Time for a Taste of Something New - Penzeys Spices

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Bay Leaves Turkish 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 saltfree dishes with their rich flavor. Note: bay leaves are very light (8 ounces by weight equals one gallon by volume). Whole Turkish Bay Leaves 1⁄2 oz. bag #30391 $ 1.99 1 oz. bag #30362 $ 2.99 4 oz. bag #30346 $ 6.99 8 oz. bag #30388 $ 12.95 1 lb. bag #30317 $ 24.90 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. 1⁄4 cup jar (net 1.1 oz.) #20530 $ 3.25 1⁄ 2 cup glass jar (net 2.6 oz.) #20556 $ 5.39 4 oz. bag #20543 $ 4.89 8 oz. bag #20585 $ 8.69 1 lb. bag #20514 $ 16.30 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 Californian 1⁄4 cup jar (net .3 oz.) #32137 $ 2.29 1⁄ 2 cup glass jar (net .6 oz.) #32153 $ 3.55 4 oz. bag #32140 $ 7.65 8 oz. bag #32182 $ 14.25 1 lb. bag #32111 $ 27.50 Red Bell Pepper Flakes 3 ⁄ 8" Cut Californian 1⁄4 cup jar (net .5 oz.) #32232 $ 2.49 1⁄ 2 cup glass jar (net .9 oz.) #32258 $ 3.99 4 oz. bag #32245 $ 7.35 8 oz. bag #32287 $ 13.69 1 lb. bag #32216 $ 26.40 Red & Green Bell Pepper Flakes 3 ⁄ 8" Cut Californian 1⁄4 cup jar (net .4 oz.) #32337 $ 2.45 1⁄ 2 cup glass jar (net .8 oz.) #32353 $ 3.89 4 oz. bag #32340 $ 7.65 8 oz. bag #32382 $ 14.25 1 lb. bag #32311 $ 27.50 8 penzeys spices | Harvest 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. 1⁄4 cup jar (net 1.3 oz.) #20635 $ 3.29 1⁄ 2 cup glass jar (net 2.7 oz.) #20651 $ 5.49 4 oz. bag #20648 $ 4.89 8 oz. bag #20680 $ 8.69 1 lb. bag #20619 $ 16.30 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. 1⁄4 cup jar (net 1.1 oz.) #10537 $ 3.19 1⁄ 2 cup glass jar (net 2.5 oz.) #10553 $ 5.29 4 oz. bag #10540 $ 4.89 8 oz. bag #10582 $ 8.69 1 lb. bag #10511 $ 16.29 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 $ 1.99 1⁄ 2 cup glass jar (net .8 oz.) #10658 $ 4.39 1 oz. bag #10661 $ 3.85 4 oz. bag #10645 $ 9.15 8 oz. bag #10687 $ 17.09 Bratwurst Sausage Seasoning The sausage that made Milwaukee famous. Handmixed from: salt, white pepper, mustard, nutmeg, onion. 1⁄ 4 cup jar (net 1.6 oz.) #28031 $ 2.79 1⁄ 2 cup glass jar (net 3.4 oz.) #28057 $ 4.49 4 oz. bag #28044 $ 2.95 Breakfast/Pork Sausage Seasoning Our 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 $ 2.85 1⁄ 2 cup glass jar (net 3.6 oz.) #28152 $ 4.59 4 oz. bag #28149 $ 2.95 8 oz. bag #28181 $ 4.69 1 lb. bag #28110 $ 8.30 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. 1⁄4 cup jar (net .9 oz.) #20835 $ 3.69 1⁄ 2 cup glass jar (net 2.1 oz.) #20851 $ 6.25 4 oz. bag #20848 $ 5.99 8 oz. bag #20880 $ 10.85 1 lb. bag #20819 $ 20.60 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. 1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.25 1⁄ 2 cup glass jar (net 1.9 oz.) #10858 $ 5.35 4 oz. bag #10845 $ 6.25 Green Chili Chicken Dip “This dip is a fun after-school snack the kids like— it has a little zing to it,” says Marc Neff. 1 TB. BUTTERMILK RANCH DRESSING MIX 1 TB. water 1 ⁄4 Cup buttermilk 1 ⁄4 Cup mayonnaise 1 8 oz. pkg. low-fat cream cheese 3 Cups leftover cooked chicken, shredded (or 1 12-oz. can white meat chicken broken up so it is not chunky) 1 ⁄2-1 tsp. CRUSHED JALAPEÑO PEPPERS hot sauce to taste (Marc uses Tabasco Green Pepper Sauce) In a microwave/oven-safe bowl, combine the BUTTERMILK RANCH DRESSING MIX and the water and let stand for 5 minutes. Add the buttermilk and mayonnaise and mix well. Add the cream cheese, chicken and JALAPEÑO PEPPERS, starting with 1 ⁄2 tsp. Stir to combine. Microwave for 4 minutes, stirring after 2 minutes, or cover and heat for 15 minutes at 350° in the oven. Taste and add the rest of the JALAPEÑO PEPPERS if desired, along with hot sauce to taste. Serve with crackers or tortilla chips (Marc likes Reduced Fat Wheat Thins). Prep. time: 5 minutes Cooking time: 4-15 minutes Yield: 4 Cups Nutritional Information: Servings 16; Serving Size 1/4 cup (59g); Calories 130; Calories from fat 80; Total fat 9g; Cholesterol 35mg; Sodium 310mg; Carbohydrate 2g; Dietary Fiber 0g.
