Recipe: Spice and Herb Chart - Seasoning Ideas (1970's or 80's)
Herbs and SpicesSPICE AND HERB CHART
FOR VEGETABLES AND SALADS
Beets: Sprinkle in tarragon while they cook. For tart flavor, use tarragon vinegar.
Cabbage: Cook with caraway or mustard seed.
Carrots: Season glazed carrots with ginger.
Cauliflower: Flavor with rosemary.
Coleslaw: Sprinkle with caraway or dill seed.
Corn: Flavor canned corn with chili powder; garnish with green pepper rings.
Eggplant: Add just enough basil or thyme to enhance flavor.
Eggplant dishes: Add just enough basilar thyme to enhance flavor.
Fruit salad: Add allspice or mace to whipped-cream dressing.
Green beans: To cream sauce, add mustard.
Onions creamed: To cream sauce, add mustard.
Peas: Drop in mint flakes or pinch of savory while they're simmering.
Potatoes mashed: Sprinkle in dill seed as you mash. Or season with rosemary as they cook.
Tossed salad: Cautiously add curry powder to an oil-vinegar dressing.
FOR BREADS
Biscuits: Add dry mustard and thyme to dry ingredients. Bake and serve with any meat dish.
Blueberry muffins: Add dash of nutmeg to dry ingredients.
Cinnamon toast: French style; dip in egg, milk; fry. Sprinkle with cinnamon and sugar.
Coffeecake: Mix anise in the batter - just enough to taste.
Corn bread: Mix rosemary in batter.
Croutons: Toss toasted bread cubes with melted butter seasoned with onion salt, basil, and marjoram. Serve with soup (or salad).
Date muffins: Add a dash of pumpkin pie spice to batter.
Doughnuts: Add mace to dry ingredients; after frying, roll in cinnamon sugar.
Dumplings: Mix parsley flakes in the batter.
Garlic bread: Slice French bread partly through. Spread slices with butter seasoned with garlic salt. Wrap; heat.
Rolls: Add caraway seed to batter, or put dill seed on top.
Scones: Season with allspice - serve with honey. Or mix poppy seed with strained honey.
Sweet bread: Add pinch of saffron to hot liquid. Soak tell minutes; strain. Add to flour mixture as usual.
Waffles: Add poultry seasoning, serve with creamed chicken. Or add a dash of allspice and cinnamon.
FOR DESSERTS
Apple pie: Add cinnamon to crust.
Baked apples: Core and fill center with brown sugar, stick cinnamon.
Cherry pie: Add dash of mace or nutmeg.
Chocolate cake: To one pack chocolate - cake mix, add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves.
Chocolate pudding: Add a dash of cinnamon or mace.
Grapefruit: Sprinkle halves with ginger and coconut; chill to serve.
Molasses cookies: Add pumpkin-pie spice to dry ingredients.
Peach pie: A shake of cinnamon picks up the flavor.
Pears: Dot fresh or canned pears with butter; sprinkle with sugar, cinnamon; broil.
Pineapple: Top slices with cream cheese, add shake of cinnamon, broil.
Rice pudding: Season with apple pie spice-serve with stirred custard sauce.
Spice cake: To one package spice cake mix, add 2 tablespoons (dry) instant coffee.
Sugar cookies: Stir anise seed into dry ingredients.
Yellow cake: To one package yellow cake mix, add 1/2 teaspoon nutmeg and 1/4 teaspoon allspice.
FOR SOUPS, APPETIZERS
Beef soup: Add mixed vegetable flakes while it simmers.
Chicken soup: Add pinch of rosemary or dash of paprika or marjoram.
Consomme: Sesson with allspice or a dash of savory.
Cranberry Juice: If served hot, spice with whole cloves; if served chilled, add cinnamon or ground cloves.
Fish chowder: Cook with lots of vegetables, then add thyme.
Oyster stew: Add light touches of mace or cayenne.
Potato soup: Try a dash of mustard or basil.
Split pea soup: Sprinkle with savory.
