LOVE TO COOK–COOK TO LOVE
Volume One, Issue Two
Dottie’s German Potato Salad • Stuffed Meatballs • Peach Custard Pie • Taco Salad
Introducing
the newest product
from Penzeys.
You’re Holding it.
(Thank You)
2
Penzeys spices | Great Milwaukee
Welcome to the second issue of Great Milwaukee, our special four-timesa-year issue of the catalog celebrating the incredible value and kindness of
the unique community we call home. We send out this special issue to our
125,000 customers across Great Milwaukee and to all our Wisconsin customers as well. By population alone, Great Milwaukee is the place where the
values of Wisconsin live in their greatest density. But more than that, I think
Great Milwaukee is also the place where the values of Wisconsin have the
best chance to influence the larger world around us. We should all be proud
of this remarkable community our state is home to.
There is a modesty in that kindness that can make it hard to see the value
in what we have. It’s very easy to live your whole life here without ever seeing how different this place really is. My path has not been the usual one.
To do spices right, you really have to travel the world. Great spices don’t
find you, you have to go out and find them. For most of our customers the
world’s best spices mean a short drive. For me the world’s best spices have
meant more trips ‘round the world than I can remember and the opportunity to travel well off the beaten path—and deep into the far corners. Along
the way I’ve been blessed to meet lots of great people and seen many wonderful places, but I can also say first-hand that what we have here is pretty
much unique.
With the birth of Teddi and the boys I left the international travels in the
capable hands of others and instead we’ve traveled this country together as
a family scouting out new store locations. Our stores are already in 29 states
and even in the communities where we have yet to open, we’ve already
been there scouting where we want to be. And once again—great people,
great places—but there really is not another Great Milwaukee out there
anywhere.
I also know from experience that you can’t get people to change the way
they see things overnight. For too long we’ve been convinced we are not
even equal, much less special. So our plan is for patience and repetition.
Lord willing, our hope is to have Great Milwaukee coming out four times a
year, in one format or another, pretty much for the rest of time.
But as much as I’m guessing that you may not yet be entirely on board
with the idea of Great Milwaukee, you probably don’t find the notion completely at odds with your own experience, either.
You could be anywhere, yet as the kiosk map always says, “You Are Here.”
There’s a reason for this and I suspect the reason is that deep down you
know this is a very good spot to be. And what makes for Great Milwaukee
also makes for great recipes. There are a lot here worth trying, I hope you
find a few to enjoy.
Great Milwaukee—Pass it On
[email protected]
A Community
of Kindness
Great Milwaukee
We live in an amazing community.
Penzeys Great Milwaukee is a
celebration of our Home. Great
Milwaukee is a place that
overcomes the borders of many
counties, towns and cities, and the
people of Great Milwaukee come
from every possible background,
yet the Spirit of Kindness that
makes Milwaukee Great knows no
boundaries, no limits.
For spices we have traveled the
world over. We have stores across
the country. Wherever we have
gone we have met kind people.
But the amount of kindness we
have here, the way it weaves
through our lives and the way we
nurture kindness, is something
we’ve found to pretty much be
unique. The time has come to
share our experience and our love
for the place we call home, the
place we call Great Milwaukee.
Open your eyes to the beauty.
There is so much to be proud of.
L AT E S U M M E R 2 0 1 3
Gram’s Zucchini Bread from Sherrie Tussler
5
Summer Shrimp Dip
6
Iowa Brownies from Amy Fogerty
11
CHILI PEPPERS & POWDERS
12
CINNAMON SWEETS Jumbo Raisin Cookies
Apple Bread from Lois Knight
14-17
VANILLA TREATS
The Best Sugar Cookies
Sweet Potato Pie from BilliJo Saffold
48-51
Seasoned Tomatoes
52
Berry Pie from Meredith Wittman
53
Phil’s Stuffed Meatballs
54
Pappardelle with Pesto
54
Taste of Summer Tilapia from Lorri Mason
22
Arroz Corgis
55
Mom’s Baked Cinnamon Apples
23
Cowboy Caviar from the Westens
56
Grilled Peanut Chicken Skewers
25
GIFT BOXES & CRATES
57
Porketta-Flavored Pork Roast
27
Pear, Blue Cheese and Onion Dip
60
Red Enchilada Sauce
27
SPICE INDEX
61
Dark Chocolate and Cherry Bars
from Mike Frayer
30
ONE FOR THE ROAD
Dottie’s German Potato Salad
62
Deviled Eggs
33
Strawberry Spinach Salad
35
Peach Custard Pie from Audrey Kellner
35
PEPPERS & PEPPERCORNS
Fried Green Tomatoes
Catrina’s Green Bean Pizazz
36-39
FIND A PENZEYS STORE NEAR YOU!
4144 N. 56th St.
414-447-1775
5016 S. 74th St.
414-817-0773
619 E. Silver Spring Dr.
414-961-1777
I-94 and Hwy. 83
3220 Golf Rd.
262-646-7779
12001 W. Capitol Dr.
414-760-7307
Mediterranean-Style Sauté
43
Taco Salad from the Urban Ecology Center
47
11880 74th Place, Suite A
NE Corner, I-94 & HWY50
W62 N604 Washington Ave.
262-857-4737
262-377-9777
16750 W. Bluemound Rd.
262-785-6777
Or Call
1-800-741-7787
Page 27
Page 48
4
Penzeys spices | Great Milwaukee
Page 30
Hunger Task Force
A s if “Free and Local” isn’t
wonderful enough, the Hunger Task
Force is now serving up fresh.
Thanks to a deal with Milwaukee
County, the task force grows fresh
produce—some
350,000 pounds a
year—for hungerrelief programs in the
Milwaukee area.
More than 200 acres
in Franklin are farmed
by the non-profit group
and its volunteers. The
land includes a fish
hatchery, greenhouse
space and orchards, plus another 43
acres of long-neglected oak savanna.
The price was oh-so-right.
“We lease all this for $1 a year—
plus 10 face cords of wood and 40,000
fish for Milwaukee County parks,” says
Sherrie Tussler, executive director of
the Hunger Task Force.
The fish, destined for county park
waters, turn out to be one of those
Farm fresh is fabulous, says
Sherrie Tussler of the Hunger
Task Force. Dave Mueller is the
fish culturist at the hatchery,
happy to raise fish for catching
at county parks.
win-win things, too. The hatchery
raises Wisconsin species including
rainbow trout, yellow perch, sunfish
and large-mouth bass.
“The fish are meant to be eaten,”
says Dave Mueller, the task force’s fish
culturist. “When they say culturalist,
that’s the only time I’ve been accused
of having culture.”
“The farm itself is a mechanism
for bringing good food to people,”
Sherrie says. “We’re raising fresh fruit
and vegetables for kids and seniors
and working families.
“If you give people the opportunity
to eat fresh food, they are going
to eat it. It tastes 100% better than
anything boxed or processed. For me,
it’s delivering dignity. We don’t give
anything to anyone that we wouldn’t
give to our friends.”
When supplies do run low, Sherrie
puts out the word that more help is
needed. Hunger Task Force donors
Story continues on page 6
Sherrie's Gram’s Zucchini Bread
What to do with all that zucchini in the garden? Why,
make some bread, of course!
3 eggs
2 Cups sugar
1 Cup vegetable oil
3 Cups flour
1 tsp. salt
1 tsp. baking soda
3 tsp. PENZEYS CINNAMON
1
⁄4 tsp. baking powder
1 TB. PURE VANILLA EXTRACT
2 Cups grated zucchini (about
2 medium zucchini)
1
⁄2 Cup raisins
1
⁄2 Cup nuts
Preheat oven to 325°. In a large bowl, beat together
the eggs, sugar and oil. Gradually beat in the
flour. Add the salt, baking soda, CINNAMON,
baking powder and VANILLA and mix well. Fold
in the zucchini, raisins and nuts. Divide the batter
between 2 81⁄2x41⁄2-inch loaf pans. Grease and
flour the loaf pans, or, as Sherri’s Gram did, cut out
a piece of waxed or parchment paper and place
it on the pan bottom. Bake at 325° for 1-11⁄4 hours
or until a toothpick inserted into the loaves comes
out clean.
Prep. time: 15 minutes
Baking time: 60-75 minutes
Yield: 2 loaves; 24 slices
Nutritional Information: Servings 24; Serving Size 1 slice (65g);
Calories 240; Calories from fat 110; Total fat 12g; Cholesterol
25mg; Sodium 130mg; Carbohydrate 32g; Dietary Fiber 1g;
Sugars 17g; Protein 3g.
1-800-741-7787 | www.penzeys.com
5
Volunteers from DCI-Artform spent the day
working at the farm, including restoration
work in the old oak savanna area.
“Hunger Task Force” continued from page 5
always come through.
“We deliver 8 to 10 million pounds
of food a year, food that comes from
the community, the food drives,
generous individuals and government
commodities,” she says.
“We’re free, we’re absolutely
free. We effectively guarantee food
pantries, soup kitchens, homeless
shelters—80 in the Milwaukee area—
will have breakfast, lunch and dinner
every day for everyone they serve.
There will be no food shortage in
Milwaukee.”
While the task force serves
mainly Milwaukee County, “we have
relationships with other groups as far
as Janesville and Madison and Green
Bay,” Sherrie says. “So if they have
excess and we need something, or we
have something and they need it, we
work together.”
For the Hunger Task Force,
the farm operation really starts in
the greenhouse with hundreds of
thousands of vegetable seedlings.
Many are planted as the season goes
on, ensuring that all of a crop, say,
corn, isn’t ready to be picked in the
same week.
“Here’s Super Star and Sugar
Baby!” Sherrie says, touching little
watermelon seedlings in trays.
“They’re beautiful!”
6
Penzeys spices | Great Milwaukee
Summer Shrimp Dip
Chock-full of fresh veggies and delicious shrimp, this dip from Sherrie will be a hit at your next barbecue.
2 TB. olive oil
11⁄2 lbs. shrimp (peeled and deveined)
1-3 TB. GROUND CUMIN (start with 1 TB. taste
and add more as desired)
1 tsp. ARIZONA DREAMING, optional
1⁄2 Cup cider or raspberry vinegar
1⁄4 Cup lime juice (juice of 2 limes)
1-2 tsp. MINCED GARLIC (start with 1 tsp. taste
and add more as desired)
1⁄2 Cup chopped, fresh cilantro (1 bunch)
2 avocados, peeled and cubed
3-4 garden tomatoes, diced
1 onion, diced
1 habanero pepper, minced (very hot, use a
jalapeño if you like less heat)
2 bell peppers (red and/or yellow), chopped
1-2 TB. sugar (optional, to taste)
Other crops thrive in field after
field.
“Tomatoes!” she calls out. “Look at
all that corn! And this is cabbage and
bok choy. That’s some nice looking
cabbage.”
Sherrie ought to know.
Once upon a time, she was a girl
bored with rural life, who didn’t much
like a farm job when she was 13. No
small irony that she now happily runs
Heat the olive oil in a skillet over medium heat. Add
the shrimp and cook until nice and pink, about 2
minutes per side. Let cool and then chop. Place in
a serving bowl and add the rest of the ingredients.
Gently stir to combine. Taste and add more spices
and sugar to taste. Refrigerate until ready to serve.
Prep. time: 20 minutes
Cooking time: 4 minutes
Serves: 16-18
Nutritional Information: Servings 18; Serving Size 1/2 cup (122g);
Calories 110; Calories from fat 50; Total fat 6g; Cholesterol 60mg;
Sodium 65mg; Carbohydrate 6g; Dietary Fiber 2g; Sugars 2g;
Protein 9g.
a farm.
“I grew up in Sturtevant, riding
the bus 45 minutes past cabbage
fields,” says Sherrie. “Now I actually
eat cabbage. I thought it was just a
thing that made sauerkraut, but I like
cabbage better when it’s fresh.”
Some of the county land was already
planted in old orchards. Since then,
the Hunger Task Force has planted
Story continues on page 60
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 $ 4.55
1⁄2 cup jar (net 2.5 oz.) #10153 $7.89
4 oz. bag #10140 $ 7.65
8 oz. bag #10182 $ 13.89
1 lb. bag #10111 $ 26.40
Ajwain Seed
Ajwain (or Ajowan) is traditional to many Indian and
Pakistani dishes. From Pakistan.
1⁄ 4 cup jar (net .8 oz.) #50139 $ 3.79
1⁄ 2 cup jar (net 1.9 oz.) #50155 $ 6.29
4 oz. bag #50142 $ 6.65
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 Allspice
1⁄4 cup jar (net .6 oz.) #50234 $ 3.09
1⁄ 2 cup jar (net 1.5 oz.) #50250 $ 5.09
4 oz. bag #50247 $ 4.89
8 oz. bag #50289 $ 8.55
1 lb. bag #50218 $ 15.80
Ground Honduran Allspice
1⁄4 cup jar (net 1.0 oz.) #40231 $ 3.65
1⁄ 2 cup jar (net 2.0 oz.) #40257 $ 6.09
4 oz. bag #40244 $ 5.69
8 oz. bag #40286 $ 10.15
1 lb. bag #40215 $ 18.90
Anise Seeds
Sweet licorice taste, used in cookies, sausage and
sauces throughout the Mediterranean.
Whole Spanish Anise Seeds
1⁄ 4 cup jar (net .9 oz.) #50339 $ 3.45
1⁄ 2 cup jar (net 2.2 oz.) #50355 $ 5.69
4 oz. bag #50342 $ 5.15
Cracked Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40431 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #40457 $ 6.09
4 oz. bag #40444 $ 5.35
Ground Spanish Anise Seeds
1⁄ 4 cup jar (net 1.1 oz.) #40336 $ 3.65
1⁄ 2 cup jar (net 2.2 oz.) #40352 $ 6.09
4 oz. bag #40349 $ 5.35
Annatto Seeds
A must for South American, Caribbean & Mexican cooking.
1⁄ 4 cup jar (net 1.2 oz.) #50539 $ 3.29
1⁄ 2 cup jar (net 2.8 oz.) #50555 $ 5.49
4 oz. bag #50542 $ 3.45
See spice Index on page 61
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. Handmixed from: China and Korintje cinnamon, nutmeg, mace
and cloves.
1⁄4 cup jar (net 1.0 oz.) #10232 $ 4.35
1⁄ 2 cup jar (net 2.2 oz.) #10258 $ 7.55
4 oz. bag #10245 $ 7.99
8 oz. bag #10287 $ 14.69
1 lb. bag #10216 $ 27.90
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 and natural
smoke flavoring.
1⁄ 4 cup jar (net .9 oz.) #15837 $ 4.09
1⁄ 2 cup jar (net 2.1 oz.) #15853 $6.85
4 oz. bag #15840 $ 7.09
8 oz. bag #15882 $ 12.79
1 lb. bag #15811 $ 24.30
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 $ 3.29
1⁄ 2 cup jar (net 2.5 oz.) #40552 $5.49
4 oz. bag #40549 $ 3.79
8 oz. bag #40581 $ 6.29
1 lb. bag #40510 $ 11.20
BBQ 3001
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 $ 4.25
1⁄ 2 cup jar (net 1.7 oz.) #11750 $ 7.29
4 oz. bag #11747 $ 9.79
8 oz. bag #11789 $ 18.25
1 lb. bag #11718 $ 35.20
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 $ 4.69
1⁄ 2 cup jar (net 2.4 oz.) #10353 $ 8.19
4 oz. bag #10340 $ 8.45
8 oz. bag #10382 $ 15.65
1 lb. bag #10311 $ 29.90
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 $4.45
1⁄2 cup jar (net 2.5 oz.) # 20251 $7.75
4 oz. bag #20248 $ 7.29
8 oz. bag #20280 $13.45
1 lb. bag #20219 $ 25.50
New!
The next step in the evolution of flavor. Whether you’re grilling, broiling, roasting or
stir-frying, a sprinkle of BBQ 3001 will bring a burst of life to every dish. For tender and
delicious ribs, rub on 2-3 tsp. per pound and then slow cook in the oven at 240° for 3-4
hours. For extra smoky flavor, grill over indirect
heat for 2-4 hours. Sprinkle BBQ 3001 on veggies
(especially great on zucchini), grilled or pan-seared
fish and skewered shrimp. Healthy, quick and tasty.
Hand-mixed from: paprika, black pepper, salt, mustard,
nutmeg, citric acid, garlic, allspice, sugar, ginger, thyme,
sage, white pepper, red pepper, cinnamon, natural
smoke flavoring and vanilla beans.
1⁄4 cup jar (net 1.0 oz.) #22239 $ 4.45
1⁄2 cup jar (net 2.3 oz.) #22255 $7.75
4 oz. bag #22242 $ 7.29
8 oz. bag #22284 $ 13.45
1 lb. bag #22213 $ 25.50
Barbecue of the Americas
Mix 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 $ 4.55
1⁄2 cup jar (net 2.5 oz.) #23957 $ 7.89
4 oz. bag #23944 $ 7.65
8 oz. bag #23986 $ 13.89
1 lb. bag #23915 $ 26.40
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 Basil
The basil for all Italian cooking, perfect with tomatoes
1⁄4 cup jar (net .2 oz.) #30133 $ 2.49
1⁄ 2 cup jar (net .4 oz.) #30159 $ 3.99
1 oz. bag #30162 $ 3.55
4 oz. bag #30146 $ 7.99
8 oz. bag #30188 $ 14.69
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 $ 3.55
1⁄ 2 cup jar (net 1.5 oz.) #10458 $ 5.95
4 oz. bag #10445 $ 7.29
8 oz. bag #10487 $13.45
1 lb. bag #10416 $ 25.50
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
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 Leaves
1⁄ 2 oz. bag #30391 $ 2.65
1 oz. bag #30362 $ 3.89
4 oz. bag #30346 $ 8.99
8 oz. bag #30388 $ 16.65
1 lb. bag #30317 $ 31.80
Broken Leaf Sweet French Basil
Milder than California, sweet anisey flavor
1⁄4 cup jar (net .2 oz.) #30238 $ 2.75
1⁄ 2 cup jar (net .7 oz.) #30254 $ 4.35
1 oz. bag #30267 $ 3.09
4 oz. bag #30241 $ 6.95
8 oz. bag #30283 $ 12.65
Berbere Seasoning
Bavarian-Style Seasoning
New!
Awesomely hot and spicy North African-style hot pepper blend.
No salt, no mild paprika, just a lot of Cayenne Red Pepper with the
rich flavors of fenugreek and cardamom. It’s not just hot, it’s
berbere hot. Hand-mixed from: cayenne red pepper, garlic, ginger,
fenugreek, cardamom, cumin, black pepper, allspice, turmeric, cloves,
Ceylon cinnamon and coriander.
1⁄4 cup jar (net .9 oz.) #12836 $ 2.69
1⁄2 cup jar (net 2.1 oz.) #12852 $ 4.39
4 oz. bag #12849 $ 3.99
8
Penzeys spices | Great Milwaukee
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 $ 4.25
1⁄ 2 cup jar (net 2.6 oz.) #20556 $ 7.19
4 oz. bag #20543 $ 6.29
8 oz. bag #20585 $ 11.19
1 lb. bag #20514 $ 20.90
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
¹/4 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 $ 2.85
1⁄ 2 cup jar (net .6 oz.) #32153 $ 4.55
4 oz. bag #32140 $ 9.79
8 oz. bag #32182 $ 18.25
1 lb. bag #32111 $35.20
Red Bell Pepper Flakes 3 ⁄ 8” Cut Californian
1⁄4 cup jar (net .5 oz.) #32232 $ 3.19
1⁄ 2 cup jar (net .9 oz.) #32258 $ 5.25
4 oz. bag #32245 $ 9.79
8 oz. bag #32287 $ 18.25
1 lb. bag #32216 $ 35.20
Red & Green Bell Pepper Flakes 3 ⁄ 8” Cut Californian
1⁄4 cup jar (net .4 oz.) #32337 $ 3.09
1⁄ 2 cup jar (net .8 oz.) #32353 $ 5.15
4 oz. bag #32340 $9.79
8 oz. bag #32382 $ 18.25
1 lb. bag #32311 $ 35.20
Bicentennial Rub Seasoning
Cajun 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.
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 1.3 oz.) #20635 $ 4.25
1⁄ 2 cup jar (net 2.7 oz.) #20651 $ 7.29
4 oz. bag #20648 $ 6.29
8 oz. bag #20680 $ 11.19
1 lb. bag #20619 $ 20.90
Cake Spice
Black and Red Spice
1⁄ 4 cup jar (net 1.0 oz.) #10832 $ 3.99
1⁄ 2 cup jar (net 1.9 oz.) #10858 $ 6.95
4 oz. bag #10845 $ 7.99
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 $ 4.09
1⁄ 2 cup jar (net 2.5 oz.) #10553 $7.09
4 oz. bag #10540 $ 6.15
8 oz. bag #10582 $ 11.09
1 lb. bag #10511 $ 20.90
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 $ 2.75
1⁄ 2 cup jar (net .8 oz.) #10658 $ 5.35
1 oz. bag #10661 $ 4.69
4 oz. bag #10645 $ 11.09
8 oz. bag #10687 $ 20.89
1⁄4 cup jar (net .9 oz.) #20835 $ 4.55
1⁄ 2 cup jar (net 2.1 oz.) #20851 $ 7.75
4 oz. bag #20848 $ 7.65
8 oz. bag #20880 $ 13.89
1 lb. bag #20819 $ 26.40
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.
Cardamom
Cardamom 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 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 Pods
1⁄4 cup jar (net .5 oz.) #50634 $ 6.85
1⁄ 2 cup jar (net 1.3 oz.) #50650 $ 12.79
4 oz. bag #50647 $ 30.75
Whole Fancy Green Guatemalan Cardamom Pods
1⁄4 cup jar (net .6 oz.) #50739 $ 6.39
1⁄ 2 cup jar (net 1.7 oz.) #50755 $ 11.39
4 oz. bag #50742 $ 20.55
Whole Large Black Indian Cardamom Pods
1⁄4 cup jar (net .5 oz.) #50834 $ 5.09
1⁄ 2 cup jar (net 1.3 oz.) #50850 $ 8.89
4 oz. bag #50847 $ 22.79
Whole Guatemalan Cardamom Seeds (no shell)
1⁄4 cup jar (net 1.3 oz.) #50939 $ 8.89
1⁄ 2 cup jar (net 2.8 oz.) #50955 $ 16.75
4 oz. bag #50942 $ 19.39
1⁄4 cup jar (net 1.0 oz.) #10937 $ 4.55
1⁄ 2 cup jar (net 2.3 oz.) #10953 $ 7.99
4 oz. bag #10940 $ 8.45
8 oz. bag #10982 $ 15.65
1 lb. bag #10911 $ 29.80
Ground Guatemalan Cardamom Seeds (no shell)
Caraway Seed
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.