Barbara Hill When our sons and grandsons and their families come to visit from the Phoenix area we always spend time cooking the meals that are special to them,” says Barbara Hill of Bisbee, Arizona. “We moved to this town 19 years ago—we love traveling and have been to literally every corner of the state. Over the years, Southwest cooking became more and more a favorite. “When our three sons were growing up and going to school they all played in the band. Our sons’ friends frequently shared meals with us and it was not unusual to have a group practicing their jazz band music in our living room before dinner. Barbara and Tommy Hill met as members of the band at Arizona State University and have shared their love of music and good food ever since. “We almost always had tacos with Shredded Beef (see recipe on page 13) on Saturday night. Their friends knew this, so we frequently had company for dinner on Saturday. After one dinner one of the friends wondered, if Christmas came on Saturday would we have tacos? Christmas did come on Saturday, of course, and so a tradition was begun.” This Mexican-style Salad is another of Barbara’s favorite Southwest recipes for sharing. “We do potlucks several times a year at our church here in Bisbee and also for the Bisbee Community Chorus.” Visit www.penzeys.com to try her Chile Verde and Arizona Apple Pie recipes. Mexican-style Salad This is a crisp, fresh, delicious salad that is sure to disappear at your next family get together. 2 16-oz. cans black beans, drained and rinsed 1 1 ⁄2 Cups fresh corn kernels or 1 10-oz. pkg. frozen corn kernels, thawed 1 large red bell pepper, seeded and diced 1 Cup jicama, peeled and diced (if you can’t find jicama, the salad is still tasty!) 2 small fresh jalapeño peppers, seeded and minced (or 1-2 tsp. JALAPEÑO PEPPERS, rehydrated in 1 TB. water) 1 ⁄2 Cup firmly packed, chopped fresh cilantro 1 ⁄4 Cup lime juice (juice of 2 limes) 2 TB. vegetable oil 1-2 tsp. salt (to taste) 1 ⁄2-1 tsp. PENZEYS PEPPER (to taste) 1 ⁄2 tsp. GROUND CUMIN (optional) In a large bowl combine all of the ingredients and mix well. Cover and refrigerate for at least 1 hour or overnight. Serve cold or at room temperature. Prep. time: 15 minutes Chilling time: 1 hour minimum Serves: 6-8 Nutritional Information: Servings 8; Serving Size 3/4 cup (201g); Calories 150; Calories from fat 40; Total fat 4.5g; Cholesterol 0mg; Sodium 640mg; Carbohydrate 27g; Dietary Fiber 7g. 1-800-741-7787 | www.penzeys.com 9
Page 1 and 2: DREAM THE FUTURE -CREATE THE FUTURE
Page 3 and 4: Arizona Dreaming - Harvest 2020 The
Page 5 and 6: How mucH sHould I buy? A good rule
Page 7: The Neff family gets in the team sp
Page 11 and 12: Crushed Red Peppers Medium Hot Crus
Page 13 and 14: Celery Flakes Celery flakes are nic
Page 15 and 16: Dot Spiegel enjoys baking favorite
Page 17 and 18: My garden inspires me. There is not
Page 19 and 20: 4 / S Special Seasoned Sea Salt Pro
Page 21 and 22: Vindaloo Seasoning This hot and spi
Page 23 and 24: Herbes de Provence Herbes de Proven
Page 25 and 26: Mustard When making mustard, use st
Page 27 and 28: Black Peppercorns If there is only
Page 29 and 30: The ONLY peppermills worthy of the
Page 31 and 32: George happily cooks a family dinne
Page 33 and 34: CuStomER # (from back of catalog):
Page 35 and 36: Shan shares the love of cooking in
Page 37 and 38: Calling all Cooks! We need your hel
Page 39 and 40: Arizona Pork Tenderloin & Rice Nice
Page 41 and 42: Raspberry Enlightenment Our Creativ
Page 43 and 44: See SPICE INDEX on page 61 Quick La
Page 45 and 46: Annette Wagner “My love of good f
Page 47 and 48: Taco Seasonings Taco Seasoning Very
Page 49 and 50: Jacob gets an early lesson in carou
Page 51 and 52: Black Walnut Chocolate Chip Cookies
Page 53 and 54: Beatrice Minnis It’s all about co
Page 55 and 56: SALAD LOVER’S GIFT BOX #85641 $20
Page 57 and 58: See SPICE INDEX on page 61 SALT FRE
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:
Arizona Dreaming Tilapia Fresh tila
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