.091⁄ 2 cup jar (net 2.8 oz.) #50555 $ 5.154 oz. bag #50542 $ 3.19

Apple Pie Spice Use 1-2 tsp. for an 8-inch apple pie. Great for muffins, use ¹/2 tsp. per cup of batter. For sugar cookies, add 1-2 tsp. per batch. Sprinkle on regular or French toast, add to waffle or pancake batter, ¹/4 tsp. per cup. Hand-mixed from: China and Korintje cinnamon, nutmeg, mace and cloves.

1⁄4 cup jar (net 1.0 oz.) #10232 $ 4.091⁄ 2 cup jar (net 2.2 oz.) #10258 $ 7.094 oz. bag #10245 $ 7.498 oz. bag #10287 $ 13.791 lb. bag #10216 $ 26.30

Arrowroot Starch Arrowroot has long been used in making clear glazes for fruit pies. Because of its superior thickening ability (use half as much as flour) and clear look, arrowroot is excellent for stir-fry sauce. To thicken sauces or gravies: Use 1-2 tsp. (dissolved in a bit of cool water) per cup. Push food to one side of pan. Tip pan for juices to collect on one side and drizzle in arrowroot-water slurry. Stir over medium heat until slightly thickened, toss to coat food and serve.

1⁄4 cup jar (net 1.1 oz.) #40536 $ 3.091⁄ 2 cup jar (net 2.5 oz.) #40552 $5.154 oz. bag #40549 $ 3.558 oz. bag #40581 $ 5.891 lb. bag #40510 $ 10.50

How mucH sHould I buy? A good guideline is to buy a one

year’s supply of herbs or ground spices, and a one to two year supply of whole spices. The government’s guideline for freshness dating is four years for whole spices and two years for ground. some people say six months is the longest spices should be stored, but most spices are harvested only once a year, so it does not make sense to discard them every six months. on the other hand, two years is too long to store finely powdered spices. Each spice contains hundreds of flavor components. It is the quantity and balance of these components that determines the quality of the spice. These flavor components will dissipate at different rates. A top quality spice may be better at two years old than a low quality spice at two months. when in doubt about a spice, just smell it. If it smells strong and spicy, use it. If not, toss it.

How sHould I sTorE THEm? spices must be stored properly to

maintain strong, fresh flavor. Heat, light, moisture and air all speed the loss of flavor and color. Glass or barrier plastic containers (such as those we use at Penzeys) are very good. do NoT store your spices near a heat source: on top of the stove, dishwasher, refrigerator or microwave, or near the sink or a heating vent. The best way to avoid light is to put the spices inside a cupboard or a drawer. If an open spice rack is being used, place it out of direct sunlight.

some folks say that all spices should be stored in the refrigerator or the freezer. whole, crushed and ground chili peppers (including paprika, as well as sesame seed and poppy seed) will stay fresh and colorful longer in cool storage, especially in the summer months. other than vanilla beans and extract, the flavor of spices will not be damaged by cold. The only problem with spices being stored in the fridge is that they tend to be used less (out of sight, out of mind). so we recommend keeping smaller quantities of spices out in the cooking area and larger backup supplies in the refrigerator or freezer.

See SPICE INDEx on page 61

Arizona Dreaming Arizona Dreaming is simply a delicious all-purpose coming together of spices. The flavors of South of the Border combined in the ways that Americans love so much. Great for just about everything, use frequently to season: vegetables, rice, beans, beef, pork, scrambled huevos, ground turkey, cheese, salad dressings. Free from salt. Hand-mixed from: ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa, natural smoke flavoring.

1⁄4 cup jar (net .9 oz.) #15837 $ 3.851⁄2 cup jar (net 2.1 oz.) #15853 $6.454 oz. bag #15840 $ 6.658 oz. bag #15882 $ 11.991 lb. bag #15811 $ 22.80

6 penzeys spices | summer

Baking Spice Whether you are baking cookies or just heating oatmeal, Baking Spice makes it easy to add delicious flavor. Sprinkle on hot cereals, or add to pancake batter, ¹/4 tsp. in 2 cups. Add 1 tsp. to box mixes for cake or brownies. Try it in muffins, coffee cakes, pies, and banana bread. Add up the spices your recipe calls for and use the same amount of Baking Spice instead. Hand-mixed from: Ceylon & China cinnamon, anise, allspice, mace, cardamom.

1⁄4 cup jar (net .7 oz.) #11734 $ 3.951⁄ 2 cup jar (net 1.7 oz.) #11750 $ 6.854 oz. bag #11747 $ 9.198 oz. bag #11789 $ 17.151 lb. bag #11718 $ 33.10

Bangkok Blend For flavorful Thai-style cooking. Nice for seasoned noodles. Hand-mixed from: sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil, cilantro.

1⁄4 cup jar (net 1.0 oz.) #10337 $ 4.391⁄ 2 cup jar (net 2.4 oz.) #10353 $ 7.694 oz. bag #10340 $ 7.958 oz. bag #10382 $ 14.65 1 lb. bag #10311 $ 27.90

BBQ 3000 The best BBQ flavor. Cook it slow or fast, on the grill or in the oven, gas or charcoal, it’s all good. For tender and delicious ribs, rub on 2-3 tsp. per pound, then slow cook in the oven at 220° for 4-6 hours or 240° for 3-4 hours or grill over indirect heat for 2-4 hours. Brush boneless/skinless chicken breasts with olive oil and 1-2 tsp. BBQ 3000 per pound, grill over direct medium-high heat 3-5 minutes per side, covered. Sprinkle on veggies, grilled or pan-seared fish, skewered shrimp. Healthy, quick and tasty. Hand-mixed from: salt, paprika, black pepper, nutmeg, mustard, allspice, citric acid, garlic powder, ginger, sage, thyme, white pepper, cinnamon and natural smoke flavor.

1⁄4 cup jar (net 1.2 oz.) # 20235 $4.191⁄2 cup jar (net 2.5 oz.) # 20251 $7.294 oz. bag #20248 $ 6.858 oz. bag #20280 $12.651 lb. bag #20219 $ 23.90

Barbecue of the AmericasMix 2-3 tsp. seasoning in 2 cups tomato sauce—brush on ribs toward the end of cooking, or bake chicken breasts or pork chops in the oven and brush with sauce for the final ten minutes of cooking. This blend is perfect for any grilled food, from quickly grilled steaks to slower cooked whole chicken. Great for fish and skewers with meat and vegetables. Hand-mixed from: flake salt, paprika, allspice, cayenne pepper, nutmeg, black pepper, thyme, ginger, white pepper, Korintje cinnamon.

1⁄4 cup jar (net 1.2 oz.) #23931 $ 4.291⁄2 cup jar (net 2.5 oz.) #23957 $ 7.394 oz. bag #23944 $ 7.198 oz. bag #23986 $ 13.091 lb. bag #23915 $ 24.80

Basil Basil is the perfect herb for pasta, tomato sauce, and chicken. The flavor of sweet basil is almost addictive and there is little that a bit of basil can’t improve. Known as a tomato’s best friend, add basil to salads, soups, fish and vegetables. Basil is a wonderful addition to meat and poultry as well. Add basil toward the end of cooking for the strongest flavor. California basil is a little stronger than French basil, due mainly to better dehydration technology, and is the basil of choice for Italian and American cooking. French basil has a bit of anise flavor many people enjoy.

Coarse-Cut Sweet California BasilThe basil for all Italian cooking, perfect with tomatoes1⁄4 cup jar (net .2 oz.) #30133 $ 2.351⁄ 2 cup jar (net .4 oz.) #30159 $ 3.751 oz. bag #30162 $ 3.354 oz. bag #30146 $ 7.498 oz. bag #30188 $ 13.79

Broken Leaf Sweet French BasilMilder than California, sweet anisey flavor1⁄4 cup jar (net .2 oz.) #30238 $ 2.591⁄ 2 cup jar (net .7 oz.) #30254 $ 4.091 oz. bag #30267 $ 2.894 oz. bag #30241 $ 6.558 oz. bag #30283 $ 11.89

Bavarian-Style Seasoning Growing up in the Penzey family, one of our favorite Sunday dinners was Gram's special recipe of veal, pork, potatoes, onions and carrots, all roasted to a golden brown in the same pan, seasoned with her simple, yet delicious blend of herbs and spices. We’ve also found this seasoning is wonderful for the grill—one of our quick favorites is to rub boneless pork chops or turkey cutlets with a bit of vegetable oil, then sprinkle with 1-2 tsp. Bavarian Seasoning per pound. Also great on turkey breast, rub on 1-2 tsp. per lb. For added zest, sprinkle with lemon juice or salt. Hand-mixed from: crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage.

1⁄4 cup jar (net .7 oz.) #10432 $ 3.351⁄ 2 cup jar (net 1.5 oz.) #10458 $ 5.594 oz. bag #10445 $ 6.858 oz. bag #10487 $12.651 lb. bag #10416 $ 23.90

Bay LeavesTurkish bay leaves are the best in the world. Though not as strong as the California variety, they have a natural depth of flavor that the California bay leaves can’t hope to match. Bay leaves grow wild on the hilly mountains of western Turkey in the area around Izmir (Smyrna). The flavor of bay leaves is perfect for adding to roast pork or chicken, pot roast, turkey or ham, use 2-3 leaves and remove before serving. Bay leaves are also perfect for spaghetti sauce and chicken soup, use 2 per quart. A surprising fact is that bay leaves improve the flavor of salt-free dishes with their rich flavor. Note: bay leaves are very light (8 ounces by weight equals one gallon by volume).

Whole Turkish Bay Leaves1⁄ 2 oz. bag #30391 $ 2.491 oz. bag #30362 $ 3.654 oz. bag #30346 $ 8.458 oz. bag #30388 $ 15.651 lb. bag #30317 $ 29.90

Beef Roast Seasoning Use 1-2 tsp. per pound for pot roast, thick steaks and hamburgers. One of our best blends for venison. Hand-mixed from: sweet paprika, salt, onion, celery, arrowroot, sugar, garlic, Tellicherry black pepper, parsley, dill seed, caraway, tumeric, dill weed, bay leaf, thyme, savory, basil, marjoram and rosemary.


Bell Peppers Flavorful, colorful bell peppers are convenient and tasty, nice for meatloaf, soup, pizza, casseroles and salads. Picked at the peak of ripeness, yielding a farmer’s market fresh taste. These peppers are so flavorful, a little goes a long way, and they are ready to use when you are. 1-2 TB. dehydrated bell peppers give the flavor of 1 large fresh pepper. Red Bell Peppers are sweeter than green bell peppers, which have a zestier flavor. To rehydrate ¼ cup: Place 2 TB. bell peppers in a cup, add water to the 2 oz. (¼ cup) mark. Soak 15 minutes.

Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian1⁄4 cup jar (net .3 oz.) #32137 $ 2.691⁄ 2 cup jar (net .6 oz.) #32153 $ 4.294 oz. bag #32140 $ 9.198 oz. bag #32182 $ 17.151 lb. bag #32111 $33.10Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian1⁄4 cup jar (net .5 oz.) #32232 $ 2.991⁄ 2 cup jar (net .9 oz.) #32258 $ 4.954 oz. bag #32245 $ 9.198 oz. bag #32287 $ 17.151 lb. bag #32216 $ 33.10

Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian1⁄4 cup jar (net .4 oz.) #32337 $ 2.891⁄ 2 cup jar (net .8 oz.) #32353 $ 4.854 oz. bag #32340 $9.198 oz. bag #32382 $ 17.151 lb. bag #32311 $ 33.10

Bicentennial Rub Seasoning The rich flavor and golden color make this our favorite blend for turkey, duck, goose and pork roast. Perfect for the grill, sprinkle heavily on rotisserie-style chicken or pork roast, also on thick-cut pork chops and beef short ribs. The larger chunks of spices in our Bicentennial Rub also make it perfect for any large cut that takes an hour or longer to cook, and the beautiful golden color can’t be beat. Try on roast leg of lamb, baked or roasted whole stuffed chicken, Yankee pot roast and thick-cut pork or veal chops. Hand-mixed from: coarse flake salt, Tellicherry black pepper, sugar, turmeric, minced orange peel and coriander.


My love of grilling started during my first deployment to Iraq in 2007,” says Titus Lepic of Longview, Texas, who served as a Marine in both Iraq and Afghanistan.

“I lived on a small patrol base with about 30 other Marines. Since we didn’t have a chow hall available, we were kept supplied with a freezer full of meat and left to cook for ourselves on our charcoal grill. We supplemented our diet of steak, chicken and sausage with beef jerky and Pop Tarts we received in care packages from home.

“I still remember my first attempt at cooking a steak. When I was done with it, it closely resembled the charcoal I had used to cook it. Fortunately, a few Marines from my squad decided to show me how to prepare, season and properly cook meat.”

The few. The proud. The grillers.“Now, five years later, I am really

into grilling,” says Titus. “I use the charcoal grill I made from a 55-gallon drum, very similar to the one I learned on. I’ve been cooking and experimenting ever since.

“But many things have changed since I first began cooking as a Marine. I have a wife, Lydia, I graduated from LeTourneau University in East Texas, and now I work for U.S. Steel as a maintenance

also missed his cooking.“Titus LOVES to grill, and he was

very happy to put away his Marine uniform and pull out the grilling tongs when his unit came back in October.”

� –Jim�Smith

management associate. When Lydia graduates, also from LeTourneau, we’ll be settling down near my job in Hughes Springs. We plan on keeping a few chickens and growing fruit and vegetables because knowing where our food comes from is important to us.”

Adds Lydia, “Titus enjoys bold, manly flavors, and his specialty in the kitchen is a dish he calls Man Food, which includes potatoes, eggs, jalapenos, bacon, tomatoes, cheese and a hefty dose of Cajun seasoning. He also grills the best burgers I’ve ever eaten, and I’m not just saying that because I’m his wife!”

While Titus earned his grilling stripes in the service, Lydia learned to cook at the heels of her mother. “I grew up with my mom’s amazing home cooking that was classic Southern food with an East Texas bent, and I wanted to learn how to cook from her,” says Lydia. “I considered it a vital part of growing up.

“My mom was the first in my life, but now that I’m married I love cooking for and with Titus. I missed that part of our relationship so much while he was deployed to Afghanistan this past year. I had a scrap of paper that I listed all the things I wanted to cook for him when he came home. I

Titus Lepic

Titus’s return from Afghanistan couldn’t come soon enough for Lydia, who missed cooking with her husband.

Grilled VeggiesQuick, delicious and healthy. The perfect sidekick to grilled burgers.

2 yellow summer squash, sliced into 1⁄2-inch thick rounds

1 zucchini, sliced into 1⁄2-inch thick rounds 2 bell peppers (any color), cut into 2-inch

chunks 1⁄4 Cup vegetable oil 1⁄4 Cup balsamic vinegar 1-2 tsp. BANGKOK BLEND 1⁄2 tsp. KOSHER-STYLE FLAKE SALT 1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER

Combine all of the ingredients in a zip-top bag and shake it to coat all the veggie slices. Let it marinate for 30 minutes. The flavor is even better if you allow it to marinate overnight in the refrigerator. Thread the veggies onto bamboo skewers so that they’ll lie flat on the grill, or just carefully place the veggies on your grill so they don’t fall through the grate. Grill baskets are nice for keeping things from falling through. Grill for 6-8 minutes on the first side, then flip them and grill for another 5-6 minutes, depending on how soft you like your grilled veggies.

Prep. time: 10 minutes plus marinating timeGrilling time: 11-14 minutesServes: 4-6

Nutritional Information: Servings 4; Serving Size 1 cup (174g); Calories 180; Calories from fat 140; Total fat 16g; Cholesterol 0mg; Sodium 170mg; Carbohydrate 9g; Dietary Fiber 2g; Sugars 6g; Protein 2g.


Black and Red Spice A blend of fresh ground Tellicherry black pepper and hot cayenne red pepper. Great whenever you want the robust flavor of Tellicherry black pepper but need extra heat. Perfect for the grilling season, since the heat of the grill mellows the red pepper heat a bit, for flavorful spicy chops, chicken, fish, shrimp kabobs and steaks. Try a sprinkle on scrambled eggs, creamy pasta or potato salad for a spicy change of pace. Hand-mixed from: Tellicherry Black Pepper, Cayenne Red Pepper.


Bouquet Garni Herbs are the cook’s best friend. They add tons of flavor to food without using butter or salt, and herb blends are an easy and inexpensive way to get many flavors in one jar. Bouquet Garni is one of our most popular and traditional herb blends, a robust and flavorful mix for baked chicken or fish, pork, or pot roast. Just crumble between your fingers and sprinkle ¹/2 tsp. per pound on fish or chicken breasts before baking, or rub onto the surface of roasts before cooking. Hand-mixed from: savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage, and tarragon.

1⁄4 cup jar (net .3 oz.) #10632 $ 2.591⁄ 2 cup jar (net .8 oz.) #10658 $ 5.091 oz. bag #10661 $ 4.394 oz. bag #10645 $ 10.398 oz. bag #10687 $ 19.59

Bratwurst Sausage SeasoningThe sausage that made Milwaukee famous. Hand-mixed from: salt, white pepper, mustard, nutmeg, onion.


Breakfast/Pork Sausage SeasoningA best-seller. Traditional blend for breakfast patties and links. This is a good seasoning for beginners. Mix 1 TB. with 1 lb. ground pork and work into ¹/4" thick patties. Hand-mixed from: salt, sugar, paprika, black pepper, dextrose, nutmeg, cayenne pepper, sage, thyme.

1⁄4 cup jar (net 1.8 oz.) #28136 $ 3.551⁄ 2 cup jar (net 3.6 oz.) #28152 $ 5.994 oz. bag #28149 $ 3.458 oz. bag #28181 $ 5.691 lb. bag #28110 $9.90

Cajun Seasoning One of America’s most popular seasonings. Shake heavily on chicken, fish or steaks on the grill for robust and spicy flavor. Add ¹/2 tsp. per pound to ground beef or turkey for zesty Cajun burgers. Hand-mixed from: paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary, and thyme.


Cake Spice Sweet and spicy. Use in place of cinnamon in any baking recipe. Hand-mixed from: China cinnamon, star anise, nutmeg, allspice, ginger and cloves.


California-Style Seasoned Pepper California Seasoned Pepper is one of our oldest and most popular salt-free seasonings. The robust flavor of red and green bell peppers and black pepper together seasons fully without salt. California Seasoned Pepper is perfect for meat and poultry, especially grilled or broiled steak, hamburgers, pork chops or chicken, rub on 1 tsp. per pound before cooking. Add a bit to gravy, stew, or a roast to combat blandness. Hand-mixed from: Tellicherry black pepper, red and green bell pepper, onion, garlic.


Caraway SeedTraditionally added to rye bread, cabbage dishes (sauerkraut and coleslaw), pork, cheese sauces, cream soups, goose and duck.

Whole Dutch Caraway Seed1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 2.891⁄ 2 cup jar (net 2.1 oz.) #51057 $ 4.494 oz. bag #51044 $ 3.09

Ground Dutch Caraway Seed1⁄ 4 cup jar (net .8 oz.) #41038 $ 2.891⁄ 2 cup jar (net 2.2 oz.) #41054 $ 4.494 oz. bag #41041 $ 4.29

Barbeque Cheese BurgersGrilled Burgers are a summer staple, and this recipe from Titus gives them a pleasing punch of flavor. To read Titus’s story, turn to page 7.

1 lb. ground beef 1⁄4 Cup Worcestershire sauce 1 tsp. BBQ 3000 1⁄2-1 tsp. GROUND CHIPOTLE PEPPER

(Titus uses the full teaspoon) 1 tsp. PENZEYS MINCED GARLIC 1⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER 1 tsp. SMOKED SPANISH-STYLE PAPRIKA 1⁄2 TB. KOSHER-STYLE FLAKE SALT shredded or sliced mozzarella cheese

(Titus uses fresh whole milk mozzarella) 1⁄4 Cup of your favorite BBQ sauce (we like

1⁄4 Cup tomato sauce mixed with 1 tsp.BBQ 3000)

Mix all the ingredients (minus the cheese and BBQ sauce) in a large bowl. Form the meat into patties of your preferred size and grill over a hot charcoal grill until the center reaches your desired level of doneness: 3-4 minutes per side is about medium rare. After flipping the burgers to cook the second side, baste about 1 TB. of BBQ sauce on the cooked side. When the patties are done cooking, move them away from direct heat on the grill, flip, and add another TB. of BBQ sauce to the un-BBQ sauced side and add the cheese. Once the cheese is nice and melted over the patties, remove to a plate and serve. Titus likes to serve them on whole wheat buns with tomatoes, pickles and fresh salad greens like baby spinach.

Prep. time: 10 minutesCooking time: 6-10 minutesServes: 4

Nutritional Information: Servings 4; Serving Size 1 burger (214g); Calories 390; Calories from fat 170; Total fat 19g; Cholesterol 85mg; Sodium 1080mg; Carbohydrate 26g; Dietary Fiber 4g; Sugars 6g; Protein 33g.

1-800-741-7787 | www.penzeys.com 9 See SPICE INDEx on page 61

CardamomCardamom is a pod consisting of an outer shell with little flavor and tiny inner seeds with intense flavor. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). In India, where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In Northern Europe, white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Black cardamom has a unique smoky flavor and has developed its own following over the years.

Whole Fancy White Scandinavian-Style Cardamom Pods1⁄4 cup jar (net .6 oz.) #50634 $ 6.451⁄ 2 cup jar (net 1.3 oz.) #50650 $ 11.994 oz. bag #50647 $ 28.85

Whole Fancy Green Costa Rican Cardamom Pods1⁄4 cup jar (net .6 oz.) #50739 $ 5.991⁄ 2 cup jar (net 1.7 oz.) #50755 $ 10.694 oz. bag #50742 $ 19.25

Whole Large Black Indian Cardamom Pods1⁄4 cup jar (net .5 oz.) #50834 $ 4.691⁄ 2 cup jar (net 1.3 oz.) #50850 $ 8.354 oz. bag #50847 $ 21.39

Whole Guatemalan Cardamom Seeds (no shell)1⁄4 cup jar (net 1.3 oz.) #50939 $ 8.351⁄ 2 cup jar (net 2.8 oz.) #50955 $ 15.754 oz. bag #50942 $ 18.19

Ground Guatemalan Cardamom Seeds (no shell)1⁄4 cup jar (net 1.2 oz.) #40936 $ 8.091⁄ 2 cup jar (net 2.4 oz.) #40952 $ 14.994 oz. bag #40949 $ 20.35

Celery Flakes Celery flakes are nice to have on hand when you need a tablespoon or two of celery. Use 1 TB. to equal one small fresh stalk. Throw into soup or stock, but for roasts or casseroles, rehydrate before adding. Cover 1 TB. in 3 TB. water, let stand 5 minutes, drain off extra liquid.


Celery Salt Celery salt is a wonderful seasoning for beef—perfect for roast beef, pot roast, steaks on the grill, or mixed in meatloaf, ¹/2 -1 tsp. per lb., with pepper and garlic. Traditional for sprinkling in tomato juice and what could be better than a Bloody Mary topped with a generous sprinkle of celery salt? Hand-mixed from: fine salt and celery.

1⁄4 cup jar (net 2.1 oz.) #20930 $ 3.191⁄ 2 cup jar (net 4.6 oz.) #20956 $ 5.354 oz. bag #20943 $2.258 oz. bag #20985 $ 3.451 lb. bag #20914 $ 5.20

Celery Seed Black pepper is the best spice for beef, but good cooks also add a touch of celery. Whole celery seed is used in salad dressings, soups and pickling recipes, and rubbed on large cuts of meat. Ground celery is used more sparingly to season smaller, quicker cooking cuts. Use half as much ground celery as whole celery.

Whole Indian Celery Seed1⁄4 cup jar (net .9 oz.) #51136 $2.691⁄ 2 cup jar (net 1.9 oz.) #51152 $4.294 oz. bag #51149 $ 3.098 oz. bag #51181 $ 4.851 lb. bag #51110 $ 8.20

Ground Indian Celery Seed1⁄4 cup jar (net .9 oz.) #41133 $2.891⁄ 2 cup jar (net 1.9 oz.) #41159 $ 4.594 oz. bag #41146 $ 3.558 oz. bag #41188 $ 5.891 lb. bag #41117 $ 10.60

Charnushka (Nigella Sativa) Black, smoky seeds also known as black caraway or kalonji. From India.

1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.791⁄ 2 cup jar (net 1.9 oz.) #51257 $4.494 oz. bag #51244 $ 3.09

Chervil A sweet herb often used in Europe in the same way we use parsley flakes. From Holland.

1⁄ 4 cup jar (net .15 oz.) #30638 $ 2.491⁄ 2 cup jar (net .4 oz.) #30654 $ 3.851 oz. bag #30667 $ 3.95

Chesapeake Bay Seasoning Traditional East Coast seafood and meat seasoning. Hand-mixed from: salt, paprika, mustard, ancho, celery, black and red pepper, dill, caraway, allspice, ginger, cardamom, thyme, bay, mace, cinnamon, savory and cloves.


Chicago Steak Seasoning Robust and smoky, loaded with flavorful chunks of Tellicherry black pepper. Gives great grilled flavor to steaks, burgers, ribs, chicken and turkey. Shake on heavily, 1-2 tsp. per pound. For great BBQ sauce, mix 1 TB. in 1 cup tomato sauce. Hand mixed from: salt, Tellicherry black pepper, sugar, garlic, onion, lemon zest, citric acid, and natural hickory smoke flavor.


Chinese Five Spice Powder As America redefines its diet, increasing consumption of vegetables and starches, and cutting fats and meat portions, it makes sense to borrow from those who have cooked this way throughout history. Chinese stir-fry is quick, easy and very versatile, combining well with all meats and vegetables. Hand-mixed from: China cinnamon, star anise, anise seed, ginger and cloves.


Cheese SeasoningsBrady Street Cheese Sprinkle Named after the well-known Italian street in Milwaukee. Romano cheese with garlic & Italian herbs. Shake on garlic bread, salads and popcorn. Use 1 TB. per cup sour cream for vegetable/chip dip, baked potatoes and salad dressing. Hand-mixed from: Romano cheese [made from sheep’s and cow’s milk, cheese cultures, salt, enzymes, disodium phosphate], salt, garlic, green peppercorn, basil and parsley.

1⁄ 4 cup jar (net 1.1 oz.) #20730 $ 5.591⁄ 2 cup jar (net 2.8 oz.) #20756 $9.954 oz. bag #20743 $ 10.098 oz. bag #20785 $ 18.951 lb. bag #20714 $ 36.60

Garden Salad Seasoning A colorful mix of cheese, chives and poppy seeds. Great sprinkled on garlic bread, potatoes, and baked chicken. Very good for pasta, just toss with oil or butter, a splash of vinegar and a tsp. of spice per serving. Hand-mixed from: Romano cheese [made from sheep’s and cow’s milk, cheese culture, salt, enzymes, disodium phosphate], poppy, salt, sesame, onion, garlic, chives and white pepper.

1⁄ 4 cup jar (net 1.4 oz.) #27034 $ 4.851⁄ 2 cup jar (net 3.2 oz.) #27050 $ 8.554 oz. bag #27047 $ 7.198 oz. bag #27089 $ 13.091 lb. bag #27018 $ 24.90

Rocky Mountain Seasoning A versatile blend of Parmesan, bell peppers and shallots. Sprinkle on salad, in yogurt or sour cream for dip, use 2 TB. per cup. Use to season quiche, chicken or veal cutlets. Hand-mixed from: bell peppers, Parmesan cheese [part-skim milk, cheese culture, salt, enzymes, cellulose powder, potassium sorbate], salt, sesame, poppy, shallots, arrowroot, white pepper.


Salad Elegant A blend made to be sprinkled on salads. Also great on baked fish and chicken, omelets and vegetables. Shake on pasta with olive oil. Hand-mixed from: Parmesan cheese [part-skim milk, cheese culture, salt, enzymes, cellulose powder, potassium sorbate], paprika, poppy, sesame, salt, bell pepper, celery, garlic, green pepper.


Sicilian Salad Seasoning A warm Italian mix of Romano, red bell pepper, toasted onion and sweet basil, perfect for pasta. Good on vegetables or garlic bread. Hand-mixed from: Romano cheese [made from sheep’s and cow’s milk, cheese cultures, salt, enzymes, disodium phosphate], salt, toasted onion, red bell pepper, tomato, paprika, white onion, pepper, basil, thyme, rosemary and cayenne pepper.



chili peppers are capsicums, in the same family as bell peppers and paprika pods. They range in flavor from rich and sweet to fiery hot. A combination of both sweet (ancho) and hot (dundicut, chipotle, and jalapeño) chili peppers are used in mexican cooking for full-flavored, spicy chili and other dishes. For chinese cooking, tien tsin peppers are most common, and in Indian cooking sanaam and dundicut peppers are used, along with a variety of spices. remember to combine the heat of chili peppers with other spices, so the finished dish will have a full-bodied flavor. since chili peppers are dried vegetables, they will keep best if stored in the refrigera-tor, especially during the summer.

Approximate ratings. Peppers vary in heat, flavor and color from

crop to crop.

Pepper Heat Ratings (in Scoville Units)

CAYENNE: 40,000

Aleppo Pepper This Turkish crushed chili has an ancho-like flavor with a little more heat and tartness. Put a jar right on the table and shake on pizza, subs and salads. Aleppo Pepper is great on grilled meats like chicken breast, steak, chops and our flavorful, easy Turkish Kabobs. Aleppo Pepper also makes an attractive sprinkle for potato, chicken and tuna salad and deviled eggs, too. Try mixing Aleppo Pepper with our Greek Seasoning for flavorful roast chicken, tasty pork chops, and robust salads. Aleppo Pepper is also known as halaby pepper. Processed with salt and sunflower oil.

10,000 heat units1⁄4 cup jar (net .8 oz.) #41733 $3.551⁄ 2 cup jar (net 1.9 oz.) #41759 $ 6.094 oz. bag #41746 $ 6.658 oz. bag #41788 $ 11.991 lb. bag #41717 $ 22.70

Ancho Chili Peppers Large, juicy, dark purple New Mexican pods. Ancho chili peppers are the most commonly used pepper in Mexico and are the backbone of dishes such as the traditional red chili and tamales. Chop into ¹/4" chunks and add to chili, mole sauce, stews, beans and rice, or cover in water for a few hours to rehydrate, slice open, stuff and cook.

To make a flavorful ancho chili oil: Chop 3 peppers into 1" chunks and simmer in 3 cups good corn oil, 20 minutes. Let cool, strain (use pepper pieces in another recipe) and store in an airtight container.

3,000 heat units1 oz. bulk bag #52067 $ 2.694 oz. bag #52041 $ 6.198 oz. bag #52083 $ 11.351 lb. bag #52012 $ 21.30

Ground Ancho Chili Pepper Ancho pepper is the most popular chili pepper for Mexican cooking. They are not hot, just richly flavorful with a beautiful purple color. From New Mexico.To make your own chili powder: Start with 3 TB. ground Ancho, add 1 tsp. cumin and Mexican oregano, along with garlic, onion and hot peppers to taste. Use 1-2 TB. per quart of chili.