Traditionally added to rye bread, cabbage dishes
(sauerkraut and coleslaw), pork, cheese sauces, cream
soups, goose and duck.
Whole Dutch Caraway Seed
1⁄ 4 cup jar (net 1.0 oz.) #51031 $ 3.09
1⁄ 2 cup jar (net 2.1 oz.) #51057 $ 4.79
4 oz. bag #51044 $ 3.29
Ground Dutch Caraway Seed
1⁄ 4 cup jar (net .8 oz.) #41038 $ 3.09
1⁄ 2 cup jar (net 1.8 oz.) #41054 $ 4.79
4 oz. bag #41041 $ 4.55
1⁄4 cup jar (net 1.2 oz.) #40936 $ 8.55
1⁄ 2 cup jar (net 2.4 oz.) #40952 $ 15.95
4 oz. bag #40949 $ 21.65
Celery Flakes
1⁄4 cup jar (net .3 oz.) #30533 $ 2.99
1⁄ 2 cup jar (net .7 oz.) #30559 $ 4.89
1 oz. bag #30562 $ 4.35
4 oz. bag #30546 $ 10.09
8 oz. bag #30588 $ 18.95
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 $ 3.65
1⁄ 2 cup jar (net 3.4 oz.) #28057 $ 6.29
4 oz. bag #28044 $ 3.65
Breakfast/Pork Sausage Seasoning
A 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 $ 3.79
1⁄ 2 cup jar (net 3.6 oz.) #28152 $ 6.39
4 oz. bag #28149 $ 3.65
8 oz. bag #28181 $ 6.09
1 lb. bag #28110 $10.60
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
9
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 $ 3.45
1⁄ 2 cup jar (net 4.6 oz.) #20956 $ 5.69
4 oz. bag #20943 $2.39
8 oz. bag #20985 $ 3.65
1 lb. bag #20914 $ 5.60
Celery Seed
Black pepper is the best spice for beef, but many 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 Seed
1⁄4 cup jar (net .9 oz.) #51136 $2.85
1⁄ 2 cup jar (net 1.9 oz.) #51152 $4.55
4 oz. bag #51149 $ 3.29
8 oz. bag #51181 $ 5.15
1 lb. bag #51110 $ 8.80
Ground Indian Celery Seed
1⁄4 cup jar (net .9 oz.) #41133 $3.09
1⁄ 2 cup jar (net 1.9 oz.) #41159 $ 4.89
4 oz. bag #41146 $ 3.79
8 oz. bag #41188 $ 6.29
1 lb. bag #41117 $ 11.30
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 $ 2.65
1⁄ 2 cup jar (net .4 oz.) #30654 $ 4.09
1 oz. bag #30667 $ 4.25
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.
1⁄ 4 cup jar (net 1.2 oz.) #21032 $ 4.09
1⁄ 2 cup jar (net 2.7 oz.) #21058 $ 7.09
4 oz. bag #21045 $ 5.69
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.
1⁄4 cup jar (net 1.6 oz.) #29933 $ 5.59
1⁄ 2 cup jar (net 3.6 oz.) #29959 $ 9.95
4 oz. bag #29946 $ 7.65
8 oz. bag #29988 $ 13.89
1 lb. bag #29917 $ 26.40
1⁄ 4 cup jar (net 1.0 oz.) #51231 $2.99
1⁄ 2 cup jar (net 1.9 oz.) #51257 $4.79
4 oz. bag #51244 $ 3.29
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 $ 5.95
1⁄ 2 cup jar (net 2.8 oz.) #20756 $10.59
4 oz. bag #20743 $ 10.75
8 oz. bag #20785 $ 20.19
1 lb. bag #20714 $ 38.90
1⁄4 cup jar (net .9 oz.) #11039 $ 4.35
1⁄ 2 cup jar (net 2.1 oz.) #11055 $ 7.55
4 oz. bag #11042 $ 8.45
8 oz. bag #11084 $ 15.65
1 lb. bag #11013 $ 29.90
Chip & Dip Seasoning
Delicious, creamy flavor, perfect for crunchy chips and
crisp veggies. Set it out and watch it become the life of
the party. Mix 2 tsp. 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.
1⁄4 cup jar (net 1.8 oz.) #26732 $ 5.25
1⁄ 2 cup jar (net 3.8 oz.) #26758 $ 9.49
4 oz. bag #26745 $ 6.65
8 oz. bag #26787 $ 12.09
1 lb. bag #26716 $ 22.70
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.
Black, smoky seeds also known as black caraway or
kalonji. From India.
Brady Street Cheese Sprinkle
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.
Chives
Charnushka (Nigella Sativa)
Cheese
Seasonings
Chinese Five Spice Powder
1⁄4 cup jar (net .05 oz.) #30733 $ 2.29
1⁄ 2 cup jar (net .1 oz.) #30759 $ 3.45
1 oz. bag #30762 $ 6.85
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 $ 5.15
1⁄ 2 cup jar (net 3.2 oz.) #27050 $ 9.15
4 oz. bag #27047 $ 7.65
8 oz. bag #27089 $ 13.89
1 lb. bag #27018 $ 26.60
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.
1⁄ 4 cup jar (net 1.0 oz.) #27139 $ 4.45
1⁄ 2 cup jar (net 2.2 oz.) #27155 $ 7.75
4 oz. bag #27142 $ 8.45
8 oz. bag #27184 $ 15.65
1 lb. bag #27113 $ 29.90
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.
1⁄ 4 cup jar (net 1.2 oz.) #27234 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #27250 $ 7.89
4 oz. bag #27247 $ 7.65
8 oz. bag #27289 $ 13.89
1 lb. bag #27218 $ 26.60
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.
1⁄ 4 cup jar (net 1.4 oz.) #27339 $ 5.25
1⁄ 2 cup jar (net 2.9 oz.) #27355 $ 9.15
4 oz. bag #27342 $ 8.45
8 oz. bag #27384 $ 15.65
1 lb. bag #27313 $ 29.90
Cocoa Powder
Natural High Fat Cocoa Powder
Strong, 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.
1⁄ 4 cup jar (net 1.0 oz.) #42330 $ 3.09
1⁄ 2 cup jar (net 2.1 oz.) #42356 $ 4.89
4 oz. bag #42343 $ 3.45
8 oz. bag #42385 $ 5.69
1 lb. bag #42314 $ 10.10
Dutch Process High Fat Cocoa Powder
Processed 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.
Iowa Brownies
Amy Fogerty (story on page 48) explains, “I call them Iowa brownies because they are a spin on a recipe that
came from one of my aunts in Iowa. My mom is originally from Iowa and most of her siblings and relatives still
live there. The movie Field of Dreams was actually filmed on part of my aunt and uncle’s farm. Anytime we
went to Iowa, there was always a new food to try. Cooking was and still is a big part of our family and since this
originated from an Iowa relative, they were just called Iowa Brownies.”
Brownies:
1 Cup water
1 Cup (2 sticks) butter, softened
3 TB. COCOA POWDER (Amy uses
DUTCH COCOA)
2 Cups flour
2 Cups sugar
1 TB. baking soda
8 oz. sour cream
2 eggs
Frosting:
1⁄2 Cup (1 stick) butter, softened
4 Cups powdered sugar
3 TB. COCOA POWDER (Amy uses DUTCH)
6 TB. milk
the sour cream and eggs. Add the cooled cocoa
mixture and mix well. Add the dry ingredients. Beat
together until smooth. Pour into a greased 9x13
jelly roll pan. Do NOT flour the pan. Bake at 350° for
25-30 minutes. When done they won’t be firm but
more cake-like and will spring back when lightly
touched. Let cool completely before frosting.
Preheat oven to 350°. In a medium saucepan,
combine the water, butter and COCOA POWDER.
Cook over medium-high heat until boiling. Set
aside to cool. In a mixing bowl, mix together
Nutritional Information: Servings 24; Serving Size 1 brownie
(83g); Calories 290; Calories from fat 120; Total fat 13g;
Cholesterol 45mg; Sodium 240mg; Carbohydrate 42g; Dietary
Fiber <1g; Protein 2g.
See spice Index on page 61
For the frosting: Cream the butter until fluffy
and then add the powdered sugar cup by cup
alternating with 2 TB. of milk and 1 TB. of cocoa
until all of the ingredients are added and the
mixture is smooth. Spread the frosting on the
brownies after they have been cooled.
Prep. time: 15 minutes
Baking time: 25-30 minutes
Serves: 24
1⁄ 4 cup jar (net .9 oz.) #42435 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #42451 $ 5.15
4 oz. bag #42448 $ 3.89
8 oz. bag #42480 $ 6.50
1 lb. bag #42419 $ 11.30
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 $ 4.55
2 cup jar (net 13.4 oz.) #15729 $ 10.59
1 lb. stand up bag (net 16.0 oz.) #15716 $ 10.50
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 $ 3.89
2 cup jar (net 13.4 oz.) #15624 $ 8.89
1 lb. stand up bag (net 16.0 oz.) #15611 $ 8.30
1-800-741-7787 | www.penzeys.com
11
Chili Seasonings
Chili Peppers
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 refrigerator, especially during
the summer.
Chipotle
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 units
Ground Red New Mexican Chipotle Pepper
1⁄4 cup jar (net 1.2 oz.) #41438 $ 5.59
1⁄ 2 cup jar (net 2.4 oz.) #41454 $9.95
4 oz. bag #41441 $ 11.29
8 oz. bag #41483 $ 21.35
1 lb. bag #41412 $ 41.30
Whole Red New Mexican Chipotle Pepper (Morita)
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 units
1⁄4 cup jar (net .8 oz.) #41733 $3.79
1⁄ 2 cup jar (net 1.9 oz.) #41759 $ 6.49
4 oz. bag #41746 $ 7.09
8 oz. bag #41788 $ 12.79
1 lb. bag #41717 $ 24.20
Ancho Chili Peppers
3,000 heat units
1 oz. bulk bag #52067 $ 2.85
4 oz. bag #52041 $ 6.65
8 oz. bag #52083 $ 12.09
1 lb. bag #52012 $ 22.70
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 units
1⁄4 cup jar (net 1.0 oz.) #42035 $ 3.55
1⁄ 2 cup jar (net 2.4 oz.) #42051 $ 5.95
4 oz. bag #42048 $ 4.55
8 oz. bag #42080 $ 7.89
1 lb. bag #42019 $ 14.40
1⁄ 2 oz. bulk bag #51499 $ 3.79
1 oz. bulk bag #51460 $ 6.15
4 oz. bag #51444 $ 14.59
8 oz. bag #51486 $ 27.85
1 lb. bag #51415 $ 54.30
Arbol Chili Peppers
35,000 heat units
1 oz. bulk bag #51660 $ 3.45
4 oz. bag #51644 $ 7.75
8 oz. bag #51686 $ 14.25
1 lb. bag #51615 $ 27.10
Arbol
Cascabel Peppers
11,000 heat units
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#58964
#58948
#58980
#58919
$ 2.85
$ 6.65
$ 12.09
$ 22.70
Cascabel
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 units
1⁄4 cup jar (net 1.0 oz.) #41838 $ 3.45
1⁄ 2 cup jar (net 2.1 oz.) #41854 $ 5.69
4 oz. bag #41841 $ 5.35
8 oz. bag #41883 $ 9.49
1 lb. bag #41812 $ 17.40
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 units
1/8” Medium Hot Crushed Red Peppers, California-style
1⁄4 cup jar (net .5 oz.) #41933 $ 3.09
1⁄ 2 cup jar (net 1.3 oz.) #41959 $ 5.09
4 oz. bag #41946 $ 5.69
8 oz. bag #41988 $ 10.15
1 lb. bag #41917 $ 18.90
40,000 heat units
1/8” Very Hot Crushed Red Peppers, Indian-style
1⁄4 cup jar (net .7 oz.) #42130 $ 3.19
1⁄ 2 cup jar (net 1.4 oz.) #42156 $ 5.15
4 oz. bag #42143 $ 5.69
Crushed Red
8 oz. bag #42185 $ 10.15
(Very Hot)
1 lb. bag #42114 $ 18.90
Chili Piquin
70,000 heat units
1⁄4 cup jar (net .4 oz.) #51736 $ 5.25
1⁄ 2 cup jar (net .9 oz.) #51752 $ 9.15
4 oz. bag #51749 $ 22.79
8 oz. bag #51781 $ 44.45
1 lb. bag #51710 $ 87.70
Chili piquin
Pepper Heat Ratings (in Scoville Units)
Crushed Red
(Medium Hot)
Approximate ratings.
Peppers vary in heat, flavor and
color from crop to crop.
Ground Ancho
12
Penzeys spices | Great Milwaukee
Guajillo
Chili Powder
Dundicut Peppers
There 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.
55,000-65,000 heat units
1 oz. bulk bag #51965 $ 2.65
4 oz. bag #51949 $ 5.69
8 oz. bag #51981 $ 10.25
1 lb. bag #51910 $ 18.90
Guajillo Peppers
Dundicut
6,000 heat units
Whole Guajillo Pepper
1 oz. bag
4 oz. bag
8 oz. bag
1 lb. bag
#52962
#52946
#52988
#52917
$ 2.75
$ 6.15
$ 11.09
$ 20.70
Jalapeño Peppers
Jalapeño peppers have a bright green heat. Add
toward the end of cooking. Sprinkle on pizza.
25,000 heat units
Crushed Californian Jalapeño Pepper
1⁄4 cup jar (net .3 oz.) #41533 $ 3.19
1⁄ 2 cup jar (net .7 oz.) #41559 $ 5.25
4 oz. bag #41546 $ 12.89
8 oz. bag #41588 $ 24.49
1 lb. bag #41517 $ 47.80
Sanaam Chili Peppers
40,000 heat units
1 oz. bulk bag #51365 $ 2.65
4 oz. bag #51349 $ 5.69
8 oz. bag #51381 $ 10.25
1 lb. bag #51310 $ 18.90
Sanaam
Tien Tsin Chili Peppers
60,000 heat units
1 oz. bulk bag #51860 $ 2.65
4 oz. bag #51844 $ 5.69
8 oz. bag #51886 $ 10.25
1 lb. bag #51815 $ 18.90
Regular Chili Powder
Chili Con Carne Seasoning
1⁄ 4 cup jar (net 1.1 oz.) #11134 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #11150 $ 6.85
4 oz. bag #11147 $ 6.29
8 oz. bag #11189 $ 11.19
1 lb. bag #11118 $ 20.90
1⁄ 4 cup jar (net 1.2 oz.) #11534 $ 4.45
1⁄ 2 cup jar (net 2.4 oz.) #11550 $ 7.75
4 oz. bag #11547 $ 7.65
8 oz. bag #11589 $ 13.89
1 lb. bag #11518 $ 26.40
Medium Hot Chili Powder
Chili 3000
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. Handmixed from: Ancho chili pepper, cumin, garlic, Mexican
oregano.
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.
1⁄ 4 cup jar (net 1.0 oz.) #11239 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #11255 $ 6.85
4 oz. bag #11242 $ 6.29
8 oz. bag #11284 $ 11.19
1 lb. bag #11213 $ 20.90
Hot Chili Powder
Tien Tsin
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.
1⁄ 4 cup jar (net 1.0 oz.) #11334 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #11350 $ 6.85
4 oz. bag #11347 $ 6.29
8 oz. bag #11389 $ 11.19
1 lb. bag #11318 $ 20.90
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.
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 $ 3.99
1⁄ 2 cup jar (net 2.1 oz.) #11455 $ 6.85
4 oz. bag #11442 $ 6.29
8 oz. bag #11484 $ 11.19
1 lb. bag #11413 $ 20.90
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 $ 4.35
1⁄ 2 cup jar (net 2.1 oz.) #11950 $ 7.65
1 cup jar (net 3.8 oz.) #11992 $ 14.09
2 cup jar (net 7.2 oz.) #11921 $ 26.70
Ancho
See spice Index on page 61
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13
Ground Cinnamon
China Cinnamon—Tung Hing
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.
Extra 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 $ 3.29
1⁄2 cup jar (net 1.7 oz.) #43153 $ 5.59
4 oz. bag #43140 $ 5.69
8 oz. bag #43182 $ 10.15
1 lb. bag #43111 $ 18.90
Indonesia Cinnamon—Korintje
Sweet 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 $ 3.65
1⁄ 2 cup jar (net 2.2) #43058 $ 6.09
4 oz. bag #43045 $ 5.35
8 oz. bag #43087 $ 9.49
1 lb. bag #43016 $ 17.40
Ceylon Cinnamon
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 $ 3.99
1⁄2 cup jar (net 1.7) #43553 $ 6.65
4 oz. bag #43540 $ 7.99
8 oz. bag #43582 $ 14.69
1 lb. bag #43511 $ 27.90
Cinnamon Sugar
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.
1⁄ 4 cup jar (net 1.8 oz.) #11839 $ 4.35
1⁄ 2 cup jar (net 3.8 oz.) #11855 $ 7.39
4 oz. bag #11842 $ 4.55
8 oz. bag #11884 $ 7.89
1 lb. bag #11813 $ 14.40
Cinnamon Sticks & Chunks
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.
Ceylon Softstick Cinnamon
1⁄ 4 cup jar (net .7 oz.) #43432 $ 4.45
1⁄ 2 cup jar (net 1.6 oz.) #43458 $ 7.65
4 oz. bag #43445 $ 11.29
8 oz. bag #43487 $ 21.35
1 lb. bag #43416 $ 41.30
1 oz. bulk bag #53464 $ 3.09
4 oz. bag #53448 $ 9.49
8 oz. bag #53480 $ 17.79
1 lb. bag #53419 $ 34.10
Vietnamese Cinnamon—Extra Fancy
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).
Vietnamese 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.
1⁄4 cup jar (net .7 oz.) #43232 $ 4.25
1⁄2 cup jar (net 1.7 oz.) #43258 $ 7.29
4 oz. bag #43245 $ 9.79
8 oz. bag #43287 $ 18.25
1 lb. bag #43216 $ 35.20
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.
Cinnamon Sticks
3 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53064 $ 2.49
4 oz. bag #53048 $ 5.35
8 oz. bag #53080 $ 9.49
1 lb. bag #53019 $ 17.40
4 inch Cut Sticks Indonesian Cinnamon
1 oz. bulk bag #53169 $ 2.49
4 oz. bag #53143 $ 5.35
8 oz. bag #53185 $ 9.49
1 lb. bag #53114 $ 17.40
Cinnamon Chunks
A 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 $ 3.09
4 oz. bag #43845 $ 6.95
8 oz. bag #43887 $ 12.65
1 lb. bag #43816 $ 24.10
Kathy’s House
L ois Knight knows that a home
away from home is all the more inviting when there’s supper on the table.
No one needs that more than
those with sick or injured family members—or in need of outpatient care
themselves.
Lois heard about Kathy’s House—
like the Ronald McDonald House
but for families with adult patients—
when volunteers were needed to bake
Christmas cookies three years ago.
She found a big kitchen with three
stoves and lots of cupboard and counter space.
“Who cooks here?” she asked Herb
Ayres, then a staff member.
“Nobody,” he said.
“Can I cook here?” asked Lois.
“Oh, yeah,” Herb said.
There was just one catch. Because
there’s no budget for meals, Lois
See spice Index on page 61
Laurie Hale and son Jacob found good friends and good food while
staying at Kathy’s House. Lois Knight (above left) is a regular volunteer,
cooking for residents at the house. Phil Smith came to help, making
his meatballs for supper.
would have to bring in her own groceries to cook for residents.
Lois still cooks one night a month,
plus Christmas and Easter. That usually means supper for 40 or 50 people,
plus making sure there are leftovers
in the fridge.
“We rearrange the refrigerator
on the days Lois is here, because we
know there will be leftovers,” says executive director Patty Metropulos.
Others have since started volunteering to cook, so now there’s a hot
meal for residents at least once a
week.
Friends and family like to give Lois
hams and turkeys they find on sale—
and help her in the kitchen. One
Lois-inspired volunteer, Phil Smith,
came to help for the first time. Phil,
28, is an assistant manager and her
boss at a local pharmacy. Lois, 72, of
West Allis, still works part-time.
Phil brought everything to make
his meatballs—seasoned ground
turkey with a piece of cheese hidden
inside—plus cheesy potatoes.
This is Wisconsin.
“I’ll probably do this once a
month,” says Phil. “It’s really fun.”
“It’s just such a simple thing to do,”
says Lois. “It’s just time, giving your
time, a day out of your life, to make
them feel good.”
The story of Kathy’s House really
began with Kathy Vogel Kuettner, a
young wife and mother who realized
what it meant to have family near
after she was diagnosed with lymphoma. She wondered how others coped
when loved ones could not afford to
stay far from home.
When she died in 2000, her family decided to help do something
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15
Jumbo Raisin Cookies
These cookies from Lois Knight are excellent treats
for a warm day—no melting!
2 Cups raisins
1 Cup water
2 Cups sugar
1 Cup shortening (butter works as well),
room temperature
3 eggs
1⁄2 tsp. PURE VANILLA EXTRACT
4 Cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
11⁄2 tsp. PENZEYS CINNAMON
1⁄2 tsp. GROUND NUTMEG
about that. The next year, Kathy’s
House opened in a former religious
residence in Wauwatosa, complete
with 18 individual suites for visiting
families.
“That’s Kathy,” Lois says, looking at
the portrait over the fireplace. “She
was 39 years old when she died . . .
This is named after her.”
Residents are asked to make a donation, but no one is charged any set
amount. Some offer a little. Some can
afford to pay more.
Lois cooks and talks at the same
time, the kitchen smelling more and
more welcoming as the day goes on.
She stops to talk when residents wander in to see what’s going on.
“Where are you from?” she asks.
