3/11/21 Cook’s Corner
Betty Kaiser
Last weekend, I decided to organize my spice rack(s). That’s a tedious job at my house because I am overloaded with spices. Looking in my cupboards you would think that I’m seasoning food for an army.
It seems that I have always been feeding large groups. My obsession began with our restaurant, Kaiser’s Country Diner, in Ventura, Calif. Feeding hundreds of people weekly, constantly introduced us to different foods and seasonings for the public palate.
At home, our three teenagers could always bring a friend to our Saturday night taco feed. We were active in fund raising dinners for our church and the local food bank. So, somewhere along the line, I became addicted to trying new spice combinations. Some were winners and some made their way to the back of the cupboards.
Recently, while organizing the spice racks, I found some really old TIN and plastic spice cans in an outside cupboard. There are 8 of them and each one holds from 0.5 to less than 2 ounces. And some of them are full!
Back in the day, I had filled and refilled some of these containers for years beginning as a newlywed and probably into the 1990s. Six of them are labeled Schilling. One is a Crown Colony and another Colman’s.
Some have no dates and others are dated 1977. Some even have price tags on them. Schilling’s Bay Leaves cost me 57¢ and their Stick Cinnamon cost 73¢. Today, you can find the same antique containers (a little worse for wear) selling online from $4 to $9.99.
Written in tiny little letters on the sides of the old containers are ways you can use the product. On the can’s other side most of them print a recipe with just a few ingredients. They are simple enough that they won’t take up your whole day and you can add to them if you like.
I hope you enjoy my sharing them with you. Oh, Yes! One more thing: I’m printing them just as they are on the cans, so read them a couple of times before you start. There are 7 of them. Enjoy!
#1 COLMAN’S MUSTARD
Combine 1 to 2 teaspoons each Colman’s Mustard and water. Let stand 10 minutes. Stir into 1 cup mayonnaise. Try it on tuna, ham, chicken and potato salads. Coleslaw, too.
#2 CROWN COLONY Cloves Whole
Surprise: Stud a pork roast with cloves before cooking. Serve with baked apple slices.
Spicy Seafood: Use 10-12 cloves in water for boiling shrimp. Cloves cut the fishy odor and shrimp is delicious.
Try a Clove Studded onion in baked beans, pot roast or beef stew.
#3 SCHILLING WHOLE BAY LEAVES (LAUREL)
Use in tomato sauces, steamed seafood, salad dressings, casseroles, marinades, tomato aspic, pot roast and soups.
TOMATO STEW
(Makes 2 quarts)
Dredge 2 lbs. beef chunks in 2 tblsp four.
Brown in 2 tblsp oil.
Add 16 oz. can tomatoes, 2 cups water, 1 bay leaf, black pepper and 1 tsp Italian seasoning.
Simmer 1 hr. covered. Add 2 tblsp Instant Chopped Onion, 3 potatoes and 4 carrots cut in eighths.
Simmer 1 hr. longer. Remove bay leaf before serving.
#4 SCHILLING CURRY POWDER
Use with lamb, fish, beef, seafood, poultry or rice; ½ teaspoon in 6 stuffed eggs or ½-1 teaspoon in 2 cups seafood salad.
CHICKEN CURRY
Chop and crisp-cook: 2 slices bacon. Reserve.
Sauté 1/2 chopped green pepper. Stir in 3 tbsp flour.
Add 1 tsp curry powder, 1/3 cup coconut, 1 tbsp Instant Minced Onion, ½ tomato, chopped, ¾ tsp garlic salt and 2 cups cooked chicken.
Cook until thickened. Stir in bacon. Makes 3 cups.
#5 SCHILLING STICK CNNAMON
Use in pickling apple dishes, stewed fruit, hot chocolate, mulled wine and as stirrers in hot beverages.
MARINATED PEARS
Drain a 28 ounce can pear halves, reserving 1 cup of the syrup.
Combine syrup, 3 inches stick cinnamon, 6 whole Allspice and 4 Peppercorns. Bring to a boil, cover and simmer 5 minutes.
Pour over pears. Cover and refrigerate overnight. Makes about 7 pear halves.
#6 SCHILLING: SWEET BASIL
Use in tomato recipes, stuffing, rice, meats and fish dishes; pizza, salads, vegetables and barbecue sauce. 1/8-1/4 teaspoon in 2 tablespoons butter for basting fish.
CHERRY TOMATO SALAD
Combine 2 tablespoons oil, 1 teaspoon lemon juice, ¼ teaspoon Garlic Salt, ¼ teaspoon Black Pepper and ½ teaspoon BASIL LEAVES.
Wash and cut 1 pint cherry tomatoes in half. Pour dressing over tomatoes. Chill 30 min. Serve on salad greens. Makes four ½ cup servings.
#7 SCHILLING POULTRY SEASONING
Use in making stuffing for chicken, turkey, wild fowl, fish and pork chops. Excellent as a seasoning for creamed meats, roasts and soups.
STUFFING
¼ each chopped onion and celery
¼ cup butter
4 cups bread crumbs
1 ½ tsp Schilling Poultry Seasoning
1 tsp sat
¼ tsp schilling Black Pepper
Sauté onion and celery in butter until brown. Add bread cubes and remaining ingredients. Toss lightly until well blended. Makes 4 cups.
Keep it simple and keep it seasonal with Betty Kaiser’s Cook’s Corner
email bchatty@bettykaiser.com