3,000 heat units1⁄4 cup jar (net 1.0 oz.) #42035 $ 3.351⁄ 2 cup jar (net 2.4 oz.) #42051 $ 5.594 oz. bag #42048 $ 4.298 oz. bag #42080 $ 7.391 lb. bag #42019 $ 13.50

Arbol Chili Peppers Slim, beautiful, curved 2"– 3" bright red Mexican pods. Close to cayenne in heat and flavor. Throw a few into barbecue sauce, curry or chili. Great for making chili pepper oil or vinegar. Store the finished product in tightly sealed, clear glass containers. Arbol chili peppers are the pepper of choice for spice craft workers.


Cascabel PeppersRich, deep flavor. The shell has medium-low heat, use the whole thing and it’s pretty darn hot. Adds great flavor to Mexican dishes, from chili to mole to tacos and beans. Remove the stem and shake out the seeds for most uses, then toss in while cooking and remove before serving. When adding to quicker cooking dishes, shred the skin between your fingers and toss in in small pieces.

11,000 heat units1 oz. bag #58964 $ 2.694 oz. bag #58948 $ 6.198 oz. bag #58980 $ 11.351 lb. bag #58919 $ 21.30

Cayenne Red Pepper Powder Cayenne pepper has the power to make any dish fiery hot, but it also has a subtle flavor-enhancing quality. A dash of cayenne pepper boosts the flavor of low-salt or low-fat dishes and can be used in place of whole chili peppers in barbecue sauce and chili. For a zesty change, use cayenne to replace paprika on deviled eggs or potato salad. From California. Keep in a cool, dry place, out of the light.

40,000 heat units1⁄4 cup jar (net 1.0 oz.) #41838 $ 3.191⁄ 2 cup jar (net 2.1 oz.) #41854 $ 5.354 oz. bag #41841 $ 5.098 oz. bag #41883 $ 8.891 lb. bag #41812 $ 16.40

Chili Piquin These small, red, fiery hot Mexican chilies are also known as bird’s eye peppers, grown and used throughout Mexico and the American Southwest. USE WITH CAUTION. Add 1 or 2 to Mexican moles and sauces, stewed meats and vegetables. Also, use in pozole and other corn recipes, barbecue sauce, and hot & sour soup.

70,000 heat units1⁄4 cup jar (net .4 oz.) #51736 $ 4.951⁄ 2 cup jar (net .9 oz.) #51752 $ 8.554 oz. bag #51749 $ 21.398 oz. bag #51781 $ 41.751 lb. bag #51710 $ 82.30

Chipotle Peppers Chipotle peppers are rich, smoky and fairly hot. Add whole or chopped to chili, beans, sauce. Ground Chipotle Pepper is an attractive, coarse red powder, a tasty all-purpose tabletop shaker.

15,000 heat unitsGround Red New Mexican Chipotle Pepper1⁄4 cup jar (net 1.2 oz.) #41438 $ 5.251⁄ 2 cup jar (net 2.4 oz.) #41454 $9.294 oz. bag #41441 $ 10.598 oz. bag #41483 $ 19.991 lb. bag #41412 $ 38.70

Whole Red New Mexican Chipotle Pepper (Morita)1⁄ 2 oz. bulk bag #51499 $ 3.551 oz. bulk bag #51460 $ 5.794 oz. bag #51444 $ 13.698 oz. bag #51486 $ 26.091 lb. bag #51415 $ 50.90

ANCHO: 3,000

ANCHO (GROUND): 3,000

GUAjILLO: 6,000

ALEPPO: 10,000

CASCABEL: 11,000

CHIPOTLE: 15,000

CRUSHED RED (MEDIUM HOT): 20,000

jALAPEñO: 25,000

ARBOL: 35,000

SANAAM: 40,000

CRUSHED RED (VERY HOT): 40,000TIEN TSIN: 60,000

DUNDICUT: 60,000PIQUIN: 70,000

CHIPOTLE (GROUND): 15,000

Sanaam Chili Peppers Traditional for Indian cooking. Thin, flat 3-5" deep red pods. Not too hot to handle, sanaams can be chopped and added to curry or other dishes. From India. To make chili vinegar, chop (or cut with scissors) 1 oz. peppers. Place in a 1 cup glass jar, fill with your favorite vinegar, add a pinch of salt, then tightly cap. Let stand one week, strain and refrigerate in a bottle that has a splash top (old soy sauce bottles work well). Thin with more vinegar if desired. Use in place of hot sauce.


Tien Tsin Chili Peppers Traditional for Asian cooking. Very hot, bright red, 1-2" pods. Add whole to soup and stir-fry. Remove before serving. To make chili oil: (commonly used in small amounts for stir-frying) Heat 2 TB. peanut or sesame oil. When very hot, add 10 peppers, fry until brown (3-5 minutes). Remove from heat, add ½ cup peanut oil. Stir, pour into glass jar, strain peppers out if desired. Great mixed with soy sauce for a hot dipping sauce, use ¹/3 cup soy, 1 TB. chili oil, and a dash of ginger and garlic. Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.


Crushed Red Peppers Medium Hot Crushed Peppers are hot, but not unbearably so, and are the type found on the tables of Italian restaurants and pizzerias. Great for pizza, tacos, spaghetti, omelets, and beans. Very Hot Peppers are twice as hot, and are generally used in cooking, as they are almost too hot to sprinkle on already prepared foods. Crushed Red Peppers are very convenient for adding kick to any dish.

20,000 heat units1/8" Medium Hot Crushed Red Peppers, California-style1⁄4 cup jar (net .5 oz.) #41933 $ 2.891⁄ 2 cup jar (net 1.3 oz.) #41959 $ 4.694 oz. bag #41946 $ 5.358 oz. bag #41988 $ 9.551 lb. bag #41917 $ 17.90

40,000 heat units1/8" Very Hot Crushed Red Peppers, Indian-style 1⁄4 cup jar (net .7 oz.) #42130 $ 2.991⁄ 2 cup jar (net 1.4 oz.) #42156 $ 4.854 oz. bag #42143 $ 5.358 oz. bag #42185 $ 9.551 lb. bag #42114 $ 17.90

Dundicut Peppers The traditional hot pepper of Pakistan, similar in flavor and appearance to Scotch bonnet peppers. These peppers are quite hot, with a full-bodied, complex flavor. A single pepper will add heat and flavor to a dish for two. From Pakistan.

55,000-65,000 heat units1 oz. bulk bag #51965 $ 2.494 oz. bag #51949 $ 5.358 oz. bag #51981 $ 9.651 lb. bag #51910 $ 17.90

Guajillo PeppersOne of the backbone chili peppers for cooking Mexican style. Not hot, but rich, smoky and complex. Perfect for chili and every chili based dish, great with pork.

6,000 heat unitsWhole Guajillo Pepper1 oz. bag #52962 $ 2.594 oz. bag #52946 $ 5.798 oz. bag #52988 $ 10.391 lb. bag #52917 $ 19.50

jalapeño Peppers Jalapeño peppers have a bright green heat. Add toward the end of cooking. Sprinkle on pizza.

25,000 heat unitsCrushed Californian Jalapeño Pepper1⁄4 cup jar (net .3 oz.) #41533 $ 2.991⁄ 2 cup jar (net .7 oz.) #41559 $ 4.954 oz. bag #41546 $ 12.098 oz. bag #41588 $ 22.991 lb. bag #41517 $ 44.80


Chives Freeze-drying allows chives to maintain a very close-to-fresh flavor and texture, and bright green color. Even the very small amount of moisture on a salad will rehydrate them. Give a hint of garden herb freshness to omelets, chicken soup, baked potatoes and vegetables. Freeze-dried and circle cut. From California.

1⁄4 cup jar (net .05 oz.) #30733 $ 2.151⁄ 2 cup jar (net .1 oz.) #30759 $ 3.191 oz. bag #30762 $ 6.45

Cilantro Cilantro is one of the main, distinctive flavors in Mexican cooking, especially in salsa, soups, and salads. Cilantro is sometimes called Chinese parsley, as it is also used heavily in Asian cooking. Dried Cilantro is not quite as nice as the fresh, but it is easier to keep on hand and has good strong flavor. Cilantro is the leaf of the coriander plant. Cilantro is used heavily in most of the world where its unique flavor seasons salads, tacos, curries, guacamole, soups and stews. Dehydrated, broken leaf. From California.


Regular Chili Powder Rich flavor, deep color, very little heat. This blend is the traditional backbone of many Mexican dishes, from burritos to tamales. Great for family-style chili, use 1-3 TB. per quart. Serve with a shaker jar of crushed hot peppers on the side for those who like heat. Hand-mixed from: Ancho chili pepper, cumin, garlic, Mexican oregano.


Medium Hot Chili Powder Medium Hot Chili Powder is our most popular chili powder; it has the perfect heat level plus rich flavor–a pleasing bite that's not too hot. Add 1-2 TB. Medium Chili Powder to each quart of chili for great flavor. Add the spices while browning the meat for even richer flavor. Chili Powder is also nice as a salt-free seasoning. Make a paste by mixing 1 TB. Chili Powder with 1 TB. water and 1 TB. lime or lemon juice, rub on chicken, fish, or pork chops before grilling or sautéing. Hand-mixed from: Ancho chili pepper, cayenne red pepper, cumin, garlic, Mexican oregano.


Hot Chili Powder For people who really like hot food. Use the full amount called for (1-3 TB. per quart). If less is used, the chili will be hot but will lack the depth of flavor the ancho peppers provide. This is the best powder for those who like their chili hot and flavorful. Hand-mixed from: Ancho chili pepper, red pepper, cumin, crushed red pepper, garlic and Mexican oregano.


Chili PowderThere is a difference between chili pepper and chili powder. chili pepper consists solely of chili pods which have been dried, then powdered. chili powder is a blend, of which ground chili pepper is used as a base (usually 80% of total volume), with the addition of spices such as cumin and mexican oregano. For chili, start with 1 Tb. (some people will use as much as 3 Tb.) per quart.

Chili Con Carne Seasoning Spicy flavor, but no heat. A great way to give chili flavor to other dishes. Just sprinkle on chicken, fish or chops, 1-2 tsp. per pound, add salt to taste. Good on grilled vegetables. Hand-mixed from: Ancho chili pepper, tomato powder, ground cumin, Mexican oregano, garlic, coriander, minced onions, red and green bell peppers, Tellicherry black pepper, allspice, cilantro and cloves.


Chili 3000 The chili of now—bright modern flavor; everything chili should be. Perk up boring burgers and meatloaf with a bit of Chili 3000; start with 1 tsp. per pound. If you’re looking to feed a crowd, you can’t go wrong with a batch of chili. Use 1 TB. per quart in your favorite chili recipe. Hand-mixed from: Ancho chili powder, garlic, cumin, onion, cilantro, paprika, cayenne red pepper, lemon peel, Mexican oregano, black pepper, citric acid, natural smoke flavor, jalapeno pepper.

1⁄ 4 cup jar (net .8 oz.) #11439 $3.751⁄ 2 cup jar (net 2.1 oz.) #11455 $ 6.454 oz. bag #11442 $5.898 oz. bag #11484 $10.491 lb. bag #11413 $19.70

Chili 9000 The chili of tomorrow boldly going where no chili has gone before. Great chili flavor with a bright modern twist—salt-free too! Use 1 TB. per quart with any chili recipe, from beef to turkey to bean chili. Shake on boneless/skinless chicken breasts or fish: brush with oil, sprinkle on 1-2 tsp. of Chili 9000 per pound before baking or sautéing. Great for fajitas, veggie side dishes and sloppy joes. Hand-mixed from: Ancho chili pepper, cumin, garlic, cilantro, onion, paprika, cayenne pepper, lemon peel, Mexican oregano, black pepper, cocoa powder, citric acid, turmeric, cinnamon, coriander, ginger, natural smoke flavoring, fenugreek, cloves, fennel, nutmeg, white pepper, anise seed, jalapeno pepper, star anise, cardamom.

1⁄ 4 cup jar (net .8 oz.) #11934 $ 4.091⁄ 2 cup jar (net 2.1 oz.) #11950 $ 7.191 cup jar (net 3.8 oz.) #11992 $ 13.192 cup jar (net 7.2 oz.) #11921 $ 25.10

Chip & Dip SeasoningDelicious, creamy flavor, perfect for crunchy chips and crisp veggies. Set it out and watch it become the life of the party. Mix 2 teaspoons Chip & Dip Seasoning in 1 cup sour cream. Try it with light sour cream or a mix of yogurt and sour cream. For the strongest flavor, refrigerate an hour before serving. Hand-mixed from: dehydrated vegetables (onion, red and green bell peppers), lactose, salt, hydrolyzed soy protein, horseradish

powder, sugar, garlic powder, parsley, black pepper, paprika, turmeric, spice extracts, citric acid.


New Wave’s BBQ SauceThis is a great sauce from Dave Leard (callsign New Wave) for all of your grilling needs. We used the sauce on ribs, but it would be just as great on chicken and pork, or even mixed in baked beans.

1 TB. olive oil (Dave uses extra virgin) 1⁄2 Cup chopped yellow onion 2 TB. minced fresh garlic 1 6-oz. can tomato paste 1⁄2 Cup prepared mustard (Dave uses

Creole mustard) 1 Cup apple cider vinegar 1 Cup honey (Dave uses sourwood honey) 1⁄2 Cup soy sauce (we used reduced

sodium) 1⁄2 Cup Dijon-style mustard 1 Cup hoisin sauce 1⁄2 Cup Worcestershire sauce 2 TB. CHILI POWDER 1 TB. GROUND CUMIN 11⁄2 tsp. CRUSHED RED PEPPER FLAKES

In a medium-sized saucepan, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are clear, being very careful not to burn the garlic. When the onions and garlic are sautéed, add the remaining ingredients and simmer for 30 minutes. Let cool and transfer into squeeze bottles. Store in the refrigerator.

Prep. time: 15 minutesCooking time: 35 minutesYield: 5 cups

Nutritional Information: Servings 20; Serving Size 1/4 cup (68g); Calories 90; Calories from fat 10; Total fat 1.5g; Cholesterol 0mg; Sodium 460mg; Carbohydrate 19g; Dietary Fiber 1g; Sugars 16g; Protein 1g.


Cocoa Powder we carry two types of the highest quality cocoa that are almost twice as rich as the grocery store varieties: Natural High Fat cocoa is strong, dark and bittersweet–perfect for all baking; dutch High Fat cocoa is processed to temper the natural acidity of the cocoa bean, yielding a slightly less strong, but smooth and rich cocoa. American cooks tend to prefer the Natural High Fat cocoa for all uses, and we agree. cocoa can easily replace unsweetened baking chocolate. use 3 Tb. cocoa powder to replace a one-ounce square of unsweetened baking chocolate.

Natural High Fat Cocoa PowderStrong, dark chocolate flavor—our top choice. The best cocoa for bringing life to your brownies, cakes and cookies. High fat cocoa is the richest grade of cocoa available in the world today. Perfect for all your baking needs.


Dutch Process High Fat Cocoa PowderProcessed with alkali. “Dutched” cocoa is processed for a milder, smoother flavor. High fat cocoa is the richest grade of cocoa available in the world today. Perfect for all your baking needs.

1⁄ 4 cup jar (net .9 oz.) #42435 $ 2.991⁄ 2 cup jar (net 2.1 oz.) #42451 $ 4.854 oz. bag #42448 $ 3.658 oz. bag #42480 $ 6.101 lb. bag #42419 $ 10.60

Hot Chocolate Mix with a Hint of Mint Our rich, delicious Hot Chocolate With a Hint of Mint is a great remedy for the little troubles of life. Or the perfect way to treat yourself. Just mix a tablespoon in each cup of milk, get it steamy hot, and enjoy the cool warmth of hot chocolate, with just a hint of mint. Hand mixed from: sugar, natural high fat cocoa, Ceylon cinnamon, vanilla, peppermint oil.

1⁄ 2 cup jar (net 3.8 oz.) #15758 $ 4.252 cup jar (net 13.4 oz.) #15729 $ 9.951 lb. stand up bag (net 16.0 oz.) #15716 $ 9.80

Hot Chocolate Mix Rich, smooth flavor. Just mix 1 rounded tablespoon Penzeys Hot Chocolate Mix into each cup of milk. Stir well, simmer gently. And try our Hot Chocolate Mix in your coffee for a rich Cafe Mocha. Just mix 2⁄3 cup coffee with 1⁄3 cup milk and Penzeys Hot Chocolate Mix to taste—we use 1 generous teaspoon. Hand mixed from: sugar, natural high fat cocoa, Ceylon cinnamon, real vanilla beans.

1⁄2 cup jar (net 3.8 oz.) #15653 $ 3.652 cup jar (net 13.4 oz.) #15624 $ 8.351 lb. stand up bag (net 16.0 oz.) #15611 $ 7.80

Cloves Whole cloves are a must for studding hams and flavoring stocks and hot cider and punch. The flavor is intense, so be sure to use sparingly. Ground cloves are perfect for baked goods. Because cloves bring out the flavor of beef, add a whole clove to beef stew or a tiny pinch of ground cloves to gravy. In the West, cloves are mainly considered a baking spice, though their preserving qualities make them popular for pickling and barbecuing.

Whole Madagascar Cloves1⁄4 cup jar (net .5 oz.) #52133 $ 3.191⁄ 2 cup jar (net 1.5 oz.) #52159 $ 5.354 oz. bag #52146 $ 6.758 oz. bag #52188 $ 12.451 lb. bag #52117 $ 23.40

Whole Ceylon Cloves1⁄4 cup jar (net .7 oz.) #52238 $ 3.451⁄ 2 cup jar (net 1.5 oz.) #52254 $ 5.694 oz. bag #52241 $ 7.298 oz. bag #52283 $ 13.391 lb. bag #52212 $ 25.50

Ground Madagascar & Ceylon Cloves1⁄4 cup jar (net 1.2 oz.) #42235 $ 4.191⁄ 2 cup jar (net 2.4 oz.) #42251 $ 7.191 cup (net 4.4 oz.) #42277 $ 13.292 cup (net 8.8 oz.) #42222 $ 25.30

Coriander The seed of the same plant that gives us cilantro, coriander has a light, lemony flavor that combines especially well with ginger. Use to season foods that cook for longer than an hour, such as roasts, or items that are cooked for a shorter time but at a higher temperature, such as pan-fried, broiled or grilled meats.

Whole Canadian Coriander Seed1⁄4 cup jar (net .5 oz.) #52533 $ 2.491⁄ 2 cup jar (net 1.2 oz.) #52559 $ 3.954 oz. bag #52546 $ 3.358 oz. bag #52588 $ 5.351 lb. bag #52517 $ 9.50

Ground, 40-mesh, Canadian Coriander Seed1⁄4 cup jar (net .7 oz.) #42530 $ 3.091⁄ 2 cup jar (net 2.0 oz.) #42556 $ 5.154 oz. bag #42543 $ 4.298 oz. bag #42585 $ 7.391 lb. bag #42514 $ 13.50

Corned Beef Spices Use to marinate beef brisket. Hand-mixed from: Brown and yellow mustard seed, coriander, allspice, cinnamon, dill seed, bay leaves, ginger, cloves, Tellicherry peppercorns, star anise, juniper berries, mace, cardamom, red pepper.

1⁄ 4 cup jar (net .7 oz.) #11639 $ 2.891⁄ 2 cup jar (net 1.5 oz.) #11655 $4.694 oz. bag #11642 $ 4.59

Cream of Tartar Use to stabilize delicate toppings like meringue and angel kiss cookies. Natural tartaric acid. From France.


Cumin Throughout the world, cumin is second in popularity only to black pepper. Americans use it mostly for chili, but cumin is a must in Indian, Mexican & Asian cooking. Salsa and tacos are heavily seasoned with cumin. Our ground cumin is the best you’ll ever see.

Whole Indian Cumin Seeds1⁄4 cup jar (net .9 oz.) #52733 $ 2.991⁄ 2 cup jar (net 2.1 oz.) #52759 $ 4.854 oz. bag #52746 $ 4.298 oz. bag #52788 $ 7.391 lb. bag #52717 $ 13.50

Ground 40 Mesh Indian Cumin Seeds1⁄4 cup jar (net .9 oz.) #42730 $3.551⁄ 2 cup jar (net 2.2 oz.) #42756 $ 5.894 oz. bag #42743 $ 5.358 oz. bag #42785 $ 9.551 lb. bag #42714 $ 17.90

I wanted to be a Marine since the fifth grade,” says John De Groot of Hamilton, Montana, who signed up in the Delayed Entry Program during his senior year in high school and headed off to boot camp the summer after graduation.

“I come from a long line of veterans. One of my grandfathers served in the Army during World War II. The other served in the Navy during Korea. My father served in the Marine Corps during Vietnam. I saw his dress blues and heard him tell stories about when he was in service. A lot of it revolved around his friends and the camaraderie of being together.

“My family never pushed the military on me, never at any point made it seem like I had to carry on a family tradition, or that it was an

John De Groot

Like father, like son: John Sr. and John look sharp in their Marine blues.


There are two main types of cinnamon. cassia cinnamon is native to southeast Asia, especially southern china and northern Vietnam, and has the strong, spicy-sweet flavor most Americans are familiar with. Vietnamese and china cinnamon are the sweetest and strongest varieties, with Korintje cinnamon having a smooth flavor with less bite. our cinnamon sticks and Korintje cinnamon both come from the southwest coast of sumatra in Indonesia. It grows wild on the government-protected slopes of mount Kerinci, where the cinnamon gets its name. we stock the top Korintje A grade, although there are also the lower b and c grades, which are the types of cinnamon usually sold in supermarkets in the u.s. our very sweet and strong Vietnamese cinnamon comes from the remote north and west regions of Vietnam. The strength of the flavor of spices depends upon the essential oil content —the higher the level, the stronger the flavor. when orders for cinnamon come in, the large sticks are cracked into slightly smaller pieces and packed into burlap bags for shipment.

The second type of cinnamon, ceylon, or "true" cinnamon, has a much different flavor. It is less sweet, with a more complex, citrus flavor. The special flavor of English and mexican sweets comes from ceylon cinnamon. we like to recommend ceylon cinnamon for baking with fruit—especially in apple pie.

GROUND CINNAMON

China Cinnamon—Tung HingExtra sweet, spicy and strong. Perfect for everything from cinnamon rolls to apple pie, Christmas cookies to French toast. China cinnamon is perfect for cinnamon sugar—mix 2-3 tsp. in 1⁄ 2 cup granulated sugar and keep it on the table. Sprinkle in pancake and waffle batter, shake on oatmeal and cream of wheat, yogurt and fresh fruit.

1⁄4 cup jar (net .8 oz.) #43137 $ 3.091⁄2 cup jar (net 1.7 oz.) #43153 $ 5.254 oz. bag #43140 $ 5.358 oz. bag #43182 $ 9.551 lb. bag #43111 $ 17.90

Indonesia Cinnamon—KorintjeSweet and mellow, Korintje cinnamon is the type of cinnamon we all remember from our childhood. Fragrant Korintje cinnamon is as strong as China cinnamon, but smoother and not as nippy. We love Korintje cinnamon for sprinkling—on hot cereal, oatmeal and cream of wheat, French toast, pancakes and waffles, sugar cookies and pie crusts. Perfect for cinnamon breads, quick, yeast, or toasted with raisins.

1⁄ 4 cup jar (net 1.0) #43032 $ 3.451⁄ 2 cup jar (net 2.2) #43058 $ 5.694 oz. bag #43045 $ 5.098 oz. bag #43087 $ 8.891 lb. bag #43016 $ 16.40

Ceylon Cinnamon Complex and fragrant, with a citrus overtone and rich buff color. Although Ceylon cinnamon is less strong, its hint of citrusy flavor and lack of any bite whatsoever makes it the favorite in both England and Mexico where it is preferred for all uses. Ceylon 00000 Cinnamon, ground, from Sri Lanka.


Vietnamese Cinnamon—Extra FancyVietnamese cinnamon is the strongest, richest, and sweetest cinnamon around. For traditional cinnamon recipes such as gooey cinnamon rolls, the vibrant flavor of Vietnamese cinnamon really shines. It is so strong, that in most recipes it should be cut back by about a third, but it is perfect used full strength in any recipe where cinnamon is the main, delicious flavor. Ground, from Vietnam.


Penzeys Cinnamon Now you can have it all. Just the right mix of our four fabulous cinnamons to bring the best of each to everything you bake. Put the shaker right on the table! Sprinkle on cereal and fresh fruit, toast and applesauce, rice and popcorn. A jar full of smiles. Hand-mixed from: China cinnamon, Vietnamese cinnamon, Korintje cinnamon, Ceylon cinnamon.

1⁄4 cup jar (net .8 oz.) #43537 $ 3.751⁄2 cup jar (net 1.7) #43553 $ 6.194 oz. bag #43540 $ 7.498 oz. bag #43582 $ 13.791 lb. bag #43511 $ 26.20

Cinnamon Sugar Cinnamon Sugar on the breakfast table, what could be sweeter? The perfect sprinkle for toast, coffee, hot cereal and fresh fruit. A flavorful blend of sugar, China and Ceylon cinnamon, with a hint of vanilla. Add a bit to waffle or pancake batter, sprinkle on French toast. Hand-mixed from: white sugar aged with Vanilla Bean, China Cinnamon and Ceylon Cinnamon.


CINNAMON SUGAR

expectation. To be honest I’m not sure everyone didn’t think that I was going to grow out of it. I just saw the kind of men that my father and grandfathers were and I wanted to emulate their lives and their service.

“I couldn’t have been prouder when I earned the title of ‘Marine’ and served in the Corps from 2000-2004, during the Iraq War. Service to our country is a privilege and an honor.”

After completing his Marine commitment, John spent time working in his parents’ candy store, learning how to make fudge, toffee, brittles, creams and truffles. Then he enrolled at the University of Montana where he earned a degree in business finance. Today he works as a financial analyst at a credit union. He is married with two

Cinnamon Graham Cracker Ice CreamCreamy, delicious and irresistible.

13⁄4 Cups heavy cream 12 oz. nonfat plain Greek yogurt 1 tsp. PURE VANILLA EXTRACT 4 TB. honey 4 TB. maple syrup 3⁄4 tsp. CINNAMON 2 large rectangular graham crackers, broken into pieces 2 1.4-oz. bars chocolate-covered toffee, broken into small bits Beat the heavy cream in a large bowl until thick (2-3 minutes). Fold in the yogurt, VANILLA, honey, maple syrup and CINNAMON. Pour into your ice cream maker. Add the remaining ingredients a couple of minutes before the ice cream is fully thickened. Pour into a 11⁄2-quart freezer-safe bowl with a lid and chill until hardened.

If you don’t have an ice cream maker, you can put the original mixture into the freezer-safe bowl and freeze for 2 hours. Then, stir the mixture and add the graham cracker and toffee bits. Continue to stir it every 2 hours, for up to 6 hours. Then, chill until hardened.

Prep. time: 30 minutes plus 24 hours chilling time for the ice cream makerChilling time: 2 hoursYield: about 6 cups


children. “There are definitely some life

lessons from my time in the service. When you’re faced with adverse situations you have to think on your feet and dig deeper and get tougher, and put up with things that aren’t so pleasant. But you know you’re going to survive, and eventually you get to the other side and think ‘Hey, I got through that. I can get through a lot.’

“My wife bought a Weber grill a few years ago at a garage sale. I have to admit I wasn’t all that excited at first. Charcoal grilling always seemed like a riddle to me, but I was determined to learn how. After a few undercooked hamburgers and overcooked chicken legs I figured it out. Now grilling is a hobby.

“I enjoy the challenges of live-fire cooking and the complexity of flavors. I also enjoy grilling because it’s a time when my whole family can get involved. Cooking time turns into family time. My wife helps prepare the marinades and my young daughter measures out ingredients. I even got the grill out on Valentine’s Day, in the bitter cold, to make a spicy meal for my sweetheart.”

–Jim�Smith

Jennifer and John are all decked out for the Marine Corps Ball.


After Pearl Harbor was attacked I wanted to join the service to help defend our country’s freedoms and joining the Marines was a good fit for me,” says Leo Bassetto of Friendship, Wisconsin.

“I trained in New Zealand, one of the most beautiful places I’ve ever seen. I became a machine gunner and was shipped to Tarawa and then on to Saipan. On the island of Saipan, 179 of us went in to fight and only 19 Marines came out without physical wounds.

“I was hit 14 days after we landed and just days later, on July 3rd, the U.S. took over the island. Two Purple Hearts were awarded me for the wounds I suffered and President Roosevelt shook my hand as I recovered at the naval hospital in Hawaii.

“When I returned to the shores of California on a stretcher, I remember asking the guys to set me on the ground so I could touch it, to thank God for getting me home. The docks were full of people. I remember the smell of hotdogs being cooked by street vendors, it all smelled so good. I knew I was home.

Leo Bassetto “The war changed my life completely. I had to adapt to civilian life with a disability and finding work was difficult. War made us grow up quickly. We learned to be strong physically and mentally.

“I met my lovely wife Delores in 1950 on a blind date and proposed to her at Buckingham Fountain. We were married six months later. Soon after we married we opened our first carryout business, called Lee’s, featuring chicken, ribs and seafood in Chicago. Over the years we ran three successful food service businesses and raised six children together.

“I’ve taught my children to follow the rules, know right from wrong, don’t complain, be strong for your family and friends and live life to the fullest. Delores and I recently celebrated our 61st anniversary and now have 15 grandchildren and 5 great-grandchildren with 2 more on the way. I’m grateful for every day.”

Leo’s daughter Donna, shares, “My dad has inspired several family members to never doubt the healing power of their amazing bodies. They all stood strong through their experiences and are doing well, thanks to my dad’s encouragement. My dad is a very special man. Many

Leo and his sons (L-R Jim, Tom, Bill and Steve) on a Freedom Honor Flight to Washington D.C. where they visited the memorial honoring WWII veterans. Leo served in Company G, 2nd Marine division in the 8th regiment.CINNAMON STICKS & CHUNKS

Ceylon Softstick Cinnamon Ceylon cinnamon is soft and easy to crumble. Very thin pieces of bark are tightly rolled into parchment style sticks, then machine cut to uniform 5-inch lengths. Ceylon 00000 whole stick cinnamon, from Sri Lanka.

1 oz. bulk bag #53464 $ 2.894 oz. bag #53448 $ 8.898 oz. bag #53480 $ 16.691 lb. bag #53419 $ 31.90

Cinnamon Sticks Traditionally used as a tasty stirring stick for hot drinks. A nice addition to cocoa, coffee or special holiday concoctions. Perfect for flavoring curry, dessert sauces and syrups. 80 inches to 4 oz. weight (20, 4 inch sticks).

3 inch Cut Sticks Indonesian Cinnamon1 oz. bulk bag #53064 $ 2.354 oz. bag #53048 $ 5.098 oz. bag #53080 $ 8.891 lb. bag #53019 $ 16.40

4 inch Cut Sticks Indonesian Cinnamon1 oz. bulk bag #53169 $ 2.354 oz. bag #53143 $ 5.098 oz. bag #53185 $ 8.891 lb. bag #53114 $ 16.40

Cinnamon ChunksA blend of ¹/4"-¹/2 " China and Indonesia chunks. Great for coffee, add 1 TB. to the filter per pot. Nice for mulled wine or cider. Scent the home by simmering a bit in water. Chunks stay fresh indefinitely.