“Who is in the hospital?”
People talk and she listens. That’s
good medicine, too.
“You meet so many people, you
hear so many different stories,” she
says. “I remember the first Christmas I
cooked here. There was a family of 24
from Fond du Lac.”
“Our father just died and we don’t
want our mother to cook,” one man
16
Penzeys spices | Great Milwaukee
told her. “Could we pay you to cook?”
“I’m cooking for you and there’s
no charge,” Lois said.
“They were just thrilled. They
donated money from the funeral to
Kathy’s House.
“The people who come here are so
hurting. They’re from every corner of
the United States. They are so grateful for a home-cooked meal and what
does that take?”
Some memories start with food but
are really about the people she serves.
The family of one man, in hospital
care for seven weeks, realized that she
was cooking his favorites the night he
was being released to Kathy’s House.
“His family didn’t tell him, but said
he had to be back at the house by 5,”
Lois says, telling the story.
The man walked in the door and
followed his nose right to the kitchen.
“Is that sauerkraut?” he asked.
“And pork roast and mashed potatoes,” Lois said.
“I wish you could have seen his
plate. He piled it up sky-high. And
all of a sudden he leaned back and
closed his eyes. Someone asked him
Preheat oven to 350°. In a medium saucepan,
bring the raisins and water to a boil for 5
minutes. Remove from heat, let cool. In a mixing
bowl, cream together the sugar and shortening
until fluffy. Add the eggs and VANILLA and mix.
Gradually add the flour and mix well. Add the
baking powder, baking soda, salt, CINNAMON
and NUTMEG and mix. Fold in the raisins and any
liquid in the saucepan. The batter will be stiff.
Drop by the rounded tablespoon onto greased
cookie sheets. Bake at 350° for 12-14 minutes.
Prep. time: 15 minutes
Baking time: 12-14 minutes
Yield: 6 dozen
Nutritional Information: Servings 36; Serving Size 2
cookies (51g); Calories 180; Calories from fat 60; Total fat 6g;
Cholesterol 20mg; Sodium 95mg; Carbohydrate 29g; Dietary
Fiber <1g; Sugars 11g; Protein 2g.
what was wrong.”
“I just want to keep smelling this,”
he said.
“Just days later, that dear man
found out that his treatment didn’t
take,” Lois remembers, “and his family took him home.”
Another family was staying at
Kathy’s House after their son was
injured in an accident. She happened
to be making her mom’s German
potato salad.
“I can’t believe it,” the dad told her.
“This is my mother’s German potato
salad. I haven’t had it since she died.”
“And what is it?” Lois asks. “It’s
comfort food.”
Families find comfort with each
other, too. Laurie Hale, of Upland,
California, and Lana Rudd, from
Apple Bread
A garden stone greets
visitors to Kathy’s House.
Reyno, Arkansas, found they each
had a son badly injured and brought
to the Milwaukee area for treatment.
Stephen Hale, 19, suffered a brain injury while helping to build a house in
northern Wisconsin; Jeffery Rudd, 23,
suffered severe burns in an accident.
“We’re all family,” Lana says of her
new friend.
“That’s the way it feels,” says
Laurie. “We keep up with each other.
We’re exchanging addresses and
everything.”
See spice Index on page 61
“I tell you what,”
says Lana, talking
about Kathy’s House. “These are
the greatest people who ever graced
the face of the earth.”
For Lois, cooking at Kathy’s House
reaffirms what really matters in life.
“We’ve been married for 29 years
and we’ve never had a fight, because
I don’t care who wins,” she says of
husband Carl. “I don’t have to win.
I don’t have to be the boss, be in
charge. It’s just not important. People
are important. Things are not.
“I guess I do this because I’m
healthy. My kids are healthy. My
grandchildren are healthy. You have
to do this from your heart.”
–Amy Silvers
So moist and delicious, apple bread is a great snack.
3
1
1
1
2
4
11⁄4-11⁄2
1
1
3
1
⁄2 1
⁄2
Cups flour
tsp. baking soda
tsp. salt
tsp. PENZEYS CINNAMON
Cups sugar
eggs
Cups vegetable oil
tsp. PURE VANILLA EXTRACT
Cup nuts
Cups peeled, diced apples (6 medium)
Cup pecans
Cup brown sugar
Preheat oven to 375°. In a large bowl, combine the
flour, baking soda, salt, CINNAMON and sugar. In a
separate bowl, beat the eggs until fluffy. Add the
oil and VANILLA and mix well. Gradually add the
wet ingredients to the dry and mix well. Fold in
the nuts and apples. Divide the batter between 2
lightly greased, 81⁄2x41⁄2-inch loaf pans. Sprinkle the
loaves with the pecans and brown sugar. Bake at
375° for 45-60 minutes.
Prep. time: 20 minutes
Baking time: 45-60 minutes
Yield: 2 loaves; 24 slices
Nutritional Information: Servings 24; Serving Size 1 slice (80g);
Calories 310; Calories from fat 160; Total fat 18g; Cholesterol
35mg; Sodium 160mg; Carbohydrate 36g; Dietary Fiber 1g;
Sugars 23g; Protein 3g.
1-800-741-7787 | www.penzeys.com
17
Curry Powders
Open your world to the rich, deeply
spiced flavors of Indian food with our
selection of curry powders. Tandoori,
Maharajah and Sweet Curry are delicious
and intense without being hot. Vindaloo
and Hot Curry are hot and spicy. Garam
Masala, Rogan Josh, Sate and Balti are
somewhere in between. All are worth a try.
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 $ 5.09
1⁄ 2 cup jar (net 2.7 oz.) #12357 $ 8.79
4 oz. bag #12344 $ 8.45
8 oz. bag #12386 $ 15.65
1 lb. bag #12315 $ 29.90
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.
1⁄ 4 cup jar (net 1.0 oz.) #12236 $ 4.45
1⁄ 2 cup jar (net 2.2 oz.) #12252 $ 7.75
4 oz. bag #12249 $ 8.45
8 oz. bag #12281 $ 15.65
1 lb. bag #12210 $ 29.90
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 1.0 oz.) #12036 $ 4.25
1⁄2 cup jar (net 2.2 oz.) #12052 $ 7.29
4 oz. bag #12049 $ 7.65
8 oz. bag #12081 $ 13.89
1 lb. bag #12010 $ 26.40
Rogan Josh Seasoning
Tandoori 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 $ 4.79
1⁄ 2 cup jar (net 2.5 oz.) #12757 $ 8.45
4 oz. bag #12744 $ 8.55
8 oz. bag #12786 $ 15.65
1 lb. bag #12715 $29.90
Saté Seasoning
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.
1⁄ 4 cup jar (net .9 oz.) #12436 $ 4.89
1⁄ 2 cup jar (net 2.1 oz.) #12452 $ 8.79
4 oz. bag #12449 $ 10.75
8 oz. bag #12481 $ 20.19
1 lb. bag #12410 $ 38.90
1⁄ 4 cup jar (net 1.2 oz.) #21232 $ 4.69
1⁄ 2 cup jar (net 2.4 oz.) #21258 $ 8.19
4 oz. bag #21245 $ 8.45
8 oz. bag #21287 $ 15.65
1 lb. bag #21216 $ 29.90
18
Penzeys spices | Great Milwaukee
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.
1⁄ 4 cup jar (net 1.1 oz.) #12636 $ 9.15
1⁄ 2 cup jar (net 2.3 oz.) #12652 $ 17.09
1 cup jar (net 4.5 oz.) #12681 $ 29.65
2 cup jar (net 9.1 oz.) #12623 $ 56.80
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.
Garam Masala
Sweet Curry Powder
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.
1⁄ 4 cup jar (net .8 oz.) #12131 $ 5.15
1⁄ 2 cup jar (net 2.2 oz.) #12157 $ 8.99
4 oz. bag #12144 $ 10.75
8 oz. bag #12186 $ 20.19
1 lb. bag #12115 $ 38.90
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 beachfront 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.
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 4.45
1⁄ 2 cup jar (net 2.2 oz.) #12557 $ 7.75
4 oz. bag #12544 $ 8.45
8 oz. bag #12586 $ 15.65
1 lb. bag #12515 $ 29.90
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.
1⁄4 cup jar (net .1 oz.) #30838 $ 2.49
1⁄ 2 cup jar (net .3 oz.) #30854 $ 3.99
1 oz. bag #30867 $ 4.45
4 oz. bag #30841 $ 10.85
8 oz. bag #30883 $ 20.55
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.
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.
Use to stabilize delicate toppings like meringue and
angel kiss cookies. Natural tartaric acid. From France.
1⁄ 4 cup jar (net 1.8 oz.) #42635 $ 3.65
1⁄ 2 cup jar (net 3.6 oz.) #42651 $ 6.15
4 oz. bag #42648 $ 3.79
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 really wonderful.
Whole Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #52733 $ 3.19
1⁄ 2 cup jar (net 2.1 oz.) #52759 $ 5.15
4 oz. bag #52746 $ 4.55
8 oz. bag #52788 $ 7.89
1 lb. bag #52717 $ 14.40
Ground 40 Mesh Indian Cumin Seeds
1⁄4 cup jar (net .9 oz.) #42730 $3.79
1⁄ 2 cup jar (net 2.2 oz.) #42756 $ 6.29
4 oz. bag #42743 $ 5.69
8 oz. bag #42785 $ 10.15
1 lb. bag #42714 $ 18.90
Whole Ceylon Cloves
1⁄4 cup jar (net .7 oz.) #52238 $ 3.65
1⁄ 2 cup jar (net 1.5 oz.) #52254 $ 6.09
4 oz. bag #52241 $ 7.75
8 oz. bag #52283 $ 14.25
1 lb. bag #52212 $ 27.10
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 Seed
1⁄4 cup jar (net .5 oz.) #52533 $ 2.65
1⁄ 2 cup jar (net 1.2 oz.) #52559 $ 4.25
4 oz. bag #52546 $ 3.55
8 oz. bag #52588 $ 5.69
1 lb. bag #52517 $ 10.10
Ground, 40-mesh, Canadian Coriander Seed
1⁄4 cup jar (net .7 oz.) #42530 $ 3.29
1⁄ 2 cup jar (net 2.0 oz.) #42556 $ 5.49
4 oz. bag #42543 $ 4.55
8 oz. bag #42585 $ 7.89
1 lb. bag #42514 $ 14.40
1⁄ 4 cup jar (net .2 oz.) #31035 $ 3.45
1⁄ 2 cup jar (net .7 oz.) #31051 $ 5.59
1 oz. bag #31064 $ 5.15
Cream of Tartar
1⁄4 cup jar (net .5 oz.) #52133 $ 3.45
1⁄ 2 cup jar (net 1.5 oz.) #52159 $ 5.69
4 oz. bag #52146 $ 7.19
8 oz. bag #52188 $ 13.25
1 lb. bag #52117 $ 24.90
1⁄4 cup jar (net 1.2 oz.) #42235 $ 4.45
1⁄ 2 cup jar (net 2.4 oz.) #42251 $ 7.65
1 cup (net 4.4 oz.) #42277 $ 14.15
2 cup (net 8.8 oz.) #42222 $ 26.90
Adds sweet, mild flavor to Mexican dishes.
1⁄ 4 cup jar (net .7 oz.) #11639 $ 3.09
1⁄ 2 cup jar (net 1.5 oz.) #11655 $5.09
4 oz. bag #11642 $ 4.89
Whole Madagascar Cloves
Ground Madagascar & Ceylon Cloves
Epazote
Dill Seed
Perfect for pickling. From India.
1⁄ 4 cup jar (net .8 oz.) #52838 $ 2.85
1⁄ 2 cup jar (net 1.8 oz.) #52854 $ 4.69
4 oz. bag #52841 $ 3.45
Dill Weed
Dill weed is traditionally used in German and
Scandinavian cooking. Dill weed’s flavor (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.
1⁄4 cup jar (net .3 oz.) #30933 $ 2.29
1⁄ 2 cup jar (net .7 oz.) #30959 $ 4.55
1 oz. bag #30962 $ 3.99
4 oz. bag #30946 $ 11.39
8 oz. bag #30988 $ 21.65
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.
1⁄4 cup jar (net 1.4 oz.) #21337 $ 4.35
1⁄ 2 cup jar (net 3.1 oz.) #21353 $7.65
4 oz. bag #21340 $ 5.69
8 oz. bag #21382 $ 10.25
1 lb. bag #21311 $ 19.20
Pure Extracts
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 $ 5.49
4 fluid ounce bottle #93158 $ 9.49
8 fluid ounce bottle #93187 $ 16.99
16 fluid ounce bottle #93116 $ 30.99
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 $ 5.49
4 fluid ounce bottle #93253 $ 9.49
8 fluid ounce bottle #93282 $ 16.99
16 fluid ounce bottle #93211 $30.99
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.
2 fluid ounce bottle #93332 $ 5.49
4 fluid ounce bottle #93358 $ 9.49
8 fluid ounce bottle #93387 $ 16.99
16 fluid ounce bottle #93316 $ 30.99
Vanilla extract
see page 48.
1-800-741-7787 | www.penzeys.com
19
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. Add
thin 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.
1⁄4 cup jar (net 1.2 oz.) #21432 $ 4.25
1⁄ 2 cup jar (net 2.7 oz.) #21458 $ 7.29
4 oz. bag #21445 $ 6.29
8 oz. bag #21487 $ 11.19
1 lb. bag #21416 $ 20.90
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 Seeds
1⁄4 cup jar (net .9 oz.) #54032 $ 2.85
1⁄ 2 cup jar (net 1.9 oz.) #54058 $ 4.55
4 oz. bag #54045 $ 3.19
8 oz. bag #54087 $ 5.25
1 lb. bag #54016 $ 8.90
Penzeys Forward!
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 $3.89
1⁄ 2 cup jar (net 2.3 oz.) #15958 $6.65
4 oz. bag #15945 $6.15
8 oz. bag #15987 $10.85
1 lb. bag #15916 $20.40
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 $ 2.29
1⁄ 2 cup jar (net 4.0 oz.) #29159 $ 3.45
1 cup jar (net 8.0 oz.) #29188 $ 5.59
Fenugreek
An indispensable ingredient in the yellow curry dishes
of Southern India. From India.
Ground Indian Fenugreek Seeds
1⁄ 4 cup jar (net 1.2 oz.) #44134 $ 3.79
1⁄ 2 cup jar (net 2.9 oz.) #44150 $ 6.39
4 oz. bag #44147 $ 4.55
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 $ 3.65
1 cup jar (net 8.0 oz.) #29483 $ 5.95
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.
1⁄ 4 cup jar (net .2 oz.) #13033 $ 2.29
1⁄ 2 cup jar (net .4 oz.) #13059 $ 4.35
1 oz. bag #13062 $ 5.85
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.
1⁄4 cup jar (net 1.1 oz.) #13138 $ 4.55
1⁄ 2 cup jar (net 2.6 oz.) #13154 $ 7.99
4 oz. bag #13141 $ 7.65
8 oz. bag #13183 $ 13.89
1 lb. bag #13112 $ 26.40
20
Penzeys spices | Great Milwaukee
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 $ 5.35
1⁄ 2 cup jar (net 1.7 oz.) #21553 $ 9.35
1 cup jar (net 3.2 oz.) #21582 $ 18.15
2 cup jar (net 6.4 oz.) #21524 $ 33.85
4 cup jar (net 12.8 oz.) #21579 $ 67.25
French Four Spice
Traditionally used for pork, beef and red wine stews.
Hand-mixed from: white pepper, nutmeg, ginger and cloves.
1⁄ 4 cup jar (net 1.0 oz.) #13233 $ 4.55
1⁄ 2 cup jar (net 2.4 oz.) #13259 $ 7.89
4 oz. bag #13246 $ 7.99
Galangal
Flavor similar to ginger, but flowery and intense, often
used in Indonesia and SE Asia, especially Thailand.
Ground Indian Fennel Seeds
1⁄4 cup jar (net .8 oz.) #44039 $ 3.19
1⁄ 2 cup jar (net 1.9 oz.) #44055 $ 5.35
4 oz. bag #44042 $ 4.55
8 oz. bag #44084 $ 7.89
1 lb. bag #44013 $ 14.50
Fox Point Seasoning
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 $ 3.65
1 cup jar (net 8.0 oz.) #29388 $ 5.95
Ground Thai Galangal Root
1⁄ 4 cup jar (net .8 oz.) #44239 $ 4.45
1⁄ 2 cup jar (net 1.6 oz.) #44255 $ 7.75
4 oz. bag #44242 $ 12.35
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.
1⁄4 cup jar (net .9 oz.) #16034 $ 3.99
1⁄2 cup jar (net 2.1 oz.) #16050 $ 6.85
4 oz. bag #16047 $ 7.39
8 oz. bag #16089 $ 13.69
1 lb. bag #16018 $ 26.10
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.
1⁄4 cup jar (net 1.4 oz.) #21632 $ 4.35
1⁄2 cup jar (net 3.2 oz.) #21658 $ 7.39
4 oz. bag #21645 $ 5.35
8 oz. bag #21687 $ 9.49
1 lb. bag #21616 $ 17.40
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 Powder
1⁄4 cup jar (net 1.3 oz.) #44439 $ 3.79
1⁄2 cup jar (net 2.9 oz.) #44455 $ 6.29
4 oz. bag #44442 $ 4.25
8 oz. bag #44484 $ 7.29
1 lb. bag #44413 $ 13.10
Gumbo File
Spicy, 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.
1⁄4 cup jar (net .7 oz.) #31130 $ 3.45
1⁄ 2 cup jar (net 1.7 oz.) #31156 $ 5.69
4 oz. bag #31143 $ 7.99
8 oz. bag #31185 $ 13.69
1 lb. bag #31114 $ 26.10
1⁄4 cup jar (net 1.6 oz.) #28231 $ 3.79
1⁄ 2 cup jar (net 3.7 oz.) #28257 $ 6.49
4 oz. bag #28244 $ 3.65
8 oz. bag #28286 $ 6.09
1 lb. bag #28215 $ 10.60
Herbes de Provence
Minced Garlic
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.
Penzeys Minced Garlic
1⁄4 cup jar (net .4 oz.) #13338 $ 3.29
1⁄ 2 cup jar (net .8 oz.) #13354 $ 5.69
1 oz. bag #13367 $ 5.85
4 oz. bag #13341 $ 13.69
8 oz. bag #13383 $ 26.09
1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.79
1⁄2 cup jar (net 2.6 oz.) #44550 $ 6.39
4 oz. bag #44547 $ 4.55
8 oz. bag #44589 $ 7.89
1 lb. bag #44518 $ 14.40
The 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.
1⁄ 4 cup jar (net .4 oz.) #44334 $ 2.29
1⁄ 2 cup jar (net 1.0 oz.) #44350 $ 3.45
1 cup jar (net 1.8 oz.) #44389 $ 5.69
2 cup jar (net 3.8 oz.) #44321 $ 10.15
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 $ 3.99
1⁄ 2 cup jar (net 3.3 oz.) #21858 $ 6.85
4 oz. bag #21845 $ 4.45
8 oz. bag #21887 $7.65
1 lb. bag #21816 $ 13.90
Greek Seasoning
A traditional blend of lemon, garlic and oregano.
To make GREEK SALAD DRESSING: Mix 2 TB. seasoning
with 2 TB. water, let stand 5 minutes. 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
minutes, 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.
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.89
1⁄ 2 cup jar (net 2.3 oz.) #21953 $ 6.75
4 oz. bag #21940 $ 6.29
8 oz. bag #21982 $ 11.19
1 lb. bag #21911 $ 20.90
Italian Sausage Seasoning
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.
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 minutes.
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 $ 3.99
1⁄ 2 cup jar (net 2.0 oz.) #22055 $6.95
4 oz. bag #22042 $7.65
8 oz. bag #22084 $ 13.89
1 lb. bag #22013 $ 26.60
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.
1⁄4 cup jar (net .7 oz.) #44934 $ 3.45
1⁄ 2 cup jar (net 2.0 oz.) #44950 $ 5.69
4 oz. bag #44947 $ 5.35
8 oz. bag #44989 $ 9.49
1 lb. bag #44918 $ 17.60
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 minutes. 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.
1⁄4 cup jar (net .2 oz.) #13433 $ 2.85
1⁄ 2 cup jar (net .7 oz.) #13459 $ 4.79
1 oz. bag #13462 $ 4.09
4 oz. bag #13446 $ 9.69
8 oz. bag #13488 $ 18.09
Ginger
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.
1⁄ 4 cup jar (net 1.3 oz.) #58830 $ 4.89
1⁄ 2 cup jar (net 3.1 oz.) #58856 $ 8.55
4 oz. bag #58843 $ 6.85
8 oz. bag #58885 $ 12.55
1 lb. bag #58814 $ 23.80
Sliced China Ginger Root
4 oz. bag #54645 $ 5.49
8 oz. bag #54687 $ 9.79
1 lb. bag #54616 $ 18.10
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 $ 3.65
1⁄ 2 cup jar (net 1.9 oz.) #44655 $ 6.09
4 oz. bag #44642 $ 5.69
8 oz. bag #44684 $ 10.25
1 lb. bag #44613 $ 19.30
Cracked China Ginger
1⁄ 4 cup jar (net .9 oz.) #44734 $ 3.29
1⁄ 2 cup jar (net 1.7 oz.) #44750 $ 5.59
4 oz. bag #44747 $ 5.69
8 oz. bag #44789 $ 10.25
1 lb. bag #44718 $ 19.30
1-800-741-7787 | www.penzeys.com
21
Lorri Mason
I’m passionate about literacy and
love imparting knowledge in any way
I can,” says Lorri Mason. “When I was
young my mother instilled in us the
importance of reading. Today reading
is as much of a tradition as cooking is
in our family.
“I am currently taking classes at
UW-Milwaukee and decided to get
involved through their volunteer
center. Since I am a strong believer
in promoting literacy, I chose to work
with Milwaukee-area non-profits by
providing books for children with
higher literacy needs.”
Thanks to generous donations,
Lorri was able to pass out books
to many area children earlier this
summer. “Children are a most
beautiful gift,” Lorri adds. “They are
our future. I like to at least try to make
a difference in their lives.”