Stuffed celery: Mix caraway seed with cream cheese for stuffing; sprinkle with paprika.
Tomato juice cocktail: Try a pinch of dill seeds, or a bit of oregano.
Tomato soup: Shake in sage and garlic salt.
Vegetable soup: Add thyme or a dash of chili powder.
FOR MEAT, FISH, POULTRY
Beef stew: Add flavor with basil. Or cook with mixed vegetable flakes or dash of mixed herbs.
Chicken stuffing: Use poultry seasoning; or sage, thyme, onion salt.
Fish fillets: Sprinkle with marjoram, tarragon, or curry powder before cooking.
Fried chicken: Use paprika, or sprinkle pieces with thyme and marjoram. Roll in flour; fry.
Hamburger patties: Basil or curry powder.
Ham loaf: Mix in a bit of rosemary for complementary flavor.
Hash: Add a pinch of marjoram or savory.
Meat balls: Season with savory, mustard, garlic salt.
Pork chops: Sprinkle with sage or thyme. Or add a shake of cinnamon.
Pork roast: Blend marjoram, savory; add to basting sauce.
FOR EGGS, CHEESE
Cheese casseroles: Any cheese dish will respond to a dash of sage or marjoram.
Cheese rabbit: Include basil and marjoram in the cheese sauce.
Cheese sauce: Add 1/2 teaspoon dry mustard for zest.
Cheese souffle: Add basil to suit your taste.
Cottage cheese: Add onion salt, dill or caraway seed.
Cream cheese: Blend in basil, or parsley flakes. Spread on thin rye, or use as dip.
Cheese spread: Season snappy soft cheese with thyme and celery salt.
Deviled eggs: Add savory and mustard.
French omelet: Dash of basil in the eggs.
Scrambled eggs: Sprinkle lightly with savory.
Souffle: Add from 1/4 to 1/2 teaspoon marjoram to eggs - serve with hot tomato sauce.
Tomato omelet: Just a bit of oregano.
Source: Magazine insert card: Better Homes and Gardens, 1970's or 80's?
FOR VEGETABLES AND SALADS
Beets: Sprinkle in tarragon while they cook. For tart flavor, use tarragon vinegar.
Cabbage: Cook with caraway or mustard seed.
Carrots: Season glazed carrots with ginger.
Cauliflower: Flavor with rosemary.
Coleslaw: Sprinkle with caraway or dill seed.
Corn: Flavor canned corn with chili powder; garnish with green pepper rings.
Eggplant: Add just enough basil or thyme to enhance flavor.
Eggplant dishes: Add just enough basilar thyme to enhance flavor.
Fruit salad: Add allspice or mace to whipped-cream dressing.
Green beans: To cream sauce, add mustard.
Onions creamed: To cream sauce, add mustard.
Peas: Drop in mint flakes or pinch of savory while they're simmering.
Potatoes mashed: Sprinkle in dill seed as you mash. Or season with rosemary as they cook.
Tossed salad: Cautiously add curry powder to an oil-vinegar dressing.
FOR BREADS
Biscuits: Add dry mustard and thyme to dry ingredients. Bake and serve with any meat dish.
Blueberry muffins: Add dash of nutmeg to dry ingredients.
Cinnamon toast: French style; dip in egg, milk; fry. Sprinkle with cinnamon and sugar.
Coffeecake: Mix anise in the batter - just enough to taste.
Corn bread: Mix rosemary in batter.
Croutons: Toss toasted bread cubes with melted butter seasoned with onion salt, basil, and marjoram. Serve with soup (or salad).
Date muffins: Add a dash of pumpkin pie spice to batter.
Doughnuts: Add mace to dry ingredients; after frying, roll in cinnamon sugar.
Dumplings: Mix parsley flakes in the batter.
Garlic bread: Slice French bread partly through. Spread slices with butter seasoned with garlic salt. Wrap; heat.
Rolls: Add caraway seed to batter, or put dill seed on top.