1 oz. bulk bag #43861 $ 2.894 oz. bag #43845 $ 6.558 oz. bag #43887 $ 11.891 lb. bag #43816 $ 22.60


have learned to respect and honor life from knowing him. He has been a true friend and mentor to many. He’s incredible!”

“I always say, with nothing you get nothing. This is true about cooking as well as living life. When cooking I start with the freshest food possible. I make homemade sausage and wine which we enjoy giving to neighbors, friends and relatives.

“I’ve also loved having a garden, planting seeds and watching the food grow, then cooking with the fresh vegetables. I’ve had a lifelong love of cooking.” Donna tells us her dad wanted to plant an even bigger garden last summer so he’d have extra to help his community.

“There aren’t very many of us WWII vets left, but I hope the generations to follow will study history and learn about the sacrifices that have been made and continue to be made by our military. I hope young people respect our flag by standing during the Pledge of Allegiance and taking a moment to remember what was given for their freedom.

“I was proud to serve my country; semper�fi, always faithful. Our military men and women should hold their heads high. They will always have my respect.”

–Lani�Haag

Apple PieLeo makes this scrumptious pie with apples from his backyard. Double crust: 2 Cups all-purpose flour 1 tsp. salt 3⁄4 Cup shortening 4-8 TB. ice cold waterFilling: 6-8 apples (McIntosh or Rome) 1⁄2 Cup sugar 11⁄2 tsp. CINNAMON 2 TB. butter (shortening works great here as well if you are off dairy)Crust topping: (optional) 2 TB. VANILLA SUGAR 1 TB. milk or rice milk

In a medium bowl, combine the flour and salt. Cut in the shortening with a pastry cutter or two forks until the flour resembles small pea-sized bits. Sprinkle half of the ice water on the dough and mix. Add additional ice water, 1 TB. at a time, until the dough shows signs of holding together when pressed. Divide the dough in two uneven portions, reserving the larger portion for the bottom crust. Wrap in plastic wrap and refrigerate at least 20 minutes for easiest rolling (you can peel/chop apples during this time). Preheat oven to 375°. Peel and slice the apples and place in a bowl. Add the sugar and CINNAMON and toss to coat. Roll out the larger piece of dough on a well-floured surface so that it is a bit larger in diameter than a 9-inch pie plate. Carefully pick it up and gently ease it into the pie plate. Add the apples and cut the butter/shortening into small chunks and distribute evenly over the apples. Roll out the remaining

dough for the top crust and carefully place over the apples. Seal the crust edges by pressing together and creating a scalloped edge. If desired brush with milk/rice milk and sprinkle heavily with VANILLA SUGAR. Prick with a fork or make a small cutting star in the middle with a knife to vent and bake at 375° for 45 minutes or until the crust is golden brown.

Prep. time: 30 minutesBaking time: 45 minutesServes: 8

Nutritional Information: Servings 8; Serving Size 1 piece (163g); Calories 380; Calories from fat 180; Total fat 20g; Cholesterol 5mg; Sodium 280mg; Carbohydrate 48g; Dietary Fiber 2g; Sugars 24g; Protein 3g.

A Bassetto backyard family gathering where Leo loves to cook and share stories about the people he's met along the way.

(Front row L-R Donna, Leo and his wife Delores. Back row L-R Jim, Steve, Bill, Tom and Linda.)

A WWII photo of Leo and his fellow Marines during battle.


Dill Seed Perfect for pickling. From India.


Dill Weed Dill weed is traditionally used in German and Scandinavian cooking. Dill weed’s flavor (which is sweeter than dill seed), along with its bright green color makes it a perfect addition to any dish with a white sauce, from potato salad to cucumber sandwiches to fresh vegetable dip. From California.


English Prime Rib Rub This versatile seasoning makes delicious prime rib or beef roast. Rub on 1-2 tsp. per lb. Great on all cuts of beef, for hamburgers or meatloaf, mix in 1 tsp. per pound. To make your own Bloody Marys, use ¹/4 tsp. per drink in place of celery salt. An absolute must for tomato juice. Hand-mixed from: salt, celery seed, sugar, black pepper, onion, garlic, arrowroot.


Epazote Adds sweet, mild flavor to Mexican dishes.


Fajita Seasoning A tasty, Mexican-style marinade for tacos or fajitas. Mix 1 TB. with ¹/4 cup oil and 1 TB. lime juice or vinegar. Addthin strips of beef or chicken and let marinate for at least an hour in the refrigerator. Grill or pan fry over high heat—add slices of bell peppers and onion to the pan if desired for the last 2 minutes of cooking time. Fajita salads are a family favorite—purchase fresh, pre-made taco salad shells, then fill with layers of grilled chicken or beef fajita strips and your favorite fixings, from lettuce to guacamole. Hand-mixed from: salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary.


Fennel Fennel seeds have been grown for cooking since at least the time of the Romans. In Italy, the seed is used whole to spice sausages, and ground for tomato sauces of all kinds (especially pizza sauce).

Whole Indian Fennel Seeds1⁄4 cup jar (net .9 oz.) #54032 $ 2.691⁄ 2 cup jar (net 1.9 oz.) #54058 $ 4.294 oz. bag #54045 $ 2.998 oz. bag #54087 $ 4.951 lb. bag #54016 $ 8.50

Ground Indian Fennel Seeds1⁄4 cup jar (net .8 oz.) #44039 $ 2.991⁄ 2 cup jar (net 1.9 oz.) #44055 $ 5.094 oz. bag #44042 $ 4.298 oz. bag #44084 $ 7.391 lb. bag #44013 $ 13.60

Fenugreek An indispensable ingredient in the yellow curry dishes of Southern India. From India.

Ground Indian Fenugreek Seeds1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 3.551⁄ 2 cup jar (net 2.9 oz.) #44150 $ 5.994 oz. bag #44147 $ 4.29

Fines Herbes A light, sweet blend great for baked chicken or fish, soup, salads and sautéed vegetables. Hand-mixed from: chervil, minced parsley flakes, chopped chives and French tarragon.


Florida Seasoned Pepper Perhaps our best salt-free blend, good on just about everything. Great for turkey breast cutlets, or rub on boneless, skinless chicken breasts, or fish fillets, 1-2 tsp. per pound. Dust with a little flour and sauté in a hot pan coated with vegetable oil spray or olive oil. If you like lemon pepper, be sure to give this blend a try. Hand-mixed from: Tellicherry black pepper, lemon peel, orange peel, citric acid, garlic and onion.


Buttermilk Chicken MarinadeA summer staple from the De Groots (story on page 14) that will be the hit of any family picnic.

3-4 lbs. bone-in chicken pieces (the De Groots prefer chicken legs)

3⁄4 Cup buttermilk 2 cloves garlic, minced or pressed through

a garlic press 1 TB. olive oil 2 tsp. KOSHER-STYLE FLAKE SALT 1 tsp. PENZEYS FRESHLY GROUND PEPPER 1 tsp. DILL WEED 1⁄8 tsp. CRUSHED RED PEPPER FLAKES

Mix all of the ingredients except the chicken in a gallon-size zippered bag. Add the chicken pieces and coat well. Refrigerate for 2-3 hours. Fire up your charcoal, making two banks of coals with an empty center. Shake the chicken off as you pull it from the marinade. Place the chicken in the middle of the grill, cooking over indirect heat. Turn every 10 minutes. Cook until done, roughly 30-60 minutes, depending on the size of the pieces. If in doubt, use a meat thermometer—165° is the safe interior temperature for poultry.

Prep. time: 10 minutes plus 2-3 hours marinating timeCooking time: 30-60 minutesServes: 4-6

Nutritional Information: Servings 4; Serving Size 1-2 pieces (213g); Calories 360; Calories from fat 220; Total fat 24g; Cholesterol 145mg; Sodium 570mg; Carbohydrate 2g; Dietary Fiber 0g; Sugars 2g; Protein 33g.


French Four Spice Traditionally used for pork, beef and red wine stews. Hand-mixed from: white pepper, nutmeg, ginger and cloves.


Galangal Flavor similar to ginger, but flowery and intense, often used in Indonesia and SE Asia, especially Thailand.

Ground Thai Galangal Root1⁄ 4 cup jar (net .8 oz.) #44239 $ 4.191⁄ 2 cup jar (net 1.6 oz.) #44255 $ 7.294 oz. bag #44242 $ 11.55

Pure ExtractsPenzeys sells only pure extracts; no additives are used. only the finest vanilla beans, oranges, lemons and almonds are carefully extracted onto an alcohol base. Economical, easy and nice for quickly adding flavor to baked goods, sauces and frosting. To make a simple syrup to glaze cakes, breads and muffins: boil 1⁄2 cup water, 1⁄4 cup sugar and 1 tsp. of PurE VANIllA, orANGE, AlmoNd or lEmoN EXTrAcT for 2 minutes, then let cool. brush on finished bakery as a glaze, or use between cake layers before frosting.

Pure Almond Extract 38% alcohol. Pure, strong, fragrant almond flavor. Use in small amounts (usually ¹/2 tsp. per batch) to flavor cookies, bars, bread and crackers or add a drop to sweeten waffles. Also traditional for Middle Eastern meat stews, Indian sweet rice pudding and mild curry. Excellent with fruit for pie or muffins.

2 fluid ounce bottle #93132 $ 5.154 fluid ounce bottle #93158 $ 8.898 fluid ounce bottle #93187 $ 15.9916 fluid ounce bottle #93116 $ 29.25

Pure Lemon Extract 61% alcohol. Pure, true lemon flavor, perfect for baked goodies, especially cheesecakes, where it is often used with lemon zest. Add a dash to fish, pork and poultry marinades. Also nice in sherbet, added to fresh fruit, for glazes and frostings, and great for candy-making. Use with Vanilla Extract for a delicious 1-2 punch.

2 fluid ounce bottle #93237 $ 5.154 fluid ounce bottle #93253 $ 8.898 fluid ounce bottle #93282 $ 15.9916 fluid ounce bottle #93211 $29.25

Pure Orange Extract 61% alcohol. Pure, sweet, rich orange flavor. Often used in conjunction with orange zest for many baking recipes. Nice for glazes and frostings, marinades for fish or pork and excellent for adding a light touch to heavy desserts such as chocolate cake. It is a nice citrus touch to fresh fruit dishes and is great for candy-making.


VANILLA ExTRACT ON PAGE 50.

Penzeys Forward! New!One of our best ever all-purpose seasonings. Try Forward! on steak, chicken, veggies, eggs, potatoes—you name it, Forward! adds deliciousness. And, it’s salt-free! Now how cool is that? Hand-mixed from: Special extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

1⁄ 4 cup jar (net .9 oz.) #15932 $3.651⁄ 2 cup jar (net 2.3 oz.) #15958 $6.194 oz. bag #15945 $5.798 oz. bag #15987 $10.191 lb. bag #15916 $19.20

4 / S Special Seasoned Sea Salt Pronounced “four, S” our Special Seasoned Sea Salt gives a great burst of flavor wherever salt is called for. Like other seasoned salts, 4/S is great for steaks, burgers and chops, but since we have made the flavor lighter and brighter than your old seasoned salt, 4/S is also outstanding for chicken, fish, veggies, salads and popcorn as well. Give it a try, and we think you’ll agree 4/S = 100% delicious. Hand-mixed from: Coarse Sea Salt, Sugar, Special Extra Bold Black Pepper, Paprika, Onion, Turmeric, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary and thyme).

1⁄4 cup jar (net 2.0 oz.) #29133 $ 2.151⁄ 2 cup jar (net 4.0 oz.) #29159 $ 3.191 cup jar (net 8.0 oz.) #29188 $ 5.25

4 / S Special Seasoned Sea Salt This smoky version of our 4/S gives a delicious smoky burst of flavor wherever salt is called for. Like other seasoned salts, Smoky 4/S is great for steaks, burgers, chops, chicken, fish, veggies, popcorn and more. Hand-mixed from: Coarse Sea Salt, Smoked Paprika, Sugar, Special Extra Bold Black Pepper, Turmeric, Onion, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary and thyme).

1⁄ 2 cup jar (net 4.0 oz.) #29454 $ 3.451 cup jar (net 8.0 oz.) #29483 $ 5.59

4 / S Special Seasoned Sea Salt This spicy version of our 4/S gives a spicy kick of flavor wherever salt is called for. Just like its smoky counterpart, Spicy 4/S is great on steaks, burgers, chops, chicken, fish, veggies, salads, pasta, and popcorn. Hand-mixed from: Coarse Sea Salt, Sugar, Red Pepper, Special Extra Bold Black Pepper, Turmeric, Onion, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary and thyme).

1⁄ 2 cup jar (net 4.0 oz.) #29359 $ 3.451 cup jar (net 8.0 oz.) #29388 $ 5.59

Fox Point Seasoning One of our very best blends, so good on all the foods we are supposed to be eating more of, from fish to vegetables. Bursting with the rich flavor of shallots and chives. Use 1 tsp. per pound to season baked chicken and scrambled eggs. For tasty dip use 2 tsp. of Fox Point in 1 cup sour cream or yogurt. The dip makes an outstanding topping for baked potatoes too, or make a quick chicken or tuna salad by mixing 3 cups of cooked chicken or tuna chunks with 1 cup of Fox Point dip. Because we do not use any anti-caking agents in this (or any other) blend, it tends to clump somewhat. To keep it free-flowing, store in the refrigerator. Hand-mixed from: salt, freeze-dried shallots, chives, garlic, onion, green peppercorns.

1⁄ 4 cup jar (net .8 oz.) #21537 $ 5.091⁄ 2 cup jar (net 1.7 oz.) #21553 $ 8.791 cup jar (net 3.2 oz.) #21582 $ 17.092 cup jar (net 6.4 oz.) #21524 $ 31.794 cup jar (net 12.8 oz.) #21579 $ 63.15


Balti Seasoning Baltistan is an ancient region of northernmost Pakistan with influences from Persia, Tibet and China. Balti meals are rich stews cooked in a karahi (small wok), and would be eaten with naan and other Indian breads. The deliciously spicy but not too hot flavor of Balti makes it a great choice for chicken, pork or beef. Hand-mixed from: coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka, ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf.

1⁄ 4 cup jar (net 1.0 oz.) #12331 $ 4.691⁄ 2 cup jar (net 2.7 oz.) #12357 $ 8.254 oz. bag #12344 $ 7.958 oz. bag #12386 $ 14.65 1 lb. bag #12315 $ 27.90

Hot Curry Powder Same great flavor as Sweet Curry Powder, with more hot red pepper and ginger. Commonly used by Chinese restaurants, also known as “Madras Curry Powder.” For grilled steaks, pork chops or chicken wings, rub on ¹/2 - 1 tsp. per pound, along with salt as desired. For spicy chicken noodle or eggdrop soup, add 1 tsp. per 2 - quart pot. Hand-mixed from: turmeric, red pepper, coriander, ginger, cumin, fenugreek, white pepper, cinnamon, fennel, nutmeg, cardamom, cloves, black pepper.


Garam Masala Garam Masala, a blend of savory Indian spices, is one of the few spice mixes actually used in India. It has no turmeric, so it isn’t yellow, and is often added to hot or mild curry powder. The formula for Garam Masala was brought into the store by a Punjabi man who had moved to the U.S. It was his mother's recipe; in exchange for blending the spices for him, he gave it to us. His mother was proud to hear that her blend was a hit in America. Hand-mixed from: coriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger, nutmeg.


Sweet Curry Powder The perfect first curry powder. Great flavor, little heat, nice for simple chicken curry. For baked chicken or fish, use ¹/2 tsp. per lb. for rich (not too spicy) flavor. Add 1 tsp. to a pot of chicken soup for flavor and color. For a curried pasta or green salad dressing, saute 1-2 tsp. in 2 TB. olive oil for 3 minutes over low heat, blend into 1 cup yogurt or ¹/2 cup vinegar and oil. Hand-mixed from: turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white & black pepper, cardamom, cloves, cayenne.


Tandoori Seasoning Clay ovens known as tandoors and the flavorful food they produce have become popular the world over. The most popular tandoori food is chicken. Skinless half chickens are marinated overnight, skewered and baked in the tandoor. You might not have a clay oven in the kitchen, but Tandoori Seasoning tastes great anyway. Try it on baked, broiled or grilled chicken kabobs, and sautéed chicken or fish. Hand-mixed from: coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron.


Vindaloo Seasoning This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India prefer Vindaloo lamb or duck. Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 2 TB oil, brown 1¹/2 lb. pork cubes, remove, then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 minutes Add 4-6 cups cubed potatoes, cook till tender (45 minutes or so). For authentic fiery hot Vindaloo as served in beach front restaurants in India, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalapeño pepper, cardamom, turmeric, black pepper, cloves.


Maharajah-Style Curry Powder The highest quality curry powder, perfect for special meals. Maharajah is sweet and rich, not hot, with fragrant cardamom and a full pound of Spanish Coupé saffron in every 100 lbs. of curry powder. Add glorious color and flavor to chicken and seafood curry. For rice, saute ¹/2 tsp. in 1 TB. butter for 2 minutes, add 1 cup rice, 2 cups water and dash of salt. Bring to boil, cover, reduce heat, simmer for 18 minutes. Hand-mixed from: turmeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, black pepper, cloves, red pepper and saffron.

1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 8.55 1 ⁄ 2 cup jar (net 2.3 oz.) #12652 $ 16.091 cup jar (net 4.5 oz.) #12681 $ 27.852 cup jar (net 9.1 oz.) #12623 $ 53.30

Rogan josh Seasoning Just a little spicy. This version of the popular red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. While Rogan Josh can be made with beef, it is traditional and better made with lamb. This blend is a great example of how a crafty seasoning can change the stronger flavor of lamb (or in India, mutton or goat) into a meal far more delicious than plain old beef. Some blends are interesting–this blend is delicious. For the true Jaipur Palace experience, use the full 2 TB. seasoning per pound, plus extra cayenne and cardamom. Either way you make it, don't plan on leftovers. Brown 2 lb. lamb or beef cubes in 4 TB. oil, remove. Brown 1 large minced onion, add 2-4 TB. Rogan Josh, 1 tsp. salt, stir. Add meat plus 1 cup water and ¹/2 cup yogurt. Cook 1-2 hours over low heat till lamb is tender and sauce thick. Hand-mixed from: paprika, garlic, ginger, cumin, coriander, pepper, cayenne, cinnamon, cardamom, cloves, saffron.

1⁄ 4 cup jar (net 1.0 oz.) #12731 $ 4.49 1 ⁄ 2 cup jar (net 2.5 oz.) #12757 $ 7.954 oz. bag #12744 $ 8.098 oz. bag #12786 $ 14.651 lb. bag #12715 $27.90

Saté Seasoning Of all the regional dishes of Indonesia, saté is probably the best known and most enjoyed the world over. What could be better than meat on a stick? Lamb is the meat of choice for skewers in Indonesia, but chicken and beef are equally popular here in the US. Saté makes a great appetizer or a wonderful meal with plain rice or Nasi Goreng (fried rice). Also perfect for Ayam Goreng (fried chicken). Saté Seasoning is great for light meals such as boneless/skinless chicken and fish fillets. Sprinkle on heavily, 2-3 tsp. per lb. Hand-mixed from: salt, brown sugar, garlic, white onion, coriander, shallots, ginger, turmeric, paprika, Ancho pepper, galangal, cayenne, lemon grass.



Story�continues�on�page�60

Like a lot of mothers, mine cried when the U.S. Army assigned me to Vietnam in August of 1968,” recalls Jim Jones. “Despite an uncertain future and the real possibility of death around any corner, the experience was about to broaden my horizons in ways I could not imagine.

“Five months after arriving in Vietnam, I was given command of a Signal company deep in the southernmost part of the country. I was a 21-year-old first lieutenant suddenly in charge of 120 men, 6 communications sites and millions of dollars worth of equipment.”

But that’s not what changed Jim’s life. It was a young Vietnamese woman who worked as a switchboard operator at his company head-quarters.

“It’s accurate to say that she was beautiful, bright, hard-working, compassionate, selfless, generous, and really, really nice,” says Jim. “I was so taken with her that shortly before I was due to return to the United States, I bought her a ring and asked her to marry me. She accepted my proposal, but once I left, her Vietnamese co-workers told

Jim & Kim Jones

Sweet and Sour PorkThis recipe from Jim is fast and flavorful and a guaranteed hit with the whole family.

1 lb. pork loin, cut into thin strips 1-2 TB. soy sauce 1 egg yolk, beaten 2 TB. corn starch 1⁄3-1⁄2 Cup vegetable oil (Jim uses olive)Sweet and Sour Sauce: 1 small can (8 oz.) pineapple rings (4 pineapple rings if using fresh) 1 Cup water 3 TB. ketchup 2 TB. vinegar 2 TB. sugar 2 tsp. sesame oil, divided 1 tsp. CHINESE FIVE SPICE POWDER (optional) 1 slice fresh ginger, shredded (or 1⁄2 tsp. POWDERED GINGER) 1⁄2 tsp. GROUND BLACK PEPPER 1 TB. corn starch 1 bell pepper, any color, chopped into slices In a zip-top bag or covered bowl, combine the pork strips, soy sauce, egg yolk and corn starch. Slosh the bag around to coat the pork. Refrigerate for 1-2 hours.

For the Sweet and Sour Sauce: Mix the juice from the can of pineapple (or any juice that drains off your fresh rings) with the water, ketchup, vinegar and sugar. Set aside. Heat 1 tsp. of sesame oil in a frying pan over high heat. Add the 4 pineapple rings cut into quarters, sprinkle with the FIVE SPICE, GINGER and PEPPER and cook for 1 minute. Add the pineapple juice mixture and the corn starch and cook until the sauce turns clear, 2-3 minutes. Add the bell pepper slices and remaining sesame oil. Stir, remove from heat and keep warm. In a separate frying pan, heat the 1⁄3-1⁄2 cup of oil over medium-high heat. If your pan is smaller you can get away with 1⁄3 cup, but you may need to cook the pork in 2 batches. Once the oil is hot, add the pork and cook until nicely browned, 3-5 minutes. Remove from the pan and drain very well on paper towels. Pour the sweet and sour sauce over the cooked pork. Serve over steamed rice. Prep. time: 20 minutesCooking time: 10 minutesServes: 4-6

Nutritional Information: Servings 6; Serving Size 1 cup (238g); Calories 220; Calories from fat 60; Total fat 6g; Cholesterol 115mg; Sodium 260mg; Carbohydrate 20g; Dietary Fiber <1g; Sugars 13g; Protein 21g.

Jim and Kim have been together since they met during the Vietnam War. They will celebrate their 42nd wedding anniversary this year.


Galena Street Rib and Chicken Rub A mouth-watering traditional Southern-style seasoning with hints of sage, nutmeg, and cayenne red pepper. For pork ribs, rub on seasoning, 1-2 tsp. per pound. Add a little more halfway through cooking. For chicken use a bit less. For tasty barbecue sauce, mix 1 TB. in 1 cup tomato sauce or even ketchup. Really good for grilled or broiled turkey wings—cut wings into sections (we call them riblets) and sprinkle the Galena Street on heavily before cooking. Hand-mixed from: flake salt, sugar, black pepper, paprika, nutmeg, sage and cayenne red pepper.


Garlic It is very easy to use granulated garlic, just sprinkle on meat, fish, poultry or vegetables. Use about ¹/2 tsp. per lb. To rehydrate: use ¹/2 tsp. granulated garlic in 1 tsp. water to equal 2 fresh cloves of garlic. For minced garlic, use ¹/4 tsp. in 1 tsp. water to equal 1 fresh clove of garlic. Rehydrate garlic before adding to tart foods like tomatoes (their acidic nature will stop the garlic from developing to its full strength).

Granulated Garlic Powder1⁄4 cup jar (net 1.3 oz.) #44439 $ 3.551⁄2 cup jar (net 2.9 oz.) #44455 $ 5.894 oz. bag #44442 $ 3.958 oz. bag #44484 $ 6.851 lb. bag #44413 $ 12.30Minced Garlic1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.551⁄2 cup jar (net 2.6 oz.) #44550 $ 5.994 oz. bag #44547 $ 4.298 oz. bag #44589 $ 7.391 lb. bag #44518 $ 13.50

Penzeys Minced GarlicThe Garlic Lovers Garlic. As close as you can come to picking and mincing garlic fresh from your own garden. Delicious, sweet, strong (1⁄4 tsp. = 1 clove fresh garlic) and rehydrates very quickly! Perfect for cooking. Sprinkle on chicken, veggies, steak, pasta, and in salad dressing. For incredible garlic bread, mix 2-3 tsp. in 1⁄3 cup olive oil or melted butter and let stand for a few minutes. Brush on sliced Italian bread, sprinkle with salt if desired, bake at 375º for 10 minutes.


Garlic Salt Kids really seem to like garlic salt—try it on half a toasted buttered bagel, or sprinkled over pasta, they might eat it and like it too. Shake on garlic bread, salads, subs, pasta, and French fries. Also good on chicken, hamburgers, and baked potatoes. To make plain garlic salt, mix 1 TB. GRANULATED GARLIC with 3 TB. regular table salt. Hand-mixed from: coarse flake salt, granulated garlic and minced parsley.

1⁄4 cup jar (net 1.4 oz.) #21832 $ 3.751⁄ 2 cup jar (net 3.3 oz.) #21858 $ 6.454 oz. bag #21845 $ 4.198 oz. bag #21887 $7.191 lb. bag #21816 $ 13.10

Greek SeasoningA traditional blend of lemon, garlic and oregano. To make GREEK SALAD DRESSING: Mix 2 TB. seasoning with 2 TB. water, let stand 5 min. Add ¹/4 cup olive oil, ¹/4 cup salad oil, ¹/3 cup red wine vinegar (or ¹/4 cup balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if desired. Use to dress vegetable salads, tomatoes and red onion with feta cheese and olives, chicken and pasta salads, or a plain lettuce salad. For gyros, mix 1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil and 1 TB. lemon juice. Combine with 1 lb. cubed lamb (traditional), pork or chicken, refrigerate 2 hours. Broil until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB. cucumber for gyro sauce. Great on grilled, baked or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed from: coarse salt, Turkish oregano, garlic, lemon, black pepper, marjoram.


Gumbo File Pure powdered sassafras leaves. Because they thicken, as well as flavor traditional seafood soups and stews, the name is synonymous with gumbo. Add towards the end of cooking. Use about ¹/2 tsp. per quart.


Leo’s Seasoned SteaksThis is a tasty, versatile mix that can be used on steaks, tenderloins and pork chops. For another great recipe from Leo, turn to page 16.

4 8-12 oz. NY strip steaksRub: 1 tsp. freshly CRACKED BLACK PEPPER 1 tsp. COARSE GRIND PACIFIC SEA SALT 1 tsp. GRANULATED GARLIC POWDER 1 tsp. GRANULATED ONION POWDER 1⁄2-1 tsp. CAYENNE PEPPER (Leo uses the full

amount) 1 tsp. GROUND CORIANDER 1 tsp. ITALIAN HERB MIX 1-2 TB. olive oil

Combine all of the SPICES and mix well. Rinse steaks or pork chops and pat dry. Rub thoroughly with the spice mix on both sides. You might not use all of the spices depending on your tastes. Drizzle both sides with the olive oil and let marinate at room temperature for 1 hour before grilling. Grill for about 5 minutes per side.

Prep. time: 1 hourCooking time: about 10 minutesServes: 4

Nutritional Information: Servings 4; Serving Size 1 steak (285g); Calories 460; Calories from fat 200; Total fat 22g; Cholesterol 165mg; Sodium 860mg; Carbohydrate 2g; Dietary Fiber 0g; Sugars 0g; Protein 60g.

1-800-741-7787 | www.penzeys.com 23

Herbes de Provence Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel. Excellent for roasting chicken or Cornish hens, beef or pork tenderloin, rub on ¹/2 -1 tsp. per pound. Hand-mixed from: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.


Horseradish Dip One of our favorite sandwich spreads, particularly for roast beef and turkey sandwiches on crusty rolls. Makes a nice tangy dip. Mix 1 TB. in 2 TB. water, let stand 5 min. Blend with ²/3 cup sour cream and ¹/3 cup mayo. Thin with a bit of vinegar. Hand-mixed from: ground horseradish, salt, dextrose, onion powder, lemon peel, dill weed, black pepper, chives.

1⁄4 cup jar (net .8 oz.) #22039 $ 3.751⁄ 2 cup jar (net 2.0 oz.) #22055 $6.554 oz. bag #22042 $7.198 oz. bag #22084 $ 13.091 lb. bag #22013 $ 24.90

Horseradish Powder Mix 1¹/2 parts water with 1 part horseradish. Serve with prime rib, roast beef, baked potatoes. Mix into tomato sauce with lemon for seafood cocktail sauce.


33rd & Galena Chicken and Pork Rub Both a traditional Southern-style seasoning that found its way North in the ’60s & ’70s, and a tribute to those whose labor built this country and whose kindness and warmth is at the heart of every uniquely American Expression. Hand-mixed from: Tellicherry black pepper, paprika, nutmeg, sage, cayenne, crushed red pepper, oleoresin of basil.


Italian Herb Mix One of the best flavor combinations around. All the sweet, flavorful herbs used in Italy—perfect for pizza and spaghetti sauce. Try Italian Herb on oven roasted potatoes—crumble on 1 tsp. Italian Herb per pound with a bit of olive oil, garlic, and salt. Roast at 350° for an hour, tossing every 15 min. Italian salad dressing: mix 2 tsp. with ¹/3 cup vinegar and ¹/2 - 2/3 cup oil. Add garlic, pepper, salt, and sugar to taste. Hand-mixed from: oregano, basil, marjoram, thyme, rosemary.


New!

Baked Stuffed ShrimpSimple to prepare and incredibly delicious. This recipe is from the Godfreys, whose story can be found on page 50.

11⁄2 lbs. raw or cooked shrimp, peeled and deveined 34 round butter crackers (Kerri uses 1 sleeve Ritz

Crackers), crushed 1 Cup bread crumbs (freshly made are nicest) 1⁄2 Cup grated Parmesan cheese 1 tsp. GRANULATED GARLIC POWDER 1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER 3⁄4 Cup butter (11⁄2 sticks), melted Preheat oven to 350°. Spray the bottom of a 9x13 pan with nonstick cooking spray. Combine all of the ingredients except the shrimp to make the topping. Place the shrimp in the pan and cover with topping. If using raw shrimp cook for 20 minutes. If using cooked shrimp bake for only 10 minutes.

Prep. time: 10-20 minutes depending on if you are shelling shrimpCooking time: 10-20 minutesServes: 4-6

Nutritional Information: Servings 6; Serving Size 1 cup (203g);Calories 550; Calories from fat 300; Total fat 33g; Cholesterol 265mg; Sodium 780mg; Carbohydrate 30g; Dietary Fiber 1g; Sugars 3g; Protein 32g.