From children to seniors, Lorri is
finding any way she can to be helpful
in her community. “The Bethesda
Senior Community Center is a
gathering place for seniors to socialize
with one another. A nice homecooked meal is served which always
begins with a blessing. The cooks spell
home-cooking with a smile!”
Lorri assists at the center with
computer literacy, art, Bible study
22
Penzeys spices | Great Milwaukee
Lorri along with her daughter LaTasha and
niece TaMera spend their day strolling
through State Fair.
Taste of Summer Tilapia
and puzzle activities. Socializing
with the folks at Bethesda is always
a treat for her. “Seniors are a vital
part of our community. They deserve
our attention, love and care, just
as they have so generously given us
throughout their lives. Our seniors
pass along their wisdom and oral
traditions. They’re such great
storytellers.
“Milwaukee is special—it’s home.
Long-time neighbors are like
family, always helpful to each other.
Whenever we have a get-together the
aroma of barbeque is near. We share
tips on how to best grow our greenery
and gardens too.
“Thinking of Mom’s garden when
I was younger brings back fond
memories. Mom would carefully till
and plant a vegetable garden with
the same tender loving care that
she shared in cooking and serving
vegetables to our family. She made
some of the best garden salads.
“Today our family tries to share
these same traditions. Garden
tomatoes are plentiful. We also
like to grow onions, kale, mustard
greens and strawberries, though the
strawberries rarely make it to the
table. Gardening is fun and I sure am
developing a new appreciation for the
work farmers do!
“My mother, Pops and siblings
enjoyed the warmth of many meals
together. Mealtime definitely
was family time in our home.
I remember when I was
growing, my mother would
cook and cook and cook. My
mom used to say the smell of
bacon was my aroma alarm
clock! She really shared an
abundance of love through her
meal preparations.”
Lorri likes to keep generations
6
1⁄2 1⁄4 1⁄4 1⁄4 1⁄2 1⁄4 1⁄2 1
Lorri Mason likes to serve these tasty tilapia fillets with
grilled or roasted veggies seasoned with BBQ 3000.
tilapia fillets
Cup all-purpose flour
tsp. SEASONED SALT + sprinkles
tsp. GROUND BLACK PEPPER + sprinkles
tsp. LEMON PEPPER + sprinkles
tsp. GARLIC SALT + sprinkles
Cup butter (optional)
Cup canola oil
lemon, cut in half
PARSLEY FLAKES
Wash the tilapia fillets. Season the fillets with
SEASONINGS via sprinkles. Put the flour and
measured SEASONINGS (no parsley yet) in a large
zip-top bag. Add each fillet separately to the bag
and shake to coat.
Pour the canola oil into a frying pan and heat
over medium heat until oil is medium-hot. Lower
the heat. Add each fillet. Fry the fillets over lowmedium heat for 7-9 minutes on each side.
Remove to a serving platter.
If using, melt the butter in the frying pan and
drizzle over the fillets. Squeeze the lemon over the
fillets, sprinkle with PARSLEY and enjoy!
Prep. time: 15 minutes
Cooking time: 15-20 minutes
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 fillet (158g);
Calories 210; Calories from fat 60; Total fat 7g; Cholesterol 70mg;
Sodium 250mg; Carbohydrate 8g; Dietary Fiber 0g; Protein 30g.
of family traditions alive in the kitchen
when she cooks with her daughter
LaTasha. “This is where the fun
begins! Cooking really does have a
special way of bringing family and
friends together.”
–Lani Haag
Lorri and LaTasha like Milwaukee’s
ethnic festivals. "It’s fun to experience
a variety of cultures.”
Mom’s Baked Cinnamon Apples
Oh so delicious.
5 large baking apples (Rome, McIntosh
and Granny Smiths work well)
5 TB. butter
1 Cup brown sugar (Lorri uses dark
brown sugar)
1 TB. PENZEYS CINNAMON
Preheat oven to 400°. Tear off 5 large sections of
aluminum foil, large enough to wrap an entire
apple in each piece of foil while leaving the tops of
the apples uncovered. Wash the apples. Remove
the apple stems and cores with a paring knife.
Make sure that the apple seeds are removed as
well. When coring the apples, make about a 1-inch
hole. Be careful—apples are hard and roly-poly!
In a small bowl, combine the brown sugar and
CINNAMON. Mix well and set aside. Place 1⁄2 TB.
of butter inside the bottom of each apple. Then,
pour 1⁄5 of the sugar/CINNAMON mixture into each
apple. Pile it up if it doesn’t all fit. Place 1⁄2 TB. of
butter on top of the sugar/CINNAMON mixture in
each apple, and press it into the hole. Wrap each
apple in a piece of foil while remembering to leave
the tops of the apples uncovered. Place the apples
on a rimmed baking sheet. Bake at 400° until
tender, about 25-35 minutes. Some apples, like
Granny Smiths, take longer to soften. Some, like
McIntosh, get soft quickly.
Prep. time: 20 minutes
Baking time: 25-35 minutes
Serves: 5
See spice Index on page 61
Nutritional Information: Servings 5; Serving Size 1 apple (200g);
Calories 330; Calories from fat 100; Total fat 11g; Cholesterol
30mg; Sodium 100mg; Carbohydrate 59g; Dietary Fiber 4g;
Sugars 55g; Protein 0g.
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 Powder
1⁄4 cup jar (net 1.3 oz.) #44439 $ 3.79
1⁄2 cup jar (net 2.9 oz.) #44455 $ 6.29
4 oz. bag #44442 $ 4.25
8 oz. bag #44484 $ 7.29
1 lb. bag #44413 $ 13.10
Minced Garlic
1⁄4 cup jar (net 1.2 oz.) #44534 $ 3.79
1⁄2 cup jar (net 2.6 oz.) #44550 $ 6.39
4 oz. bag #44547 $ 4.55
8 oz. bag #44589 $ 7.89
1 lb. bag #44518 $ 14.40
Penzeys Minced Garlic
Garlic is one of the most-loved
spices the world over. It can be
found in recipes ranging from Indian
curries to Mexican tacos to Italian
spaghetti. Our garlic has fresh,
vibrant, intense flavor, very true to
the taste of raw garlic. Awesome
in just about everything, both
uncooked—salad dressings, salsa,
dip—and cooked—garlic bread,
marinara sauce, roasts, veggies and
stir-fries.
The 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.
1⁄ 4 cup jar (net .4 oz.) #44334 $ 2.29
1⁄ 2 cup jar (net 1.0 oz.) #44350 $ 3.45
1 cup jar (net 1.8 oz.) #44389 $ 5.69
2 cup jar (net 3.8 oz.) #44321 $ 10.15
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 $ 3.99
1⁄ 2 cup jar (net 3.3 oz.) #21858 $ 6.85
4 oz. bag #21845 $ 4.45
8 oz. bag #21887 $7.65
1 lb. bag #21816 $ 13.90
24
Penzeys spices | Great Milwaukee
Kim Forbeck is heading up the Milwaukee
Rotary Centennial Arboretum project.
Urban Ecology
Center
When it’s time to plant thousands
of trees—and many more shrubs and
native species—it’s good to have some
help.
Folks at the Urban Ecology Center
put the word out that help was needed
on the Milwaukee Rotary Centennial
Arboretum project, now being
developed on land near the center’s
Riverside Park location.
“One of our regular volunteers,
Sandra VanKoningsveld, said we
needed a plant-a-thon,” says Kim
Forbeck, the center’s senior land
steward who is heading the arboretum
project.
“So now we’re having days where
people can just come and help
plant throughout the day, creating
high quality habitat and a vibrant
recreational space,” she says. “The
opening for the arboretum is set for
Sept. 28, so we’re extra-intensively
busy.”
Like most good things, the project
was the result of a shared vision and
some very good timing. Pieter Godfrey
was a neighbor with riverfront land,
who liked to talk with Ken Leinbach,
executive director at the nearby
Urban Ecology Center.
The Urban Ecology Center at Riverside Park
lives lightly on the land. The building captures
all water runoff, diverting it for a green roof,
gardens and even toilet flushing.
“At the very, very beginning, it was
Pieter’s idea that this area be saved
and have access to the river,” says
Kim. “He and Ken talked about it and
then the Rotary put out a request for
projects about five years ago.”
The Milwaukee Rotary Centennial
Arboretum—centennial in celebration
of the 100th anniversary of the club—
is now being developed on a total of
40 acres. The land includes Milwaukee
County’s Riverside Park and other
public and privately owned land,
including six acres donated by Pieter,
who has since passed away.
The physical work on the
arboretum project began a couple
years ago, with lots of cleanup,
removal of invasive species like garlic
mustard and burdock, and the start of
some planting.
“Since then we’ve had over 10,000
volunteer hours,” says Kim.
“We have more than 70 species of
trees native to southeastern Wisconsin,
and hundreds of species of shrubs and
native grasses and flowers. It’s really to
increase the habitat and the diversity
of the park. It’s what should be
growing here in southeast Wisconsin.
The land is being restored to native
habitat.”
After days that were too stormy,
drizzly weather didn’t keep volunteers
and workers from planting.
“Our interns are hardy,” Kim says.
“This we can work in. This is good.”
“This is a big deal,” says Claire
Kennedy, an intern at the center and
a new graduate in environmental
science at the University of WisconsinMilwaukee. “I got real lucky to work
here. I can’t wait to see what we get
done by the end of the summer.
Anytime you can add more green
space to the city, it’s a good thing.”
Joanna Demas, an assistant land
steward, began helping as a volunteer
receptionist at the center.
“Now I’m getting my hands dirty,”
Joanna says. “I’ve been involved since
the first year of the arboretum project.
It’s wonderful that the Milwaukee
community is involved in creating this
great park.”
Part of the park will become an oak
savanna, with species including the
chinkapin oak.
“It exists in certain areas of
Wisconsin, but it hasn’t been in
Riverside Park. It will be great for
people to be able to see these trees,”
says Kim.
See spice Index on page 61
“Urban Ecology Center” continues on page 26
Grilled Peanut Chicken Skewers
Tender, flavorful chicken on a stick from Kim Forbeck.
4 boneless skinless chicken breast halves,
cut into roughly 1⁄2” thick strips
Marinade:
1⁄4 Cup peanut butter (Kim prefers chunky,
but you may also use smooth)
1⁄3 Cup cider vinegar
1⁄4 Cup lower sodium soy sauce
1⁄4 Cup warm water
1⁄4 Cup sesame oil (Kim uses dark)
2-3 garlic cloves, minced (or 1⁄2 tsp. PENZEYS
MINCED GARLIC)
1 bunch green onions, finely chopped (or
1-2 TB. MINCED WHITE ONION)
1⁄2 tsp. CHINESE FIVE SPICE
1⁄2 tsp. CALIFORNIA BASIL
1⁄4-1⁄2 tsp. of GROUND WHITE PEPPER, optional
Place the chicken strips in a large flat bowl. In a
separate bowl, combine the marinade ingredients
and mix well. Pour enough marinade over the
chicken to just cover the pieces (about half ) and
reserve the rest. Chill the chicken in the marinade
for at least an hour or overnight. Thread the
chicken strips onto either water-soaked wooden
skewers or metal skewers. Grill the skewers over
medium heat approximately 8-10 minutes per side
or until done. You can use the remaining marinade
to pour over rice, vegetables or the cooked
skewers.
Prep. time: 20 minutes
Cooking time: 16-20 minutes
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 2 skewers (89g);
Calories 170; Calories from fat 80; Total fat 9g; Cholesterol 50mg;
Sodium 200mg; Carbohydrate 2g; Dietary Fiber <1g; Sugars 1g;
Protein 20g.
1-800-741-7787 | www.penzeys.com
25
“Urban Ecology Center” continued from page 25
Another species is the Kentucky
coffeetree, “which doesn’t sound like
it belongs in Wisconsin, but it does,”
she says. “We haven’t seen them much
around here and certainly not in
Riverside Park. It’s usually along river
banks. We planted one of those in
honor of Pieter.”
Diversity also means trying to plant
trees of different ages.
“We’re trying to make sure all the
trees aren’t the same age, so that’s not
a problem in 50 or 70 years,” she says.
All kinds of water retention efforts
continue. The center’s building
already captures all runoff for toilet
flushing, a green rooftop and rain
gardens. Now wide bioswales thick
with plants capture runoff from
parking areas. New accessible paths
mean people with disabilities can
enjoy the river.
It’s all a rebirth for an area that had
fallen into hard environmental times.
“This is considered to be a primary
People power saves the day for the Urban
Ecology Center’s plant-a-thon days. Pa Houo
and Katie Nauth (left photo) and Joanna
Demas (right) help with the planting. Richard
Imp (in cart) catches a ride from Tyler Willey.
26
Penzeys spices | Great Milwaukee
environmental corridor, because
there are so many birds and animals
migrating along here,” Kim says.
“We’ve had at least 180 species of
birds identified here. You can see
Great Blue Heron—and lots of other
heron—flying along the river.
“Once you walk down the river
corridor, you don’t even feel like
you’re in the city. We’re in Milwaukee,
the most densely populated area of
the state, but you just see trees and,
in a couple spots, maybe a couple
buildings peeking through.
“It’s a very, very tangible, handson, giving-back-to-the-environment
kind of work,” says Kim. “The trees
we are planting now, we won’t see
fully grown. But our children and
grandchildren and the people from
the neighborhood will see them. It
will continue to grow and develop and
flourish and change over the next 200
years.”
–Amy Silvers
Red Enchilada Sauce
Porketta-flavored Pork Roast
This recipe is from Kathy Palmer, Environmental
Educator at the Urban Ecology Center.
31⁄2-4 Rub:
1
11⁄2 11⁄2 1
1⁄4 1
⁄4 lb. boneless pork roast
TB. DILL SEED
TB. FENNEL SEED
tsp. OREGANO
tsp. LEMON PEPPER
tsp. ONION POWDER
tsp. GRANULATED GARLIC POWDER
Preheat oven to 325°. Combine the rub SPICES.
Some people prefer the spices lightly ground with
a mortar and pestle or in a blender, but traditionally they are not ground. Totaled up it’s a lot of
spice, so feel free to save some for another time.
Make a slit partway into the roast. Rub all the
surfaces, including inside the slit, with the spices
and tie closed with string, or if the roast is flat, rub
all the surfaces, roll the roast and tie with string.
Roast uncovered at 325° for 11⁄2–2 hours until the
internal temperature is at least 145°. Allow to rest
10 minutes, then use fork and knife to cut or shred
the meat. Serve on hard rolls or other crusty buns.
The roast may be served pot-roast style and served
whole with potatoes and carrots, which should
start cooking with the roast right at the beginning.
Prep. time: 10 minutes
Cooking time: 90-120 minutes
Serves: 9
Nutritional Information: Servings 9; Serving Size 3 slices (135g);
Calories 320; Calories from fat 160; Total fat 18g; Cholesterol
105mg; Sodium 170mg; Carbohydrate 1g; Dietary Fiber <1g;
Sugars 0g; Protein 35g.
See spice Index on page 61
This incredible sauce from Glenna Holstein of the
Urban Ecology Center makes enough for two 9x13
pans of enchiladas.
1
TB. olive oil
1
medium onion, diced
3
TB. minced garlic (or 1 TB. PENZEYS
MINCED GARLIC)
tsp. OREGANO (MEXICAN would be the
11⁄2 first choice, but TURKISH would be
tasty too)
1
tsp. GROUND CUMIN
1 ⁄2 tsp. CINNAMON (your choice, CEYLON
1⁄2 would be appropriate)
3
TB. all-purpose flour (or rice/potato flour
to make it gluten-free)
4-5 TB. CHILI POWDER (Glenna uses HOT)
1
Cups vegetable broth (or 41⁄2 Cups
4 ⁄2 water mixed with 21⁄2 tsp. VEGETABLE
SOUP BASE)
1
small handful (1-2 oz.) semi-sweet
chocolate chips
Heat the oil in a medium to large saucepan. Add
the onions and garlic and cook until the onions
are tender, 10 minutes or so. Add the OREGANO,
CUMIN and CINNAMON and cook for a few minutes
more. Add the flour and CHILI POWDER and mix
well. The mixture will be sticky and thick—don’t
cook for too long or your mixture could stick to the
bottom of your pan and burn. Add the broth slowly
and stir/whisk the mixture as you add the flour.
Bring the sauce to a boil and then reduce the heat
and simmer for 25-35 minutes, until it reaches the
desired consistency. Your sauce should be thick,
not runny. Turn the heat off, stir in the chocolate
and mix until melted and blended.
Bean and Cheese Enchiladas with
Rice
This is a nice, easy enchilada recipe we whipped up
to accompany the Red Enchilada Sauce from Glenna
Holstein.
2-4 8
3
1⁄2
1
8
Cups Red Enchilada Sauce
6-inch flour or corn tortillas
Cups cooked brown or white rice
Cup sliced black olives (optional)
15 oz. can refried beans
oz. shredded cheddar cheese
Preheat oven to 325°. Spoon a few tablespoons of
sauce onto the bottom of a 9x13” pan. Divide the
rice and beans and half of the cheese between 8
tortillas. Roll up snugly and place in the pan. Pour
as much sauce as desired over the top, sprinkle
with olives and the remaining cheese. Bake
covered at 325° for 25 minutes, uncover and bake
another 15 minutes.
Prep. time: 15 minutes
Cook time: 40 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 enchilada, no
sauce (see sauce recipe for nutritional information) (177g); Calories 310; Calories from fat 100; Total fat 11g; Cholesterol 30mg;
Sodium 420mg; Carbohydrate 41g; Dietary Fiber 5g; Sugars 0g;
Protein 13g.
Prep. time: 10 minutes
Cooking time: 45 minutes
Yield: about 4 cups
Nutritional Information: Servings 4; Serving Size 1 cup (273g);
Calories 180; Calories from fat 70; Total fat 8g; Cholesterol 0mg;
Sodium 800mg; Carbohydrate 27g; Dietary Fiber 4g; Sugars 10g;
Protein 3g.
1-800-741-7787 | www.penzeys.com
27
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.
1⁄4 cup jar (net 1.1 oz.) #13633 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #13659 $ 7.89
4 oz. bag #13646 $ 7.65
8 oz. bag #13688 $ 13.89
1 lb. bag #13617 $ 26.60
Jerk Pork Seasoning
Lamb Seasoning
1⁄4 cup jar (net 1.0 oz.) #13538 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #13554 $ 7.89
4 oz. bag #13541 $ 7.65
8 oz. bag #13583 $ 13.89
1 lb. bag #13512 $ 26.60
1⁄ 4 cup jar (net .8 oz.) #13738 $ 3.45
1⁄ 2 cup jar (net 1.5 oz.) #13754 $ 5.85
4 oz. bag #13741 $ 7.09
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.
1⁄ 4 cup jar (net .6 oz.) #54937 $ 2.85
1⁄ 2 cup jar (net 1.3 oz.) #54953 $ 4.55
4 oz. bag #54940 $ 4.45
Kala Jeera
Seeds with an exotic, ﬂowery ﬂavor, for use in small
amounts. From India.
E
1⁄ 4 cup jar (net .8 oz.) #55039 $ 4.09
1⁄ 2 cup jar (net 1.7 oz.) #55055 $ 7.09
4 oz. bag #55042 $ 9.49
G
A
C
D
B
Glass Jars
Attractive 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. 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.
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 $ 1.69
B. 4 fl. oz. (1⁄ 2 cup) 2¹⁄ 4" diameter x 2³⁄ 4" high, spoon
out top, black lid, blank labels
#95202 $ 1.69
C. 8
fl. oz. (1 cup) 2¹⁄ 4" diameter x 4¹⁄ 2" high, spoon
out top, black lid, blank labels
#95307 $ 2.25
D. 16 fl. oz. (2 cup) 3¹⁄ 2" diameter x 3³⁄ 4" high, spoon
out top, black lid, blank labels
#95402 $ 2.65
E. 32 fl. oz. (4 cup) 3¹⁄ 2" diameter x 6³⁄ 4 " high, spoon
out top, black lid, blank labels
#95507 $ 3.79
G. 8
fl. oz. (1 cup) 2" diameter x 5¹⁄ 4" high, shaker top
with medium holes, black lid, blank labels
#95615 $ 2.25
28
Penzeys spices | Great Milwaukee
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 $ 4.35
1⁄ 2 cup jar (net 3.4 oz.) #28457 $ 7.55
4 oz. bag #28444 $ 5.15
8 oz. bag #28486 $ 8.99
1 lb. bag #28415 $ 16.60
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.
1⁄ 4 cup jar (net .3 oz.) #31235 $ 2.29
1⁄ 2 cup jar (net .5 oz.) #31251 $ 3.89
1 oz. bag #31264 $ 2.49
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 minutes. When substituting dried lemon peel for
fresh, use ¹/3 as much as a recipe calls for.
Minced Californian Lemon Peel
1⁄4 cup jar (net .9 oz.) #45036 $ 4.35
1⁄ 2 cup jar (net 1.6 oz.) #45052 $ 7.39
1 cup jar (net 3.2 oz.) #45081 $ 13.59
2 cup jar (net 6.4 oz.) #45023 $ 25.90
Powdered Californian Lemon Peel
1⁄4 cup jar (net 1.0 oz.) #48437 $ 4.55
1⁄ 2 cup jar (net 2.0 oz.) #48453 $ 7.99
1 cup jar (net 4.4 oz.) #48482 $ 14.85
2 cup jar (net 9.0 oz.) #48424 $ 28.45
Mitchell Street 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. Hand-mixed from: salt, Tellicherry black
pepper, paprika, sugar, garlic, onion, dill weed, lemon
peel, cardamom, citric acid, natural smoke flavor,
allspice.
1⁄4 cup jar (net 1.4 oz.) #29838 $ 5.39
1⁄2 cup jar (net 3.0 oz.) #29854 $ 9.55
4 oz. bag #29841 $ 7.35
8 oz. bag #29883 $ 13.39
1 lb. bag #29812 $ 25.50
Mace
Mural of Flavor
Northwoods Seasoning
Mahlab
1⁄4 cup jar (net 0.5 oz.) #14030 $ 4.55
1⁄ 2 cup jar (net 1.3 oz.) #14056 $ 7.99
1 cup jar (net 2.5 oz.) #14085 $ 14.69
2 cup jar (net 5.0 oz.) #14027 $ 28.25
Whole Turkish Mahlab
Mustard
1⁄4 cup jar (net 1.1 oz.) #22134 $ 4.25
1⁄ 2 cup jar (net 2.4 oz.) #22150 $ 7.39
4 oz. bag #22147 $ 7.09
8 oz. bag #22189 $ 12.99
1 lb. bag #22118 $ 24.50
The lace-like, dried covering of the nutmeg, has a
similar flavor, but is sweeter and softer.