Scones: Season with allspice - serve with honey. Or mix poppy seed with strained honey.
Sweet bread: Add pinch of saffron to hot liquid. Soak tell minutes; strain. Add to flour mixture as usual.
Waffles: Add poultry seasoning, serve with creamed chicken. Or add a dash of allspice and cinnamon.
FOR DESSERTS
Apple pie: Add cinnamon to crust.
Baked apples: Core and fill center with brown sugar, stick cinnamon.
Cherry pie: Add dash of mace or nutmeg.
Chocolate cake: To one pack chocolate - cake mix, add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves.
Chocolate pudding: Add a dash of cinnamon or mace.
Grapefruit: Sprinkle halves with ginger and coconut; chill to serve.
Molasses cookies: Add pumpkin-pie spice to dry ingredients.
Peach pie: A shake of cinnamon picks up the flavor.
Pears: Dot fresh or canned pears with butter; sprinkle with sugar, cinnamon; broil.
Pineapple: Top slices with cream cheese, add shake of cinnamon, broil.
Rice pudding: Season with apple pie spice-serve with stirred custard sauce.
Spice cake: To one package spice cake mix, add 2 tablespoons (dry) instant coffee.
Sugar cookies: Stir anise seed into dry ingredients.
Yellow cake: To one package yellow cake mix, add 1/2 teaspoon nutmeg and 1/4 teaspoon allspice.
FOR SOUPS, APPETIZERS
Beef soup: Add mixed vegetable flakes while it simmers.
Chicken soup: Add pinch of rosemary or dash of paprika or marjoram.
Consomme: Sesson with allspice or a dash of savory.
Cranberry Juice: If served hot, spice with whole cloves; if served chilled, add cinnamon or ground cloves.
Fish chowder: Cook with lots of vegetables, then add thyme.
Oyster stew: Add light touches of mace or cayenne.
Potato soup: Try a dash of mustard or basil.
Split pea soup: Sprinkle with savory.
Stuffed celery: Mix caraway seed with cream cheese for stuffing; sprinkle with paprika.
Tomato juice cocktail: Try a pinch of dill seeds, or a bit of oregano.
Tomato soup: Shake in sage and garlic salt.
Vegetable soup: Add thyme or a dash of chili powder.
FOR MEAT, FISH, POULTRY
Beef stew: Add flavor with basil. Or cook with mixed vegetable flakes or dash of mixed herbs.
Chicken stuffing: Use poultry seasoning; or sage, thyme, onion salt.
Fish fillets: Sprinkle with marjoram, tarragon, or curry powder before cooking.
Fried chicken: Use paprika, or sprinkle pieces with thyme and marjoram. Roll in flour; fry.
Hamburger patties: Basil or curry powder.
Ham loaf: Mix in a bit of rosemary for complementary flavor.
Hash: Add a pinch of marjoram or savory.
Meat balls: Season with savory, mustard, garlic salt.
Pork chops: Sprinkle with sage or thyme. Or add a shake of cinnamon.
Pork roast: Blend marjoram, savory; add to basting sauce.
FOR EGGS, CHEESE
Cheese casseroles: Any cheese dish will respond to a dash of sage or marjoram.
Cheese rabbit: Include basil and marjoram in the cheese sauce.
Cheese sauce: Add 1/2 teaspoon dry mustard for zest.
Cheese souffle: Add basil to suit your taste.
Cottage cheese: Add onion salt, dill or caraway seed.
Cream cheese: Blend in basil, or parsley flakes. Spread on thin rye, or use as dip.
Cheese spread: Season snappy soft cheese with thyme and celery salt.
Deviled eggs: Add savory and mustard.
French omelet: Dash of basil in the eggs.
Scrambled eggs: Sprinkle lightly with savory.
Souffle: Add from 1/4 to 1/2 teaspoon marjoram to eggs - serve with hot tomato sauce.
Tomato omelet: Just a bit of oregano.
Source: Magazine insert card: Better Homes and Gardens, 1970's or 80's?
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!