Gingersnap Cookies


Italian Sausage SeasoningSpicy, not hot. Great for meatball sandwiches. For Hot Italians: add ¹/4 - ¹/2 tsp. crushed red pepper and 1 tsp. red wine vinegar per lb. Hand-mixed from: salt, cracked/ground fennel, black pepper, sugar.


jerk Chicken & Fish Seasoning Delicious Jamaican-style BBQ blend for chicken and seafood. Use 1 TB. per lb with 2 TB. water. Let stand 5 min. Add the juice of half a lemon and salt to taste. Rub on, grill over medium heat. Slightly hot; for authentic Jamaican taste add more hot pepper. Hand-mixed from: ginger, brown sugar, sweet chili, garlic, paprika, allspice, lemon grass, thyme, nutmeg, black pepper, cumin, red pepper, jalapeño.


jerk Pork Seasoning Jamaican-style BBQ blend, great for pork chops or tenderloin on the grill. Hand-mixed from: paprika,

allspice, ginger, red pepper, sugar, nutmeg, black pepper, garlic, thyme, lemon grass, cinnamon,

anise, cloves, mace.


juniper Berries Use to reduce the wild flavor of duck and venison

and add tartness to Germanic dishes, such as sauerbraten. From Albania.


Kala jeera Seeds with an exotic, flowery flavor, for use in small amounts. From India.


Krakow Nights (Polish-Style Seasoning) All purpose, time tested seasoning, great for adding

rich depth of flavor to quick-cooked meals. Shake on chops, steaks and chicken breasts. Great on pork or beef roast; perfect with pasta. Hand-mixed from: salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace, savory.

1⁄4 cup jar (net 1.7 oz.) #28431 $ 4.091⁄ 2 cup jar (net 3.4 oz.) #28457 $ 7.09

4 oz. bag #28444 $ 4.858 oz. bag #28486 $ 8.45

1 lb. bag #28415 $ 15.60

GingerGinger is one of the most widely used spices in the world. In America, ginger has been used mainly in baking; it is a must for the holidays—from gingerbread to pumpkin pie to fruit cakes, and it is also increasingly used to flavor a variety of other dishes. Ginger is essential for Asian and Indian dishes where it is used in many ways—from Indian curries, to Japanese marinades, to chinese stir-fry. A pinch of ginger is a nice boost to the flavor of salt-free dishes, and also a flavorful addition to chicken soup, sauteed vegetables, and roast chicken or pork. For flavorful grilled steak, rub ginger, garlic and black or white pepper on meat, marinate a few hours before cooking.

For delicious cookie recipes, go to www.penzeys.com and click on Recipes.

Crystallized Ginger They don’t call it candied ginger for nothing–many of our customers buy it to eat it piece by piece, because it is just that good. Tender Australian ginger, peeled and cut into ¹/4" dices, then

preserved using the old-fashioned sugar cure

method, which gives a spicy sweet flavor to the

ginger. Virtually fiber-free, crystallized ginger is perfect for baking and candy-making. Because the

ginger retains its warmth and bite, even

with the sugar coating, it is excellent for teriyaki, tuna

or chicken salad, plus sweet and sour marinades.


Sliced China Ginger RootDried sliced ginger root pieces stay fresh and flavorful indefinitely, so they will be ready when

you are. Add a slice to stock for chicken soup, Indian curries

and Asian dishes. The flavor is strong and vibrant - if a

full slice is too much, smaller pieces can be broken off by hand.

4 oz. bag #54645 $ 5.158 oz. bag #54687 $ 9.19

1 lb. bag #54616 $ 16.90

Powdered China Ginger China ginger is the finest in the world. It is virtually fiber-free, yielding a buttery-soft powder when ground, and is much better than the woody fresh ginger found in many supermarkets (stays fresh longer, too). Chinese ginger has a strong, true flavor with lemony overtones, making it perfect for all baking recipes–especially gingersnaps, gingerbread, molasses cookies, coffee cakes, fruit breads, pies, and muffins.

1⁄ 4 cup jar (net .9 oz.) #44639 $ 3.45 1 ⁄ 2 cup jar (net 1.9 oz.) #44655 $ 5.694 oz. bag #44642 $ 5.358 oz. bag #44684 $ 9.651 lb. bag #44613 $ 18.10

Cracked China Ginger Cracked ginger is traditionally used for pickling and canning recipes, but is most popular now for marinades, sauces and stock making. Add 1 tsp. to chicken stock or make flavorful Japanese-style marinade with 1 tsp. cracked ginger, 2 fresh garlic cloves (smashed), ¹/2 cup soy sauce and ¹/4 cup chopped pineapple. Add ¹/4 tsp. white pepper if desired. Use to marinate 1 lb. shrimp or cubed chicken or pork for stir-fry with mixed vegetables.


A

G

B

C

E

D

Glass jarsAttractive glass jars with black lids and two blank labels, perfect for storing spices. The ‘A’ jar has a sifter fitment (shaker top), nice for blends and fine grind spices that are shaken onto foods before cooking. The ‘b’ jar holds the same amount but has a wide mouth–easy to get your fingers or a measuring spoon into. The ‘c’, ‘d’, and ‘E’ jars hold 1, 2 and 4 cups respectively, and are good for storing larger amounts, or spices such as bay leaves and cinnamon sticks, which don’t always fit in a standard-size jar. The ‘G’ jar also holds 1 cup, but comes with a sifter fitment (shaker top).

A. 4 fl. oz. (1 ⁄ 2 cup) 1³⁄ 4" diameter x 4¹⁄ 4" high, shaker top with medium holes, black lid, blank labels #95107 $ 1.59

B. 4 fl. oz. (1 ⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon out top, black lid, blank labels #95202 $ 1.59

C. 8 fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon out top, black lid, blank labels #95307 $ 2.09

D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon out top, black lid, blank labels #95402 $ 2.49

E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon out top, black lid, blank labels #95507 $ 3.55

G. 8 fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top with medium holes, black lid, blank labels #95615 $ 2.09


Lamb Seasoning A Greek-style blend that brings out the richness of the meat, rather than covering its flavor. Hand-mixed from: Turkish oregano, rosemary, cumin, celery, paprika, black pepper, onion, garlic, spearmint, ginger.


Lemon Grass Used in SE Asia, India and China to add lemony flavor.


Lemon Peel Extra fancy California zest (outer peel) with strong lemon flavor and bright yellow color. Minced lemon peel is preferred for baked goods such as lemon poppy seed muffins and cookies such as lemon bars, while powdered is nice for cheesecake. To rehydrate: Use 3 parts water to 1 part lemon peel, and let stand for 15 min. When substituting dried lemon peel for fresh, use 1⁄3 as much as a recipe calls for.

Minced Californian Lemon Peel1⁄4 cup jar (net .9 oz.) #45036 $ 4.091⁄ 2 cup jar (net 1.6 oz.) #45052 $ 6.951 cup jar (net 3.2 oz.) #45081 $ 12.752 cup jar (net 6.4 oz.) #45023 $ 24.40

Powdered Californian Lemon Peel1⁄4 cup jar (net 1.0 oz.) #48437 $ 4.291⁄ 2 cup jar (net 2.0 oz.) #48453 $ 7.491 cup jar (net 4.4 oz.) #48482 $ 13.892 cup jar (net 9.0 oz.) #48424 $ 26.69

Mace The lace-like, dried covering of the nutmeg, has a similar flavor, but is sweeter and softer.

Blade Grenadian #2 Mace1 oz. bulk bag #55163 $ 4.294 oz. bag #55147 $ 13.39

Ground Grenadian Mace1⁄ 4 cup jar (net .9 oz.) #45131 $ 5.691⁄ 2 cup jar (net 1.9 oz.) #45157 $ 10.294 oz. bag #45144 $ 14.25

Mahlab The pit of the sour cherry, used in the Middle East as a sweet/sour, nutty addition to breads, cookies, and biscuits.

Whole Turkish Mahlab1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 5.091⁄ 2 cup jar (net 2.2 oz.) #55255 $ 8.894 oz. bag #55242 $ 11.55

Marjoram Marjoram is one of the most popular herbs in Europe, but it hasn’t yet gained the popularity of basil and oregano here in America. Its flavor is a sweet, flowery cross between oregano and basil, making it the perfect addition to soup, stews, tomato sauces, and dishes such as baked chicken. It’s also nice for creamy potato dishes like scalloped potatoes and potato soup. From Egypt.


Mint Spearmint has a cool mint flavor and is the traditional cooking mint, used in the Middle East for salads, tabouli and main dishes, and preferred for English-style lamb and jellies. Peppermint has a warm and spicy mint flavor and is the traditional mint used for flavoring candies and chocolates. Both are a fine addition to tea.

Dried Cut-Leaf Spearmint1 oz. bulk bag #31569 $ 2.994 oz. bag #31543 $ 6.85

Dried Cut-Leaf Peppermint1 oz. bulk bag #31664 $ 2.994 oz. bag #31648 $ 6.85

Mulling Spices To make our favorite mulled cider, mix 12 cups of apple juice with 6 cups cranberry juice, add 1⁄2 cup brown sugar, 2 TB. butter, 2 tsp. PURE VANILLA EXTRACT, and 1-2 TB. MULLING SPICES. Simmer on low heat for 30-45 minutes. Your kitchen will smell great. For mulled wine, simmer red wine gently for 20 minutes with 1 TB. mulling spice per bottle. Hand-mixed from: cracked China and Korintje cinnamon, Ceylon cloves, allspice, cardamom, mace.


New!Mitchell Street Steak SeasoningSmoky - flavorful - delicious.

Outstanding for grilled or broiled steak but also a great way to bring variety to chicken, fish and even tofu. Sprinkle on freely for maximum happiness. Hand-mixed from: salt, Tellicherry black pepper, paprika, sugar, garlic, onion, dill weed, lemon peel, cardamom, citric acid, natural smoke flavor, allspice.



The pepper harvest in sarawak on the island of borneo is a centuries old event that brings families and friends together to celebrate the culmination of a year of growth and (with luck) good weather. The pepper harvest takes place at the driest time of year, in late June through early July.

Harvesting is still done by hand just as it has always been. determining the peak of ripeness of pepper is a hands-on, visual job. All of the pepper on a vine does not mature at the same rate and the subtle color differences are closely monitored. some spikes of peppercorns are in a better location on the vine and receive more sunlight and nutrients, so they can be harvested earlier. The harvesters must be ready at all times, as pepper can quickly mature from the dark green berries used to produce black pepper, to the yellow and red berries which are then soaked for white pepper. creamy white pepper, the type we carry at Penzeys, fetches the highest price for farmers. It also presents a greater challenge. The longer pepper is left to ripen, the higher the potential for heavy rains to wipe out the crop or the hot sun to dry the pepper on the vine. It is the extra care and risks the farmers take that produces the rich, sweet flavor that has made pepper the king of spices for millennia.

Penzeys Freshly Ground PepperA simple shake brings life to salads, sandwiches, pasta, meat, potatoes, soup and eggs. Cut back on sodium by keeping Penzeys Freshly Ground Pepper right at salt’s side. Reach for the pepper first!

1⁄ 4 cup jar (net 1.1 oz.) #46338 $ 3.191⁄2 cup jar (net 2.4 oz.) #46354 $ 5.354 oz. bag #46341 $ 4.198 oz. bag #46383 $ 7.191 lb. bag #46312 $ 13.29

Whole Special Extra Bold®Indian Black PeppercornsSpecial Extra Bold® Indian Black Peppercorns are the world’s best—only ten pounds out of every ton of pepper makes the special grade. If you are new to good pepper, you might want to stick with the regular Tellicherry, as they are a better deal, but if you really enjoy pepper you will appreciate the difference. Great on everything, especially beef, chicken, chops, fish, salads, vegetables, soups, and omelets.


White Peppercorns White Peppercorns are regarded by many parts of the world as the finest flavored, most preferred pepper. White peppercorns start out the same as black peppercorns, but then are allowed to ripen more fully on the vine, to produce a very large berry with a looser outer shell. This black outer shell is then removed in one of two traditional ways: the Muntok peppercorns are soaked in water until the black shell loosens, while the Sarawak peppercorns are held under a constantly flowing stream of spring water, yielding a whiter color, and an extra clean product. Both white peppercorns have the traditional rich, winey, somewhat hot flavor that is nice used in soup, on grilled meat or poultry, in light-colored dishes or mixed with black peppercorns for a broader range of flavor. Many Asian dishes rely heavily on the flavor of white pepper, and it is preferred for cooking the foods of Southeast Asia, and Southern and Eastern Europe.

Whole Sarawak White Peppercorns 1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 3.851⁄ 2 cup jar (net 2.4 oz.) #56758 $ 6.654 oz. bag #56744 $ 6.958 oz. bag #56789 $ 12.851 lb. bag #56717 $ 24.50

Whole Muntok White Peppercorns1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 3.751⁄ 2 cup jar (net 2.5 oz.) #56252 $ 6.354 oz. bag #56249 $ 6.198 oz. bag #56281 $ 11.351 lb. bag #56210 $ 21.30

Black Peppercorns If there is only one spice in your kitchen, it should be pepper. No other spice adds the greatest amount of flavor to the greatest number of dishes. Now that modern production and transportation methods have made pepper affordable enough for all to enjoy, it is more popular than ever, outselling all other spices, and consumption continues to rise. If you are trying to decide which peppercorn to buy, we suggest you start with Tellicherry Peppercorns. All of our peppercorns have great flavor, but the Tellicherry Peppercorn is the top grade of Indian pepper. Malabar Indian peppercorns are regarded as having the finest flavor of the mass-produced varieties. A step above Malabar is Tellicherry—a larger and more mature peppercorn, possessing a more developed flavor.

Whole Tellicherry Indian Black Peppercorns1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 3.351⁄ 2 cup jar (net 2.2 oz.) #56052 $ 5.454 oz. bag #56049 $ 4.598 oz. bag #56081 $ 8.091 lb. bag #56010 $ 14.80

Whole Malabar Indian Black Peppercorns1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 3.351⁄ 2 cup jar (net 2.5 oz.) #56157 $ 5.694 oz. bag #56144 $ 4.298 oz. bag #56186 $ 7.391 lb. bag #56115 $ 13.50

Green Peppercorns Green peppercorns come from the same Indian vines as our robust black Tellicherry peppercorns, but are harvested before they mature, yielding green pepper with a fresh, clean flavor. Well-suited for poultry, vegetables and seafood. Dried green peppercorns can be ground in a peppermill like black peppercorns or crushed between your fingers. From India.

1⁄ 4 cup jar (net .4 oz.) #56331 $ 3.951⁄ 2 cup jar (net .7 oz.) #56357 $ 6.851 cup jar (net 1.5 oz.) #56386 $ 12.552 cup jar (net 3.0 oz.) #56328 $ 23.85

Pink Peppercorns From the French island of Reunion. These expensive pink berries add a touch of color and a rich, sweet flavor to almost any dish. Unlike the black, white and green, the pink really aren't peppercorns, but they are so called because of their size and flavor. Called for in almost anything, such as poultry, vegetables or fish.


Our story together began at Fort Bragg, North Carolina,” recalls Susan Oakley, whose husband John is the state training officer for the Wisconsin National Guard. They make their home in Appleton.

“We were both active duty in the Army. We met during training for our expert field medical badge. I left the military in 1987 but John stayed on in the Guard, doing his once-a-month weekends while at first going to school and then working. It wasn’t until 2000 that John began working for the Guard full time. He had always enjoyed the military and decided to make it a career.

“Our life was going along quite normally at that point. We were busy with our two daughters, Erin and Sarah, a big yellow Lab and fixing up our house that was built in 1907. Then 9/11 happened and the world changed for everyone.”

John explains, “The first and immediate impact for the Guard was a new focus for training. No longer did we prepare for possible scenarios; we now had a real enemy and a real threat. Second, we started receiving funding. Just two years prior to 9/11, we had to leave our tanks and personnel carriers parked because there wasn’t enough money to pay for fuel and parts. We received new equipment as well.”

In 2005, with the Oakleys’ daughters in the 5th and 8th grade, John was deployed to Camp Navistar in Kuwait, where he served as the

John OakleyGrilled PizzasMove family pizza night outside with this great recipe from the Oakleys. Pizza dough: 4 Cups bread flour, plus 1⁄3-2⁄3 Cup extra for kneading 1 TB. salt 1 tsp. sugar 1 pkg. yeast 1⁄2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste 1-2 TB. ITALIAN HERB MIX, TUSCAN SUNSET, PASTA SPRINKLE or HERBES de PROVENCE, to taste 2 TB. olive oil 1-11⁄2 Cups warm water

1/3 Cup olive oil 1⁄2-1 tsp. GRANULATED GARLIC, GARLIC SALT or SANDWICH SPRINKLE, to taste toppings of choice (We used sautéed mushrooms and onions, raw spinach, mozzarella and chèvre and sausage. To make your own sausage, mix 1⁄2 lb. coarsely-ground pork with 2 tsp. PIZZA SEASONING, and pre-cook before placing on top of the pizzas.)

For the dough: In a large bowl, combine 4 cups flour, salt, sugar, yeast, PEPPER and SEASONING. Stir to combine. Make a well in the center. Pour the olive oil in the well and mix with just enough warm water to form a soft dough. Remove the dough from the bowl and place on a lightly-floured surface. Knead for about 10 minutes, adding extra flour to the surface as required as long as the dough is sticky, kneading until smooth and elastic. Place the dough in a lightly-greased bowl, cover with plastic wrap and leave in a warm place for about 1 hour or until doubled in size. You can cover and refrigerate overnight at this point if desired.

Roll the dough out into 10-12 individual pizzas, about 6-inches in diameter. In a small bowl, combine the olive oil and GARLIC, GARLIC SALT or SANDWICH SPRINKLE. Brush one side of each of the pizzas with the oil mix and place on a hot grill, oil-side down. Brush the tops of the pizzas with the oil mix. When golden brown, flip the pizzas with tongs. Place your desired toppings on the browned side and cover the grill to heat through/melt cheese. Don’t add too much weight in the way of toppings. Great with or without cheese!

Prep. time: 40 minutes plus rising timeCooking time: 6-12 minutes depending on the thickness of the pizzas and heat of the grillServes: 8-10

Nutritional Information for Pizza Crust only: Servings 8; Serving Size 1 pizza crust (115g); Calories 360; Calories from fat 130; Total fat 14g; Cholesterol 0mg; Sodium 870mg; Carbohydrate 51g; Dietary Fiber 2g; Sugars 1g; Protein 9g.

Story�continues�on�page�45

Daughters Sarah (left) and Erin joined their parents for an Oakley family portrait prior to John’s deployment to Iraq.

Szechuan Peppercorns More spicy, fragrant and fresher than ever. These are not true peppercorns, but are actually an aromatic reddish berry with a black inner seed and peppery bite. A must for Asian cooking. Perfect added to chicken soup.


Szechuan Pepper Salt The easiest way to add the great flavor of Szechuan Peppercorns to any dish. The peppercorns are roasted and ground and then mixed with flake salt. Sprinkle on duck, pork, veggies, eggs, use in soups, on salads, the possibilities are endless. Contains salt and Szechuan Peppercorns.

1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 4.291⁄ 2 Cup jar (net 3.0 oz.) #22655 $ 7.494 oz. bag #22642 $ 7.858 oz. bag #22684 $ 12.851 lb. bag #22613 $ 24.50

Pepper BlendsA combination of peppercorns is a nice change of pace for the tabletop pepper grinder. black, white and green peppercorns all start as the same berry, but are picked at different times and dried in different ways, allowing each to develop its own distinctive flavor. Four Peppercorn and European peppercorns give robust flavor to meat, poultry, salads and vegetables. lemon-Pepper and shallot-Pepper are popular, versatile, ground pepper blends, while mignonette Pepper is a coarse blend mixed with coriander, that is great for longer cooking times of large roasts or the higher temperatures of grilling and broiling.

European Style Peppercorns Half and half blend of Tellicherry black peppercorns and Sarawak white peppercorns. In Northern Europe, white and black pepper enjoy equal popularity. The familiar, robust black pepper flavor combined with the deep, winey, complex white pepper, is perfect ground on potato or noodle dishes. Great on pork roast and hearty beef or chicken stew with red wine and root vegetables.


Four Peppercorn Blend Mixture of Tellicherry black and Mysore green peppercorns from India, white peppercorns from Sarawak, and the rare pink peppercorns from the French island of Reunion. Adds festive color and flavor to any dish where one would use freshly ground pepper. This blend also looks nice in the clear, acrylic style peppermills.

1⁄ 4 cup jar (net 1.0 oz.) #14430 $ 5.891⁄ 2 cup jar (net 2.1 oz.) #14456 $ 10.692 cup jar (net 7.7 oz.) #14427 $33.15

Mignonette Pepper A classical blend of cracked Tellicherry black pepper, Muntok white pepper and coriander.


Shallot-Pepper Seasoning Bursting with the flavor of rich shallots and flavorful French tarragon. Excellent on fish, vegetables, sauteed boneless chicken breast and pork or veal cutlets. Just sprinkle on ¹/2 -1 tsp. per pound, dust with a bit of flour and sauté in a small amount of olive oil. Store in the refrigerator in the summer months to prevent clumping. Hand-mixed from: coarse salt, Tellicherry black pepper, shallots, tarragon and bay leaves.


Lemon-Pepper Seasoning One of the great, classic blends. Originally it was used primarily for fish: baked, broiled, grilled or fried. It is equally good, and just as popular, on chicken. Sprinkle on 1-2 tsp. per pound, before breading, if desired. Great for turkey or duck breast, pork roast, chops or cutlets and all cuts of veal (especially stuffed, baked veal breast). It's the best spice possible for scrambled eggs and omelets, and a must for catfish. Hand-mixed from: salt, Special Extra Bold black pepper, citric acid, lemon peel, garlic and minced green onion. For salt-free lemon-pepper, see Sunny Spain.


Special GrindsGround White Pepper Finely ground white pepper has traditionally been used in Western cooking where specks of black pepper would be objectionable, such as in white sauces, cream soups and fish dishes. Coarse grind white pepper is the size and type of pepper preferred in Southeast Asia where it is sprinkled heavily on meats, especially beef and pork before grilling, broiling or stir-frying.

Ground, -40 mesh, Muntok Indonesian1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 3.651⁄ 2 cup jar (net 2.4 oz.) #46459 $ 6.194 oz. bag #46446 $ 5.698 oz. bag #46488 $ 10.191 lb. bag #46417 $ 19.20

Coarse, 20/30 mesh, Muntok Indonesian1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 3.651⁄ 2 cup jar (net 2.5 oz.) #46554 $ 6.194 oz. bag #46541 $ 5.698 oz. bag #46583 $ 10.191 lb. bag #46512 $ 19.20

Ground Black Pepper Indian Black Tellicherry. Our ground pepper is the finest in the nation. Pure premium grade peppercorns, ground often to ensure freshness. The pepper is sifted to four popular sizes, from a fine shaker grind to large coarse chunks, suitable to meet every need. Mesh is a term that refers to the number of openings per linear inch in a sifting screen. A fine grind, such as a 30/60 mesh, would sift through a screen with 30 openings per inch, but would stay atop a smaller screen of 60 openings per inch.

Fine Shaker Grind, -30 mesh 1⁄ 4 cup jar (net 1.0 oz.) #45731 $ 3.091⁄ 2 cup jar (net 2.2 oz.) #45757 $5.094 oz. bag #45744 $ 4.098 oz. bag #45786 $ 7.091 lb. bag #45715 $ 12.70

Shaker Grind, 30/60 mesh (powdery fines sifted out) 1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 3.191⁄ 2 cup jar (net 2.1 oz.) #45852 $ 5.354 oz. bag #45849 $ 4.698 oz. bag #45881 $ 8.151 lb. bag #45810 $ 14.90

Coarse Grind, 20/30 mesh (popular size, not too large)1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 3.251⁄ 2 cup jar (net 2.2 oz.) #46059 $ 5.354 oz. bag #46046 $ 4.698 oz. bag #46088 $ 8.151 lb. bag #46017 $ 14.90

Cracked Black Pepper, 10/16 mesh1⁄ 4 cup jar (net 1.2 oz.) #46233 $ 3.451⁄ 2 cup jar (net 2.3 oz.) #46259 $ 5.594 oz. bag #46246 $ 4.698 oz. bag #46288 $ 8.151 lb. bag #46217 $ 14.90

Peppermills (filled with Tellicherry black peppercorns) 6" Peppermill (Dark Finish) #91154 $ 29.956" Peppermill (Natural Finish) #91143 $ 29.958" Peppermill (Dark Finish) #91459 $ 40.658" Peppermill (Natural Finish) #91446 $ 40.65

Salt Shakers (filled with Kosher style flake salt) 6" Salt Shaker (Dark Finish) #91170 $ 8.456" Salt Shaker (Natural Finish) #91167 $8.458" Salt Shaker (Dark Finish) #91475 $ 9.658" Salt Shaker (Natural Finish) #91462 $ 9.65

Combination Sets (filled with Tellicherry black peppercorns and Kosher style flake salt) 6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 36.196" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 36.198" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 47.998" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 47.99

Note: Local sales taxes apply.

We designed our peppermills to be fully adjustable—from shaker grind to coarse. To fill the peppermill and adjust the grind, unscrew the nut on top of the mill, lift off the wood cap, fill with peppercorns, then place the top back on. The tighter the top is screwed on, the finer the ground pepper will be. If the top is screwed halfway down, there will be a large opening in the grinding mechanism, allowing big chunks of pepper to fall through. If the top is screwed down tightly, there will be a small opening for fine pepper. Our salt shakers have larger holes in the top and are designed to be used with coarse style flake salt. Fine table salts may pour too quickly out of the top.

*All peppermills come filled with Tellicherry black peppercorns and salt shakers with Kosher style flake salt.

IMPROVED GRINDING MECHANISMOur new mills handle all peppercorns, from regular-sized Tellicherry Indian Black

Peppercorns to our larger Special Extra Bold Indian Black Peppercorns.

8” Peppermill and Salt Shaker shown in Natural Finish

NEW MILL OLD MILL

The ONLY peppermills worthy of the World’s Best Peppercorns!

SALT SHAKERS HAVE LARGER HOLES FOR COARSE STYLE FLAKE SALT

AVAILABLE IN 2 SIZES AND 2 FINISHES6” Peppermill and Salt Shaker shown above in Dark Finish

See SPICE INDEx on page 61

AVAILABLE IN 2 SIZES AND 2 FINISHES6” Peppermill and Salt Shaker shown above in Dark Finish

My wedding band and a small crucifix strung onto my dog-tag chain are my good luck charms,” says Eric Mayheu, who is currently serving on a NATO staff at Kandahar Air Field in Afghanistan. “The small crucifix was carried by my Grandfather in WWII, my father in Vietnam, and I’ve carried it through Bosnia, Kosovo, Iraq and Afghanistan.

“I graduated from the Air Force Academy with a four-year degree in 1990. It wasn’t my life goal to join the service, but after being at the Academy I realized becoming a pilot would be about the coolest thing I could do professionally.

“I have over 4,000 hours of flying, each mission different in its own way. Flying a C130, 300 feet off the ground at 220 mph, wearing night vision goggles, to a barely lit, short Landing Zone is a favorite flight.

“I’ve seen my share of combat on previous deployments. This is my fourth trip since 9/11 and my eighth overall. As an airlifter, I’d like to think we’ve provided the troops on the ground what they need when they need it and delivered them to

Eric Mayheu their destinations.“As a commander, my goal was to

make sure the members of my squadron were prepared for life in the Air Force and ready for the demands of life when they transitioned to the private sector.

“I have always taken care of people. Whether I was an aircraft commander on my crew, director of operations or commander of a squadron, there’s always someone new to the deployment grind, so it’s a team effort to make sure no one is by themselves.

“A few of us will head over to the hospital to visit with those who are waiting to be evacuated out of the country for follow-on care. Talking with a wounded warrior or just listening when that’s best has always been something that tears at your heart.

“One of my best memories was coordinating a flight home for an old friend who was finishing his tour in Iraq. I brought him up to the flight deck. He was enjoying the ride, retiring after 21 years in the Army and I was happy to give him that first leg of his journey home.

“My wife, Heather, has attended and done the honors at every one of

my pin-ons and having my boys with me for a few of these promotions has been quite special as well.”

Heather looks forward to Eric being home and recalls a memory she holds close in her heart, especially when she’s missing him. “On my 40th birthday, I woke up to a blanket of white outside; yes, it had snowed for the very first time on my birthday. Eric dug a path out to the grill and prepared the most delicious dinner for me.

“I cherish the memories we have made when we gather together for one of Eric’s infamous grill fests. I love watching Eric and our boys create wonderful meals together around the grill.”

Their son Conner, 15, is Eric’s grilling apprentice and tells us, “What I like most about grilling with my dad is the time we have to talk and joke around and make awesome meals together. I really miss having grilled steak, my dad’s is the best!”

“My dad calls me his Grilling youngling,” says 11-year-old Collin. “My dad is so funny and he makes my steak with his secret ingredient, which makes me feel so special. I miss his smile and his laughter. He’s my hero.”

–Lani�Haag

Eric and his sons, Conner (15 years) and Collin (11 years) together at the Air Force Academy.

Eric's family at his side as he takes over as Commander of the 30th Air National Guard. "We are a proud Air Force family." L-R: Eric, Conner, Heather and Collin.

Eric, currently stationed at base headquarters in Kandahar, looks forward to being home with his family. Heather says, "I think he's going to grill breakfast, lunch and dinner. When Eric's home from deployment he is ready for family time on the deck cooking and hanging out together!"

Grilled ScallopsA delicious, delicate dish, perfect for a special occasion. 8 large sea scallops, rinsed well 4 tsp. sugar substitute (or 2 tsp. sugar) 2-3 fresh garlic cloves, minced (or 1⁄2-3⁄4 tsp. PENZEYS MINCED GARLIC) 2 green onions, minced 1 tsp. HUNGARIAN-STYLE SWEET PAPRIKA 1⁄4 Cup plus 1 TB. olive oil, divided. 1 TB. lemon juice 1⁄4-1 tsp. freshly ground PEPPER (Eric uses FOUR PEPPERCORN BLEND), to taste

Wash scallops and pat dry. Brush with 1 TB. olive oil. Combine the sugar or sugar alternative, garlic, green onions, PAPRIKA, 1⁄4 cup olive oil, lemon juice and PEPPER. Mix well. Heat your grill or grill pan to high heat. Carefully place the scallops on the grill for 3-5 minutes per side, basting generously and frequently with the prepared sauce. You want the scallops lightly browned on each side. Be careful not to leave them on too long—they should be firm but not overcooked, which can make them rubbery.


Nutritional Information: Servings 2; Serving Size 4 scallops (185g); Calories 350; Calories from fat 230; Total fat 25g; Cholesterol 45mg; Sodium 220mg; Carbohydrate 11g; Dietary Fiber 0g; Sugars 5g; Protein 23g.