Blade Grenadian #2 Mace
1 oz. bulk bag #55163 $ 4.55
4 oz. bag #55147 $ 14.25
Ground Grenadian Mace
1⁄ 4 cup jar (net .9 oz.) #45131 $ 6.09
1⁄ 2 cup jar (net 1.9 oz.) #45157 $ 10.95
4 oz. bag #45144 $ 15.19
The pit of the sour cherry, used in the Middle East as a
sweet/sour, nutty addition to breads, cookies and biscuits.
1⁄ 4 cup jar (net 1.0 oz.) #55239 $ 5.35
1⁄ 2 cup jar (net 2.2 oz.) #55255 $ 9.49
4 oz. bag #55242 $ 12.35
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.
1⁄4 cup jar (net .2 oz.) #31330 $ 2.29
1⁄ 2 cup jar (net .4 oz.) #31356 $ 3.65
1 oz. bag #31369 $ 2.65
4 oz. bag #31343 $ 5.85
8 oz. bag #31385 $ 10.25
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 Spearmint
1 oz. bulk bag #31569 $ 3.19
4 oz. bag #31543 $ 7.29
Dried Cut-Leaf Peppermint
1 oz. bulk bag #31664 $ 3.19
4 oz. bag #31648 $ 7.29
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.
1⁄4 cup jar (net .8 oz.) #13938 $ 3.99
1⁄ 2 cup jar (net 1.7 oz.) #13954 $ 6.85
4 oz. bag #13941 $ 9.15
8 oz. bag #13983 $ 17.09
1 lb. bag #13912 $ 32.90
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.
When 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 $ 2.75
1⁄ 2 cup jar (net 1.9 oz.) #45252 $ 4.35
4 oz. bag #45249 $ 2.49
8 oz. bag #45281 $ 3.65
1 lb. bag #45210 $ 5.60
Oriental Canadian Mustard Powder (hot)
1⁄4 cup jar (net .8 oz.) #45436 $ 2.75
1⁄ 2 cup jar (net 1.8 oz.) #45452 $ 4.35
4 oz. bag #45449 $ 2.49
8 oz. bag #45481 $ 3.65
1 lb. bag #45410 $ 5.60
Crushed Brown Canadian Mustard Seeds
1⁄4 cup jar (net .9 oz.) #45531 $ 2.75
1⁄ 2 cup jar (net 1.9 oz.) #45557 $ 4.35
4 oz. bag #45544 $ 2.49
8 oz. bag #45586 $ 3.65
1 lb. bag #45515 $ 5.60
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 Seed
1⁄4 cup jar (net 1.4 oz.) #55334 $ 3.09
1⁄ 2 cup jar (net 2.9 oz.) #55350 $ 4.89
4 oz. bag #55347 $ 2.39
8 oz. bag #55389 $ 3.45
1 lb. bag #55318 $ 5.60
Brown Canadian Mustard Seed
1⁄4 cup jar (net 1.3 oz.) #55534 $ 2.85
1⁄ 2 cup jar (net 2.5 oz.) #55550 $ 4.69
4 oz. bag #55547 $ 2.39
8 oz. bag #55589 $ 3.45
1 lb. bag #55518 $ 5.60
See spice Index on page 61
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 Seasoning
What 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.
1⁄4 cup jar (net 1.0 oz.) #24033 $ 4.69
1⁄ 2 cup jar (net 2.5 oz.) #24059 $ 8.09
4 oz. bag #24046 $ 7.99
8 oz. bag #24088 $ 14.69
1 lb. bag #24017 $ 27.90
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 Nutmeg
1⁄4 cup jar (net 1.0 oz.) #45636 $4.25
1⁄ 2 cup jar (net 2.2 oz.) #45652 $ 7.09
4 oz. bag #45649 $ 7.99
8 oz. bag #45681 $ 14.85
Fine Ground Grenadian West Indian Nutmeg
1⁄4 cup jar (net 1.0 oz.) #48532 $ 4.89
1⁄ 2 cup jar (net 2.4 oz.) #48558 $ 8.35
4 oz. bag #48545 $ 9.49
Whole Grenadian West Indian Nutmeg
1 oz. bulk bag #55668 $ 3.99
4 oz. bag #55642 $ 12.35
Old World Seasoning
Old World Seasoning is a popular, lower salt, allpurpose 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 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #22350 $ 6.75
4 oz. bag #22347 $ 5.69
8 oz. bag #22389 $ 10.25
1 lb. bag #22318 $19.20
1-800-741-7787 | www.penzeys.com
29
Mike helped to hand-raise many of the
rockhopper penguins.
Mike Frayer,
Milwaukee
County Zoo
The Milwaukee County Zoo’s
200-acre site is host to over one
million visitors every year. Its
reputation as a leader in animal
management, conservation, research
and education continues to win the
admiration of guests (and other
zoos) world wide.
Mike Frayer, currently an aviary
keeper with the Zoo, was and is one
of these admirers. After being away
since he was a child, Mike and
his wife Alicia began making
weekend visits to the Zoo.
“These visits reawakened my
love of nature and my interest
with animals,” he says. “I
decided it would be fun to
become a Zoo volunteer.
“I developed a respect for
the animals and recognized
the need for the conservation
of their habitats. As I became
more and more fascinated
with the animals, I thought:
this is something I’d like to do
as a career.”
Mike was working as a chef in
popular area restaurants and the
business was beginning to take its
toll. “The food industry can get
pretty stressful. I started to think that
pastures may be greener someplace
else.”
Mike explains, “To get into this
profession you have to pile on as
much hands-on experience as you
can. This is just as important, if not
more important, than the formal
education. And it’s best to have
both.”
Some of his volunteer experience
included researching Howler
monkeys on an island in Nicaragua;
a Wisconsin rehab clinic where he
treated orphaned/injured animals;
an area llama farm and, one of the
most interesting, the Lubee Bat
Conservancy in Florida, where he
rehabbed a dozen orphaned bat
pups.
“The eight-week project turned
into eight months. I eventually had
a closet full of bats! On occasion
I’d hear a shriek from one of
my roommates as one escaped
my room,” Mike laughs, but this
experience led to an association
Story continues on page 42
Dark Chocolate and Cherry Bars
Rich and decadent, you’ll find yourself sneaking a
piece of this dessert from Mike every time you’re near
the refrigerator.
21⁄2 oz. cocoa butter—see note
2 TB. coconut oil
1 tsp. PURE VANILLA EXTRACT
1 TB. (heaping) maple syrup or honey
1⁄2 tsp. PENZEYS CINNAMON
11⁄2 oz. NATURAL COCOA POWDER
(about 2 TB. COCOA)
1⁄4 Cup chopped, dried cherries
1⁄4 Cup chopped peanuts or almonds
Melt the cocoa butter in a double boiler. If you
do not have a double boiler, place a metal bowl
over a boiling kettle of water. Add the coconut oil,
VANILLA and maple syrup or honey. Stir vigorously/
whisk until smooth. In a small bowl, combine the
CINNAMON and COCOA. Fold into the cocoa butter
mixture. Stir until completely smooth. Fold in the
cherries and nuts. Remove from the heat. Line a pie
plate or 8x8-inch pan with waxed or parchment
paper. Pour the mixture into the pan and spread
evenly. Freeze for 15 minutes. Keep refrigerated.
Break or cut off pieces as desired. You may want to
score the chocolate when halfway cooled to make
breaking or cutting the bars easier.
Note: Cocoa butter is the creamy, off-white
vegetable fat that is left over from cocoa
production, and is used as the basis of white
chocolate. It can be hard to come by. If you don’t
spot it, get a baking chocolate bar that is 70%
cocoa which should be right in the baking aisle
at the regular grocer. It usually has a bit of sugar
(using cocoa butter, this recipe has no added
sugar), but it is a tasty and easy-to-use substitute
and the bars end up delicious. That is what we used
for the bars in the photo.
Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 9
Nutritional Information: Servings 9; Serving Size 1 piece (24g);
Calories 110; Calories from fat 70; Total fat 8g; Cholesterol 0mg;
Sodium 0mg; Carbohydrate 10g; Dietary Fiber 2g; Sugars 6g;
Protein 1g.
30
Penzeys spices | Great Milwaukee
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(48 states & APO/FPO)
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Hungarian-Style
Sweet Kulonleges Paprika
Californian-Style Sweet Paprika
Our bestselling paprika.
Californian paprika is deep red, mild and sweet, nice
for chicken but browns with long cooking.
1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.89
1⁄ 2 cup jar (net 2.4 oz.) #47551 $ 6.65
4 oz. bag #47548 $ 5.69
8 oz. bag #47580 $ 10.25
1 lb. bag #47519 $ 19.30
1⁄4 cup jar (net .9 oz.) #47830 $ 3.79
1⁄ 2 cup jar (net 2.4 oz.) #47856 $ 6.39
4 oz. bag #47843 $ 5.35
8 oz. bag #47885 $ 9.49
1 lb. bag #47814 $ 17.60
Hungarian-Style
Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly
or combined with Sweet Paprika.
1⁄4 cup jar (net 0.9 oz.) #47630 $ 3.89
1⁄ 2 cup jar (net 2.5 oz.) #47656 $ 6.65
4 oz. bag #47643 $ 5.69
8 oz. bag #47685 $ 10.25
1 lb. bag #47614 $ 19.30
Hungarian Sweet is our favorite,
the gold standard of punchy
flavor and gorgeous orange-red
color that every Milwaukee
grandma would swear by. Perfect
for everything from goulash to
grilled chicken. Both California
and Spanish Paprika are milder in
flavor, redder in color. We are also
very fond of the Smoked Spanish
Paprika, which is dried over natural
wood fires which impart a rich,
smoky flavor which is wonderful
sprinkled over fish, chicken and
veggies.
32
Penzeys spices | Great Milwaukee
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Subtle, smoky 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.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #48053 $ 6.85
4 oz. bag #48040 $ 6.15
8 oz. bag #48082 $ 10.95
1 lb. bag #48011 $ 20.40
Pat and Mark Westen help
build the sets for all of the
Sunset Playhouse shows.
F
Pat and Mark Westen
or Pat and Mark Westen, a
chance meeting in a parking lot
brought together love and a home
and a life in the theater.
The theater part is behind the
scenes at the Sunset Playhouse in
Elm Grove. Its building, the first
in Wisconsin to be built entirely by
a community theater, opened in
1960 with support from throughout
the Milwaukee metro area. Other
additions came later.
These days, Sunset bills itself as “a
seriously fun theater experience.”
“When we moved to Elm Grove
about 22 years ago, we would come
to the playhouse,” says Pat. “About
a year later, we got a letter asking
for volunteers. We said we would
volunteer on props, and a woman
called and said, ‘OK, you’re signed up
for the show.’
“It’s really a company that’s held
together by volunteers,” she says. “It’s
hard to believe it’s volunteering when
you have such a good time.”
The former Pat Karrels, 67, met
Mark Westen in the parking lot at the
Milwaukee hospital where they both
worked.
“I’m a pharmacist and Pat is a
medical technologist,” says Mark, 66.
“We happened to park next to each
other on a Saturday morning when
there weren’t many people around.
I thought she was probably married,
because she was driving a black station
wagon.”
“How’s your family?” he asked.
“I’m not married, I’m single,” she
answered.
“He’s the kind of guy who’s always
friendly, talking to people,” Pat says.
“After that, we’d run into each other
and then he said to show him my
pictures after I went to Europe.”
It was probably about three months
before Mark asked Pat out, but by
then a neighbor was trying to fix
her up with someone. When that
didn’t work out, she took the direct
approach with Mark.
“One Saturday night I called him
and said, ‘Do you still want to go out
with me?’ ” Pat says, with a laugh.
He did.
“We got married on New Year’s Day
1991,” she says.
“We were married with two houses,
so we ended up selling both of them
and buying another house in Elm
Grove,” Mark says.
That, in turn, led to the Sunset
Playhouse.
Both still handle prop work. For
one recent production, that meant
making sure an empty champagne
bottle was filled with ginger ale for
on-stage pouring. Pat dresses in black
so she can slip onto stage during
intermissions, changing out props for
the next act.
Mostly, they help build the sets for
every Sunset show. Pat serves as scene
shop coordinator.
“It looks like a mess, because we
really are working here,” says Mark.
The sets are furnished from the
playhouse storerooms. Chairs hang
from the ceilings. Sofas and couches
from every period line the floors.
There are rows of doors, rolls of
carpets, walls filled with pictures,
clocks, even the odd deer head.
“Sometimes you have to go out and
buy dishes to break on purpose on
stage, but we don’t buy good china
just to do that,” he says.
See spice Index on page 61
Deviled Eggs
A true classic from Pat Westen.
“This entire time, we’ve only been
on stage once,” says Pat. “We were
jurors in Witness for the Prosecution. We
sat.”
“We’d just gasp and react,” Mark
says.
Pat has one more role, though, that
may be everyone’s favorite.
“I like to bake something and bring
it in for the workers at night,” she says.
“She brings in brownies and
cookies,” Mark says. “She feeds the
shop people pretty well.”
The Westens long hosted cast and
crew get-togethers between shows on
Sundays.
“We live so close, when we had two
shows on Sunday—for about 13 or
14 years until this season—everyone
would come over to our house for
supper,” Pat says.
Like the Sunset slogan, it’s all
seriously fun.
“It’s a fun hobby,” she says. “We
meet so many people, and it’s really
changed our lives. It’s always fun.”
–Amy Silvers
6
1
1⁄4 1⁄4 1⁄2 2
1⁄2
eggs hard-boiled, peeled, halved
and separated
TB. milk
tsp. salt
tsp. PENZEYS FRESHLY GROUND PEPPER
Cup mayonnaise or Miracle Whip
TB. yellow mustard (or 1 tsp. YELLOW
MUSTARD POWDER)
tsp. HUNGARIAN-STYLE SWEET PAPRIKA
Place the egg yolks in a medium bowl. Add
the milk, salt, PEPPER, mayonnaise and
mustard. Mash until the mixture is your desired
consistency. Spoon the yolk mixture into the
hollowed-out egg whites. Sprinkle with PAPRIKA
and serve or refrigerate until ready to serve.
Prep. time: 15 minutes
Cooking time: 15 minutes or so to cook the eggs
Serves: 6
Nutritional Information: Servings 6; Serving Size 1 egg (78g);
Calories 150; Calories from fat 110; Total fat 12g; Cholesterol
220mg; Sodium 380mg; Carbohydrate 3g; Dietary Fiber 0g;
Sugars 2g; Protein 7g.
1-800-741-7787 | www.penzeys.com
33
The Kellners were active golfers in retirement, and Audrey still
plays in summer leagues.
Audrey Kellner
If Audrey Kellner is slowing
down, you wouldn’t know it listening
to reports of her 85th birthday
celebration—which stretched from
Monday through Friday with wellwishers and greetings coming from
all over.
“It turned out to be a week of
celebrating,” says Audrey, a
Milwaukee native who has lived in
nearby Delafield for 50 years. “On
Monday (three days before her
birthday) my grandson Erik took me
to dinner at one of my favorite local
restaurants for their steak special.
Wednesday, my daughter Beth sent a
lovely floral arrangement from
North Dakota, and there were cards
and calls from out of state, and hugs
and best wishes from the golf
leagues.
“Thursday, on my birthday, my
wonderful friends Donna and Don
Roberts treated me to lunch in
Oconomowoc. Then at golf that
evening, daughters Terry and Karen
surprised me with a birthday party at
the course. At St. John’s Northwestern Golf Course they have a nice
deck and room so the girls brought a
slow cooker with hot ham, buns,
cheeses and all that goes with it, plus
a delicious birthday cake. When I got
34
Penzeys spices | Great Milwaukee
Daughters Karen (left) and Terry join Audrey for a round of golf on her
birthday. “We only hope we have Mom’s energy when we hit 85!” says Terry.
off the course, I was greeted by
everyone singing ‘Happy Birthday.’ I
was totally surprised, believe me!”
On Friday, even though Audrey’s
“official” birthday was over, more
phone calls came in from out-ofstate. Finally, to top off the festive
week, Terry hosted a wonderful
barbeque rib dinner for her mom.
“I am very blessed with wonderful
“
There has never
even been a thought
about moving out of
Wisconsin.
”
family and friends,” says Audrey, who
took a moment to pay respects to two
family members who can no longer
be part of these special occasions.
Paul, Audrey’s husband of more than
61 years, passed away in 2010, a year
ahead of the Kellners’ only son, Bill.
“It’s been two years since my son
joined Paul in heaven,” says Audrey.
“We all miss them both.”
Audrey, who has been buying
Penzeys spices since the earliest days
of the company, was born and raised
on Milwaukee’s west side. Her family
eventually moved near Messmer
High, on the north side. She
graduated from Messmer in 1946
and has never lived more than a few
miles from her first home. Don’t
bother asking her about the harsh
winters, or suggesting that a move to
retirement havens like Florida or
Arizona would allow her to play golf
year-round.
“There has never even been a
thought about moving out of
Wisconsin,” says Audrey, who still
volunteers at Oconomowoc
Memorial Hospital and the American
Legion Auxiliary. “Not even when
the company Paul worked for
relocated elsewhere. He would never
consider living anywhere but in
Wisconsin.
“We have always loved it here. The
people are friendly and not afraid to
greet you with a smile and a hello.
We live in the Lake Country with
lakes and woods and farm fields and
beautiful scenery. I love the seasonal
changes, the first snowfall, the
greening of spring, the summer sun
and the fall colors.”
But what about those winters? “If
it’s cold,” Audrey says, “put on a
warm jacket and take a walk!”
–Jim Smith
Strawberry Spinach Salad
Peach Custard Pie
Summer fun can be exhausting and this bright, pretty salad from Audrey Kellner
will refuel you in no time.
A creamy, delicious summer treat.
1 pint strawberries, quartered or sliced
1 lb. spinach, washed well, stems removed and torn into bite-sized
pieces
1 Cup salted pecans, chopped (roast chopped pecans, lightly salted,
at 325° for 10 minutes)
Dressing:
1⁄4 Cup RASPBERRY ENLIGHTENMENT
1 TB. white vinegar
1⁄2 Cup sugar
1⁄2 Cup vegetable oil
1⁄2 tsp. salt
1 tsp. REGULAR MUSTARD POWDER
2 TB. WHOLE BLUE POPPY SEEDS
In a small bowl, combine the dressing ingredients and mix well. In a serving
bowl, combine the strawberries, spinach and pecans. Toss to combine. Drizzle
dressing over the salad just before serving or transfer to a cruet and serve on
the side.
Prep. time: 15 minutes
Cooking time: 10 minutes for pecans
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 1 cup salad with 2 TB. dressing (166g); Calories 280;
Calories from fat 200; Total fat 23g; Cholesterol 0mg; Sodium 220mg; Carbohydrate 20g; Dietary Fiber
5g; Protein 4g.
Crust:
11⁄2 Cups flour
11⁄2 tsp. sugar
1 tsp. salt
1⁄2 Cup vegetable oil (Audrey uses canola)
2 TB. milk
Filling:
4 peaches, peeled and sliced (or 1 15-oz. can sliced peaches,
drained)
3 TB. flour
3 TB. brown sugar
11⁄2 Cups evaporated milk (whole milk is an acceptable substitute)
1 egg, slightly beaten
2⁄3 Cup sugar
2 TB. flour
1⁄2 tsp. CINNAMON
1⁄4 tsp. GROUND NUTMEG
For the crust: Combine the flour, sugar and salt in a deep-dish pie plate
and mix well. In a small bowl, combine the oil and milk and mix well. Pour
over the flour mixture and mix with a fork until moistened. Press evenly
over the bottom and up the sides of the pan.
For the pie: Preheat oven to 400° if using a glass pie plate or 425° if using
metal. Combine the flour and brown sugar. Sprinkle evenly over the pie
crust. Arrange the peaches, cut side up, in the pie plate. In a small bowl,
mix together the evaporated milk and the egg. Pour over the peaches.
In another bowl, stir together the sugar, flour, CINNAMON and NUTMEG.
Sprinkle evenly over the top of the filling. Bake for 40-50 minutes or until a
knife inserted 1 inch from the edge of the pie comes out clean.
Prep. time: 30 minutes
Baking time: 40-50 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (194g); Calories 410; Calories from fat
160; Total fat 18g; Cholesterol 40mg; Sodium 350mg; Carbohydrate 56g; Dietary Fiber 2g; Sugars
33g; Protein 7g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
35
Pepper
The pepper harvest in Sarawak on the island of Borneo is a centuries old event that brings families and friends
together to celebrate 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–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.
Whole Peppercorns
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 Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56036 $ 3.55
1⁄ 2 cup jar (net 2.2 oz.) #56052 $ 5.85
4 oz. bag #56049 $ 4.89
8 oz. bag #56081 $ 8.55
1 lb. bag #56010 $ 15.70
Whole Malabar Indian Black Peppercorns
1⁄ 4 cup jar (net 1.1 oz.) #56131 $ 3.55
1⁄ 2 cup jar (net 2.5 oz.) #56157 $ 6.09
4 oz. bag #56144 $ 4.55
8 oz. bag #56186 $ 7.89
1 lb. bag #56115 $ 14.40
Whole Special Extra Bold®
Indian Black Peppercorns
Special 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.
1⁄4 cup jar (net 1.0 oz.) #56836 $ 3.79
1⁄2 cup jar (net 2.1 oz.) #56852 $ 6.29
4 oz. bag #56849 $ 6.09
8 oz. bag #56881 $ 10.95
1 lb. bag #56810 $ 20.40
36
Penzeys spices | Great Milwaukee
Pepper Blends
White Peppercorns
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.
