candy apple pie • grilled beef tenderloin • easy ... - Penzeys Spices

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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. 44 penzeys spices | back to school Buttermilk Ranch Ranch 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. 1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 3.35 1⁄ 2 cup jar (net 2.5 oz.) #26053 $ 5.69 4 oz. bag #26040 $ 5.09 8 oz. bag #26082 $ 9.15 1 lb. bag #26011 $ 17.20 Country French Vinaigrette A 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. 1⁄ 4 cup jar (net 1.3 oz.) #26132 $ 3.45 1⁄ 2 cup jar (net 2.6 oz.) #26158 $ 5.85 4 oz. bag #26145 $ 5.09 8 oz. bag #26187 $ 9.15 1 lb. bag #26116 $ 17.20 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 mayonnaise. 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. 1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 3.35 1⁄ 2 cup jar (net 2.5 oz.) #26253 $ 5.69 4 oz. bag #26240 $ 5.09 8 oz. bag #26282 $ 9.15 1 lb. bag #26211 $ 17.20 Greek Seasoning A 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. 1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.25 1⁄2 cup jar (net 2.3 oz.) #21953 $ 5.45 4 oz. bag #21940 $ 5.09 8 oz. bag #21982 $ 9.15 1 lb. bag #21911 $ 17.20 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. 1⁄ 4 cup jar (net 0.7 oz.) #16434 $ 2.79 1⁄ 2 cup jar (net 1.4 oz.) #16450 $ 4.55 4 oz. bag #16447 $ 5.79 8 oz. bag #16489 $ 10.59 1 lb. bag #16418 $ 20.10 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. 1⁄ 4 cup jar (net 1.5 oz.) #26532 $ 3.59 1⁄ 2 cup jar (net 3.1 oz.) #26558 $ 6.15 4 oz. bag #26545 $ 4.69 8 oz. bag #26587 $ 8.39 1 lb. bag #26516 $ 15.70 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. 1⁄ 4 cup jar (net 1.2 oz.) #26637 $ 3.25 1⁄ 2 cup jar (net 2.5 oz.) #26653 $ 5.45 4 oz. bag #26640 $ 4.69 8 oz. bag #26682 $ 8.39 1 lb. bag #26611 $ 15.70
Grilled Tuna Salad This is a wonderful and filling meal, and the tuna and veggies cook in a flash. For another recipe from Pam Fairchild, and to read her story, turn to page 60. 2 tuna steaks, 4-6 oz. each 4 tsp. olive oil, divided 2 tsp. NORTHWOODS SEASONING 10 small red potatoes, scrubbed and quartered 8 oz. fresh green beans, ends trimmed and halved crosswise 1 ⁄4 tsp. GROUND BLACK PEPPER 1 ⁄4 tsp. GRANULATED GARLIC POWDER 1 ⁄8 tsp. salt 2 small heads butter lettuce or a mix of butter and Romaine lettuce, torn into bite-sized pieces 2-3 small ripe tomatoes, cut into eighths French Salad Dressing: 1 Cup salad oil 1 ⁄4 Cup cider vinegar 1 ⁄3 Cup ketchup 1 small onion, minced 1 tsp. salt 1 tsp. Worcestershire sauce Brush the tuna steaks with olive oil, about 1 tsp. per steak. Sprinkle with NORTHWOODS SEASONING and refrigerate for at least 1 hour. See SPICE INDEX on page 61 Heat your grill to medium-high heat. Place the potatoes and green beans in a grill pan, basket or a foil pan lightly coated with non-stick cooking spray. Brush lightly with the remaining olive oil. Sprinkle with PEPPER, GARLIC and salt. Grill the vegetables until tender, about 10-12 minutes. The tuna can grill at the same time. It should take about 3-4 minutes per side. While the tuna and veggies cook, divide the lettuce between two plates and prepare the dressing by combining all of the ingredients and mixing well. When the tuna and veggies are done, divide between the plates, slicing the tuna if desired. Top with tomatoes and serve with the dressing on the side. Prep. time: 15 minutes plus 1 hour marinating time Cooking time: 12 minutes Serves: 2 (although you will have a lot of dressing left over) Nutritional Information: Servings 2; Serving Size (479g); Calories 400; Calories from fat 140; Total fat 16g; Cholesterol 25mg; Sodium 500mg; Carbohydrate 47g; Dietary Fiber 7g; Protein 20g. “I can spend all day in the kitchen baking or cooking and it’s just fun. Then I share all of the goodies. It brings smiles which is always a good thing.” 1-800-741-7787 | www.penzeys.com 45
Page 1 and 2: LOVE TO COOK-COOK TO LOVE NEW! BACK
Page 3 and 4: Our years of selling spices have ta
Page 5 and 6: How mucH sHould I buy? A good guide
Page 7 and 8: Meredith Wittmann I enjoy the idea
Page 9 and 10: California-Style Seasoned Pepper Ca
Page 11 and 12: Crushed Red Peppers Medium Hot Crus
Page 13 and 14: Cloves Whole cloves are a must for
Page 15 and 16: “I really enjoy being in my kitch
Page 17 and 18: Artist Peter Schwei works in the st
Page 19 and 20: Fennel Fennel seeds have been grown
Page 21 and 22: d l re y e in t s. , : Vindaloo Sea
Page 23 and 24: Horseradish Dip One of our favorite
Page 25 and 26: Lemon Peel Extra fancy California z
Page 27 and 28: Jen Wszalek For my husband Chris an
Page 29 and 30: The ONLY peppermills worthy of the
Page 31 and 32: Forward! Rice It only takes a few s
Page 33 and 34: CuStomER # (from back of catalog):
Page 35 and 36: Calling all Cooks! See SPICE INDEX
Page 37 and 38: See SPICE INDEX on page 61 Green Be
Page 39 and 40: Paprika Hungarian-Style Sweet Papri
Page 41 and 42: Beef Tenderloin with Blue Cheese Sa
Page 43: Poultry Seasoning A traditional pou
Page 47 and 48: Savory Leaves Traditional in bean s
Page 49 and 50: Venison Sausage Seasoning Also for
Page 51 and 52: employment in the community. “The
Page 53 and 54: to place a pan on the rack under th
Page 55 and 56: HERB GIFT BOX #81043 $15.99 See SPI
Page 57 and 58: See SPICE INDEX on page 61 STEAK SE
Page 59 and 60: See SPICE INDEX on page 61 THE WEDD
Page 61 and 62: A Adobo Seasoning . . . . . . . 5 A
Page 63 and 64: Grandma Schmidt’s Apple Kuchen A

candy apple pie • grilled beef tenderloin • easy ... - Penzeys Spices

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