Grilled BreadEric shares, “OK, sounds like a no-brainer, and it is. But most people haven’t tried this and when they do, they’re hooked.” 6 slices good bread (sourdough, rustic Italian, French or hearty whole wheat are nice) 2 TB. olive oil 1-2 tsp. TUSCAN SUNSET, HERBES de PROVENCE or ITALIAN HERB MIX

Heat your grill to medium heat. Combine the olive oil and SEASONING. Brush one side of the bread with the oil mix and place, oiled-side down, on the grill. Toast for 2-3 minutes. Brush the topside of the bread with the oil mix, flip and grill for 2-3 minutes. If your grill is hotter than you think, the bread can toast faster/char pretty easily, so take a peek after a minute and flip if needed.

Prep. time: 5 minutesCooking time: 4-6 minutesServes: 2-3

Nutritional Information: Servings 3; Serving Size 2 slices (107g); Calories 390; Calories from fat 100; Total fat 11g; Cholesterol 0mg; Sodium 700mg; Carbohydrate 61g; Dietary Fiber 3g; Sugars 4g; Protein 13g.

Grilled AsparagusAn excellent side dish for any grilled meal, especially Eric’s sinfully delicious scallops. 1 lb. bunch asparagus 1⁄2 Cup grated Parmesan cheese 1 TB. SUNNY SPAIN or FLORIDA SEASONED PEPPER 2-3 TB. olive oil

The asparagus should cook on the cooler side of your grill. If you have a grill with a side burner, even better. Place an open-holed vegetable pan on the grill to heat or be ready to chase the asparagus around the regular grill top as it tries to fall through! Rinse the asparagus and trim off the woody ends. Combine the cheese and SEASONING, set aside. Spray or brush the asparagus with olive oil and lay in the pan or on the grill top in a single layer. Char slightly, moving the pan around to cook evenly, or turning a few times with tongs. Remove when done and place in a casserole dish. While still hot, lightly sprinkle with the cheese mix so that the cheese melts onto the asparagus. Cover with foil. Lay another batch of asparagus on the grill and repeat the process. Serve warm.

Prep. time: 5 minutesCooking time: 10 minutes or soServes: 4


32 penzeys spices | sprinG

Bill,

I’ve been meaning to share this with you for years. When my Dad was able, he took your shipment box and made it into a spice rack. I’ve included a picture here. He and my Mom would always stop by to see your store on their way back from the west every year. She passed away this last year and he’s now just left loving your spices without the lovely cook by his side. But, I thought sharing this with you would help him find some meaning and make an old man happy in his almost 90 years of living. He still loves your spices and goes every once in awhile to the store in Rockville, MD to get Fox Point to put on his eggs.

He enlightened me about your spices and I have become a true addict. Isn’t this cool? He was an engineer in his profession so con-verting things to some sort of usable state wasn’t uncommon. The photo is the outside of your box with an extra shelf for spices. I have used it for years and will pass it on to my daughter. It’s truly a work of art and shows the love of the kitchen and his wife that no longer can be there with him. From one cook to another,

—�Kim�B.

We really want to hear from you!Have a comment (or photo) you’d like to share? Send your letters and photos (with

information about the people in them) to: Editor, Penzeys Spices Catalog, 19300 W. Janacek Court, Brookfield WI 53045 or email: [email protected] Thank you!

I wanted to let you know about the recipe for the Quick and Easy Chicken Tenders (Early Summer 2012, pg. 63) that uses the Ruth Ann’s Muskego Ave Seasoning.

They were awesome! Love the seasoning, can’t wait to try on other things (venison steaks come to mind). My husband couldn’t get enough of the chicken. I will be go-ing back to Penzeys in Woodmere, Ohio to pick up some more to keep on hand.

I love all your herbs and spices that I have gotten there. Keep up the good work.

—�Barb�A.

�

WOW—Did I learn a lesson! I ran out of Penzeys Vanilla (did not have a back up bottle) and purchased a national brand at the grocery store. I will never do that again. I have used Penzeys Vanilla for years and had forgotten just how flavorless the national brands are. Thank you Penzeys for the BEST Vanilla.

—�Sue�S.

I have been a long time user of your spices. My family loves to use a homemade St. Louis-style barbecue sauce and just recently I have added a measure of your Barbecue of the Americas to the mix with FABU-LOUS results. Thank you for provid-ing such a great blend of spice. From an always satisfied customer,

—�David�M.

Thank you, Penzeys, for including Shelly & Renia in the most recent catalog. You could have excluded them after getting flamed several years ago for including a same-sex couple in “One” but I am happy you rose above and opted to be inclusive. I’m a straight female and I support families in any configuration as long as the foundation is love and respect.

—�Donna�K.

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Mitchell Street Steak Seasoning Makes it Easy

For a lighter dinner, use the spicy strip steaks to top a fresh salad. We used some steak on Derel Schrock’s Hot Spinach Salad (pg. 38) in place of the pancetta. Yum!

New!L e t ’s G e t G ril l i n g !

Mitchell Street Strip SteaksA good grilled steak relies more on tips than recipes, so here they are. Just hang out by the grill during cooking so things don’t get away from you, and it will all be good.

4 strip steaks, 8-12 oz. each

(about 1-11⁄4” thick) 2 tsp. MITCHELL STREET STEAK SEASONING 2 tsp. vegetable oil (optional)

Choosing the steak: Make sure the steaks are uniform in thickness so they cook evenly. Look for steaks with a nice, lively red color and fat that is marbled through the meat.

Seasoning: Rinse steaks, pat dry with a paper towel. If the steaks are damp they will steam, not brown, when thrown on the grill. Rub with MITCHELL STREET STEAK SEASONING. If you like your steak rare or medium-rare, spread a bit of vegetable oil on the steaks before rubbing the seasoning in, as this will help give the steaks nice grill marks and a crispy exterior in the shorter cooking time.

The coals: To cook steaks, the grill should be nice and hot. Coals should be a consistent ashy grey and glowing red. To get nice grill marks on the steak, place the grill grate over the burning coals at least 5 minutes before the steaks go on. Charcoal grills heat up faster with the cover off, while gas grills heat up faster with the cover closed. The medium-rare secret: Have a hot grill. Cook the steaks directly over the coals 4-5 minutes on the first side. Flip the steaks, and then grill until a little bit of juice comes to the surface of the steak–approximately 4-6 minutes. As soon as this happens, pull the steak off the grill. Make sure to let the steak rest for at least 5 minutes before cutting. The steak needs this time for the juices to settle in the meat. If cut sooner, the juices will just pool on the plate. The spicy steak strips also make a great topping for a garden-fresh salad.

Prep. time: 15 minutesCooking time: 10 minutes or soServes: 4

Nutritional Information: Servings 4; Serving Size 1 steak (229g); Calories 340; Calories from fat 130; Total fat 15g; Cholesterol 135mg; Sodium 340mg; Carbohydrate 1g; Dietary Fiber 0g; Sugars 0g; Protein 49g.

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Pulled PorkIf you choose to make this recipe in the oven, be prepared for a whole day of torturous temptation as the aroma fills your house.

1 pork shoulder, 10-12 lbs. 3-4 TB. MITCHELL STREET STEAK SEASONING 1 Cup tomato sauce 1-2 TB. cider vinegar 1-2 TB. honey 1-2 TB. WHOLE YELLOW or CRUSHED BROWN

MUSTARD SEED Preheat oven to 225°. Rub pork with seasoning, place in a large deep pan. Combine the rest of the ingredients and pour over the pork, turning to coat thoroughly. Cover with foil, place in the oven and cook for 10-12 hours at 225°. Let it rest for 20-30 minutes after cooking, then pull apart with two forks, if it hasn’t already fallen apart. Save some of the juices (draining the fat off, which rises to the top) to add to your pork once it’s all pulled and ready to serve. This helps keep it nice and moist. Note: Some newer ovens turn off after 12 hours, so be aware that you will need to pull it at that point and serve or refrigerate it.

Prep. time: 30 minutesCooking time: 10-12 hoursServes: 12-16

Nutritional Information: Servings 12; Serving Size 1 cup (257g);Calories 360; Calories from fat 150; Total fat 17g; Cholesterol 155mg; Sodium 600mg; Carbohydrate 4g; Dietary Fiber <1g; Sugars 3g; Protein 46g.

Mitchell Street Turkey Steak BurgersEveryone loves burgers; they are simple and quick to make. Turkey burgers are a bit healthier, and our new MITCHELL STREET STEAK SEASONING makes them smoky and delicious.

1 lb. ground turkey 1-2 tsp. MITCHELL STREET STEAK SEASONING 1 TB. olive oil (optional) 4 crusty rolls or soft hamburger buns condiments of your choice

Mix the turkey with SEASONING and olive oil. The added oil allows the patties to brown on the grill and stay moister inside when cooked to the higher temperature (165°) ground poultry requires. Form the ground turkey into 4 equal patties. To keep the patties from shrinking into round, fat balls during cooking, make a circular 1⁄4” deep indentation with your thumb in the middle of each burger. Heat a heavy pan or hot grill over medium high heat, and put the burgers in the pan/on the grill. Cook 5-6 minutes, then flip and cook about another 4 minutes. Turkey burgers should be cooked through, and they don’t get as brown as beef burgers. Add a slice of cheese for the final minute if desired—we usually stick with nonfat additions like pickles and onions.


Nutritional Information: Servings 4; Serving Size 1 burger (157g); Calories 290; Calories from fat 100; Total fat 11g; Cholesterol 90mg; Sodium 420mg; Carbohydrate 22g; Dietary Fiber 1g; Sugars 3g; Protein 24g.


Derel Schrock, a retired Air Force colonel, recently gathered his belongings and returned to Edmond, Oklahoma, near his roots in Enid, Oklahoma, where his love for the military and outdoor cooking developed as a young man.

“I remember learning to barbecue with my uncles around a large brick pit filled with mesquite logs. They would throw on big sirloins, ribs and brisket which smoked for hours as they basted the meat. We would sit around the pit, sipping whiskey while I listened to their WWII stories. Good times!

“I received my draft notice while in grad school in 1962. Knowing I was qualified to fly after ROTC training in college, I signed up. This took me all over the world for seven years, including Vietnam.

“I remember a thrilling, late-night solo flight during pilot training. I climbed to 35,000 feet, tuned in a local radio station and found Rachmaninoff’s Piano�Concerto�No.�2 being played, a favorite at that time in my life. I ‘loitered’ until it was finished, assuring the control tower that I had adequate fuel to safely return and land. You can’t imagine

what a magical experience that was, to be alone way up high in the dark, listening to the concerto. It was quite thrilling for an impressionable novice.”

Derel flew many memorable missions in Vietnam, some more dangerous than others. One in particular earned him the Distinguished Flying Cross, a medal awarded for heroism and extraordinary achievement while volunteering for an aerial flight in the face of danger. As they say, “Any mission you can walk away from is a

Derel Schrock

Derel dressed in his Air Force Honor Guard uniform along with his Yorkiepoo pups, Loulou and Claire.

good one.”“I remember this mission well,

above all because we survived and delivered the goods to a Green Berets ‘A’ Team under siege near the Laotian border. We were flying a C-7A (De Havilland Caribou), designed for short take-offs and landings. It could take off and land on a dime and survive almost anything.

“After returning from Vietnam, I flew for the airlines while remaining an Air Force reservist. During this time I delivered returning POWs from Vietnam, flew on critical air

Hot Spinach SaladThe pancetta in this salad from Derel really does make a delicious difference.

2 9-oz. bags baby spinach (or you can use bigger regular leaves and de-stem them if you wish)

1⁄3-1⁄2 Cup olive oil 4 oz. pancetta, diced (you can substitute

thick-cut bacon or Canadian bacon but neither has the same taste as pancetta)

3-4 garlic cloves, chopped 1 Cup or so corn kernels (kernels from

2 ears of roasted corn) 3-4 TB. white wine or rice wine vinegar,

to taste 1-2 tsp. PENZEYS FRESHLY GROUND PEPPER,

to taste 1 tsp. TURKISH OREGANO (optional) 2-4 TB. crumbled feta cheese, to taste 4 Roma tomatoes, diced

Pour 1⁄3 cup of oil into a large skillet and place over medium heat. If you are using fattier pancetta or bacon it will take a bit longer to cook and get nicely browned (roughly 7 minutes) than a leaner pancetta or Canadian bacon (roughly 5 minutes). Once the meat is browned, add the garlic, corn kernels and vinegar and stir together. Cook for 1-2 minutes and reduce heat to low. Stir in the PEPPER and OREGANO. Add the spinach in batches and toss until it begins to wilt, adding the remaining olive oil if necessary. Keep the cooked spinach warm. Stir all of the cooked batches of spinach together. Divide among warmed salad bowls and garnish with feta crumbles and diced tomatoes.



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Derel in full kilt, Clan MacGregor on his mother’s side, visits Edinburgh Castle in Scotland.

evacuation missions and was an instructor and check airman on C-9As, finishing my career on the Air Staff in the Pentagon.”

Today Derel is on a different mission. “My cooking ‘road shows’ take me visiting friends and family from Chicago to Texas to California and everywhere in-between. Along with my faithful dog, Loulou, we hit the road with coolers of food and all the equipment I need for one of my production numbers. My stars are beef rib roasts on the grill and tweaked-up recipes for Beef Stroganoff and Chicken Marsala, things I don’t do for myself, living alone.

“I once organized a road show 40-year class reunion for my AF pilot training classmates. After gathering in Tucson, we spent two weeks on the road, visiting popular sites throughout the southwest and cooking along the way. It was a lot of fun, especially for me.

“I currently volunteer on an Air Force Honor Guard at military funerals, presenting the folded flag to

next-of-kin. I always make an effort to get acquainted with the family beforehand. It is not uncommon the deceased and I have something in common and I find I may have crossed paths with the veteran. Loulou is my constant companion and has been attending with me since she was a pup. She loves everyone and everyone loves her. It’s a privilege and very important for me to pay my respects, to honor my fallen comrades, and to connect with their families.”

–Lani�Haag

Smoky Bacon-Biscuit DressingThis is a great picnic side dish, especially with fried chicken.

12 4-inch biscuits, cut into 11⁄2-inch cubes

(see one of our favorite biscuit recipes below)

11⁄2 lbs. bacon, cut into 1-inch pieces 2 yellow onions, diced 5 celery stalks, diced 1 lb. white button mushrooms, sliced 1⁄2 Cup chopped fresh parsley 4 TB. chopped fresh sage (or 4 tsp.

RUBBED SAGE) 4 TB. chopped fresh thyme (or 4 tsp. THYME) 4 TB. chopped fresh tarragon (or 4 tsp.

FRENCH TARRAGON) 4 TB. fresh rosemary (or 4 tsp. CRACKED

ROSEMARY) 1-2 tsp. salt, to taste 1⁄2-1 tsp. PENZEYS FRESHLY GROUND PEPPER,

to taste 4-5 Cups fresh chicken stock (or 4-5 Cups

warm water mixed with 21⁄2 tsp.CHICKEN SOUP BASE)

Position rack in lower third of oven; preheat to 350°. Spread the cubed biscuits out on a baking sheet. Bake until lightly browned, 25-30 minutes. Set aside. Increase oven temperature to 375°. While the biscuit cubes are baking, in a deep frying pan over medium-high heat, cook the bacon until crisp, 7-9 minutes. Remove from the pan and drain on paper toweling. Pour off all but 3 TB. of drippings from the pan. Add the onions. Cook, stirring, until onions are soft, about 10 minutes. Add the celery, mushrooms and HERBS and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon. Season with salt and PEPPER. Add the biscuits and stock; stir to combine. Start with 4 cups stirred in stock, wait a few minutes, and add the remaining cup if it doesn’t seem nice and moist. Transfer the dressing to a large baking dish. Cover with foil. Bake for 30 minutes. Remove the foil and

bake until the dressing is lightly browned, about 20 minutes more.

Prep. time: 20 minutes plus biscuit making timeCooking time: 50 minutesServes: 12-14

Homemade Biscuits

1 pkg. yeast 1⁄4 Cup warm water 5 Cups flour 1⁄3 Cup sugar 1 TB. baking powder 1 tsp. baking soda 1⁄2 tsp. salt 1 Cup vegetable shortening 2-21⁄2 Cups buttermilk 1⁄4 Cup melted butter (1⁄2 stick)

Mix the yeast with the warm (not hot) water and set aside. Mix together the flour, sugar, baking powder, baking soda and salt. Cut the shortening into small squares and work into the dry ingredients with a fork or pastry cutter. Mix in the dissolved yeast. Add enough buttermilk to make a soft dough. Turn out onto a lightly floured surface and knead briefly into a circular shape. Cover with a clean cloth and let rest for 20 minutes. Preheat oven to 400°. To form biscuits, either pinch off pieces of dough and roll into balls or roll out the dough to your desired thickness and cut with a round cutter. Dip both sides of the biscuits quickly in the melted butter and place in a Dutch oven or baking pan. Crowd the biscuits in the pan so they will rise up instead of out. Bake at 400° until golden brown, about 20 minutes.

Prep. time: 30 minutesBaking time: 20 minutesYield: about 32 biscuits



Mural of Flavor Mural of Flavor blends over a dozen spices and herbs, creating a wall (hence mural) of flavor so delicious, there’s no need to add salt. Inspired by the rich and mouth-watering flavors of the western Mediterranean, Mural of Flavor is wonderfully versatile. Try it on chicken, fish, pork and beef. Add it to soups, rice and potatoes. Shake it over sliced tomatoes, corn, popcorn and scrambled eggs. Hand mixed from spices, shallots, onion, garlic, lemon peel, citric acid, chives, orange peel.

1⁄4 cup jar (net 0.5 oz.) #14030 $ 4.291⁄ 2 cup jar (net 1.3 oz.) #14056 $ 7.491 cup jar (net 2.5 oz.) #14085 $ 13.792 cup jar (net 5.0 oz.) #14027 $ 26.49

MustardWhen making mustard, use stainless steel, glass, or ceramic utensils and containers (aluminum gives mustard an odd flavor). For a standard thickness, use 8 parts mustard by volume to 7 parts liquid. Mustard is very hot when first mixed, and then mellows with age. Refrigeration nearly stops the mellowing process. For hot mustard, store at room temperature for 4 weeks, then move to refrigerator (or try 8 weeks for mild). An easy starter recipe is 1 cup regular mustard powder (4 oz. by weight), 3 fl. oz. vinegar, 3 fl. oz. cool water, 1⁄2 tsp. salt and 1 TB. honey. Mix until smooth, then pack in glass jars. For Chinese restaurant-style mustard, mix 3 TB Oriental powder with 3 TB water. Let stand 10 minutes for heat and flavor to develop.

Regular Canadian Mustard Powder (medium)1⁄4 cup jar (net .9 oz.) #45236 $ 2.591⁄ 2 cup jar (net 1.9 oz.) #45252 $ 4.094 oz. bag #45249 $ 2.358 oz. bag #45281 $ 3.451 lb. bag #45210 $ 5.20

Oriental Canadian Mustard Powder (hot)1⁄4 cup jar (net .8 oz.) #45436 $ 2.591⁄ 2 cup jar (net 1.8 oz.) #45452 $ 4.094 oz. bag #45449 $ 2.358 oz. bag #45481 $ 3.451 lb. bag #45410 $ 5.20

Crushed Brown Canadian Mustard Seeds1⁄4 cup jar (net .9 oz.) #45531 $ 2.591⁄ 2 cup jar (net 1.9 oz.) #45557 $ 4.094 oz. bag #45544 $ 2.358 oz. bag #45586 $ 3.451 lb. bag #45515 $ 5.20

Mustard Seed Yellow mustard seed is the traditional type sold in grocery stores, commonly used for pickling, canning and sausage making. Brown mustard seed is smaller and hotter, traditional for Asian and African cooking. In India, whole brown seeds are fried in oil until a popping sound is heard. This gives the seeds a nutty flavor, important in many vegetarian dishes. Try whole mustard seeds in barbecue sauce and rubs, or marinades for grilling. The seeds become very soft, giving great flavor and an attractive appearance.

Yellow Canadian Mustard Seed1⁄4 cup jar (net 1.4 oz.) #55334 $ 2.891⁄ 2 cup jar (net 2.9 oz.) #55350 $ 4.594 oz. bag #55347 $ 2.258 oz. bag #55389 $ 3.191 lb. bag #55318 $ 5.20

Brown Canadian Mustard Seed1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.691⁄ 2 cup jar (net 2.5 oz.) #55550 $ 4.394 oz. bag #55547 $ 2.258 oz. bag #55589 $ 3.191 lb. bag #55518 $ 5.20

Northwoods Seasoning One of our most popular seasonings. Up North Wisconsin is a great place to fish, but it’s an even better place to eat. Northwoods is a perfect seasoning for family-style fried or baked chicken and fish. For baking, sprinkle on 1-2 tsp. per pound—rub fish with a bit of oil first. Try adding Northwoods to hearty soups and stews. Hand-mixed from: coarse flake salt, paprika, black pepper, thyme, rosemary, granulated garlic and ground chipotle pepper.


Northwoods Fire SeasoningWhat could be better than two types of Northwoods Seasoning? Northwoods Fire has the same great flavor as the original, with the added kick of smoky ground Chipotle and hot Cayenne red pepper. A wonderful seasoning for all grilled foods—steaks, fish, chicken and chops, even grilled vegetables. Hand-mixed from: coarse flake salt, paprika, ground chipotle pepper, black pepper, cayenne red pepper, thyme, rosemary and granulated garlic.


Nutmeg Nutmeg is a wonderfully warm spice used in baking and barbecuing. Both Grenadian and East Indian ground nutmeg are easy to use and flavorful. Whole nutmegs are fairly large (8-10 per ounce) and easy to use; 10 seconds of rubbing on the small-holed side of a grater will give you 1⁄2 tsp. of freshly ground nutmeg. Grenadian nutmeg is a bit stronger than East Indian nutmeg; use about 2⁄3 of what your recipe calls for.

Fine Ground East Indian Nutmeg1⁄4 cup jar (net 1.0 oz.) #45636 $3.951⁄ 2 cup jar (net 2.2 oz.) #45652 $ 6.654 oz. bag #45649 $ 7.498 oz. bag #45681 $ 13.89

Fine Ground Grenadian West Indian Nutmeg1⁄4 cup jar (net 1.0 oz.) #48532 $ 4.591⁄ 2 cup jar (net 2.4 oz.) #48558 $ 7.854 oz. bag #48545 $ 8.89

Whole Grenadian West Indian Nutmeg1 oz. bulk bag #55668 $ 3.75 4 oz. bag #55642 $ 11.55

Old World Seasoning Old World Seasoning is a popular, lower salt, all-purpose blend. Sprinkle on chicken, beef and fish before baking, 1-2 tsp. per pound. Perfect for sauteed vegetables—from zucchini to pea pods. Hand-mixed from: paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary.

1⁄4 cup jar (net 1.1 oz.) #22334 $ 3.751⁄ 2 cup jar (net 2.5 oz.) #22350 $ 6.354 oz. bag #22347 $ 5.358 oz. bag #22389 $ 9.651 lb. bag #22318 $17.90

Onion Powder Onion powder adds lots of flavor, and is a convenient way to slip onions past children. White onion has sweet raw onion flavor, toasted onion has a French onion flavor.

To make Onion Salt: Mix 1 TB Onion Powder with3 TB salt.

Californian White Onions, Granulated1⁄4 cup jar (net 1.1 oz.) #47135 $ 3.091⁄ 2 cup jar (net 2.4 oz.) #47151 $ 5.094 oz. bag #47148 $ 3.558 oz. bag #47180 $ 5.891 lb. bag #47119 $ 10.60

Californian Toasted Onions, Granulated1⁄4 cup jar (net 1.2 oz.) #47230 $ 3.091⁄ 2 cup jar (net 2.5 oz.) #47256 $ 5.154 oz. bag #47243 $ 3.558 oz. bag #47285 $ 5.891 lb. bag #47214 $ 10.60

Onions Dehydrated onions are great to keep on hand for those times when you've run out just when you need them the most. White onions have the flavor of a sweet onion, without the sharpness of raw onions, ideal for those who like the flavor without the bite. Toasted onions have a “French Onion” flavor, very nice for roasts. 2 TB = 1 small onion.

Minced (1/8" bits) Californian White Onions1⁄4 cup jar (net .7 oz.) #46633 $ 2.891⁄ 2 cup jar (net 2.0 oz.) #46659 $ 4.594 oz. bag #46646 $ 3.458 oz. bag #46688 $ 5.351 lb. bag #46617 $ 9.50

Minced (1/8" bits) Californian Toasted Onions1⁄4 cup jar (net .8 oz.) #46938 $ 2.691⁄ 2 cup jar (net 1.7 oz.) #46954 $ 4.494 oz. bag #46941 $ 3.458 oz. bag #46983 $ 5.351 lb. bag #46912 $ 9.50

Raspberry Enlightenment Don’t think of it as a way to make things taste like raspberry. Think of it as a background flavor that makes everything taste better, especially vegetables, pasta, salads and quickly-cooked meats. Our Creative Cook has been working for a while now to come up with something to use in rotation with balsamic vinegar to add tartness, sweetness and that dash of flavor that so many of today’s quick-cooked meals want. Give it a try. It is designed to help you explore your own creativity. Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.

1 cup jar (net 9.5 oz) #97185 $ 8.55

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Orange Peel Orange Peel is sweeter and less expensive than lemon peel, making it the perfect addition to coffee cake, banana bread, waffle batter, cheesecake and muffins. Sprinkle on hot cereal or add to potpourri. To rehydrate: Use 3 parts water to 1 part peel, let stand 15 minutes. Substitute ¹/3 as much dry as recipe calls for.

1⁄4 cup jar (net .8 oz.) #47430 $ 3.451⁄ 2 cup jar (net 1.9 oz.) #47456 $ 5.791 cup jar (net 3.8 oz.) #47472 $ 10.392 cup jar (net 7.7 oz.) #47427 $ 19.59

Oregano For traditional Italian-American cooking, the sweet, strong flavor of Turkish oregano can’t be beat. Our travels to this area have allowed us to import some wonderful Turkish oregano, the best we've seen in years. Try some on baked chicken, pork and fish. For a simple salad dressing or marinade, mix 1 TB. TURKISH OREGANO with 1⁄2 tsp. each black pepper and garlic, add to 1⁄2 cup olive oil and 2 TB. balsamic or red wine vinegar. Add salt to taste and a dash of honey and/or brown mustard for green or pasta salads, chicken, lamb, fish, or vegetables. MEXICAN OREGANO is strong, pungent and less sweet, great for chili. For easy GUACAMOLE, mash 2 ripe avocados with the juice of 1 lime, 1⁄2 tsp. each MEXICAN OREGANO, cumin, garlic, salt and a dash of cayenne.

Broken Leaf Turkish Oregano1⁄4 cup jar (net .2 oz.) #31730 $ 2.151⁄2 cup jar (net .5 oz.) #31756 $ 3.751 oz. bag #31769 $ 2.994 oz. bag #31743 $ 6.758 oz. bag #31785 $ 11.89Broken Leaf Mexican Oregano1⁄4 cup jar (net .2 oz.) #31835 $ 2.091⁄2 cup jar (net .4 oz.) #31851 $ 3.551 oz. bag #31864 $ 2.894 oz. bag #31848 $ 6.758 oz. bag #31880 $ 12.29

Ozark Seasoning A classic Southern blend of black pepper and herbs. What could be better than the flavor of fried chicken without the fat? Sprinkle Ozark Seasoning on chicken, fish or chops, bake or saute for mouth-watering flavor and a healthy meal. Use about 1 tsp. of Ozark on each chicken breast, pork chops or fish fillets. Sprinkle on green beans - almost as good as the meat. Another great use for Ozark Seasoning is in scrambled eggs. Hand-mixed from: salt, Tellicherry black pepper, spices and herbs, granulated garlic, and paprika.

1⁄4 cup jar (net 1.4 oz.) #24138 $ 5.35 1 ⁄ 2 cup jar (net 3.5 oz.) #24154 $ 9.594 oz. bag #24141 $ 7.958 oz. bag #24183 $ 14.651 lb. bag #24112 $ 27.90

PaprikaHungarian-Style Sweet Paprika is a traditional spice with delicious flavor and vibrant color—one of the best spices from Gram’s kitchen. Just a sprinkle adds a flavorful and colorful touch to meat, fish and poultry—not to mention goulash. Hungarian-Style Sweet Paprika is the best in the world, as Hungary has the sunshine needed for sweet, rich flavor, and the knowledgeable farmers to nurture the crop from planting to harvest.

Hungarian-Style Sweet Kulonleges Paprika1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.651⁄ 2 cup jar (net 2.4 oz.) #47551 $ 6.194 oz. bag #47548 $ 5.358 oz. bag #47580 $ 9.651 lb. bag #47519 $ 18.10

Hungarian-Style Half-Sharp PaprikaMore of a bite than sweet paprika—use it sparingly or combined with Sweet Paprika1⁄4 cup jar (net 0.9 oz.) #47630 $ 3.651⁄ 2 cup jar (net 2.5 oz.) #47656 $ 6.194 oz. bag #47643 $ 5.358 oz. bag #47685 $ 9.651 lb. bag #47614 $ 18.10

Californian-Style Sweet PaprikaCalifornian paprika is deep red, mild and sweet, nice for chicken but browns with long cooking1⁄4 cup jar (net .9 oz.) #47830 $ 3.551⁄ 2 cup jar (net 2.4 oz.) #47856 $ 5.994 oz. bag #47843 $ 5.098 oz. bag #47885 $ 8.891 lb. bag #47814 $ 16.50

Smoked Spanish-Style PaprikaRich, colorful Spanish-Style Paprika, naturally smoked over traditional oak fires. Awesome flavor and perfect color, good on just about everything. Sprinkle on chicken and fish before cooking, add to sauces, soups and salad dressings. Try some today.


Parisien Bonnes Herbes A fragrant all-purpose herbal blend from one of the cooking capitals of the world. Hand-mixed from: chives, dill weed, French basil, French tarragon, chervil and white pepper.


ParsleyParsley is America’s favorite herb. Sweet and rich, it brings out the flavor of other spices and herbs, and is perfect in soups and on baked chicken or fish. Parsley flakes are light; 1 oz. equals almost 2 cups.


Pasta Sprinkle Pasta Sprinkle is the perfect all-purpose combination of herbs, wonderful sprinkled on chicken or fish before baking, on steamed or sauteed vegetables, and on pasta as a side dish. Toss warm, freshly cooked pasta with a bit of butter, olive oil, or meat drippings; ¹/2 tsp. Pasta Sprinkle per serving; and a splash of balsamic or red wine vinegar. For spaghetti, lasagna, or pizza, add Pasta Sprinkle to the tomato sauce, 1-2 tsp. per quart. Hand-mixed from: California basil, Turkish oregano, French thyme and minced garlic.


Pickling Spice A high-quality blend for all pickling and canning. Hand-mixed from: yellow and brown mustard seeds, allspice, cinnamon, bay leaves, dill seed, cloves, ginger, black peppercorns, star anise, coriander, juniper, mace, cardamom, crushed red pepper.


Pizza Seasoning Pizza Seasoning is one of our favorites, both for adding spicy Italian flavor to bland frozen pizzas and for boosting the flavor of low-fat dishes, such as making Italian-style sausage with ground turkey. Pizza Seasoning also gives an almost meaty flavor to plain old tomato sauce, as the fennel seed makes it taste like you’ve added Italian sausage without the fat. Mix 1 TB. Pizza Seasoning in 1-2 cups tomato sauce, brush on pizza crust or pita bread and sprinkle with cheese and toppings as desired. For sausage, use 1 TB. per lb. Hand-mixed from: salt, fennel seed, oregano, sugar, garlic, black pepper, basil, onion, red pepper.