Whole Sarawak White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56739 $ 4.09
1⁄ 2 cup jar (net 2.4 oz.) #56758 $ 7.09
4 oz. bag #56744 $ 7.39
8 oz. bag #56789 $ 13.69
1 lb. bag #56717 $ 26.10
Whole Muntok White Peppercorns
1⁄ 4 cup jar (net 1.2 oz.) #56236 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #56252 $ 6.75
4 oz. bag #56249 $ 6.65
8 oz. bag #56281 $ 12.09
1 lb. bag #56210 $ 22.70
Green Peppercorns
Green peppercorns have a fresh, clean flavor that is
well-suited for poultry, vegetables and seafood.
1⁄ 4 cup jar (net .4 oz.) #56331 $ 4.25
1⁄ 2 cup jar (net .7 oz.) #56357 $ 7.29
1 cup jar (net 1.5 oz.) #56386 $ 13.35
2 cup jar (net 3.0 oz.) #56328 $ 25.39
Pink Peppercorns
These pink berries add a touch of color and rich,
sweet flavor to almost any dish.
1⁄ 4 cup jar (net .5 oz.) #56436 $ 5.09
1⁄ 2 cup jar (net 1.1 oz.) #56452 $ 8.99
1 cup jar (net 2.2 oz.) #56481 $ 16.55
2 cup jar (net 4.4 oz.) #56423 $ 31.95
Szechuan Peppercorns
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.
1⁄ 4 cup jar (net .4 oz.) #56531 $ 3.99
1⁄ 2 cup jar (net 1.0 oz.) #56557 $ 6.75
4 oz. bag #56544 $ 15.19
8 oz. bag #56586 $ 29.09
1 lb. bag #56515 $ 56.90
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.
1⁄ 4 cup jar (net 1.0 oz.) #14135 $ 3.79
1⁄ 2 cup jar (net 2.3 oz.) #14151 $ 6.49
4 oz. bag #14148 $ 5.69
8 oz. bag #14180 $ 10.25
1 lb. bag #14119 $ 19.20
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 .9 oz.) #14430 $ 6.29
1⁄ 2 cup jar (net 2.1 oz.) #14456 $ 11.39
2 cup jar (net 7.7 oz.) #14427 $35.29
Mignonette Pepper
1⁄ 4 cup jar (net 1.0 oz.) #13833 $ 4.45
1⁄ 2 cup jar (net 2.3 oz.) #13859 $ 7.75
4 oz. bag #13846 $ 7.99
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.
1⁄ 4 cup jar (net .6 oz.) #22734 $ 4.09
1⁄ 2 cup jar (net 1.6 oz.) #22750 $ 6.85
4 oz. bag #22747 $ 8.45
8 oz. bag #22789 $ 15.65
1 lb. bag #22718 $ 29.90
Special Grinds
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.
1⁄ 4 cup jar (net 1.4 oz.) #22534 $ 4.35
1⁄ 2 cup jar (net 2.8 oz.) #22550 $ 7.55
4 oz. bag #22547 $ 6.29
8 oz. bag #22589 $ 11.19
1 lb. bag #22518 $ 20.90
Szechuan Pepper Salt
1⁄ 4 Cup jar (net 1.3 oz.) #22639 $ 4.55
1⁄ 2 Cup jar (net 3.0 oz.) #22655 $ 7.99
4 oz. bag #22642 $ 8.35
8 oz. bag #22684 $ 13.69
1 lb. bag #22613 $ 26.10
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 $ 3.29
1⁄ 2 cup jar (net 2.2 oz.) #45757 $ 5.35
4 oz. bag #45744 $ 4.35
8 oz. bag #45786 $ 7.55
1 lb. bag #45715 $ 13.60
Shaker Grind, 30/60 mesh
(powdery fines sifted out)
1⁄ 4 cup jar (net 1.1 oz.) #45836 $ 3.45
1⁄ 2 cup jar (net 2.1 oz.) #45852 $ 5.69
4 oz. bag #45849 $ 5.09
8 oz. bag #45881 $ 8.69
1 lb. bag #45810 $ 15.80
Coarse Grind, 20/30 mesh
(popular size, not too large)
1⁄ 4 cup jar (net 1.1 oz.) #46033 $ 3.45
1⁄ 2 cup jar (net 2.2 oz.) #46059 $ 5.69
4 oz. bag #46046 $ 5.09
8 oz. bag #46088 $ 8.69
1 lb. bag #46017 $ 15.80
Ground 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 Indonesian
1⁄ 4 cup jar (net 1.0 oz.) #46433 $ 3.89
1⁄ 2 cup jar (net 2.4 oz.) #46459 $ 6.65
4 oz. bag #46446 $ 6.09
8 oz. bag #46488 $ 10.85
1 lb. bag #46417 $ 20.40
Coarse, 20/30 mesh, Muntok Indonesian
1⁄ 4 cup jar (net 1.2 oz.) #46538 $ 3.89
1⁄ 2 cup jar (net 2.5 oz.) #46554 $ 6.65
4 oz. bag #46541 $ 6.09
8 oz. bag #46583 $ 10.85
1 lb. bag #46512 $ 20.40
Penzeys Freshly Ground Pepper
A 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 $ 3.45
1⁄2 cup jar (net 2.4 oz.) #46354 $ 5.69
4 oz. bag #46341 $ 4.45
8 oz. bag #46383 $ 7.65
1 lb. bag #46312 $ 14.15
Cracked Black Pepper, 10/16 mesh
1⁄ 4 cup jar (net 1.0 oz.) #46233 $ 3.65
1⁄ 2 cup jar (net 2.3 oz.) #46259 $ 5.95
4 oz. bag #46246 $ 5.09
8 oz. bag #46288 $ 8.69
1 lb. bag #46217 $ 15.80
Peppermills and Salt Shakers
8” Peppermill and
Salt Shaker shown
in Natural Finish
The ONLY peppermills worthy of
the World’s Best Peppercorns!
Available in 6” and 8”, with dark
or natural finishes.
See spice Index on page 61
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.
Peppermills
(filled with Tellicherry black peppercorns)
6" Peppermill (Dark Finish) #91154 $ 31.89
6" Peppermill (Natural Finish) #91143 $ 31.89
8" Peppermill (Dark Finish) #91459 $ 43.29
8" Peppermill (Natural Finish) #91446 $ 43.29
Salt Shakers
(filled with Kosher-style flake salt)
6" Salt Shaker (Dark Finish) #91170 $ 8.99
6" Salt Shaker (Natural Finish) #91167 $ 8.99
8" Salt Shaker (Dark Finish) #91475 $ 10.25
8" Salt Shaker (Natural Finish) #91462 $ 10.25
Combination Sets
(filled with Tellicherry black
peppercorns and Kosher-style flake salt)
6" Peppermill & Salt Shaker Set (Dark Finish) #91196 $ 38.55
6" Peppermill & Salt Shaker Set (Natural Finish) #91183 $ 38.55
8" Peppermill & Salt Shaker Set (Dark Finish) #91491 $ 51.25
8" Peppermill & Salt Shaker Set (Natural Finish) #91488 $ 51.25
Note: Local sales taxes apply.
1-800-741-7787 | www.penzeys.com
37
BilliJo and her family explore Bryce Canyon in Utah. (L-R)
Johnathan, Jacinta, Jocelyn, BilliJo and husband John.
BilliJo Saffold
Showing my students the benefits
of earning a college education has
become my passion,” says BilliJo
Saffold of Milwaukee. “It blesses me
to know that I am helping our youth
make one of the most important
decisions of their lives.
“My mother was a registered nurse
and my father owned and operated
a successful business. They instilled
in me the need to give back to the
community in which I live. As I neared
the completion of my undergraduate
studies, my mother would often tell
me, ‘You are not really educated
unless you help others in need.’”
BilliJo is an English teacher with
Riverside University High School.
“Literature helps us to explore the
world. I love introducing students
to different lifestyles, thoughts and
cultures. It brings us to a place of
tolerance and sometimes acceptance
of our differences and similarities as
people living across the globe.”
When BilliJo first introduced her
Sweet Potato Pie as a fundraiser at
Riverside, it was an instant success.
She recalls, “I could never wait to
get through dinner to get a slice of
my Grandma’s yummy Sweet Potato
38
Penzeys spices | Great Milwaukee
BilliJo and her students mix and bake the Sweet Potato Pies for their
annual fundraiser to benefit the university tours.
Pie. It seemed an eternity had passed
before those pies finally appeared on
the dining room table. I always sat
next to Grandma so I could butter her
up by sweetly asking for a slice of the
pie. Once I had my dessert plate and
had taken that first bite, I’d dance in
my seat with happiness.
“Back then, I didn’t understand
why Grandma would always have a
twinkle in her eyes and a little smile
on her face once I started doing my
little dance, but today I understand
how happy it makes the cook when
someone loves food which you
prepared with patience and passion in
your kitchen.
“Grandma passed away when I was
9. For years I missed our gatherings
at her home and her sweet potato
pie. No one could make it quite like
Grandma.
“As I grew older and continued
to learn to cook and bake under my
mother’s guidance, I made it my
business, through trial and error, to
learn how to bake a pie as good as
Grandma’s. Over the years I tweaked
a recipe from an older lady at church
who I thought made a pretty good pie.
“I knew I had met my goal when
one Thanksgiving, my Uncle Jimmy
exclaimed, ‘Your pie tastes just like
Grandma Mason’s!’ My father chimed
in, ‘Yes, it does and that’s why I’m
helping myself to another slice right
now!’ I beamed with pride.
“Uncle Jimmy asked how I managed
to get Grandma’s recipe. I told him I
didn’t have it, I just worked to make
my pie taste like I remembered hers
tasting. He then mentioned that I
should get another favorite recipe
from Aunt Edna, his sister.
“Aunt Edna invited me over to
go through Grandma’s recipe bin.
I told her I never thought to ask if
anyone had preserved Grandma’s
recipes. Much to my surprise, while
reminiscing through Grandma’s bin, I
found her recipe for the Sweet Potato
Pie! Through tears of happiness I
read Grandma’s recipe, written in her
penmanship and learned that our
recipes were very similar. The only
difference? I used a bit more sweet
potatoes than she did. Once I made
that small change to my own recipe,
my pie was just like Grandma’s!”
–Lani Haag
Turn to page 51 for BilliJo's Sweet Potato Pie recipe
Fried Green Tomatoes
BilliJo writes, “One of my fondest childhood food memories is of fried green
tomatoes at harvest time. They are another southern-inspired treat that can be
eaten as a component of breakfast, lunch or dinner, as a meal unto themselves, or
as a condiment to a sandwich or burger. The recipe is simple, quick, and easy, and
one that my own husband and children have grown to love.”
3-4 1
1
1⁄4
1⁄4-1
2
2
1⁄2-1
large green tomatoes (see note)
Cup cornmeal
tsp. 4/S, divided
tsp. GRANULATED GARLIC POWDER, divided
tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
eggs
TB. milk
Cup vegetable oil
Clean and slice the tomatoes into 1⁄4-inch slices. Set aside on paper towels if
they are really juicy. Mix the cornmeal with half of the 4/S, GARLIC and PEPPER.
Set aside. Pour enough oil to coat the bottom of a heavy, flat-bottom skillet.
Heat the oil over a medium-low fire (BilliJo usually sets her burner on “4”). Mix
the eggs and milk; season lightly with remaining 4/S, GARLIC and PEPPER
and mix gently with a fork. Dip the tomato slices into the egg wash; shake
excess back into the bowl. Next, thoroughly coat each slice with the cornmeal
mixture. Gently place the slices into the bottom of the frying pan, shaking the
pan a little to make sure they don’t stick, and cook each side until they are a
crispy golden brown, 3-4 minutes per side. Don’t overcook or they get mushy
and hard to get out of the pan! Layer paper towels onto a plate or pan that
can absorb heat and place the cooked tomatoes between the layers of paper
towels. Add oil to the pan as necessary until all of slices have been cooked.
When cool enough to eat, enjoy!
Note: If you don’t have green tomatoes, tomatillos are a great year-round
substitute. Pick large firm ones, and, as they are a bit more tart than a green
tomato, add 1⁄2-1 tsp. sugar to the egg wash as an optional addition.
Prep. time: 10 minutes
Cooking time: 8 minutes per batch
Serves: 9-12
Nutritional Information: Servings 12; Serving Size 2 slices (156g); Calories 130; Calories from fat
70; Total fat 8g; Cholesterol 45mg; Sodium 290mg; Carbohydrate 14g; Dietary Fiber 2g; Sugars 5g;
Protein 4g.
Catrina’s Green Bean Pizazz
BilliJo explains, “I love to cook green beans freshly pulled from the garden. This
is a quick-cooking, no-fuss recipe my sister Catrina created several years ago
that is now a family favorite. It feeds our family of five with enough left over for
one or two people to take for lunch the following day.”
2
1
1
⁄8 3
⁄4 2
1
1
1
8
1
lbs. fresh green beans
lb. bacon
Cup vinegar (2 TB.)
Cups water
tsp. LEMON PEPPER or RUTH ANN’S MUSKEGO AVE.
tsp. SMOKY 4/S or FORWARD!
tsp. ADOBO SEASONING
tsp. PENZEYS PEPPER
oz. fresh sliced mushrooms
medium onion, chopped (BilliJo uses Vidalia)
Snap the ends off of the beans and remove any “string” from the seam as
necessary. Place in a colander and rinse in cool water.
In a heavy skillet, cook the bacon until browned. Remove to a paper towellined plate to drain. Remove all but 2 TB. of the bacon drippings from the
skillet and discard. Add the beans, vinegar, water and SEASONINGS to the
skillet and cook until almost done, stirring frequently. Add the mushrooms
and onions; stir. Simmer until everything is cooked to your liking, stirring
frequently.
Note from BilliJo: “Due to our southern roots, we tend to cook our green
beans a bit longer than what northerners tend to consider to be ‘done.’
Typically when either of us cooks beans in this way, they simmer on the
stove for approximately 20 minutes until done.”
Prep. time: 15 minutes
Cooking time: 25 minutes
Serves: 16-18
Nutritional Information: Servings 18; Serving Size 1/2 cup (107g); Calories 140; Calories from fat
100; Total fat 11g; Cholesterol 15mg; Sodium 590mg; Carbohydrate 5g; Dietary Fiber 2g; Sugars
1g; Protein 4g.
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 with
3 TB. salt.
Californian White Onions, Granulated
Ruth Ann’s Muskego Ave
Chicken and Fish Seasoning
Californian Toasted Onions, Granulated
Sprinkle 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 1.1 oz.) #47135 $ 3.29
1⁄ 2 cup jar (net 2.4 oz.) #47151 $ 5.35
4 oz. bag #47148 $ 3.79
8 oz. bag #47180 $ 6.29
1 lb. bag #47119 $ 11.30
1⁄4 cup jar (net 1.0 oz.) #47230 $ 3.29
1⁄ 2 cup jar (net 2.5 oz.) #47256 $ 5.49
4 oz. bag #47243 $ 3.79
8 oz. bag #47285 $6.29
1 lb. bag #47214 $ 11.30
1/4 cup jar (net 1.3 oz.) #24538 $ 3.89
1/2 cup jar (net 2.9 oz.) #24554 $ 6.65
4 oz. bag #24541 $ 5.69
8 oz. bag #24583 $ 10.25
1 lb. bag #24512 $ 19.20
Onions
Saffron
Peek inside the fall flowering crocus and you will see three
threadlike filaments–these are stigma, or saffron. 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, with saffron 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 Saffron
(99% red saffron threads)
Net 1⁄2 gram #57633 $ 15.35
Net 1 gram #57659 $ 29.45
Net per 1⁄4 oz. #57688 $ 147.59
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.
40
Penzeys spices | Great Milwaukee
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 $ 10.95
Net 1 gram #57352 $ 20.55
Net per 1⁄4 oz. #57381 $ 105.35
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 $ 9.69
Net 1 gram #57754 $ 18.09
Net per 1⁄4 oz. #57783 $ 84.85
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 Onions
1⁄4 cup jar (net .7 oz.) #46633 $ 3.09
1⁄ 2 cup jar (net 1.8 oz.) #4665 9 $ 4.89
4 oz. bag #46646 $ 3.65
8 oz. bag #46688 $ 5.69
1 lb. bag #46617 $ 10.10
Minced (1/8” bits) Californian Toasted Onions
1⁄4 cup jar (net .8 oz.) #46938 $ 2.85
1⁄ 2 cup jar (net 1.7 oz.) #46954 $ 4.79
4 oz. bag #46941 $ 3.65
8 oz. bag #46983 $ 5.69
1 lb. bag #46912 $ 10.10
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 $ 3.65
1⁄ 2 cup jar (net 1.9 oz.) #47456 $ 6.15
1 cup jar (net 3.8 oz.) #47472 $ 11.09
2 cup jar (net 7.7 oz.) #47427 $ 20.89
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 Oregano
1⁄4 cup jar (net .2 oz.) #31730 $ 2.29
1⁄2 cup jar (net .5 oz.) #31756 $ 3.99
1 oz. bag #31769 $ 3.19
4 oz. bag #31743 $ 7.19
8 oz. bag #31785 $ 12.65
Broken Leaf Mexican Oregano
1⁄4 cup jar (net .2 oz.) #31835 $ 2.19
1⁄2 cup jar (net .4 oz.) #31851 $ 3.79
1 oz. bag #31864 $ 3.09
4 oz. bag #31848 $ 7.19
8 oz. bag #31880 $ 13.09
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 $ 5.69
1⁄ 2 cup jar (net 3.5 oz.) #24154 $ 10.25
4 oz. bag #24141 $ 8.45
8 oz. bag #24183 $ 15.65
1 lb. bag #24112 $ 29.90
Salad Seasonings
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. Hand-mixed from: salt, bell peppers, garlic,
onion, sugar, black pepper, parsley, thyme and basil.
1⁄ 4 cup jar (net 1.1 oz.) #26037 $ 4.09
1⁄ 2 cup jar (net 2.5 oz.) #26053 $ 7.09
4 oz. bag #26040 $ 6.29
8 oz. bag #26082 $ 11.19
1 lb. bag #26011 $ 20.90
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 $ 4.25
1⁄ 2 cup jar (net 2.6 oz.) #26158 $ 7.19
4 oz. bag #26145 $ 6.29
8 oz. bag #26187 $ 11.19
1 lb. bag #26116 $ 20.90
Creamy Peppercorn
This robust, pepper and herb dressing will enhance
the heartiest salad. Also great on 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. Hand‑mixed from: Tellicherry
cracked black pepper, coarse salt, sugar, garlic, thyme and
parsley.
1⁄ 4 cup jar (net 1.2 oz.) #26237 $ 4.09
1⁄ 2 cup jar (net 2.5 oz.) #26253 $ 7.09
4 oz. bag #26240 $ 6.29
8 oz. bag #26282 $ 11.19
1 lb. bag #26211 $ 20.90
Greek Seasoning
A traditional blend of lemon, garlic and oregano. Mix 2 TB.
seasoning with 2 TB. water, let stand 5 minutes. 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, chicken or pasta salads.
For gyros, mix 1 TB. in 1 TB. water. Let stand 5 minutes, add
1 TB. olive oil and 1 TB. lemon juice. Combine with 1 lb.
cubed lamb, 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.
1⁄ 4 cup jar (net .6 oz.) #16434 $ 3.45
1⁄ 2 cup jar (net 1.4 oz.) #16450 $ 5.59
4 oz. bag #16447 $ 7.09
8 oz. bag #16489 $ 12.99
1 lb. bag #16418 $ 24.60
Italian Vinegar and Oil
Our most popular salad seasoning. To make 1 cup
(the amount in a standard dressing bottle), 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 $ 4.35
1⁄ 2 cup jar (net 3.1 oz.) #26558 $ 7.65
4 oz. bag #26545 $ 5.69
8 oz. bag #26587 $ 10.25
1 lb. bag #26516 $ 19.20
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 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #26653 $ 6.75
4 oz. bag #26640 $ 5.69
8 oz. bag #26682 $ 10.25
1 lb. bag #26611 $ 19.20
1⁄4 cup jar (net 1.0 oz.) #21937 $ 3.89
1⁄2 cup jar (net 2.3 oz.) #21953 $ 6.75
4 oz. bag #21940 $ 6.29
8 oz. bag #21982 $ 11.19
1 lb. bag #21911 $ 20.90
1-800-741-7787 | www.penzeys.com
41
Each day, Mike prepares nutritional diets
for the birds of the Zoo.
“Milwaukee County Zoo” continued from page 30
with bats that has lasted 15 years.
He currently volunteers his time
educating others about this
misunderstood mammal.
“I enrolled in a five-semester
program, Zoo Animal Technology.
Soon after graduation, in the
summer of 2000, I began working at
the Zoo. Within two years I was hired
as a full-time aviary keeper. This was
perfect; I’ve always enjoyed birds.”
The aviary’s walk-through exhibit
is home to 80 species of birds. Its 330
colorful specimens come together in
habitats from around the world.
Alex Waier, curator at the Zoo,
tells us, “The majority of birds are
acquired from other zoological
facilities. The birds are selected
for having a high educational
or conservation message, visitor
appeal or being species bred well in
captivity.”
Mike works side by side with six
full-time keepers.
“We like to put our best foot
forward for the public,” Mike says,
“We want our visitors to see animals
engaging in natural behaviors in a
healthy and content way.”
This takes a great deal of planning.
Alex says, “Probably the trickiest part
of the job is to manage the different
species in mixed exhibits. The birds
nest in all different fashions. Some
nest in boxes which are designed by
42
Penzeys spices | Great Milwaukee
the aviary department while others
hollow out their own logs. Materials
like grapevine, willow, palm fiber,
sticks and grasses are also provided
to birds for building their own nests.
“Some birds are more aggressive
than others. For example, we try not
to have more than one cavity nesting
species in with another as they will
compete for nest space.
“Enrichment enhances all aspects
of a bird’s behavior. It keeps their
minds active and healthy and
encourages natural behavioral
displays. Man-made ‘toys’ to
stimulate the birds through play and
engagement are very important.
“Examples may be as simple as a
ball that is big enough for them to
carry, a bell they can ring, or a rope
they can pull and tug on. Different
types of feeders are set out to keep
the birds interested such as a box
with cut-out holes to allow crickets to
escape.”