New!


Poultry Seasoning A traditional poultry rub and stuffing seasoning, a sage-rich Southern blend. For mouth-watering stuffing, just mix in ¹/2 tsp. of Poultry Seasoning for each 4 cups of dressing. Poultry Seasoning is also nice rubbed on chicken, turkey, and pork. Hand-mixed from: sage, white pepper, bell peppers, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, ginger.


Pumpkin Pie Spice A sweet and spicy addition to all kinds of baked goods. Use 2-3 tsp. in a 9-inch pie, but don’t stop there. An all-purpose baking spice, perfect for banana bread, carrot cake, muffins, coffee cake, use ¹/2 tsp. per cup batter. Hand-mixed from: China cinnamon, allspice, nutmeg, ginger, mace, cloves.


RosemaryRosemary is the perfect herb for seasoning pork and lamb, from chops to roasts. Try rosemary on chicken and fish with garlic, pepper and salt. Rosemary is often used with oregano in Italian dishes. If you are cooking for children, the powdered rosemary is nice.

Whole Spanish Rosemary LeavesThe size and shape of Christmas tree needles1⁄4 cup jar (net .3 oz.) #33039 $ 2.091⁄ 2 cup jar (net .8 oz.) #33055 $3.851 oz. bag #33068 $ 2.154 oz. bag #33042 $ 4.498 oz. bag #33084 $ 8.09

Cracked, 10/18 mesh, Spanish Rosemary LeavesCracked bits, small enough to sneak past most children1⁄4 cup jar (net .5 oz.) #33134 $ 2.491⁄ 2 cup jar (net 1.2 oz.) #33150 $ 4.19 1 oz. bag #33163 $ 2.354 oz. bag #33147 $ 5.098 oz. bag #33189 $ 8.89

Powdered, -40 mesh, Spanish Rosemary LeavesEasy to use, but doesn't stay fresh very long1⁄4 cup jar (net .4 oz.) #33239 $ 2.691⁄ 2 cup jar (net 1.1 oz.) #33255 $ 4.294 oz. bag #33242 $ 5.098 oz. bag #33284 $ 8.891 lb. bag #33213 $ 16.50

Sage Sage is a must for stuffing. The flavor of sage is also perfect for simple baked chicken or pork, just sprinkle with lemon juice or salt, sage and black pepper.

Whole Leaf Albanian Prime SageLong, thin silvery-gray leaves1⁄4 cup jar (net .2 oz.) #33334 $ 2.151⁄ 2 cup jar (net .5 oz.) #33350 $ 3.551 oz. bag #33363 $ 2.354 oz. bag #33347 $ 4.958 oz. bag #33389 $ 8.55

Rubbed Albanian Prime SageFluffy, coarse gray-green powder1⁄4 cup jar (net .4 oz.) #33439 $ 2.351⁄ 2 cup jar (net .8 oz.) #33455 $ 4.291 oz. bag #33468 $ 3.454 oz. bag #33442 $ 7.498 oz. bag #33484 $ 13.89

Grey Sea Salt From France

Back by popular demand. We discontinued this one for a while, but it made people sad. We don’t want to make people sad; we want them to be happy. Has an aroma that some call nice and flowery. Use small amounts towards the end of cooking for fish and seafood. Also nice in fresh baked breads served with unsalted butter.

Coarse Grind4 oz. bag #96641 $ 4.091 lb. bag #96612 $ 12.45

Fine Grind4 oz. bag #96746 $ 4.491 lb. bag #96717 $ 13.80

Kosher-Style Flake Salt If you only buy one salt this year make it this one. Kosher Flake salt has a long history and a great taste. The special shape of the flakes gives this salt the maximum of salt flavor with the minimum of salt used.

1 lb. bag #96025 $ 2.15

Pacific Sea Salt Pacific Sea Salt is bright white and produced domestically. The extra coarse is suitable for grinding in salt mills, the coarse sea salt will shake out of our standard jar and the fine variety will work nicely in a home salt shaker.

Extra Coarse Grind, 10/30 mesh1 lb. bag #96117 $ 2.79

Coarse Grind, 30/60 1 lb. bag #96212 $ 2.49

Fine Grind, 40 mesh 1 lb. bag #96317 $ 2.79

Poppy SeedSweet blue poppy seeds are used in baking, on breads, rolls, muffins, and cake. Also great for fruit salad dressing. Poppy seeds have a high, flavorful oil content. Refrigerate or freeze during summer months. White poppy seeds are used in Indian cooking adding thickness, texture and flavor to long cooking sauces.

Whole Blue Dutch A-1 Poppy Seed1⁄4 cup jar (net 1.2 oz.) #57538 $ 2.991⁄ 2 cup jar (net 2.6 oz.) #57554 $ 4.954 oz. bag #57541 $ 3.198 oz. bag #57583 $ 5.251 lb. bag #57512 $ 9.10

Whole White Indian Poppy Seed1⁄4 cup jar (net .9 oz.) #57433 $ 3.191⁄ 2 cup jar (net 2.6 oz.) #57459 $ 5.254 oz. bag #57446 $ 4.298 oz. bag #57488 $ 7.491 lb. bag #57417 $ 13.80

Pork Chop Seasoning Pork Chop Seasoning has a wonderful smoky flavor—it’s the best darn blend for pork—from chops to roasts, baked, broiled or grilled. Start with 1 tsp. per pound, shake on before cooking. Also great for turkey. For smoky ribs, rub on heavy, up to 2 tsp. per pound. For a tasty tofu sandwich, slice tofu, sprinkle heavily with seasoning on both sides, and cook until golden in a lightly oiled pan over medium heat for a taste like bacon. Hand-mixed from: salt, garlic, white pepper, onion, ginger and natural hickory smoke flavor.


Ruth Ann’s Muskego Ave Chicken and Fish SeasoningSprinkle on chicken and fish, 1-2 tsp. per pound—pork chops too! Awesome on broccoli, asparagus and green beans, plain salads, breakfast eggs and potatoes. Hand-mixed from: salt, black pepper, garlic, lemon peel, onion.

1/4 cup jar (net 1.3 oz.) #24538 $ 3.65 1/2 cup jar (net 2.9 oz.) #24554 $ 6.19 4 oz. bag #24541 $ 5.358 oz. bag #24583 $ 9.651 lb. bag #24512 $ 17.90

Saffron saffron is the stigma of the fall flowering crocus. Peek inside most any flower and you will see three threadlike filaments. These are stigma— but only in the saffron crocus are these stigma worth thousands of dollars per pound. saffron is so valuable because it is a very labor intensive crop; only 5-7 pounds of saffron can be produced from each acre of land. This makes saffron the most expensive spice by weight. However, saffron isn't the most expensive by use because a little goes a long way. A single gram of saffron easily translates into golden color and fragrant flavor in 10 recipes of saffron rice, several batches of bread, or a couple of big pans of paella.

Kashmir “mogra Cream” Indian Saffron is the world’s finest saffron. The dark red color and long perfect strands are as beautiful as they are colorful and flavorful. Kashmir saffron is extremely difficult to obtain, which makes it higher in price, but Kashmir

Mogra Cream Saffron is truly wonderful.

Kashmir Mogra Cream Indian Saffron (99% red saffron threads) Net 1 ⁄2 gram #57633 $ 14.39Net 1 gram #57659 $ 27.59Net per 1 ⁄4 oz. #57688 $ 138.55

Spanish Coupé Saffron is the top grade of the Spanish Saffron crop. Extra hand labor is used to remove every bit of the yellow saffron style material, leaving beautiful pure red saffron threads. Spanish Coupé Saffron is a truly excellent crop, especially

nice for the traditional Spanish dishes.

Coupé Quality Spanish Saffron (99% red saffron threads) Net 1 ⁄2 gram #57338 $ 10.29Net 1 gram #57352 $ 19.25Net per 1 ⁄4 oz. #57381 $ 98.89

Spanish Superior Saffron is the most widely available saffron and is a very good crop. Spanish Superior Saffron has a bit of the yellow style material left attached to some of the saffron stigmas, so it is not quite as strong as Spanish Coupé Saffron.

Superior Quality Spanish Saffron (90% red saffron threads, 10% yellow saffron styles)Net 1 ⁄2 gram #57738 $ 9.09Net 1 gram #57754 $ 16.89Net per 1 ⁄4 oz. #57783 $ 79.59

Classic Saffron Rice 1 Cup long-grain white rice 2 Cups water or chicken stock 1 TB. butter 1 TB. finely minced onion (optional) 1⁄2 tsp. salt 1 small pinch SAFFRON, crumbled

Place butter and minced onion in a heavy quart saucepan. Saute over medium heat until onion is translucent. Add rice, SAFFRON, water or stock and salt. Bring to a rolling boil. Cover, reduce heat to simmer, cook until rice is tender and liquid is absorbed (about 18 minutes).

Prep. time: 2 min. Cooking time: 25 min.Serves: 4

Sandwich SprinkleThis blend was created for making homemade croutons, but along the way it has become the lunchtime favorite in the Penzeys breakroom for all types of sandwiches, from crusty subs to tuna salad. Just shake on, or mix 1 TB. with 1 TB. water, add to ¹/4 cup vinegar and ¹/3 cup oil, shake, and drizzle on your favorite sandwich. To make homemade croutons (great for using up odds and ends of leftover bread): for each 2 cups of cubed bread (4 regular slices), use 1 TB. seasoning. Traditional and very flavorful when sautéed in 1-2 TB. butter or olive oil (toss over medium heat for 3-4 minutes, until golden brown). For crispy, low-fat croutons, coat lightly with a vegetable oil spray, season and bake at 375˚ until brown (8-15 minutes), turning twice while cooking. Hand-mixed from: coarse salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram.


Savory Leaves Traditional in bean soup, also nice with grilled chicken, pork chops, and fish. From Albania.


Seasoned SaltFlavorful and economical—a sprinkle of our Seasoned Salt improves the flavor of most every dish. Use in place of regular salt to season burgers and chicken, pork chops and fish, eggs, veggies and salads. Hand-mixed from: Salt, Sugar, Paprika, Onion, Turmeric, Garlic, Spice Extractives (including oleoresin of paprika, black pepper, celery, rosemary, thyme).


Sesame Seeds White sesame seeds are traditionally used in America for baking and granola making, smaller black sesame are preferred in Japan. To toast sesame seeds, put in a nonstick pan over medium heat and shake the pan until the sesame seeds are browned. No oil necessary.

Whole Hulled Mexican White Sesame Seeds1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.691⁄ 2 cup jar (net 2.4 oz.) #57859 $ 4.294 oz. bag #57846 $ 2.998 oz. bag #57888 $ 4.951 lb. bag #57817 $ 8.50

Whole Indian Black Sesame Seeds1⁄4 cup jar (net 1.3 oz.) #57938 $ 3.091⁄ 2 cup jar (net 2.7 oz.) #57954 $ 5.154 oz. bag #57941 $ 3.198 oz. bag #57983 $ 5.351 lb. bag #57912 $ 9.50

Shallots The flavor of shallots is similar to a sweet cross between onions and garlic, but more delicate, rich and complex. Shallots are used in France for poultry, veal, salads, eggs and soups. In Indonesia, shallots are used to add rich, sweet flavor to satay, soup & dipping sauces. If your recipe calls for fresh shallots, use half as much as the recipe calls for. A ¹/2 tsp. of freeze-dried shallots equals one clove fresh shallots. From California.

1/4" Chopped Shallots1⁄2 cup jar (net .4 oz.) #58056 $ 6.191 cup jar (net .7 oz.) #58085 $ 11.15 2 cup jar (net 1.4 oz.) #58027 $ 20.99

Shallot Salt We took the delicious flavor of shallots—a sweet and delicate cross between onions and garlic—and added it to our sea salt. Think light, bright and full of taste, our new Shallot Salt is wonderful on chicken, soups, salads, vegetables and eggs. Hand-mixed from: Sea salt, shallots, magnesium carbonate.

1⁄4 cup jar (net 1.4 oz.) #23131 $ 5.291⁄ 2 cup jar (net 3.3 oz.) #23157 $ 9.451 cup jar (net 6.3 oz.) #23186 $ 17.65

Shrimp & Crab Boil Spices Traditional for boiling shrimp, lobster, crab and fish. Hand-mixed from: yellow and brown mustard seed, allspice, coriander, cloves, cracked bay leaf, cracked ginger, black Tellicherry peppercorns, chili pepper, dill seed and caraway seed.



making your own salad dressing is easy and inexpensive, and the finished product is far better than those sold at the supermarket. Each dressing can be tailored to your individual tastes and the fat and calorie content are yours to control. Feel free to experiment—make the Italian dressing as a vinaigrette or a creamy style, add a teaspoon of dijon mustard or a handful of chopped chives, whatever you’d like. These dressings are also great for fresh vegetable or chip dip or as flavorful sandwich spreads; just use the creamy styles, such as buttermilk ranch, creamy Peppercorn or Green Goddess. All of the dressings are delicious on pasta or potato salad and make nice marinades for chicken or fish. dressings can be made ahead of time and stored in the refrigerator—so they can be ready when your salad is, without having to be mixed each time.

Buttermilk RanchRanch style salad dressing is lower in fat than most, as it uses buttermilk for flavor and body. Also excellent for fresh vegetable dip, or sprinkled on baked chicken or fish, 1-2 tsp. per lb. To make 1 cup dressing, mix 1 TB. seasoning in 1 TB. water, let stand five minutes, then whisk with ¹/2 cup buttermilk and ¹/2 cup mayonnaise. For a lower calorie version use low-fat mayonnaise, or up the proportion of buttermilk, which will make the dressing thinner, but equally tasty. Ranch dressing should be refrigerated, check the freshness date on the buttermilk carton, and write it on the dressing bottle. Hand-mixed from: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme and basil.


Country French VinaigretteA variation of classic French Vinegar and Oil dressing, but lighter, perfect for today's salads. Filled with flavorful French herbs, not too tart, lightly thickened by crushed brown mustard. Basic recipe for 1 cup dressing: Mix 1-2 TB. seasoning in 2 TB. water, let stand 5 minutes. Whisk in ¹/3 cup red wine vinegar and ¹/2 cup olive oil, refrigerate. Hand-mixed from: sugar, brown mustard, salt, garlic, black pepper, lemon, onion, French tarragon, white pepper, chives, thyme and cracked rosemary.


Creamy Peppercorn This robust, pepper and herb dressing will enhance the heartiest salad. Also great spread on turkey or roast beef sandwiches, or as a dip for fresh garden vegetables. Mix 1 TB. seasoning with 2 TB. water, let stand 5 minutes, then whisk with ¹/2 cup sour cream and ¹/2 cup mayon-naise. Thin with a few tablespoons of vinegar or water. Reduced fat mayo or sour cream can be used, and yogurt works well as a replacement for sour cream. Hand-mixed from: Tellicherry cracked black pepper, coarse salt, sugar, garlic, thyme and parsley.


Greek SeasoningA traditional blend of lemon, garlic and oregano. Mix 2 TB. seasoning with 2 TB. water, let stand 5 min. Add 1⁄4 cup olive oil, 1⁄4 cup salad oil, 1⁄3 cup red wine vinegar (or 1⁄4 cup balsamic vinegar and 2 TB. water), plus 1 tsp. sugar if desired. Use to dress vegetable salads, chicken and pasta salads, or a plain lettuce salad. For gyros, mix 1 TB. in 1 TB. water. Let stand 5 min., add 1 TB. olive oil and 1 TB. lemon juice. Combine with 1 lb. cubed lamb (traditional), pork or chicken, refrigerate 2 hours. Broil until browned. Mix 2-3 tsp. with 1 cup yogurt and 2 TB. cucumber for gyro sauce. Also great on grilled, baked or fried fish or chicken, rub on 1 tsp. per lb. Hand-mixed from: coarse salt, Turkish oregano, garlic, lemon, black pepper, marjoram.


Green Goddess Salt-free. An old-fashioned, classical style salad dressing, somewhat like a mild, sweet, herb-filled creamy Italian, heavy on the basil and dill. This base is not only nice for green salads, it is great for fresh vegetable dip or as a light, refreshing alternative to tartar sauce on baked or fried fish. This base is very good without salt, but salt can be added to taste (try ¹/2 tsp. per cup), or a squeeze of lemon juice could be added in place of salt. To make one cup of dressing, mix 1 rounded TB. GREEN GODDESS in 2 TB. water, let stand 5 minutes. Whisk with 2⁄3 - 3⁄4 cup regular or low-fat mayonnaise and 1 TB. vinegar. This dressing will be thick (nice for dip), thin with 1-2 TB. water if desired. Store in the refrigerator. Hand-mixed from: green onion, sugar, basil, celery flakes, minced garlic and dill weed.


Italian Vinegar and Oil Our most popular salad seasoning. To make 1 cup, a standard dressing bottle full, mix 1 TB. seasoning in 1 TB. water, let stand 5 minutes, then whisk well with ²/3 cup vegetable oil and ¹/3 cup vinegar. To reduce the calories, use ²/3 cup of a mild vinegar, such as rice vinegar, and ¹/3 cup oil. For creamy Italian dressing, mix 2 TB. seasoning with 2 TB. water, let stand 5 minutes, then whisk with ¹/2 cup sour cream or yogurt and ¹/2 cup mayonnaise, thin with 1-2 TB. of vinegar. To create a salt-free Italian dressing, see Italian Herb Mix. Hand-mixed from: sugar, salt, garlic, onion, red bell pepper, oregano, basil, marjoram, rosemary, thyme.


Salsa Salad Seasoning A spicy, Mexican style blend for coating fresh salsa, black bean or green salads. Traditional and best mixed with freshly squeezed lime juice and corn oil. Blend 1-2 TB. in 2 TB. water, let stand 5 minutes. Mix with ¹/2 cup corn oil and 1⁄3 cup fresh lime juice (3 medium limes). Whisk briskly and refrigerate. Perfect poured over harvest tomatoes tossed with red onions and goat cheese. Hand-mixed from: sugar, ancho chili pepper, flake salt, garlic, onion, cumin, black pepper, cayenne, cilantro, Mexican oregano, chives, bay leaf and chipotle pepper.



Singapore Seasoning Great for salt-free cooking—lemon pepper curry flavor—our best blend for Cornish hens. Also great for fish. Hand-mixed from: black pepper, lemon peel, citric acid, garlic, onion, turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, fenugreek, white pepper, cardamom, cloves and cayenne red pepper.


Southwest Seasoning Warm chili peppers with onion, garlic, pepper and cilantro, with a smoky hint of chipotle. Sprinkle meat or poultry with lemon or lime juice, then rub on Southwest Seasoning, 1-2 teaspoons per pound. Add to salsa and refried beans. Hand-mixed from: salt, ancho pepper, onion, garlic, Mexican oregano, black pepper, red pepper, cumin, paprika, chipotle, cilantro.

1⁄4 cup jar (net 1.2 oz.) #21137 $ 4.691⁄ 2 cup jar (net 2.7 oz.) #21153 $ 8.254 oz. bag #21140 $ 7.958 oz. bag #21182 $ 14.65 1 lb. bag #21111 $ 27.90

Star Anise Whole Star Anise is often used in craftwork. Broken Star Anise pieces are used in pickling. Powdered Star Anise is great for baking.

Select Whole Star Anise1 oz. bulk bag #58269 $ 4.594 oz. bag #58243 $ 10.95

Broken Chinese Star Anise Pieces1 oz. bulk bag #58164 $ 2.894 oz. bag #58148 $ 6.45

Powdered Chinese Star Anise1⁄ 4 cup jar (net .8 oz.) #48132 $ 3.751⁄ 2 cup jar (net 1.9 oz.) #48158 $ 6.454 oz. bag #48145 $ 7.29

Sumac Used plain or mixed with thyme and sesame (Zatar), to complement fish, meat and vegetables. Processed with salt.


“John�Oakley”�continued�from�page�27

battalion operations officer. “It was quite a sudden change for our family,” says Susan. “When he returned after the year we gave him a Weber grill for Father’s Day. We realized how time together is very important and what better way to enjoy it than time spent in our backyard with good food.”

John was deployed a second time, to Iraq, in 2009. “This time he was committed to making a difference in the lives of the children in Iraq,” says Susan. “He put out a call for school supplies, clothing and other items to be sent for distribution among the children. We went to work ourselves to get items from school, work, church and neighbors. The local VFW covered the postage for sending the boxes overseas. With generous donations from other families in his unit, John was able to distribute tons of goods to the children. And John did not seem as far away to the girls and me now that we had a common cause.

“Now we are enjoying being together again as a family. The past summer saw more grilling action. We had pizzas and great fajitas. This year

the plan is to roast tomatoes, onions and peppers on the grill to make a roasted salsa.

“The National Guard has a tradition of being a hometown unit comprised mostly of citizen-soldiers that live locally,” says John. “That atmosphere created a closeness that really became the strength of the unit. Over the years this has changed, but the identity gained by belonging to a unit and the esprit�de�corps the members have based on the unit’s history and, finally, the bond shared between brothers and sisters in arms, especially through combat, make it much stronger than it was before.”

� –Jim�Smith

Grilled FajitasFire up the grill and prepare a fiesta in a flash with this recipe from the Oakleys.

2 lbs. beef skirt steak (flank or round steak

work as well) 2-3 bell peppers, any color, sliced into strips 1 large onion, peeled and sliced in thin

wedges 8-12 tortillas (fajita tortillas are larger than

taco tortillas)Marinade: 1⁄2 Cup Italian Dressing (or mix 11⁄2 tsp.

ITALIAN VINEGAR & OIL DRESSING MIX with 5 TB. olive oil and 3 TB. vinegar)

1⁄2 Cup apple cider vinegar 1⁄2 Cup soy sauce (we used low sodium) 1⁄3 Cup Worcestershire sauce 1⁄3 Cup brown sugar 2 TB. lime juice (juice of 1 lime) 1 tsp. PENZEYS FRESHLY GROUND PEPPER 1⁄4 tsp. GRANULATED GARLIC POWDER Combine the marinade ingredients and pour over the skirt steaks. Cover and refrigerate for at least 2 hours — 6-8 hours or overnight is even better! Remove steaks from marinade, discard marinade, and place the steaks on the grill over medium-hot coals. Grill the steaks for 8 minutes, covered, turning once. Remove the steaks from the grill and let stand for 5 minutes. If you can fit the veggies on at the same time, great, otherwise grill the veggies for 6-8 minutes total while the steak is resting. Wrap the tortillas in foil and place on the grill to warm for a few minutes while slicing the steak. Slice steak at an angle, across the grain, in 1⁄4-inch slices. Serve with tortillas and veggies.

Prep. time: 15 minutes plus marinating time.Cooking time: 8-16 minutesYield: 11 fajitas

Nutritional Information: Servings 11; Serving Size 1 fajita (172g); Calories 270; Calories from fat 100; Total fat 11g; Cholesterol 55mg; Sodium 360mg; Carbohydrate 19g; Dietary Fiber 1g; Sugars 2g; Protein 24g.


For nutritional information on all of our soup bases, visit

www.penzeys.com/soup.html

our soup bases are great for broth, soup or gravy, but they also make great seasonings. Try a little in rice, vegetables and casseroles—wherever you need a bit of extra flavor. refrigeration is recommended, but not necessary.

Beef Soup Base and SeasoningFor rich beef stock use ¹/2 - 3/4 tsp. Beef Base for each cup (8 oz.) hot water. This is equivalent to 1 bouillon cube, though Beef Base has more flavor and less salt. Plain beef broth is wonderful when you’re under the weather, or add noodles or vegetables for a quick lunch. To “beef up” the flavor of soup, stew or gravy, add 2-3 tsp. Beef Base. For 2 quarts of soup or stew, add 2-3 tsp. Beef Base. For gravy, add 1 tsp. Beef Base to 2-3 TB. beef drippings to enhance the flavor of 2 cups gravy.

(net 8.0 oz.) #90186 $ 10.19

Chicken Soup Base and SeasoningFor rich chicken stock use ¹/2 - 3/4 tsp. Chicken Base for each cup (8 oz.) hot water. This is equivalent to 1 bouillon cube, though Chicken Base has more flavor and less salt. Plain broth is great when you’re on a diet, or add noodles and vegetables for a quick lunch. When making rice, add 1 tsp. Chicken Base to the water for rich flavor. Chicken base is used to fortify the flavor of soup, stew or gravy. For 2 quarts of soup or stew, add 2-3 tsp. Chicken Base. For gravy, add 1 tsp. Chicken Base to 2-3 TB. chicken drippings to enhance the flavor of 2 cups gravy.

(net 8.0 oz.) #90281 $ 10.19

Ham Soup Base and Seasoning Ham Base is traditionally used to add rich, smoky ham flavor to split pea or bean soup. For 2 quarts soup or stew made with a ham bone, add 1 TB. Ham Base. For soup without ham, use ¹/2 - 3/4 tsp. Ham Base per cup (8 oz.) water. For ham gravy, add 1 tsp. Ham Base to 2-3 TB. drippings from baked ham to enhance the flavor of 2 cups gravy. Ham Base gives a flavorful boost to plain vegetables or rice, just add a bit to the cooking water.

(net 8.0 oz.) #90586 $ 10.19

Pork Soup Base and SeasoningFor rich roast pork flavored stock, use ¹/2 - 3/4 tsp. Pork Base for each cup (8 oz.) hot water. This is equivalent to 1 bouillon cube, though Pork Soup Base has more flavor and less salt. Try making pork noodle soup for a nice change of pace, just use pork instead of chicken or beef, and add 1 TB. Pork Soup Base to 2 quarts soup to enhance the flavor. For truly great gravy, add 1 tsp. Pork Base to 2-3 TB. drippings from pork roast or pork chops for 2 cups gravy.

(net 8.0 oz.) #90881 $ 10.19

Seafood Soup Base and SeasoningFor rich seafood stock, use ¹/2 - 3/4 tsp. Seafood base for each cup (8 oz.) hot water. Seafood stock is a great base for chowder, gumbo or bisque, or to use in place of clam juice. To make quick linguine with clam sauce, cook 1 lb. pasta. While pasta is cooking, heat 2 TB. olive oil in a large pan over medium heat. Add 2-4 minced garlic cloves and 1 can clams, reserving the juice. Saute for 2 minutes, add clam juice, ¹/2 cup water and 1-2 tsp. Seafood Base. Cook over medium heat 3-5 minutes, stirring, until reduced by about half. Serve over cooked, drained pasta.

(net 8.0 oz.) #90986 $ 10.19

Turkey Soup Base and SeasoningFor rich turkey stock, use ¹/2 - 3/4 tsp. Turkey Base for each cup hot water. This is equivalent to 1 bouillon cube, though Turkey Base has more flavor and less salt. Plain broth is good food for those times you’re under the weather, or add vegetables or noodles for a quick lunch. Turkey Base is often used to extend turkey gravy for holiday dinners, or to fortify the flavor of dishes made with turkey leftovers, such as soup, stew or casseroles. For 2 quarts of soup or stew made with leftovers, add 2-3 tsp. Turkey Base. For gravy, add 2 tsp. Turkey Base with 4-5 TB. turkey drippings for 3 cups gravy.

(net 8.0 oz.) #90386 $ 10.19

Vegetable Soup Base and SeasoningRichly flavorful and completely meatless. Make your own flavorful broth for soups and stews, just add 1 tsp. to a cup of hot water. Throw a little in the pot to season pasta and rice, great to add a little oomph to vegetable casseroles and plain steamed veggies. Wonderful for poaching fish. Rich roasty carrots form the base of our new Vegetable Soup base, along with powdered onions, potatoes and tomatoes.

(net 8.0 oz.) #90481 $ 10.19

1-800-741-7787 | www.penzeys.com 47

TacoSeasonings Taco Seasoning Very similar to seasoning packets sold in grocery stores, but much more flavorful and less expensive. Family-style, not hot. Mix 4 TB. with 6 oz. water, add to 1 lb. browned, drained ground beef or cooked chicken or beans. Simmer 10 min. until thick. Taco Seasoning is also great for dip—mix 2 TB. in 2 TB. water, then blend with ½ cup sour cream and ¹/2 cup cream cheese. Hand-mixed from: paprika, salt, onions, lactose, dextrose, corn flour, (corn, lime) tomato powder, cumin, garlic, oregano, black pepper, cocoa powder, allspice.


Bold Taco Seasoning Quick and easy to make with ground beef or sliced steak—spicier, hotter (not too hot), rich with the flavors of Cumin and Chilis, Garlic and Special Extra Bold Black Pepper—it’s just plain good. Hand-mixed from: kosher salt, onion, Spanish-style paprika, lactose, yellow corn flour (corn, lime), dextrose, tomato powder, crushed red pepper, garlic, cumin, Mexican oregano, cilantro, Tellicherry Special Extra Bold black pepper, natural cocoa.


Chicken Taco Seasoning Lighten up your tacos with chicken. Flavorful and spicy without being too hot, the perfect way to use boneless/skinless chicken breasts, at least in our opinion. Follow the easy directions, and you’ll have a new family favorite—Chicken Tacos. Hand-mixed from: kosher salt, garlic, Ancho chili pepper, onion, Spanish-style paprika, cumin, cilantro, Tellicherry black pepper, Mexican oregano, jalapeno powder.


Rojo Taco Seasoning Delicious Mexican pork tacos taste great. They also usually simmer for hours. Here at Penzeys, we’ve done the simmering for you—all you need is 15 minutes. Directions: thinly slice 1 lb. pork. Pour 4-6 TB. ROJO TACO SEASONING into a large skillet. Heat over medium heat for 2 minutes. Add pork, cook 8-12 minutes, depending on how thick your pork pieces are, over medium-high heat. Serve in the shell of your choice. Ingredients: Achiote (corn oil, Annatto seeds) lime juice, water, spices (Chili Pepper, salt, granulated garlic, cumin, Mexican oregano, Ceylon cinnamon, cilantro), vinegar, brown sugar, lecithin.

1 cup jar (net 8.4 oz) #97280 $ 6.85

Sunny Paris Seasoning One of our most popular salt-free seasonings. Great for Cornish hens, chicken, vegetables, rice, eggs and veal. Simply sprinkle over salads, potatoes, or rice, or mix 1 TB. with 1 cup yogurt, use as a dip or dressing. Hand-mixed from: shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil, bay leaf.

1⁄ 4 cup jar (net .2 oz.) #15437 $ 5.251⁄ 2 cup jar (net .6 oz.) #15453 $ 9.451 cup jar (net 1.3 oz.) #15482 $ 17.652 cup jar (net 2.6 oz.) #15424 $ 34.09

Sunny Spain Seasoning (Salt-Free Lemon-Pepper)The bestselling of all our salt-free blends. Perfect for fish and chicken, vegetables and salads. Salt-free blends are strong, start with less. Hand-mixed from: black pepper, citric acid, lemon peel, garlic, onion.


Tarragon Tarragon is the most popular of the French herbs—its sweet, rich flavor combines especially well with poultry and fish, vegetables and salad dressing.

Broken Leaf French TarragonLarge, deep green, flavorful leaves


Thyme One of the most fragrant flavors around, our French Thyme is great on just about everything. Particularly good with chicken, fish and chops, salads and vegetables of all varieties. Sprinkle on, roughly half a teaspoon per pound. Bake, grill or broil and enjoy.

French Thyme, chopped leaves1⁄4 cup jar (net .3 oz.) #34036 $ 2.491⁄2 cup jar (net .8 oz.) #34052 $ 4.491 oz. bag #34065 $ 3.454 oz. bag #34049 $ 7.498 oz. bag #34081 $ 13.89

Trinidad-Style Lemon-Garlic Marinade For grilled or broiled poultry, fish, pork chops. Rub fish or poultry with a bit of vegetable oil, sprinkle on ¹/2-1 tsp. per pound, grill or broil. Great for boneless/skinless chicken breasts, season and freeze, two in a package, they'll be ready when you are. Hand-mixed from: salt, lemon peel, garlic, clove, ginger.

1⁄4 cup jar (net 1.3 oz.) #23636 $ 4.391⁄ 2 cup jar (net 3.2 oz.) #23652 $ 7.691 cup (net 6.0 oz.) #23678 $ 14.352 cup (net 12.0 oz.) #23623 $ 27.50

Tsardust Memories (Russian-Style Seasoning)Warm and spicy-sweet, this blend is awesome with ground beef—burgers, meatloaf, meatballs, casseroles… Excellent in hearty soups and stews, and one of the best things ever on pork chops—try it on the grill. Whatever you make, serve it with crusty bread. It’s all good. Hand- mixed from: salt, garlic, cinnamon, pepper, nutmeg, marjoram.


Turkish Seasoning A traditional and delicious blend for seasoning meats from kabobs to roasts, lamb to beef to chicken. Mix 2 tsp. Turkish Seasoning in 1 cup yogurt, for a tasty vegetable dip use the same mix, but add a tsp. or two of honey. Hand-mixed from: salt, garlic, cumin, Tellicherry black pepper, Turkish oregano, sweet paprika, sumac, cayenne red pepper, and cilantro.


Turmeric What makes mustard yellow? Turmeric. From India.


Tuscan Sunset Salt-free Italian-style seasoning. Perfect for veggies and pasta, salads, tomato sauce, chicken and fish. The rich sweet flavor of basil and oregano with the added zest of garlic, bell pepper and black pepper. Round it off with a touch of fennel, and who needs salt? Perfect for every vegetable, from asparagus to zucchini. We especially love it sprinkled on fresh tomatoes, corn on the cob, snap peas and green beans. Also makes a great salad dressing for green salads and hearty veggies on the grill, and use it to marinate fish fillets, lean pork, and boneless/skinless chicken as well! Hand-mixed from: basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper, anise.

To make oil & vinegar salad dressing: Cover 1 TB. Tuscan Sunset Seasoning with 1 TB. water, let stand a few minutes. Add ¹/3 cup olive oil and ¹/4 cup balsamic vinegar, stir. Add 1-2 tsp. prepared Dijon-style mustard, if desired—it helps vinegar and oil dressings stay together.

To make creamy salad dressing: Mix 1 tsp. Tuscan Sunset Seasoning, ¹/4 cup mayonnaise, and ¹/4 cup buttermilk, divide between 2 salads.

1⁄ 4 cup jar (net .5 oz.) #16539 $ 3.35 1 ⁄ 2 cup jar (net 1.0 oz.) #16555 $ 5.694 oz. bag #16542 $ 10.69

Venison Sausage SeasoningAlso for summer sausage. Hand-mixed from: salt, black pepper, nutmeg, coriander, paprika, red pepper.


WasabiAdds bright heat and zesty flavor to Japanese dishes, especially sushi.

Natural Wasabi Blend of horseradish, mustard, tapioca starch and wasabi.1⁄ 4 cup jar (net .9 oz.) #48637 $ 2.891⁄ 2 cup jar (net 1.8 oz) #48653 $ 4.594 oz. bag #48640 $ 8.25

Zatar (Zahtar) Popular Middle-Eastern tabletop blend. Hand-mixed from: sumac, thyme, sesame, salt.



Dave LeardIt was an honor and privilege to

serve in the United States military,” says Dave Leard, a retired Air Force officer who recently launched a second career as an apprentice chef in Gulfport, Mississippi.

“My father served in the Army in World War II and Korea, and I know he felt the same. He and my former brother-in-law, Bruce, were the greatest influences in my decision to join the Air Force. My dad, for obvious reasons, and Bruce, who also joined and became a fighter pilot.”

By the time Dave retired as a Major in 2009 he had served 23 years and seen the world many times over from 35,000 feet above sea level. His deployments included combat missions for Desert Shield/Storm, Bosnia and Iraqi Freedom, and he was also a detachment commander for counter-narcotics deployments to the Caribbean and South America.

But not all of the action came in the cockpit of a surveillance aircraft. Dave often volunteered to be on the ground, directly in harm’s way,

so that others would be safe. “I was particularly honored to participate in humanitarian efforts following hurricanes Katrina, Wilma, Gustav and Ike, where our efforts saved thousands of American lives in our own backyard. While I was not in the path of these storms, it sure felt like I was.”

Katrina, in particular, made an indelible mark on Dave. “Because I was stationed at Tyndall AFB, only five hours away, I drove to New

Orleans following the storm. This was the first time I was able to see the devastation and destruction up close. I started seeing the damage while passing through

Slidell, Louisiana, on Interstate 10. It was amazing and somber. The lasting memory was seeing boats scattered everywhere, in the highway median, against the fences along the interstate. The road conditions were horrible.

“My inspection team stayed at a hotel in downtown New Orleans that was in pretty good shape. But, for the most part, downtown was destroyed. I was shocked to see the high water lines on the buildings, and amazed to hear stories from the alert folks at the 159th Fighter Wing. Some of

them rode it out and some didn’t, but most lost everything. In true military fashion, the first priority was to defend the heartland.”

“It’s ironic that I live here now on the Gulf Coast where that threat is a reality every storm season. I drive to work every day and still see only the foundations of homes and businesses that were completely destroyed. I can only imagine how I would feel if that were my home or business.”

Cooking is a cornerstone of Dave’s family. “My mom, dad and older sister Patricia were the major influences on me in the kitchen. They all cooked and they were and still are all amazing. My mom is from Germany and she taught me how to prepare many German dishes including roulade, schnitzel and spaetzel. Dad taught me short ribs and cabbage, jambalaya and stuffed flounder. Patty taught me crown roast and Scottish eggs. They showed me some of the basics and I’ve gone crazy with it.”

–Jim�Smith

Dave credits fiancée Alyce (left) and her family for introducing him to Penzeys. After serving as a pilot in the Air Force for 23 years, Dave retired (right) and opened a new life chapter that centers on cook-ing. “My philosophy is ingredient heavy to achieve big bold flavors so we can take a leap out of the flavor tree and hit all the branches on the way down!”

“ In true military fashion, the first priority was to defend the heartland. ”


“Cooking requires no holiday,” says Dave, which may explain why he spends so much time in the kitchen.

Lasagna de FamiliaWhile lasagna is usually not a summer dish, this recipe from Dave was so good we simply had to include it.

1 TB. olive oil 1 large yellow onion, chopped 3 TB. minced fresh garlic 11⁄2 lbs. lean ground beef (Dave uses ground

sirloin) 1⁄2 lb. sweet Italian sausage, casings removed 1⁄2 lb. hot Italian sausage, casings removed 1 TB. ITALIAN HERB MIX, TUSCAN SUNSET

or PASTA SPRINKLE 2 TB. fresh basil, chopped 1 9-oz. bag baby spinach 1 Cup grated Parmesan cheese (Dave

uses Parmigiano-Reggiano) 1 lb. ricotta cheese 8 oz. mascarpone cheese 1⁄2 lb. sliced pepperoni (Dave prefers Molinari) 3 24-oz. jars pizza sauce (or 72 oz. of tomato

sauce plus 4 TB. PIZZA SEASONING) 1 lb. shredded Italian blend cheese 1 16-oz. box lasagna noodles

In a large skillet over medium-high heat, heat the olive oil. When hot, add the onions and sauté until tender. Add the garlic and sauté until fragrant, about 1 minute. Add the ground beef, sweet Italian sausage, and hot Italian sausage and brown the meat well. Add the Italian seasoning and fresh basil and sauté until the basil is fragrant, about 1 minute. Add the baby spinach and stir to incorporate about 1 minute. The spinach will wilt quickly from the heat of the meat. Don’t overcook. Add the meat

mixture to a food processor or blender and pulse briefly to even out the texture of the meat. Set aside.

Add the Parmesan, ricotta and mascarpone cheeses to the (cleaned) food processor or blender and process until smooth and well-mixed.

Cook the lasagna noodles per package instructions until al dente. Strain in a colander, and rinse well with cold water to stop the cooking process. Toss with a bit of olive oil and spread out to prevent sticking.

Preheat the oven to 350°. Spray a really large casserole dish with non-stick spray (an extra-deep 9x13 pan would work).

Layer the casserole dish with noodles. We used 4 noodles per layer. This list looks daunting but it is simple to follow! 1. Spread 1⁄2 of the cheese mixture over the

noodles. 2. Layer 1⁄2 of the pepperoni on top of the cheese

mixture. 3. Spread an even layer of sauce on top of the

pepperoni. 4. Add another layer of noodles. 5. Spread 1⁄2 of the meat mixture on top of the

noodles. 6. Sprinkle some of the shredded Italian blend

cheese over the meat mixture. 7. Spread an even layer of sauce over the cheese. 8. Add another layer of noodles. 9. Spread the remaining cheese mixture on top of

the noodles. 10. Layer the remaining pepperoni on top of the

Parmesan, ricotta, mascarpone mixture. 11. Spread an even layer of sauce on top of the

pepperoni.

12. Add another layer of noodles. 13. Spread the remaining meat mixture on top of

the noodles. 14. Sprinkle some of the shredded Italian blend

cheese over the meat mixture. 15. Spread an even layer of sauce over the cheese. 16. Add another layer of noodles. 17. Spread an even layer of sauce over the noodles. 18. Top generously with shredded Italian blend

cheese.

Bake at 350° until the cheese on top is well browned and the sides are bubbling, 40-60 minutes.

Prep. time: 1 hourCooking time: 30-60 hourServes: 18

Nutritional Information: Servings 18; Serving Size 1 slice (308g); Calories 450; Calories from fat 190; Total fat 21g; Cholesterol 75mg; Sodium 1020mg; Carbohydrate 35g; Dietary Fiber 3g; Sugars 7g; Protein 30g.


Kerri Godfrey’s heart sank when she learned that a Coast Guard helicopter had crashed into Mobile Bay, Alabama. “My Facebook wall lit up with news about it,” says Kerri. “We all held our breath for more news as they searched for the crew. One of the members on the helicopter was a sponsor cadet of a very good friend. That’s just a few steps away from it being the actual child of a friend.”

Four men who died in the crash were memorialized at a service where words to the song “American Anthem” rang out:

Let�me�know�in�my�heart�when�my�days�are�through,�America,�America,�I�gave�my�best�to�you.

The Coast Guard doesn’t always get the attention of other military branches—sometimes it takes a tragedy like the helicopter crash—but these men and women put their lives on the line just like other service members. And Coast Guard families, or “Coasties,” are a close-knit group.

“In the past 20 years my husband Dave has been stationed in eight places,” says Kerri. “I joined him a bit after his career got off the ground. I have had, in the past 13 years, 7

Dave & Kerri Godfrey

Dave and Kerri get ready to cut a rug at a formal ball.

The rich flavor of pure vanilla is like no other. It just wouldn’t be dessert without vanilla. Vanilla beans from madagascar and mexico, where there is a long history of growing vanilla, have wonderful, strong flavor, and are best used in ice cream and custard, beverages and cheesecake, where the liquid in the dish helps extract the flavor of the bean. Given that one whole vanilla bean is usually used per recipe, it is easy to see why Pure Vanilla Extract is the more popular and economical choice—if one can use economical and vanilla in the same sentence. using 1 teaspoon per dessert, a 4-fluid ounce bottle of extract will yield 24 desserts—more or less anyway, given that most of us add a bigger splash than the recipe calls for. Even our single strength Vanilla Extract is 10% stronger than the grocery store variety, and our double strength Vanilla will give you twice as much vanilla flavor. Vanilla sugar is a favorite here at Penzeys, but has also been made and used for years and years by grandmas everywhere. It is made simply by splitting a vanilla bean and placing it in sugar until it becomes rich with vanilla flavor, then removing the bean and using the sugar in baking (replace 1 Tb of the regular sugar in the recipe with 1 Tb of Vanilla sugar). we also love tossing Vanilla sugar with fresh fruit like strawberries—after a few minutes even kids think it is as good as a cookie.

Madagascar Vanilla Beans Regarded as the world's best, Madagascar beans set the standard for prime vanilla flavor.

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Vanilla Sugar Wash and cut fruit, leaving slightly damp, then toss with Vanilla Sugar (1-2 TB per quart of strawberries, for example) and let stand for a few minutes, then serve plain or as a topper for cereal or ice cream. Vanilla Sugar is an old-fashioned mix of real Vanilla Beans aged in pure sugar, that was used in the old days before Vanilla Extract. We’ve been blending and using Vanilla Sugar in our coffee for a long time, and it tastes great. Vanilla Sugar can be used in baking and candy-making, and is particularly nice where the flavor of the vanilla bean should shine through, such as in ice-cream. Vanilla sugar is also the perfect sprinkle for coffee and hot chocolate. Madagascar and Mexican Vanilla Beans chopped, mixed and aged with white sugar.

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Single Strength Vanilla 35% alcohol. Pure extract from the highest quality 100% premium Madagascar “Bourbon Islands” vanilla beans. These beans have a rich and complex, smooth, true flavor. The cool-perking process retains the bean's full flavor, along with all of the desirable vanilla side notes. With over 400 flavor components in every high-quality vanilla bean, artificial vanilla (which contains only one–synthetic vanillin) will never come close to matching the wonderful richness of pure vanilla extract. This extract is 10% stronger than the pure vanilla extract sold in supermarkets, and has the great Madagascar flavor. Ingredients: water, alcohol, sugar and vanilla bean extractives.


Double Strength Vanilla 35% alcohol. Pure double strength vanilla extract made from the highest quality Madagascar “Bourbon Islands” vanilla beans. Compared to the single strength, twice as many beans are used to make each gallon of extract (about 200 beans). “Two-fold” vanilla extract has been the secret ingredient of professional bakers for years. For the amount of vanilla flavor specified in a recipe, use half as much. When used this way, double strength vanilla makes economic sense, as there is the equivalent of twice as much vanilla per bottle. For unbeatably rich vanilla flavor in baked goods and desserts, use the same amount the recipe calls for. Ingredients: water, alcohol, sugar and vanilla bean extractives.


ALMOND, LEMON AND ORANGE ExTRACTS ON PAGE 19 50 penzeys spices | summer


“We are loving Alaska!” says Kerri of the Godfreys’ newest adventure in Juneau.

addresses in 6 states. We will be here in Alaska for a total of 3 years. I don’t worry too much about where we are going next, because there will be a Coastie family or two waiting to greet us, and help us get sorted out. And we will reciprocate by having them over for dinner.

“The Coast Guard motto semper�paratus means ‘always ready.’ I think it applies to the families, too. One friend had to leave Alaska for the funeral of her grandfather. I am on call this weekend if her husband needs anything while taking care of the kids. We have no family nearby to lean on—we are family to each other.

“We tend to cook a lot for our friends (any locals who are willing to befriend folks that won’t be around more than a few years) and any Coasties we can rope in. We believe in the concept of the Coast Guard family where, since family is not around, we are willing to help each other out when we can.

“When we were stationed in Connecticut for 5 years we had a slew of cadets at our house on the weekends. Cadets are college students who are not allowed off campus until the weekends—and no car allowed until their senior year—and they just need a couch to crash on and some good food to devour. I would go grocery shopping on Tuesdays for our

Incredible Vegan Chocolate CakeOriginally called “Wacky Cake” due to the lack of eggs, we renamed it for our vegan friends. Kerri explains, “This one was my mom’s—it was one of the few that she took with her when she left the orphanage.”

3 Cups flour 2 Cups sugar 2 tsp. salt 2 tsp. baking soda 6 TB. COCOA POWDER (the Godfreys use DUTCH COCOA) 2⁄3 Cup vegetable oil (the Godfreys use canola) 2 TB. vinegar 2 tsp. PURE VANILLA EXTRACT (the Godfreys use DOUBLE STRENGTH) 2 Cups water Preheat oven to 350°. Grease and flour a 9x13 pan. In a mixing bowl, sift together the flour, sugar, salt, baking soda and COCOA. In a second bowl, combine the oil, vinegar, VANILLA and water. Gradually add the dry ingredients to the wet and mix well. Pour into the pan and bake at 350° until

house, and then I would go grocery shopping on Fridays to feed all the cadets that came through our home. We had a parade of them, and they can eat you out of house and home!

“One year there were about 9 of our cadets graduating. I wasn’t sure what to get them, so I ended up putting together a binder with dividers and typing up some of our recipes for them.

“Dave was an awesome cook by the time we met. He makes great lasagna—even makes his own noodles. He also enjoys making Thai food and stir fry rices. He has a very authentic spanakopita recipe, too. He sometimes will make fudge and candies at Christmas also. He was a very fussy eater growing up. Go figure that he would be so diverse now!”

–Jim�Smith

the cake is firm in the center and begins to pull away from pan, about 35-40 minutes. Icing: 4 TB. oil 4 TB. water 6 TB. sifted COCOA POWDER 2 Cups sifted powdered sugar Using a double boiler or a metal bowl placed over a pot of boiling water, heat the water and oil to boiling (it will not come to a rolling boil, but bubbles will appear). You may also use a heavy-bottomed, medium saucepan, in which the mixture will come to a rolling boil. Remove from heat. Blend in the COCOA and sugar. Beat until smooth. Pour over the cake, spreading the icing to the edges, and let it cool. The frosting may stick to the knife when cutting the cake, so dip the knife in warm water and wipe clean after each cut.

Prep. time: 25 minutesBaking time: 35-40 minutesServes: 15-24

Nutritional Information: Servings 15; Serving Size 1 piece (122g); Calories 380; Calories from fat 130; Total fat 15g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 62g; Dietary Fiber 2g; Sugars 42g;


I have had a connection to the

military and veterans all my life,” says Monica Soebbing of Hampshire, Illinois. “It makes me proud to know I have somehow helped each of them while they have served all of us. I think it has been a good way to live my life.

“My grandfathers both served during WWI because it was the thing to do. My Dad joined just after WWII, because he wanted to do something more with his life. He was stationed in Japan and was among the first troops in Korea.

“My husband Joe and I married after he enlisted in the Army at the end of the Vietnam conflict. He was stationed in Washington, D.C., and upon completing Officer Candidate School in Georgia became a Lieutenant.

“We moved to Fort Knox in Kentucky where both our daughters were born. As a Training Officer, Joe’s mission was to train the new recruits to drive and operate tanks. They were on 16-week cycles working 16-20 hours per day, 7 days per week. I would fix his dinner at 10 at night; he’d eat, sleep and be gone again at 4:00 a.m. He claims he survived on

Monica & Joe SoebbingArmy coffee and cigarettes in those days.

“Being an Army wife was challenging yet rewarding. The friends we made became our extended family; we were each other’s support system. It makes me smile to remember those days. They were good times with a lot of good friends.

“The training and travel offered by the Army Reserves appealed to our younger daughter, Eliece. So far, she has been to Panama, all over the US and Afghanistan.

“I never dreamed I would send a daughter off to war. It is the unknown and not being able to protect your child that scares you. The joy of hugging her and holding her in my arms upon her return is comparable to holding her as a newborn baby.

“Eliece serves with a Forward Surgical Team of about 15 members. They are the first line of medical care our troops receive before being sent on to Germany and then home.

“When Eliece was in Afghanistan, I sent her a ‘goodie box’ every week to brighten her day. She claims the cookies didn’t last long enough for

her to take them to her tent. “‘Just cook, Mom!’ was her

response when she arrived home and I asked what she wanted to eat. It is a joy to cook for those I love. It creates good memories of times shared, and isn’t that the best part of living?

“Lara, our oldest daughter, married Derek, who has served seven years in the Army. Their family is involved in Civil War reenactments,

Naughty BarsMonica explains, “Back in the mid ‘70s when my husband and I were stationed at Ft. Knox, KY, we visited Pleasant Hill for the first time and fell in love with Shaker cooking. They served a brown sugar bar cookie, which our family renamed ‘Naughty Bars’ because they tasted so naughty. Over the years I have tweaked the recipe and this is what friends always ask us to bring to a cookout. In fact, I made a batch this morning to take to friends this evening!”

2 sticks butter (1 Cup) 2 Cups firmly packed brown sugar 2 tsp. baking powder 1⁄4 tsp. salt 1 tsp. PURE VANILLA EXTRACT 2 Cups all-purpose flour 2 large eggs

Preheat oven to 350°. Grease a 9x13-inch pan with butter and set aside. In a large microwave-safe glass bowl, melt the butter on high for 30 seconds (or until butter is almost completely melted), covering the bowl with a paper towel. Using a

Joe making a birthday wish with his daughters and granddaughters gathered ‘round. L-R Lara holding Knox, Anja, Joe, Valeska and Eliece holding her daughter Madelyn.

Joe and Monica tell us, “The best thing you can do for any veteran is to simply say, thank you for your service, smile and shake their hand. It means so much to hear this simple phrase.”

Eliece celebrating her homecoming with nieces Anja and Valeska and her daughter Madelyn. So great to be home!


Mexican Corn SaladMonica writes, “Our favorite side dish during the summer is Mexican Corn Salad. It is easy and quick and the grand kids even enjoy helping to put it together. Plus, it is easy to double for a crowd. We made it last night when we grilled out and even ate out on the patio. Who knew you could do THAT in northern Illinois in the middle of March!”

believing these stories need to be told and the history remembered.

“Our veterans are proud to serve. It is the sense of doing something for the greater good; the need to defend and protect our freedoms. As families we have a great sense of pride in our loved ones. They are our personal heroes.

“At home we’ve learned we are all connected. The people on the other side of the world are just like us, they have families, jobs, joys and sorrows. We’re all caring people and ultimately, we ARE all the same.”

–Lani�Haag

wooden spoon or sturdy spatula, mix in the brown sugar and stir until completely mixed. Add the baking powder, salt and VANILLA and mix well. Gradually add the flour and mix well—the batter will be stiff. Whisk the eggs well in a small bowl, and then add to the batter, mixing well one last time.

Spread the batter in the prepared pan (a spatula works well for this) and bake until golden around the edges and the center is still soft, about 30 minutes. DO NOT OVER BAKE! Let cool completely before cutting into small squares. They go together quickly and there are NEVER any left over!

Prep. time: 10 minutesBaking time: 30 minutesServes: 15

Nutritional Information: Servings 15; Serving Size 1 bar (63g); Calories 270; Calories from fat 110; Total fat 12g; Cholesterol 55mg; Sodium 180mg; Carbohydrate 38g; Dietary Fiber 0g; Sugars 26g; Protein 2g.

4 Cups (2-16 oz. can) whole kernel corn, rinsed and drained (or kernels from 8-12 ears cooked corn on the cob) 1⁄2 Cup chopped white onion (Monica prefers sweet onions, like Vidalia) 2 TB. RED or GREEN BELL PEPPER FLAKES 1⁄2 Cup (about 28) sliced or quartered pimiento-stuffed green olives 1⁄2 Cup mayonnaise (regular works best for this recipe) 11⁄2 tsp. REGULAR CHILI POWDER (add more or use a hotter blend for more kick) 1⁄4 tsp. salt 1⁄4-1⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER

In a medium bowl, combine all of the vegetables and then add the mayonnaise and seasonings. Mix well. Cover and chill for at least an hour or two before serving.

Prep. time: 10 minutes (more if cooking and cutting kernels from corn on the cob but worth it!)Chilling time: 1-2 hoursServes: 6



4 jAR BOxESBaker’s Assortment Gift BoxThis gift box contains the ingredients any baker will love—the most popular spices for fresh, homemade baked goods.

BoX CoNtAINS: China Cinnamon, Natural High Fat Cocoa, Baking Spice, Double Strength Madagascar Pure Vanilla Extract #81748 $36.39

Baking Mini Gift Box Share the very best with all the bakers who have over the years made your life a little bit sweeter. The Baking Mini also is the gift of confidence that everything you bake will come out tasting its best.

BoX CoNtAINS: ¼ cup jar each of our Powdered China Ginger, East Indian Ground Nutmeg, Ground China Cin-namon and our Ceylon Cinnamon. Also includes cards with handy tips for each spice.#82437 $14.95

Cheese Seasonings Gift Box Rich with cheese, spices, poppy and sesame seeds. Delicious mixed with yogurt or mayo for dressing salads and pasta, or as a dip. Also good sprinkled on chicken or fish, steamed vegetables, eggs, baked potatoes or popcorn.

BoX CoNtAINS: Salad Elegant, Rocky Mountain Season-ing, Garden Salad, Sicilian Salad #85746 $31.99

Cocoa Lover’s Gift BoxThis gift contains all the spices needed to make delicious, homemade cocoa. Also perfect for coffee lovers.

BoX CoNtAINS: Natural High Fat Cocoa, ChinaCinnamon, Regular Hot Chocolate Mix, Hot Chocolate Mix with a Hint of Mint#80846 $17.15

Ethnic Milwaukee Gift Box Easy to use spice mixes based on the rich cultural heritage of Milwaukee.

BoX CoNtAINS: Old World Seasoning, Brady Street Cheese Sprinkle, Galena Street Rib Rub, Fox Point Seasoning#85546 $31.99

Extracts Gift BoxWe've combined all of our popular extracts into one gift. Perfect for baking or adding flavor to pancake or waffle batter, cake mixes, coffee, tea or hot chocolate. Extracts are really flavorful, and a little goes a long way, so this is a gift that will last.

BoX CoNtAINS: Double Strength Vanilla Extract, Almond Extract, Orange Extract, Lemon Extract#81843 $46.99

Grill & Broil Gift BoxEasy to use, robust, flavorful blends are the ideal gift for backyard cooks everywhere— from beginners to pros. This bestselling box combines our most popular seasonings for summertime grilling to winter broiling.

BoX CoNtAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, jerk Chicken/Fish Seasoning #86743 $28.85

Grill and Broil Mini Gift Box Our best selling gift box now in an easy to give size. Makes great taste simple. From the lifetime griller to the first time cook this mini is the perfect way to give the gift of delicious flavor.

BoX CoNtAINS: ¼ cup jar each of our CajunSeasoning, BBQ 3000, Galena Street Rub and our 4/S Special Seasoned Salt. Also includes cards with handy tips for each spice.#82424 $14.95

Herb Gift BoxOne of our most popular gifts. There is no better or easier way to add flavor to everyday meals than with the use of herbs and herb blends.

BoX CoNtAINS: Pasta Sprinkle, Bouquet Garni, Bavarian Rub, Parisien Bonnes Herbes#81043 $19.25

Hot Chocolate Gift SetOur Hot Chocolate Set comes in a charming snowflake covered box with both our regular and mint Penzeys Hot Chocolate Mix, plus two Penzeys Hot Chocolate mugs–one featuring our red “Regular” Hot Chocolate label and the other with our green “Hint o’ Mint” label.

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Indian Curry Gift BoxOur most popular curry seasonings, a perfect set for creating Indian cuisine bursting with vibrant spicy flavor.

BoX CoNtAINS: Maharajah Curry Powder, Garam Masala (Punjabi Style), Tandoori Seasoning, Balti Seasoning #80741 $42.75

International Salt Free Gift BoxNo salt, sugar or MSG. Just fresh and pungent spices and herbs, all excellent for flavorful fish, chicken and vegetables.

BoX CoNtAINS: Mural of Flavor, Bavarian Seasoning, Sunny Spain Seasoning, Tuscan Sunset#80646 $26.75

Kind Heart Gift BoxSpread kindness. Show someone you care with this gift of four versatile seasonings that are all free of salt yet full of flavor.

BoX CoNtAINS: 33rd & Galena, Arizona Dreaming, Mural of Flavor, and Penzeys Forward!#82440 $13.89

Mill Owner’s Gift BoxA thoughtful gift for those who already have a peppermill (or two).

BoX CoNtAINS: Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns, Four Peppercorn Blend #81243 $30.99

Original Mini Gift Box Penzeys original Mini Gift Box makes giving a gift of great flavor to everyone you love both possible and reasonable. These four universally-appealing spices instantly bring deliciousness.

BoX CoNtAINS: ¼ cup jar each of our PenzeysCinnamon, Penzeys Freshly Ground Pepper, Penzeys Garlic Powder and our salt-free Mural of Flavor Seasoning. Also includes cards with handy tips for each spice.#82419 $14.95

Pepper Lover’s Gift BoxThe Pepper Lover's Gift Box is perfect for the pepper lover in your life. 6” BoX CoNtAINS: 6” peppermill, Tellicherry Black Pep-percorns, White Peppercorns, Green Peppercorns #81148 $49.25

8” BoX CoNtAINS: The same gift as above, but with the larger 8” peppermill#81443 $59.95

Salad Lover’s Gift BoxTasty, versatile blends for making fresh, flavorful, homemade salad dressings.

BoX CoNtAINS: Italian Vinegar & Oil, Buttermilk Ranch, Green Goddess and Creamy Peppercorn#85641 $26.69

Some Like It Hot Gift BoxThe perfect gift for that special someone who can never have it hot enough.

BoX CoNtAINS: HOT Chili Powder, Spicy 4/S, HOT Curry Powder, Northwoods Fire #80941 $25.65

Spicy Wedding Shower Gift BoxFour good, easy-to-use mixes. The vibrantly colored blends, nestled in bay leaves, cinnamon sticks and whole nutmeg, make this gift stand out at any gift-opening.

BoX CoNtAINS: Cajun Seasoning, English PrimeRib Rub, Lemon-Pepper Seasoning, Garden Salad Sea-soning and wedding charms#86543 $31.99

Taco Seasonings Gift BoxAll of our Taco Seasonings in one box. Tacos are so tasty, quick and easy, is it any wonder one of the most popular flavors in America is Mexican?

BoX CoNtAINS: Original Taco, Bold Taco, Chicken Taco, Rojo Taco Seasoning #81948 $42.75

Do-It-Yourself Gift Box Kit Here's how easy it is to create a distinct gift for that unique individual: purchase any 4 jars of seasonings separately, order this kit and pack the separately purchased jars at home for that personalized touch.

BoX CoNtAINS: 1 box, 1½ oz. of cinnamon sticks,½ oz. of whole Grenada nutmegs and ½ oz. of select Turkish bay leaves, a brochure with recipes on how to use the cinnamon sticks, nutmeg and bay leaves. 4 jar kit #89744 $4.25


GIF

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SALAD LOVER’S GIFT BOx#85641 $26.69

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American Kitchen Gift BoxesTraditional spice mixes for the modern kitchen, a place where good sense combines with great taste. A gift for the family that's just starting out, for older folks trying to eat more healthy, or even for yourself.