“We observe the birds’ behaviors
and look for signs of illness or
injury,” Mike explains. Birds will
often mask an injury, so we keep
a close eye
on their
health. If it
does become
necessary
to treat an
animal, we
may have to
restrain it for
examination,
medicate it and
some will even
need surgery
at the Zoo
hospital.
“If medication is needed we have
to get creative. We need to find
foodstuffs the animal will accept,
something it would consider a treat,
like an insect. The medication
is injected into the ‘treat’ and
hopefully eaten by the bird.
“It is interesting to track how
the birds are feeding. We provide
a variety of fruits, insects and fish
for the birds. Beets, berries, worms,
bananas and sweet potatoes are
all favorites. It’s fun to give them
different choices to see which ones
they take to.”
Mike has always enjoyed
introducing people to new flavors
and ingredients while getting them
to be a bit more adventurous with
food . . . much like he does with
birds.
“Sometimes my fellow keepers will
comment on my food presentations.
‘Do you really think the birds know
the difference if it looks nice?’ they’ll
ask me. I guess it’s a habit from my
restaurant days, when presentation
was more important. I don’t even
think about it, it just happens.
“There is often a seasonal variation
we need to respond to. Diets are
consistent throughout the seasons,
Colorful birds of the Milwaukee County Zoo.
but may vary in the amount given
to the animals. For example, if a
bird is nesting we sprinkle calcium
powder on the food to make sure the
eggshells are as firm as they can be.
“During reproductive times or
molting season, animals need more
energy so their food consumption
goes up. We don’t want to underfeed
them.
“When penguins go through a
molt their fish consumption goes
up 100 percent. They eat everything
in sight. The molting process lasts
about a month . . . then it’s like
they’re wearing a new suit of clothes
and they shout out and show off!
“My favorite work with the Zoo has
been hand-raising birds. Duncan,
a 10-year-old rockhopper penguin,
came to us as an egg from Detroit.
The entire staff was involved in
raising him. We had him in the
incubator until he hatched. He was
only about three inches tall. Now,
he’s a bit of a rascal!
“Isabella, a trumpeter swan, is my
favorite bird. I also helped to handraise her. She has become quite
enamored of me,” Mike smiles. “If
she sees me she starts honking and
swimming towards me. I have a real
soft spot for her!”
–Lani Haag
Mediterranean-style Sauté
Mike tells us, “This recipe was created to complement the taste of grilled or roasted lamb. Ground lamb patties,
grilled and crumbled into the dish or roasted leg of lamb chopped or pulled would be ideal, but beef or chicken
will also work. Or, skip the meat and create a flavorful vegetarian dish.” We loved it as a vegetarian/vegan main
dish and served it with whole wheat pasta.
1 TB. extra virgin olive oil or coconut oil
1 medium garlic clove, finely chopped
1 Cup diced onion
1 Cup coarsely grated carrot
1 tsp. GROUND CUMIN
1
⁄2 tsp. TURMERIC
1
⁄4 tsp. PENZEYS CINNAMON
1
⁄2 tsp. GROUND CARDAMOM (if you haven’t
used cardamom before you might want to
start with 1⁄4 tsp.)
1
⁄2 tsp. THYME
1⁄4 tsp. GROUND WHITE PEPPER
salt, to taste
2 medium bell peppers (red and/or green),
roasted for 15 minutes at 400°, seeds and
skin removed, diced
1 large tomato, peeled and seeded, chopped
6 oz. spinach leaves, roughly chopped
1 Cup vegetable broth (or 1 Cup water
mixed with 1⁄2 tsp. VEGETABLE SOUP BASE)
2-3 dates, pitted and chopped (Mike uses
medjool dates)
1⁄8 Cup coarsely chopped pistachios
1⁄2 TB. butter or 1 TB. plain yogurt (OR, to keep
it vegan, drizzle with a bit more olive oil, as
we did)
1⁄8 Cup fresh, chopped herbs (cilantro and/
or mint and/or parsley are nice—we used
mint and it was delicious)
In a large skillet, heat the oil over medium heat.
Add the garlic, onion, carrot, SPICES and salt. Cook,
stirring occasionally, until the vegetables start
to soften, about 8-10 minutes. Add the peppers
and tomato and cook until heated through, 3-5
minutes. Add the spinach and stir, cooking until
wilted, another 4 minutes or so. Add the broth and
bring to a simmer for about 7-10 minutes. Taste
and add more salt if desired. Add the dates and
nuts and heat through. Remove from the heat and
stir in the butter, yogurt or oil. Sprinkle with fresh
herbs and serve over rice or pasta.
Prep. time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup sauce
(283g); Calories 160; Calories from fat 60; Total fat 6g; Cholesterol
0mg; Sodium 115mg; Carbohydrate 25g; Dietary Fiber 5g; Sugars
16g; Protein 5g.
1-800-741-7787 | www.penzeys.com
43
Paprika
Hungarian-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 Paprika
1⁄4 cup jar (net 1.0 oz.) #47535 $ 3.89
1⁄ 2 cup jar (net 2.4 oz.) #47551 $ 6.65
4 oz. bag #47548 $ 5.69
8 oz. bag #47580 $ 10.25
1 lb. bag #47519 $ 19.30
Hungarian-Style Half-Sharp Paprika
More of a bite than sweet paprika—use it sparingly
or combined with Sweet Paprika
1⁄4 cup jar (net 0.9 oz.) #47630 $ 3.89
1⁄ 2 cup jar (net 2.5 oz.) #47656 $ 6.65
4 oz. bag #47643 $ 5.69
8 oz. bag #47685 $ 10.25
1 lb. bag #47614 $ 19.30
Californian-Style Sweet Paprika
Californian paprika is deep red, mild and sweet,
nice for chicken but browns with long cooking
1⁄4 cup jar (net .9 oz.) #47830 $ 3.79
1⁄ 2 cup jar (net 2.4 oz.) #47856 $ 6.39
4 oz. bag #47843 $ 5.35
8 oz. bag #47885 $ 9.49
1 lb. bag #47814 $ 17.60
Smoked Spanish-Style Paprika
Rich, colorful Spanish-Style Paprika, naturally smoked
over traditional oak fires. Subtle, smoky 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.
1⁄4 cup jar (net 1.0 oz.) #48037 $ 3.99
1⁄ 2 cup jar (net 2.4 oz.) #48053 $ 6.85
4 oz. bag #48040 $ 6.15
8 oz. bag #48082 $ 10.95
1 lb. bag #48011 $ 20.40
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.
1⁄ 4 cup jar (net .2 oz.) #14535 $ 2.49
1⁄ 2 cup jar (net .3 oz.) #14551 $ 3.99
1 oz. bag #14564 $ 4.69
Parsley
Parsley 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.
1⁄4 cup jar (net .1 oz.) #31930 $ 2.09
1⁄ 2 cup jar (net .2 oz.) #31956 $ 3.45
1 oz. bag #31969 $ 3.45
4 oz. bag #31943 $ 7.99
8 oz. bag #31985 $ 14.85
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.
1⁄4 cup jar (net .2 oz.) #14630 $ 2.85
1⁄ 2 cup jar (net .6 oz.) #14656 $ 4.45
1 oz. bag #14669 $ 3.79
4 oz. bag #14643 $ 8.69
8 oz. bag #14685 $ 16.19
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.
1⁄4 cup jar (net 1.6 oz.) #23331 $ 5.25
1⁄ 2 cup jar (net 3.3 oz.) #23357 $ 9.49
4 oz. bag #23344 $ 7.65
8 oz. bag #23386 $ 13.89
1 lb. bag #23315 $ 26.60
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.
1⁄ 4 cup jar (net .6 oz.) #14735 $ 3.19
1⁄ 2 cup jar (net 2.0 oz.) #14751 $ 5.25
4 oz. bag #14748 $ 4.09
Pizza Seasoning
Pumpkin Pie Spice
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.
1⁄4 cup jar (net 1.2 oz.) #23236 $ 3.99
1⁄ 2 cup jar (net 2.5 oz.) #23252 $ 6.75
4 oz. bag #23249 $ 5.69
8 oz. bag #23281 $ 10.25
1 lb. bag #23210 $ 19.20
Poppy Seed
Sweet 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 Seed
1⁄4 cup jar (net 1.2 oz.) #57538 $ 3.19
1⁄ 2 cup jar (net 2.6 oz.) #57554 $ 5.25
4 oz. bag #57541 $ 3.45
8 oz. bag #57583 $ 5.59
1 lb. bag #57512 $ 9.70
1⁄4 cup jar (net .9 oz.) #57433 $ 3.45
1⁄ 2 cup jar (net 2.6 oz.) #57459 $ 5.59
4 oz. bag #57446 $ 4.55
8 oz. bag #57488 $ 7.99
1 lb. bag #57417 $ 14.70
Penzeys spices | Great Milwaukee
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.
1⁄4 cup jar (net .6 oz.) #15037 $ 3.29
1⁄2 cup jar (net 1.2 oz.) #15053 $ 5.59
4 oz. bag #15040 $ 7.99
8 oz. bag #15082 $ 14.69
1 lb. bag #15011 $ 27.90
Whole White Indian Poppy Seed
44
Pork Chop Seasoning
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.
1⁄4 cup jar (net 1.0 oz.) #15132 $ 4.09
1⁄ 2 cup jar (net 2.0 oz.) #15158 $ 7.09
4 oz. bag #15145 $ 7.99
8 oz. bag #15187 $ 14.69
1 lb. bag #15116 $ 27.90
Raspberry Enlightenment
Like red wine, balsamic or rice vinegar, Raspberry
Enlightenment makes sweet tartness happen. But it also
does more. Raspberry Enlightenment—sweet and tart
with a hint of spice—also adds a delicious fresh-brightlightness to slow-roasted richness. Anytime you start
with longer, slower cooking—spaghetti sauce, stews,
barbecue, vegetables, roasts—take the deliciousness
over the top with a spoonful of Raspberry Enlighten
ment. It’s just what your dishes—and you—have been
waiting for. Ingredients: raspberries, sugar, water, tapioca
starch, spices, citric acid.
1 cup jar (net 9.5 oz) #97185 $ 8.55
Rosemary
Rosemary 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 Leaves
The size and shape of Christmas tree needles
1⁄4 cup jar (net .3 oz.) #33039 $ 2.19
1⁄ 2 cup jar (net .8 oz.) #33055 $4.09
1 oz. bag #33068 $ 2.29
4 oz. bag #33042 $ 4.79
8 oz. bag #33084 $ 8.55
Cracked, 10/18 mesh, Spanish Rosemary Leaves
Cracked bits, small enough to sneak past most children
1⁄4 cup jar (net .5 oz.) #33134 $ 2.65
1⁄ 2 cup jar (net 1.2 oz.) #33150 $ 4.45
1 oz. bag #33163 $ 2.49
4 oz. bag #33147 $ 5.35
8 oz. bag #33189 $ 9.49
Powdered, -40 mesh, Spanish Rosemary Leaves
Easy to use, but doesn’t stay fresh very long
1⁄4 cup jar (net .4 oz.) #33239 $ 2.85
1⁄ 2 cup jar (net 1.1 oz.) #33255 $ 4.55
4 oz. bag #33242 $ 5.35
8 oz. bag #33284 $ 9.49
1 lb. bag #33213 $ 17.60
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 Sage
Long, thin silvery-gray leaves
1⁄4 cup jar (net .2 oz.) #33334 $ 2.29
1⁄ 2 cup jar (net .5 oz.) #33350 $ 3.79
1 oz. bag #33363 $ 2.49
4 oz. bag #33347 $ 5.25
8 oz. bag #33389 $ 9.15
Rubbed Albanian Prime Sage
Fluffy, coarse gray-green powder
1⁄4 cup jar (net .4 oz.) #33439 $ 2.49
1⁄ 2 cup jar (net .8 oz.) #33455 $ 4.55
1 oz. bag #33468 $ 3.65
4 oz. bag #33442 $ 7.99
8 oz. bag #33484 $ 14.85
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.
Soup Bases
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 Seasoning
For 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 $ 10.85
Chicken Soup Base and Seasoning
For 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 $ 10.85
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.
Seafood Soup Base and Seasoning
(net 8.0 oz.) #90986 $ 10.85
Turkey Soup Base and Seasoning
For 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 $ 10.85
Vegetable Soup Base and Seasoning
Richly 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 $ 10.85
For nutritional information
on all of our soup bases, visit
www.penzeys.com/soup.html
(net 8.0 oz.) #90586 $ 10.85
Pork Soup Base and Seasoning
(net 8.0 oz.) #90881 $ 10.85
Coarse Grind
4 oz. bag #96641 $ 4.35
1 lb. bag #96612 $ 13.25
Fine Grind
4 oz. bag #96746 $ 4.79
1 lb. bag #96717 $ 14.70
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 $ 2.29
1-800-741-7787 | www.penzeys.com
45
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 mesh
1 lb. bag #96117 $ 2.99
Coarse Grind, 30/60
1 lb. bag #96212 $ 2.65
Fine Grind, 40 mesh
1 lb. bag #96317 $ 2.99
Sandwich Sprinkle
This 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.
1⁄4 cup jar (net 1.2 oz.) #27539 $ 3.99
1⁄2 cup jar (net 2.5 oz.) #27555 $ 6.75
4 oz. bag #27542 $ 5.69
8 oz. bag #27584 $ 10.25
1 lb. bag #27513 $ 19.20
Savory Leaves
Traditional in bean soup, also nice with grilled
chicken, pork chops, and fish. From Albania.
1⁄ 4 cup jar (net .3 oz.) #33639 $ 2.29
1⁄ 2 cup jar (net .8 oz.) #33655 $ 3.99
1 oz. bag #33668 $ 2.29
Seasoned Salt
Flavorful 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).
1⁄ 4 cup jar (net 2.1 oz.) #29238 $ 3.45
1⁄ 2 cup jar (net 4.2 oz.) #29254 $ 5.35
4 oz. bag #29241 $ 2.29
8 oz. bag #29283 $ 3.45
1 lb. bag #29212 $ 5.50
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 Seeds
1⁄4 cup jar (net 1.1 oz.) #57833 $ 2.85
1⁄ 2 cup jar (net 2.4 oz.) #57859 $ 4.55
4 oz. bag #57846 $ 3.19
8 oz. bag #57888 $ 5.25
1 lb. bag #57817 $ 8.90
Whole Indian Black Sesame Seeds
1⁄4 cup jar (net 1.3 oz.) #57938 $ 3.29
1⁄ 2 cup jar (net 2.7 oz.) #57954 $ 5.49
4 oz. bag #57941 $ 3.45
8 oz. bag #57983 $ 5.69
1 lb. bag #57912 $ 10.10
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 Shallots
1⁄2 cup jar (net .4 oz.) #58056 $ 6.65
1 cup jar (net .7 oz.) #58085 $ 11.85
2 cup jar (net 1.4 oz.) #58027 $ 22.35
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 $ 5.65
1⁄ 2 cup jar (net 3.3 oz.) #23157 $ 10.09
1 cup jar (net 6.3 oz.) #23186 $ 18.79
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.
1⁄ 4 cup jar (net .7 oz.) #15237 $ 3.55
1⁄ 2 cup jar (net 1.4 oz.) #15253 $ 5.95
4 oz. bag #15240 $ 7.99
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.
1⁄4 cup jar (net 1.3 oz.) #15332 $ 4.55
1⁄ 2 cup jar (net 2.6 oz.) #15358 $ 7.99
4 oz. bag #15345 $ 7.65
8 oz. bag #15387 $ 13.89
1 lb. bag #15316 $ 26.60
46
Penzeys spices | Great Milwaukee
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 $ 5.09
1⁄ 2 cup jar (net 2.7 oz.) #21153 $ 8.79
4 oz. bag #21140 $ 8.45
8 oz. bag #21182 $ 15.65
1 lb. bag #21111 $ 29.80
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 Anise
1 oz. bulk bag #58269 $ 4.89
4 oz. bag #58243 $ 11.65
Broken Chinese Star Anise Pieces
1 oz. bulk bag #58164 $ 3.09
4 oz. bag #58148 $ 6.85
Powdered Chinese Star Anise
1⁄ 4 cup jar (net .8 oz.) #48132 $ 3.99
1⁄ 2 cup jar (net 1.9 oz.) #48158 $ 6.85
4 oz. bag #48145 $ 7.75
Sumac
Used plain or mixed with thyme and sesame (Zatar),
to complement fish, meat and vegetables. Processed
with salt.
1⁄ 4 cup jar (net 1.2 oz.) #48237 $ 4.55
1⁄ 2 cup jar (net 2.5 oz.) #48253 $ 7.99
4 oz. bag #48240 $ 7.75
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 $ 5.59
1⁄ 2 cup jar (net .6 oz.) #15453 $ 10.09
1 cup jar (net 1.0 oz.) #15482 $ 18.79
2 cup jar (net 2.6 oz.) #15424 $ 36.35
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.
1⁄4 cup jar (net 1.2 oz.) #15532 $ 4.45
1⁄ 2 cup jar (net 2.4 oz.) #15558 $ 7.75
4 oz. bag #15545 $ 7.65
8 oz. bag #15587 $ 13.89
1 lb. bag #15516 $ 26.50
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 Tarragon
Large, deep green, flavorful leaves
1⁄4 cup jar (net .1 oz.) #33734 $ 2.29
1⁄ 2 cup jar (net .3 oz.) #33750 $ 4.09
1 oz. bag #33763 $ 5.49
4 oz. bag #33747 $ 12.55
8 oz. bag #33789 $ 24.49
Taco Seasonings
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.
1⁄4 cup jar (net 1.4 oz.) #23531 $ 4.09
1⁄ 2 cup jar (net 2.9 oz.) #23557 $ 6.95
4 oz. bag #23544 $ 5.25
8 oz. bag #23586 $ 9.35
1 lb. bag #23515 $ 17.30
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. Handmixed 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.
1⁄4 cup jar (net 1.2 oz.) #24338 $ 3.99
1⁄ 2 cup jar (net 2.7 oz.) #24354 $ 6.85
4 oz. bag #24341 $ 5.69
8 oz. bag #24383 $ 10.25
1 lb. bag #24312 $ 19.20
Chicken Taco Seasoning
Taco Salad
This dish is not only tasty, it’s super fun to eat, making
it a favorite of the students at the Urban Ecology
Center. To read about the Urban Ecology Center, turn
to page 24.
1 lb. ground beef
2-4TB. TACO SEASONING (or 2 TB. ARIZONA
DREAMING for salt-free)
2 12-oz. cans diced tomatoes with chilies
8 oz. Velveeta or American cheese, cubed
1 Bag tortilla chips (lime-flavored are nice)
Toppings:
sour cream
salsa
shredded cheese
black beans
banana peppers
avocado
jalapeño peppers
lettuce
diced tomatoes
black olives
See spice Index on page 61
VerQuan Humprey chops
tomatoes for taco salad.
In a large skillet, cook the ground beef until
nicely browned. Drain off any fat. Mix the TACO
SEASONING or ARIZONA DREAMING with an
equal amount of water and then add to the pan.
Cook another few minutes, stirring regularly,
until combined. Add the diced tomato/chili mix
and stir. Add the cubed cheese. Turn the heat to
low, cover and simmer until the cheese is melted,
stirring occasionally. Serve over tortilla chips and
add any additional toppings you desire.
Prep. time: 15 minutes to chop toppings
Cooking time: 15 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 1/2 cup meat
mixture, toppings and chips not included (197g); Calories 200;
Calories from fat 100; Total fat 11g; Cholesterol 55mg; Sodium
1180mg; Carbohydrate 8g; Dietary Fiber <1g; Sugars 2g;
Protein 20g.
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.
1⁄4 cup jar (net .9 oz.) #24233 $ 3.89
1⁄ 2 cup jar (net 2.1 oz.) #24259 $ 6.49
4 oz. bag #24246 $ 6.65
8 oz. bag #24288 $ 12.09
1 lb. bag #24217 $ 22.70
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 $ 7.29
1-800-741-7787 | www.penzeys.com
47
Madagascar Vanilla Beans
Regarded as the world’s best, Madagascar beans set
the standard for prime vanilla flavor.
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.
3 beans #58430 $ 9.35
15 beans #58456 $ 36.89
Mexican Vanilla Beans
Mexican beans, while similar to Madagascar,
have a darker flavor that is perfect for vanilla
liqueur and coffee drinks.
3 beans #58630 $ 9.35
15 beans #58656 $ 36.89
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.
1⁄2 cup jar (net 3.4 oz.) #92351 $ 7.99
1 cup jar (net 6.8 oz.) #92380 $ 14.69
2 cup jar (net 13.6 oz.) #92322 $ 28.29
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.
2 fluid ounce bottle #92135 $ 7.75
4 fluid ounce bottle #92151 $ 13.99
8 fluid ounce bottle #92180 $ 24.39
16 fluid ounce bottle #92119 $ 40.99
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.
2 fluid ounce bottle #92230 $ 10.95
4 fluid ounce bottle #92256 $ 20.55
8 fluid ounce bottle #92285 $ 35.59
16 fluid ounce bottle #92214 $ 59.99
The Fogertys get an opportunity to check
out the field at Miller Park before cheering
on the Brewers.
Amy Fogerty
W e caught up with Amy Fogerty
not long before the moving truck
arrived. It was, well, crazy. What
moving day isn’t?
“It’s all feeling real now,” said
Amy, channeling a full range of
emotions. “A little scary, but exciting
at the same time.”
After spending their entire
lives in the Milwaukee area, Amy
and husband Joe are moving away
with their three young children.
Destination: Cleveland, Ohio. Joe,
who recently earned his Ph.D. at
the Medical College of Wisconsin,
has taken a job as a postdoctoral
research fellow at the Cole Eye
Institute, which is part of the
Cleveland Clinic. It’s a big job
opportunity for him, and a huge
move for a family deeply rooted in
Milwaukee.
“It was a tough decision for
everyone,” said Amy. “It has been
hard to say goodbye. But having
had so many positive experiences in
Milwaukee, we feel like we’re well
prepared to take what we’ve learned
living in this wonderful city and
apply it to a new one.”
Amy, who taught Spanish at
Pewaukee High School, grew up
on the south side of Milwaukee
and attended Catholic elementary
schools there before her family
moved a few miles west to New
almond, lemon and orange extracts on page 19
The Best Sugar Cookies
Amy says using different “team” colors of sugar makes
a great dessert for a tailgate.