8 JAR BoX CoNtAINS: Cajun Seasoning, Fox Point Sea-soning, Singapore Seasoning, Buttermilk Ranch Dressing Base, China Ginger Powder, Sweet Curry Powder, Chinese Five Spice, Italian Herb Seasoning #85483 $55.65

12 JAR BoX CoNtAINS: Cajun Seasoning, Fox Point Sea-soning, Singapore Seasoning, Buttermilk Ranch Dressing Base, China Ginger Powder, Sweet Curry Powder, Chinese Five Spice, Italian Herb Seasoning, Bicentennial Rub, Bouquet Garni, Arrowroot Starch, Cayenne Pepper#86022 $77.99

Baker’s Assortment Gift BoxThis gift box contains the ingredients any baker will love—the most popular spices for fresh, homemade baked goods.

BoX CoNtAINS: Half cup jars of: Sweet China Cassia Cinnamon, Natural High Fat Cocoa, Double Strength Madagascar Pure Vanilla Extract, Ceylon True Cinnamon, Dutch Blue Poppy Seeds, China Ginger Powder, Minced Lemon Peel. Quarter cup jars of: Powdered Cloves, Ground Cardamom#81580 $66.29

Flavors of Asia Gift BoxAsian cooking in American kitchens has been popular for some time. Whether you are a fledgling Asian cook or an iron chef, this gift box has all the basic tools for a delicious Asian meal at home.

BoX CoNtAINS: Garlic, Cilantro, White Pepper, China Ginger Powder, Bangkok Blend, Chinese Five Spice, Singapore Seasoning, Indonesian Saté #82282 $52.45

Grill & Broil Gift BoxEasy to use, robust, flavorful blends are the ideal gift for backyard cooks everywhere—from beginners to pros. This bestselling box combines our most popular meat, poultry and fish seasonings from summertime grilling to winter broiling.

BoX CoNtAINS: Northwoods Seasoning, BBQ 3000, Ga-lena Street Rib Rub, jerk Chicken/Fish Seasoning, Cajun Seasoning, Lemon Pepper, 4/S, Bicentennial Rub#86480 $53.45

Salt Free Grill & Broil Gift BoxEasy to use, robust, flavorful blends are the ideal gift for backyard cooks everywhere—from beginners to pros. This bestselling box combines our most popular meat, poultry and fish seasonings from summertime grilling to winter broiling.

BoX CoNtAINS: Sunny Spain, California Seasoned Pep-per, Singapore Seasoning, Mural of Flavor, jerk Chicken/Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper#86988 $57.75

Herb Gift BoxOne of our most popular gifts. There is no better or easier way to add flavor to everyday meals than with the use of herbs and herb blends.

BoX CoNtAINS: Cracked Rosemary, Thyme, Rubbed Sage, French Tarragon, Turkish Oregano, California Basil, Herbes de Provence, Pasta Sprinkle#80383 $34.79

Indian Curry Gift BoxOur most popular curry seasonings, a perfect set for creating Indian cuisine bursting with vibrant spicy flavor.

BoX CoNtAINS: Sweet Curry Powder, Hot Curry Powder, Maharajah Curry Powder, Tandoori Seasoning, Rogan josh, Balti Seasoning, Garam Masala (Punjabi Style), Vindaloo Seasoning#80488 $71.29

International Salt Free Gift BoxNo salt, sugar or MSG. Just fresh and pungent spices and herbs, all excellent for flavorful fish, chicken and vegetables.

BoX CoNtAINS: Mural of Flavor, Bavarian Seasoning, Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning, jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder#82387 $52.39

Salad Lover’s Gift BoxTasty, versatile blends for making fresh, flavorful, homemade salad dressings. At Penzeys, we use freshly ground, top quality spices, giving superior flavor. If you can't decide which dressing base to try, this might even be a good gift for yourself.

BoX CoNtAINS: Italian Vinegar & Oil, Buttermilk Ranch, Creamy Peppercorn, Green Goddess, Country French Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad Elegant#85188 $55.59

Some Like It Hot Gift BoxThe perfect gift for that special someone who can never have it hot enough.

BoX CoNtAINS: HOT Chili Powder, Spicy 4/S, HOT Curry Powder, Northwoods Fire, Vindaloo Seasoning, Ground Chipotle Pepper, Crushed Indian Style Red Pepper, Galena Street Rib Rub#85388 $53.45

Spicy Wedding Gift BoxAn excellent, moderately priced wedding gift that the bridal couple will love. Eight top-selling, very popular spices and seasonings. A great combination for setting up a kitchen, nice for new cooks and for those experienced enough to appreciate great spices.

BoX CoNtAINS: Pasta Sprinkle, Creamy Peppercorn, Cajun Seasoning, Medium Hot Chili Powder, Hungarian Sweet Paprika, Ground China Cinnamon, jerk Chicken Seasoning, English Prime Rib Rub and wedding charms#86880 $52.39

Deluxe Spicy Wedding Gift BoxOf all our gift boxes, this one wins the most praise. A beautiful, sturdy wooden peppermill, peppercorns, and four versatile seasoning blends combine to form a gift that will enhance the kitchen of any home.

BoX CoNtAINS: 6” peppermill, 6” salt shaker, Tellicherry Peppercorns, Four Peppercorn Blend, Garden Salad Sea-soning, Spicy Cajun Seasoning, Lemon Pepper, English Prime Rib Rub and wedding charms#86385 $85.55

Starter Set Gift Box Great for someone who is just starting out. This gift includes the most basic, easiest to use spices and seasonings. Everything from salads to popcorn to steak can be easily prepared–the perfect gift to encourage someone to cook tasty, healthy, inexpensive meals for one or more.

BoX CoNtAINS: Old World Seasoning, Lemon Pepper Seasoning, Granulated Garlic, Shaker Grind Tellicherry Pepper, Regular Chili Powder, Taco Seasoning, Pasta Sprinkle, Italian Dressing Base#85283 $50.25

Steak Seasonings Gift BoxAmerica's love affair with steak is alive and well. These seasonings are blended using robust spices and coarser grinds to stand up to your favorite steak.

BoX CoNtAINS: Cajun Seasoning, Chicago Steak Seasoning, English Prime Rib Rub, Bicentennial Rub, Sin-gapore Seasoning, Northwoods Seasoning, Mignonette Pepper, Saté Seasoning#86680 $60.95

Taste Of Mexico Gift BoxA great blend of fragrant herbs and spices—vital for authentic and flavorful Mexican cooking.

BoX CoNtAINS: Epazote, Ground Ancho Chili Pepper, Ground Cumin, Mexican Oregano, Cilantro, Ground Chipotle Pepper, Adobo Seasoning, Ceylon Cinnamon#81685 $48.15

Teacher’s Gift BoxLet the teachers in your life know how much you appreciate them. At Penzeys we believe that education is the future of everything, and so we put together this gift box as a way of showing our admiration and gratitude for everything teachers do.

BoX CoNtAINS: 1/4 Cup jar of Penzeys Cinnamon, 1/2 Cup jar of Penzeys Forward! Salt Free Seasoning, a Teach-ers Care bumper sticker, a Teach! pin, and a 24-page booklet of stories and recipes.#83018 $17.99

Do-It-Yourself Gift Box Kit Here's how easy it is to create a distinct gift for that unique individual: purchase any 8 jars of seasonings separately, order this kit and pack the separately purchased jars at home for that personalized touch.

BoX CoNtAINS: 1 box, 1½ oz. of cinnamon sticks,½ oz. of whole Grenada nutmegs and ½ oz. of select Turkish bay leaves, a brochure with recipes on how to use the cinnamon sticks, nutmeg and bay leaves. 8 jar kit #89881 $5.09

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SALT FREE GRILL & BROIL GIFT BOx#86988 $57.75

STEAK SEASONINGS GIFT BOx#86680 $60.95

SPICY WEDDINGGIFT BOx#86880 $52.39


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American Kitchen Gift CrateTraditional spice mixes for the modern kitchen, a place where good sense combines with great taste. A gift for the family that's just starting out, for older folks trying to eat more healthy, or even for yourself. #85962 $166.89

Baker’s Gift CrateFrom apple bread to blueberry pie to cookies, this gift fits the bill for every baking recipe. Our Baker’s Crate has it all—it might even be the perfect addition to your own kitchen or a thoughtful wedding gift.#83539 $159.95

Grill & Broil Gift CrateEasy to use, robust, flavorful blends are the ideal gift for backyard cooks everywhere— from beginners to pros. These bestselling boxes combine our most popular meat, poultry and fish seasonings from summertime grilling to winter broiling. Perfect for all cuts of beef, pork, chicken and seafood, just rub on to taste, starting with 1 tsp. per pound.#85838 $119.99

Kitchen of Provence Gift CrateFrench cooking will never go out of style. This gift contains all the classic spices for seasoning French food.#87432 $164.75

Pasta & Salad Seasonings Gift CrateEveryone wants to eat healthy, but no one wants to feel deprived. With this crate, you can have the best of both worlds—delicious, flavorful food that won’t take a toll on your waistline.#87337 $143.35

The Spice Replacement Gift CrateThere are certain times in life when a person needs to completely replace their selection of spices and seasonings—whatever the reason, this is a wonderful assortment of the spices commonly called for in recipes. This gift also includes popular, versatile and traditional blends to round out your spice cupboard. #86172 $148.19

Two Hearts Gift Crate All dressed up and ready to go—this crate looks so great it doesn’t even need wrapping. Plus, it has everything the happy couple could need to create wonderful meals and memories. #87537 $192.55

The Wedding Gift CrateThe bridal couple can't help but love this assortment of the most popular, versatile spices, along with easy to use mixes and seasonings.#87029 $146.55

For a complete listing of what’s in each of our Gift Crates, visit www.penzeys.com.

TWO HEARTS GIFT CRATE#87537 $192.55


THE WEDDING GIFT CRATE#87029 $146.55

PASTA & SALAD SEASONINGS GIFT CRATE#87337 $143.35

GRILL & BROIL GIFT CRATE#85838 $119.99


“Jim�Jones”�continued�from�page�21�

her she would never see me again.“Marriage would not be an easy

thing to do. We needed permission from the Army. There would be background checks, counseling, medical checks and a long punch-list of other paperwork.”

And there was the fact that Jim was headed back to the states, to a relieved family and a new assignment far removed from the dangerous jungles of Vietnam.

“There are millions of stories to come out of the Vietnam War, but maybe not so many of them are love stories,” says Jim. “This is one. I had to get back to Kim. At the end of my year in Vietnam I went to the Pentagon and requested that my assignment be changed, from Fort Knox back to Vietnam. No problem there. This time I would be assigned to the largest Army base in Vietnam, Long Binh, working at one of the largest commands in the country, the 1st Signal Brigade.

“By the time we received U.S.

permission and got married in an Army chapel at Long Binh, it was December 14, 1970. Six months later, we flew together from Tan Son Nhut Air Force Base to the U.S. I had completed 33 months in Vietnam, and was ready to leave. It was June of 1971.

“And that’s when I found out something else about Kim, my bride. The woman could cook. She introduced me to a brand new way of eating: pho, the fragrant Vietnamese beef noodle soup; spring rolls; egg rolls; nuoc mam—fermented fish sauce (definitely an acquired taste); and so much more.

“Being an Army wife, she borrowed

from other cultures, a little German cooking from the frau next door, sushi from a Japanese Hawaiian couple we met in Arizona, as well as staples such as spaghetti, lasagna, pizza, and a spicy beef dish served over rice that is one of my favorites. It seemed the menu never stopped growing. Everything from curry to Arizona-style corn bread.

“We recently celebrated our 41st wedding anniversary and Kim continues to make me a better person every day. I always look forward to coming home after work to see my best friend and soul mate, and to share yet another wonderful meal.”

–Jim�Smith

The beach is a great place for Jim and Kim to count their blessings.

Green Papaya SaladCool, light and refreshing on a warm summer day.

1 large green papaya (or 2 small) 1 carrot, shredded 1⁄2 lb. shrimp 1 Cup water 1 Cup fish sauce 1 Cup vinegar 1 Cup sugar 1⁄4 tsp. GROUND PEPPER 1⁄4 tsp. POWDERED GINGER 1⁄4 tsp. GRANULATED GARLIC POWDER

(optional) 1⁄4 Cup crushed peanuts

Select a green or greenish orange papaya. The riper they get, the harder they are to shred. Peel and de-seed the papaya. Shred the papaya on a hand grater or use a food processor. Rinse several times with cold water. Add the carrot, mix well and set aside. Bring a pot of water to a boil. Add the shrimp and cook until pink, 2-4 minutes depending on the size of your shrimp. Drain and rinse with cold water. Shell and de-vein the shrimp and cut lengthwise in half (butterfly). Combine the water, fish sauce, vinegar, sugar and spices and mix well. Divide the papaya/carrot mix between two plates. Top with shrimp and drizzle with several tablespoons of the dressing. Top with crushed peanuts and serve. You will have enough dressing for several salads; it stores well in the fridge.

Prep. time: 10 minutesCooking time: 5 minutesServes: 2

Nutritional Information: Servings 2; Serving Size 1 1/4 cup (241g); Calories 270; Calories from fat 90; Total fat 10g; Cholesterol 160mg; Sodium 810mg; Carbohydrate 7g; Dietary Fiber 3g; Sugars 12g; Protein 26g.

1-800-741-7787 | www.penzeys.com 61

Categories and new items are in boldface. Salt-free items designated with .

AAdobo Seasoning . . . . . . . 5Ajwain Seed . . . . . . . . . . . . . 5Allspice . . . . . . . . . . . . . . . . 5Almond Extract. . . . . . . . . . 19Anise Seeds . . . . . . . . . . . . . 5Annatto Seeds . . . . . . . . . . . 5Apple Pie Spice . . . . . . . . . . . 5Arizona Dreaming . . . . . . . 5Arrowroot Starch. . . . . . . . . . 5

BBaking Spice . . . . . . . . . . . . 6Balti Seasoning . . . . . . . . 20Bangkok Blend . . . . . . . . . 6Barbecue of the Americas . . . . 6BBQ 3000 . . . . . . . . . . . . . . 6Basil . . . . . . . . . . . . . . . . . . 6Bavarian Style Seasoning . . . 6Bay Leaves . . . . . . . . . . . . . . 6Beef Roast Seasoning . . . . . . . 6Bell Peppers . . . . . . . . . . . . . 6Bicentennial Rub . . . . . . . . . . 6Black and Red Spice . . . . . . 8Bouquet Garni . . . . . . . . . . 8Brady Street Cheese Sprinkle . . 9Bratwurst Sausage. . . . . . . . . 8Breakfast Sausage . . . . . . . . . 8

CCajun Seasoning . . . . . . . . . . 8Cake Spice . . . . . . . . . . . . . . 8California Seasoned Pepper . 8Caraway Seed. . . . . . . . . . . . 8Cardamom. . . . . . . . . . . . . . 9Celery Flakes . . . . . . . . . . . . 9Celery Salt . . . . . . . . . . . . . . 9Celery Seed . . . . . . . . . . . . . 9Charnushka . . . . . . . . . . . . . 9Cheese Seasonings

Brady Street . . . . . . . . . . . 9Garden Salad . . . . . . . . . . 9Rocky Mountain . . . . . . . . 9Salad Elegant . . . . . . . . . . 9Sicilian Salad. . . . . . . . . . . 9

Chervil . . . . . . . . . . . . . . . . 9Chesapeake Bay Seasoning . . . 9Chicago Steak Seasoning . . . . 9 Chili peppers (whole and ground)

Aleppo Pepper . . . . . . . . 10Ancho Chili Peppers . . . . . 10Arbol Chili Peppers. . . . . . 10Cascabel Pepper . . . . . . . 10Cayenne Red Pepper . . . . 10Chili Piquin . . . . . . . . . . . 10 Chipotle Peppers . . . . . . . 10Crushed Red Peppers . . . . 11Dundicut Peppers . . . . . . 11Guajillo Peppers . . . . . . . 11Jalapeño Peppers. . . . . . . 11Sanaam Chili Peppers . . . . 11Tien Tsin Chili Peppers. . . . 11

Chili powders and seasonings Chili Con Carne . . . . . . 12Hot Chili Powder . . . . . 12Medium Hot Chili Powder 12Regular Chili Powder . . . 12Chili 3000 . . . . . . . . . . 12Chili 9000 . . . . . . . . . . 12

Chinese Five Spice Powder . . 9Chip & Dip Seasoning. . . . . . 12Chives. . . . . . . . . . . . . . . . 12Cilantro. . . . . . . . . . . . . . . 12Cinnamon (whole and ground)

Ceylon Cinnamon . . . . . . 14China-Tung Hing . . . . . . . 14Vietnamese Ex-Fancy . . . . 14Indonesia-Korintje . . . . . . 14Penzeys Cinnamon. . . . . . 14Ceylon Stick Cinnamon . . . 16Cinnamon Chunks . . . . . . 16Cinnamon Sugar . . . . . . . 14Cinnamon Sticks . . . . . . . 16

Cloves. . . . . . . . . . . . . . . . 13Cocoa Powder . . . . . . . . . . 13Coriander . . . . . . . . . . . . . 13Corned Beef Spices . . . . . . 13Cream of Tartar . . . . . . . . . . 13Crystallized Ginger . . . . . . . 24Cumin. . . . . . . . . . . . . . . . 13Curry Powder Hot . . . . . . 20Curry Powder Sweet . . . . . 20

D, E, FDill Seed . . . . . . . . . . . . . . 18Dill Weed. . . . . . . . . . . . . . 18English Prime Rib Rub . . . . . 18Epazote. . . . . . . . . . . . . . . 18Fajita Seasoning . . . . . . . . . 18Fennel . . . . . . . . . . . . . . . 18Fenugreek . . . . . . . . . . . . . 18Fines Herbes . . . . . . . . . . 18Florida Seasoned Pepper . . 18Forward! . . . . . . . . . . . . 19 Four Peppercorn Blend . . . . . 28

4/S . . . . . . . . . . . . . . . . . . 194/S Smoky . . . . . . . . . . . . . 194/S Spicy . . . . . . . . . . . . . . 19Fox Point Seasoning. . . . . . . 19French Four Spice . . . . . . 19

GGalangal . . . . . . . . . . . . . . 1933rd & Galena . . . . . . . . 23Galena Street Rub . . . . . . . . 22Garam Masala . . . . . . . . . 20Garden Salad Seasoning . . . . . 9Garlic . . . . . . . . . . . . . . . . 22Garlic Salt . . . . . . . . . . . . . 22Ginger . . . . . . . . . . . . . . . 24Greek Seasoning . . . . . . . . . 22Gumbo File Powder . . . . . . . 22

H, I, J, K, LHerbes de Provence . . . . . 23Horseradish Dip . . . . . . . . . 23Horseradish Powder. . . . . . . 23Hot Chocolate Mix . . . . . . 13Italian Herb Mix . . . . . . . . 23Italian Sausage . . . . . . . . . . 24Jars (storage) . . . . . . . . . . . 25Jerk Chicken/Fish . . . . . . . 24Jerk Pork . . . . . . . . . . . . 24Juniper Berries . . . . . . . . . . 24Kala Jeera . . . . . . . . . . . . . 24Kraków Nights . . . . . . . . . . 24Lamb Seasoning . . . . . . . 25Lemon Extract . . . . . . . . . . 19Lemon Grass . . . . . . . . . . . 25Lemon Peel . . . . . . . . . . . . 25

M, NMace . . . . . . . . . . . . . . . . 25Maharajah Curry Powder . . 20Mahlab . . . . . . . . . . . . . . . 25Marjoram . . . . . . . . . . . . . 25Mint . . . . . . . . . . . . . . . . . 25Mitchell Street . . . . . . . . . . 25

Mulling Spices . . . . . . . . . . 25Mural of Flavor Seasoning . 40Mustard Powder . . . . . . . . . 40Mustard Seed . . . . . . . . . . . 40Northwoods Seasoning . . . . 40Northwoods Fire Seasoning. . 40Nutmeg . . . . . . . . . . . . . . 40

O, P, ROld World Seasoning . . . . . . 40Onion Powder . . . . . . . . . . 40Onions, White and Toasted . . 40Orange Extract . . . . . . . . . . 19Orange Peel . . . . . . . . . . . . 41Oregano . . . . . . . . . . . . . . 41Ozark Seasoning . . . . . . . . . 41Paprika . . . . . . . . . . . . . . . 41Paprika, Spanish Smoked . . . 41Parisien Bonnes Herbes . . . 41 Parsley . . . . . . . . . . . . . . . 41Pasta Sprinkle . . . . . . . . . 41Pepper

Black Peppercorns . . . . . . 26Penzeys Freshly Ground Pepper . . . . . . . . 26Green Peppercorns. . . . . . 26Ground Black Pepper . . . . 28Ground White Pepper . . . . 28Pink Peppercorns . . . . . . . 26Szechuan Peppercorns . . . 28 White Peppercorns. . . . . . 26

Pepper BlendsEuropean Peppercorns . 28Four Peppercorn Blend . 28Lemon Pepper Seasoning . 28Mignonette Pepper . . . . 28Shallot Pepper Seasoning . 28Szechuan Pepper Salt . . . . 28

Peppermills . . . . . . . . . . . . 29Pickling Spice . . . . . . . . . 41Pizza Seasoning . . . . . . . . . 41Poppy Seed . . . . . . . . . . . . 42Pork Chop Seasoning . . . . . . 42

Poultry Seasoning . . . . . . 42Pumpkin Pie Spice . . . . . . . . 42Raspberry Enlightenment . 40Rocky Mountain Seasoning . . . 9Rogan Josh . . . . . . . . . . . 20Rojo Taco Seasoning . . . . . . 47Rosemary . . . . . . . . . . . . . 42Ruth Ann’s Muskego Ave . . . 42

SSaffron . . . . . . . . . . . . . . . 43Sage. . . . . . . . . . . . . . . . . 42Salad Dressing Seasonings

Buttermilk . . . . . . . . . . . 44Country French Vinaigrette 44Creamy Peppercorn . . . . . 44Greek Seasoning . . . . . . . 44Green Goddess . . . . . . 44Italian Vinegar and Oil . . . . 44Salsa Salad Seasoning . . . . 44

Salad Elegant Seasoning . . . . . 9Salt

Grey Sea Salt. . . . . . . . . . 42Kosher Style Flake Salt. . . . 42Pacific Sea Salt. . . . . . . . . 42

Sandwich Sprinkle . . . . . . . . 43Saté Seasoning . . . . . . . . . . 20Savory Leaves. . . . . . . . . . . 43Seasoned Salt . . . . . . . . . . . 43Sesame Seeds. . . . . . . . . . . 43Shallots. . . . . . . . . . . . . . . 43Shallot Salt. . . . . . . . . . . . . 43Shrimp and Crab Boil . . . . 43Sicilian Salad Seasoning . . . . . 9Singapore Seasoning . . . . 45Soup Base . . . . . . . . . . . . . 46Southwest Seasoning. . . . . . 45Star Anise . . . . . . . . . . . . . 45Sumac . . . . . . . . . . . . . . . 45Sunny Paris Seasoning . . . 47Sunny Spain Seasoning . . . 47

TTaco Seasonings . . . . . . . . . 47Tandoori Seasoning . . . . . 20Tarragon . . . . . . . . . . . . . . 47Thyme, French . . . . . . . . . . 47Trinidad Lemon-GarlicMarinade. . . . . . . . . . . . . . 47Tsardust Memories . . . . . . . 47Turkish Seasoning . . . . . . . . 47Turmeric . . . . . . . . . . . . . . 47 Tuscan Sunset . . . . . . . . . 47

V, W, ZVanilla Beans . . . . . . . . . . . 50Vanilla Extract. . . . . . . . . . . 50Vanilla Sugar . . . . . . . . . . . 50Venison Sausage . . . . . . . . . 47Vindaloo Seasoning . . . . . 20Wasabi . . . . . . . . . . . . . . . 47Zatar (Zahtar) . . . . . . . . . . . 47

American Kitchen . . . . . . 56, 58Baker’s Assort. . . . . . . . . 54, 56Baking Mini . . . . . . . . . . . . 54Baker's Crate . . . . . . . . . . . 58Cheese Seasonings . . . . . . . 54Cocoa Lover's . . . . . . . . . . . 54Do-It-Yourself . . . . . . . . . 54, 56Ethnic Milwaukee . . . . . . . . 54Extracts. . . . . . . . . . . . . . . 54Flavors of Asia . . . . . . . . . . 56Grill & Broil . . . . . . . . 54, 56, 58Grill & Broil Mini . . . . . . . . . 54

Herb . . . . . . . . . . . . . . 54, 56Hot Chocolate Set . . . . . . . . 54Indian Curries. . . . . . . . . 54, 56International Salt-Free . . . 54, 56Kind Heart Gift . . . . . . . . . . 54Kitchen of Provence Crate . . . 58Mill Owners . . . . . . . . . . . . 54 Mini Gift Box . . . . . . . . . . . 54Pasta and Salad Crate. . . . . . 58Pepper Lover’s . . . . . . . . . . 54Salad Lover’s . . . . . . . . . 54, 56Salt Free Grill & Broil . . . . . . 56

Some Like It Hot . . . . . . . 54, 56Spice Replacement Crate . . . 58Spicy Wedding . . . . . . . . . . 56 Spicy Wedding Deluxe . . . . . 56Spicy Wedding Shower. . . . . 54Starter Set . . . . . . . . . . . . . 56Steak Seasonings . . . . . . . . 56Taco Seasonings . . . . . . . . . 54Taste of Mexico. . . . . . . . . . 56Teachers Gift Box . . . . . . . . 56Two Hearts Crate. . . . . . . . . 58 Wedding Crate . . . . . . . . . . 58

Gift Boxes & Crates


Back in the ’80s I had a good friend from high school who was at the University of Wisconsin–Madison at the same time I was. He was on a different path than mine. He was at UW training to be an officer in the Marines in the ROTC program. I was majoring in history. His father who was older, had been a naval officer in WWII. My father had long hair and drove a VW Microbus. In some ways we both did the same thing–we both honored our fathers–but in doing the same thing we ended up on opposite sides of the divide that has done so much to shape our country’s discourse in recent times.

Though our paths were different and sometimes even at odds, we still had a great deal of fun together. I quickly learned you can’t hang out with just one Marine. More often than not they travel in a group. It is their way. They look out for each other. They have each other’s backs. It is a very cool and surprisingly caring approach to life.

So one night I arrived at the Church Key Bar with my friend from high school and a contingent of his fellow Marines. As the evening wore on, the largest and most enthusiastic of the UW’s Marine ROTC program, who if memory serves me correctly was named Murray, had gotten himself into a situation. The Church Key had a second floor balcony on which there were two young women Murray was flirting with from the floor below.

He had told them he would climb up the balcony to where they were; they doubted his ability to do it. His situation really was not so much about who was on the balcony, it was that Murray had said he would do something and for Murray his word was his honour. Murray knew he could make the climb; the problem was he just could not do it alone.

Being a Marine he just assumed there would be someone there to assist. I’m not sure where the rest of the group was at that moment, but he could not have been too happy to look around the bar and see that the only person he knew within shouting distance was me. With my track record and attitude I can’t imagine he was overly hopeful, but this was a fleeting moment; there was not time to go find somebody else. I guess somehow enough of what the Marines were had rubbed off on me because I was able to put aside my normal thought process of “does this make sense?” and “what happens next?” In that moment I was actually able to see there were only two possible outcomes–me helping Murray, or Murray losing honour.

Being Madison, they had done a pretty good job of making the interior walls of the bar unscalable. What they hadn’t counted on was a highly skilled and highly motivated Marine Corps climber getting a foot up from some long-haired history major standing atop a bar table… As the bouncers escorted me out the door the manager,

who I don’t believe I had ever met before, shouted at me, “That’s the stupidest thing you’ve ever done!”

I don’t know. Looking back, I’m not entirely proud of the number of times my instinct to avoid risk stopped me from giving someone else a foot up in the world, or the moments where I was more interested in debating the soundness of someone’s plan when I should have just jumped in and helped, or how often, rather than telling someone I would do something, I’ve told them I would “try” to do it instead. And for far too long where I should have just rolled up my sleeves and pitched in I simply sat back and broadcasted what I felt was my own superiority. Good Lord, couldn’t they see I was a vegetarian? Sigh.

So I have to say on further review I think I disagree with the bar manager. Giving it nearly thirty years of thought I don’t think it was the stupidest thing I ever did. In fact I’ve come to believe that my actions on that long ago night in Madison might have been one of the first times I actually got it right.

Love PeopleOvercome obstacles,


1 12 oz. package firm or extra firm tofu (usually located in the vegetable section of the grocery store) 2 TB. MITCHELL STREET SEASONING 2-4 TB. vegetable oil 8 slices sandwich bread for toasting 2 large, red ripe tomatoes 4 nice pieces of lettuce mayo and mustard as desired

Remove tofu from package and pat dry. Start with extra firm tofu if you’ve never cooked it, it holds together best; switch to regular firm once you are

used to dealing with tofu. Tofu has a lot of moisture and is fragile, so gently pat well with several paper towels. Slice with a cheese slicer or good thin knife into slices about 1⁄8” thick—you’ll end up with 20-24 slices from the package if you do well. Slice the tofu right onto another dry paper towel and blot both sides. Heat 2 TB. oil in a large nonstick pan over medium heat. Season the tofu fairly heavily with MITCHELL STREET SEASONING on one side. Carefully slip the tofu into the pan (we used a small spatula), seasoned-side down. Cook 4-5 minutes, sprinkle the topside with MITCHELL STREET, and flip carefully. It takes a little practice to keep the tofu from breaking, but usually the tofu cooks back together if it partially breaks anyway. Total cooking time for nice golden tofu that still will be a bit chewy on the inside is 8-10 minutes over medium heat. Place on a paper towel-lined plate. Cook the next batch, adding another TB. of oil if necessary. Make toast and cut veggies while the tofu is cook-ing. Just like bacon, tofu will shrink by about half, and it spits as it cooks, too. Unlike bacon, it’s pretty good for you, so give it a try! It will get easier over time, once you’ve become familiar with tofu and how it acts.

Prep. time: 10 minutesCooking time: 8-10 minutes per batchServes: 4

Nutritional Information: Servings 4; Serving Size 1 sandwich (246g); Calories 290; Calories from fat 110; Total fat 13g; Choles-terol 0mg; Sodium 810mg; Carbohydrate 31g; Dietary Fiber 4g; Sugars 7g; Protein 13g.

Mitchell St. TLTs (Tofu, Lettuce & Tomato)My school days were also my vegetarian days. My mother knew how much I loved bacon, lettuce and tomato sandwiches and found a way to use tofu to make a pretty good vegetarian substitute. Now with my father’s Mitchell St. Seasoning they are even better.

Thanks Mom. Thanks Dad.

order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337Call Center Hours (CSt): 8am-5pm M-F, 9am-3pm Saturday, 11am-4pm SundayFax Your order: 1-414-760-7317 order online: www.penzeys.com

12001 W. Capitol DriveWauwatosa, WI 53222

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Penzeys Spices - Catalogue - Summer 2012

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