1 Cup powdered sugar
1 Cup white sugar
1 Cup butter
2 eggs
1 tsp. PURE VANILLA EXTRACT
1 tsp. baking soda
1 tsp. CREAM OF TARTAR
43⁄4 Cups flour
1⁄2Cup coarse sugar—various colors,
if desired
Big bro Andrew hangs with Melanie and
Jonathan at the Hoyt Park swimming pool.
Berlin, where she graduated from
Eisenhower High. Joe grew up in
nearby Greendale, close enough that
the two families attended the same
church and Amy and Joe ended up
in the same confirmation class.
Both Amy and Joe attended
Carroll College in Waukesha,
where they fell in love. After getting
married in 2002 they bought a house
in Milwaukee and began their own
family. This fall Andrew, 7, will be in
second grade. He says he will miss
the Hoyt Park swimming pool and
AMF Bowlero the most. Melanie,
5, will be starting kindergarten
and she, too, says she’ll miss the
neighborhood pool. Jonathan,
3, who also loves Bowlero, hopes
there will be a bowling alley not too
far from the family’s new home in
Shaker Heights. All three kids love
to be in the kitchen with their mom,
and Andrew is learning to cut veggies
and make some easy meals.
“I’m making it through by
baking,” said Amy. “Last Sunday I
made two loaves of banana bread,
cinnamon rolls, cookies and beef
stroganoff. Being in the kitchen is
my stress relief!”
See spice Index on page 61
When the Fogertys had friends
over for dinner on a recent Friday
night, Amy made three different
types of cookies. “They were all hits,”
said Amy. “I know for sure that I will
have the opportunity to share my
love of cooking with people there.
Who doesn’t like good food? It’s a
great way to start conversations with
new people.”
And maybe help ease the
difficulty of leaving. “We’re leaving
a lot of family here in Milwaukee,”
said Amy. “The grandparents are
having a tough time getting used
to the idea that they won’t see their
grandchildren as often. We do plan
on coming back to Milwaukee as
much as we can. I’m sure we’ll get
used to the drive, but right now 8
hours seems like a lot!
“The spirit of Milwaukee is truly
special. The city has so much to offer.
Whether you are young or old, there
is always something fun to do here.
Our hearts belong to Milwaukee, and
we will ALWAYS be Packers, Brewers
and Badgers fans.
“And we will always call a water
fountain a bubbler!”
–Jim Smith
Preheat oven to 375°. Cream together the
powdered sugar, white sugar, butter, eggs and
VANILLA until fluffy. Add the baking soda and
CREAM OF TARTAR. Add the flour 1 cup at a time so
that the mixture completely mixes. Roll into 1-inch
balls or use a medium-sized cookie scoop. Press
the cookie balls with a glass dipped in the various
sugar crystals (or just regular sugar if desired).
Alternately, sprinkle the sugar on once you have
pressed the cookies flat then gently press it again
just to get the sugar to stick. Bake at 375° for 7-9
minutes or until the edges of the cookie are just a
little bit brown. Do not over-bake or the cookies
will be crunchy instead of soft.
Prep. time: 15 minutes
Baking time: 7-9 minutes
Yield: 5-51⁄2 dozen
Nutritional Information: Servings 30-32; Serving Size 2 cookies
(41g); Calories 170; Calories from fat 50; Total fat 6g; Cholesterol
30mg; Sodium 90mg; Carbohydrate 26g; Dietary Fiber <1g;
Sugars 12g; Protein 2g.
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49
BilliJo (center) gathers this fun-loving, hardworking group together for two nights of pie
baking. This fundraiser benefits their annual
college tour where they learn the role each
college plays in the history of the United States.
Riverside University
High School
I
n the spring of each year we load
buses with an average of 40 students
to tour post-secondary institutions
across our nation to help them decide
where they want to attend college,”
says BilliJo Saffold, an English teacher
at Riverside University High School in
Milwaukee.
“This year we toured eight campuses
in Arkansas, Tennessee and Mississippi
with our focus on historically black
colleges and universities. Since
many of our students will be the first
generation from their families to go
to college, they need the guidance of
others to assist them in making this
crucial decision.”
BilliJo first realized the need for this
tour when she saw a trend of students
returning to their alma mater for a
visit after they had left for college
months earlier. When she asked why
they were in town, the typical response
would be, “I first saw the school when
I moved into the dorm and I don’t
think it is a good fit, so I came home.”
“This began to weigh on my heart,”
says BilliJo. “I needed to make every
50
Penzeys spices | Great Milwaukee
effort to help our students make an
educated decision as to which college
they would attend before they signed
on the dotted line. I needed to open
the door to opportunity for our
students.
“As I toured campuses with my own
daughter, I realized the majority of the
students I teach could not afford this
trip with their family. I felt the need
to find a way to help them visit these
campuses. How could I help?
“In 2005 I hosted the first ever
Annual Cultural Tour of Historically
Black Colleges and Universities.
The tour helps students realize each
institution has its own personality and
as a result of the tours we no longer
see students returning home because
an institution was not a good fit for
them.”
In preparation for the tour BilliJo
has students research their intended
career and at least two schools on the
tour. This work helps the students
determine if the tour is a smart option
for them and if the university is a good
fit for their future educational and
extracurricular pursuits.
“During the first several weeks of
my 12th grade literature course, I
get my students ready for the college
application process. They learn to
write an effective essay which helps
them to put their best foot forward.
I also teach them about the financial
aid process, how to find scholarships
and step-by-step application
procedures.
“Students learn so much about
themselves on the tour. They come
face-to-face with the reality of having
to figure out who they really are and if
a big university will work for them or
if they would be better off at a smaller
school where they can get more oneon-one help.
“Once the tours began I no longer
felt that nudge in my spirit urging me
to find a way to help our students tour
these universities. Now the nudge is
always to make sure there is enough
money to keep the tour fees as low as
possible.
“I kept thinking how easy it would
be to mass bake and sell sweet potato
pies. To test the waters, the first year
I did the fundraiser by myself. I took
orders from staff, friends and family
who knew and loved my pies. The
fundraiser was a hit and the following
Thanksgiving season our staff
encouraged me to do the fundraiser
again. We now bake and sell at least
250 sweet potato pies.”
We had the opportunity to see the
pie baking in action one evening
after school. Hundreds of pounds
of sweet potatoes are peeled and
cooked by students and their families
on the first night.
BilliJo’s Down-Home
Sweet Potato Pie
Just like Grandma used to make.
2 Cups cooked sweet potatoes
(2 medium-large sweet potatoes)
1⁄2 stick butter or margarine (1⁄4 Cup)
1 Cup sugar, or 1 14-oz. can sweetened
condensed milk
1 15 oz. can evaporated milk
1 egg
Your choice of either mix of spices:
1⁄2 tsp. CINNAMON
1⁄2 tsp. GROUND NUTMEG
1⁄4 tsp. GROUND ALLSPICE
1⁄2 tsp. PURE VANILLA EXTRACT
OR
1⁄2 tsp. CINNAMON
1 tsp. POWDERED GINGER
1⁄4 tsp. GROUND ALLSPICE
1⁄2 tsp. PURE VANILLA EXTRACT
Preheat oven to 375°. Blend the sweet potatoes
until smooth. Add the butter and blend. Next,
add the sugar or condensed milk and evaporated
milk and blend well. Add the egg and SPICES and
blend well.
Pour into pre-baked pie shells (we’ve included
our favorite recipe) and bake at 375˚ until firm
and a toothpick inserted in the center comes out
clean—approximately 45 minutes. Let cool on a
rack/trivet. Cut and serve when cool.
Prep. time: 15 minutes for filling plus 30 minutes
crust making/prebaking time
Baking time: 45 minutes
Yield: 2 pies
The following evening the pies
come together with the help of BilliJo
at the lead, Mary, a staff member, and
a group of very energetic students.
There is measuring of sugar and
spices, butter being unwrapped, eggs
being cracked and cans being opened,
all intermingled with laughter,
dancing and a bit of joking around.
It’s a lot of work, but it’s a lot of fun
too!
BilliJo handles the industrial-sized
mixer as students one by one bring
their ingredients to add to the bowl.
Before we knew it, the pies were
being pulled from the oven and the
kitchen was adrift in the sweet scent
of cinnamon. As one of the students
put it, “I enjoyed every minute of the
pie-baking. The fundraiser helped me
See spice Index on page 61
realize working hard in life brings a
beautiful outcome.”
BilliJo tells us, “Since the inception
of our tour eight years ago, we have
seen a twelve percent increase in the
number of our students who choose
to go on to college. Our students
want to study business, medicine, law,
computer technology, and as one
student told us, ‘To be an electrician
like my granddad.’
“It blesses me to know I am
helping our youth make one of the
most important decisions of their
lives. Students return to tell me
what a difference the tour made for
them and parents encourage me
to continue the tour because. . . it
works!”
–Lani Haag
No Roll Pie Crust
This is truly the easiest pie crust you will ever make. Mix it right in the pie plate, no bowl and no rolling! For 2 crusts:
3 Cups flour
2 tsp. sugar
1 tsp. salt
1 Cup vegetable oil
1⁄3 Cup milk
Put all of the ingredients in a large bowl. Mix
gently to combine. Divide in half and place each
half in a regular 9-inch pie pan. Pat out evenly.
Push the pastry up the sides and form a nice edge
with your thumb and finger. Prick the crust with
a fork to prevent bubbling of the pastry during
baking. Bake in a preheated 350° oven for 15
minutes. Remove, cool, fill.
Nutritional Information: Servings 16; Serving Size 1 piece
(110g); Calories 350; Calories from fat 180; Total fat 20g;
Cholesterol 30mg; Sodium 210mg; Carbohydrate 38g; Dietary
Fiber 1g; Sugars 18g; Protein 5g.
1-800-741-7787 | www.penzeys.com
51
full . . . well, we’re still waiting for
that to happen!
“I’m impressed with the variety of
foods Joey eats. He wants everything
we eat, so we limit sweets and
processed foods in our diet. There
huge party for the Fourth of July,
are times he’s less than thrilled
my favorite holiday. We watch the
with broccoli or green beans until
parade, my mom sets up bubbles,
I sprinkle a little Mural of Flavor
chalk and games for all the kids, my
on them. It’s the first spice he ever
dad will have three grills going and
tasted. I really enjoy cooking. I get
then we watch the fireworks from
so excited
their front
when I
yard. It’s a
Lake
Michigan
provides
a
make
great chance
something
beautiful backdrop to the
to see family
Joey
and friends
city and the Hoan Bridge,
that we don’t
a Milwaukee landmark, always obviously
loves.
see as often as
lets me know I’m home.
“Andy
we’d like.”
and I
Since we
have a very large garden. We plant
last talked to Meredith, she and
Andy are enjoying life with their first everything from beans to zucchini,
and we have some amazing raspberry
child. Joseph Henry, named after
Andy’s grandfather, is 16 months old. bushes, thanks to our neighbors.
Andy spends the most time in our
“He eats anything and everything,”
garden and I started canning a few
Meredith laughs. “The doctor said
years ago. It’s easier than you think
he would stop eating when he was
and the fruits of our labor make
great gifts.”
Meredith tells us, “I now stay at
Meredith and her husband Andy make birthdays a special day. “I find it very meaningful
that Andy asks me to bake something for his
birthday instead of buying him a present!”
Meredith
Wittmann
I
love Milwaukee! I’m so
proud to live and work here,” says
Meredith Wittmann.
“My husband Andy and I enjoy
sporting events and church festivals
whenever we get a chance and
my mom and I, along with a close
family friend, always have season
tickets for the theater. I think it’s
fantastic that Milwaukee has so
much to offer.
“Lake Michigan provides a
beautiful backdrop to the city and
the Hoan Bridge, a Milwaukee
landmark, always lets me know I’m
home.
“I’ve spent a lot of time along the
lakeshore just watching the waves
and skipping stones or taking the
bike path that travels along the
shore. Andy and I like to try local
varieties of custard and fish fries
which Milwaukee is famous for. We
even had our rehearsal dinner at a
local custard stand.
“I grew up in nearby Cudahy
as have my parents, aunts, uncles
and cousins. My dad’s family came
to Cudahy because of the large
Slovak population here. People
are very friendly and smile as they
pass you by. Some even strike up a
conversation.
“Each year my parents throw a
52
Penzeys spices | Great Milwaukee
“
”
What’s more fun for Joey than a day with
Grandma and Grandpa!!
home with my son most days, though
I continue to teach one night each
week at a career college and work in
the Milwaukee Public Library in the
Information and Ready Reference
Department. Both positions help me
to utilize my degree in Library and
Information Science.
“Teaching has taught me patience.
My students often remark how much
I seem to care about them. I actually
think this gives some students the
determination to continue their
education. I enjoy working with
people who are serious about
bettering themselves through their
education.
“Having this time to spend with
Joey allows me more time to spend
with my parents. It was my dad who
offered to watch Joey on Fridays.
He even makes me a huge breakfast
before I head out to work. We have
a really nice, family relationship.
I hope Joey learns to love and
appreciate life just as I do.”
–Lani Haag
Seasoned Tomatoes
If you are lucky enough to have lots of garden-fresh
tomatoes, try this wonderful recipe from Meredith.
2 lbs. cherry and/or grape tomatoes
3 TB. olive oil
1⁄4-1⁄2tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
1 TB. ITALIAN VINEGAR & OIL DRESSING BASE
1 TB. PARSLEY
1 1
⁄4- ⁄2 tsp. salt, optional
Place washed tomatoes in a bowl. Drizzle with
the olive oil, PEPPER and DRESSING BASE. Toss to
evenly coat the tomatoes. Cook on a hot grill pan,
shaking the pan every minute, for 4-6 minutes,
until the tomatoes start to soften just a bit. Cook
a few minutes longer if you like them wrinkly or
popped. Or, bake at 450° until they are the desired
consistency, 5-12 minutes or so. Sprinkle with
PARSLEY and salt, if desired.
Prep. time: 5 minutes
Cooking time: 4-12 minutes
Serves: 10
Nutritional Information: Servings 10; Serving Size 1/2 cup (100g);
Calories 60; Calories from fat 40; Total fat 4.5g; Cholesterol 0mg;
Sodium 120mg; Carbohydrate 5g; Dietary Fiber 1g; Sugars 3g;
Protein 1g.
See spice Index on page 61
Berry Pie
Celebrate the season with a fresh, homemade berry
pie. Yum. You can certainly substitute berries as well,
depending on the season.
double pie crust (see our favorite recipe to
the right)
2 tsp. fresh lemon peel (or 1⁄2 tsp. MINCED
LEMON PEEL)
1 tsp. PENZEYS CINNAMON
1 tsp. BAKING SPICE
2 Cups blueberries
2 Cups raspberries
1 Cup blackberries
1
⁄2-1 Cup sugar
1 1
⁄3- ⁄2 Cup flour
Topping:
1 TB. milk
2-4 TB. sugar or VANILLA SUGAR
Preheat oven to 375°. Line a regular 9-inch pie
plate with the bottom crust. In a large bowl,
combine the LEMON PEEL, CINNAMON, BAKING
SPICE, washed berries, 1⁄2 cup sugar and 1⁄3 Cup
flour. Stir to combine. Taste the mixture and add
more sugar if necessary. If the filling is too runny,
add more flour. Pour the berries into the pie crust
and spread the mixture evenly. Cover with the
top crust and prick with a fork to vent. Crimp the
edges to seal the pie. Brush the top of the crust
with the milk and sprinkle evenly with sugar or
VANILLA SUGAR. Cover the edge of the crust
with foil to prevent over-browning. Bake at 375°
for 30 minutes. Remove the foil and bake for an
additional 20 minutes. Let cool completely before
slicing.
Pie crust: This is our favorite, very easy, very
delicious, nothing to be afraid of pie crust. Even if
it breaks apart when you go to lift it into the pie
pan, it will grow right back together during baking.
Nothing beats homemade crust; please give it a try!
11⁄2 11⁄2 1
1⁄2
3-5 sticks butter (3⁄4 Cup)
Cups flour
tsp. sugar
tsp. salt
TB. milk
To prepare the crust, cut the butter into small
pieces; it doesn’t have to be cold, but it should not
be warm to the point of melting. Add the flour,
salt and sugar to the butter and beat or mix by
hand to combine. Switch to a spoon and add the
milk a splash at a time, until the dough just holds
together. Divide the dough in two pieces, one
using about 2⁄3 of the dough, the other 1⁄3. Pat the
pieces into disc shapes and cover with plastic wrap.
Refrigerate at least 20 minutes, while making your
pie filling. Sprinkle a wooden board or counter top
with flour, place the larger of the dough discs on
the board, and sprinkle the top of the dough with
flour. Using short strokes, roll it from the center
to the edges until it is 1⁄8 to 1⁄4 inch thick. You will
want to turn the dough over and re-dust with flour
halfway through. Roll until the crust is about an
inch larger than your 9-inch pie pan when inverted.
Pick up gently (a spatula run under the dough will
help it release if it is sticking to the table). Prick the
crust all over with a fork. Roll out the second crust
and use it to cover your pie filling.
Prep. time: 30 minutes
Baking time: 50 minutes
Serves: 8
Nutritional Information: Servings 8; Serving Size 1 piece (161g);
Calories 370; Calories from fat 160; Total fat 17g; Cholesterol
45mg; Sodium 290mg; Carbohydrate 50g; Dietary Fiber 5g;
Sugars 22g; Protein 4g.
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53
Phil’s Stuffed Meatballs
The only thing better than meatballs are meatballs
stuffed with cheese. This recipe is from Phil Smith,
a volunteer at Kathy's House (story page 15).
3 lbs. ground turkey
1 Cup panko bread crumbs
1-2 eggs
2 tsp. GRANULATED GARLIC POWDER
4 TB. PARSLEY FLAKES
1 tsp. salt (optional)
2 tsp. PENZEYS FRESHLY GROUND PEPPER
3TB. BUTTERMILK RANCH SALAD DRESSING
BASE
1 finely chopped onion, optional
8oz. cheese, cubed (Colby-Jack or pepper
Jack work well)
1-2 TB. olive oil
Preheat oven to 400°. In a large bowl, combine the
meat, bread crumbs, eggs (start with 1 egg and if
the mixture is dry add the second), SEASONINGS
and onion. Mix well. It is easiest to just dig your
hands in and mix, plus it’s kind of fun. Roll the
mixture into large meatballs, about 1-2 oz. each.
Press each meatball with your thumb to create a
hole. Tuck a piece of cheese into each meatball
and then smooth the meat back together. Place
not-quite-touching on baking sheets. Drizzle with
a bit of olive oil and then bake at 400° for about
25 minutes. Remove a meatball and cut it open to
check and see if it’s done. If not, bake a bit longer
until fully cooked. Make sure to eat all the delicious
cheese bits that ooze out into the pan. Phil likes to
serve these with potatoes or pasta. They also make
for great meatball sandwiches.
Prep. time: 30 minutes
Cooking time: 25 minutes
Yield: about 45 meatballs
Nutritional Information: Servings 15; Serving Size 3 meatballs
(124g); Calories 250; Calories from fat 140; Total fat 15g;
Cholesterol 115mg; Sodium 440mg; Carbohydrate 7g;
Dietary Fiber <1g; Sugars 1g; Protein 21g.
Pappardelle with Pesto, Ricotta and Vegetables
This is especially delicious with garden-fresh basil and veggies. Pappardelle noodles look like thick fettucine
and are usually made with egg. If you can’t find pappardelle, either fettucine or extra wide egg noodles would
be good substitutes. This recipe is from Ken Leinbach of the Urban Ecology Center and his wife Shauna.
Pesto:
2 Cups fresh basil leaves
2 garlic cloves
1⁄3 Cup pine nuts
1⁄2 Cup grated Parmesan cheese
1⁄2 Cup good olive oil
1 1
⁄4- ⁄2 tsp. salt, to taste
1 1
⁄4- ⁄2tsp. PENZEYS FRESHLY GROUND PEPPER,
to taste
12 oz. pappardelle pasta
11⁄2 Cups fresh green beans, cut into 2-inch
pieces
2 Cups corn kernels, fresh or frozen (kernels
from 4 ears corn)
1 15-oz. container low fat ricotta cheese
1 Cup chopped tomato (1 large)
1 TB. olive oil
1 TB. white wine vinegar
1
⁄2 tsp. TURKISH OREGANO, optional
1
⁄4Cup grated Parmesan cheese for
sprinkling, optional
1⁄4-1⁄2 tsp. salt, optional
1 1
⁄4- ⁄2 tsp. PENZEYS FRESHLY GROUND PEPPER
To prepare the pesto, in a food processor or
blender, combine the basil, garlic, pine nuts
and cheese. Pulse until coarse. If you are using a
blender you may need to dig in with a spatula to
stir things up a few times. While running, pour in
the olive oil. Taste, add salt and PEPPER as desired.
Bring a large pot of water to a boil. In a small
bowl, combine the tomato, olive oil and vinegar
plus OREGANO, if using, and stir to combine. Set
aside while cooking the pasta. Once the water is
boiling, add the pasta, beans and corn. Cook for 7-8
minutes, drain and rinse. Place the ricotta cheese
in a large serving bowl (this dish can be hard to
mix well, so make sure you have a roomy bowl).
Add the pesto and stir to combine. Add the pasta/
veggie mix and toss well but gently to coat. Pour
the tomato mix over the pasta and stir. Sprinkle
with extra Parmesan cheese and salt and PEPPER to
taste and serve.
Prep. time: 25 minutes
Cooking time: 8 minutes
Serves: 6-8
Nutritional Information: Servings 8; Serving Size 2 cups (262g);
Calories 560; Calories from fat 280; Total fat 31g; Cholesterol
125mg; Sodium 360mg; Carbohydrate 54g; Dietary Fiber 7g;
Sugars 4g; Protein 21g.
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 leaves
1⁄4 cup jar (net .3 oz.) #34036 $ 2.65
1⁄2 cup jar (net .8 oz.) #34052 $ 4.79
1 oz. bag #34065 $ 3.65
4 oz. bag #34049 $ 7.99
8 oz. bag #34081 $ 14.85
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 $ 4.69
1⁄ 2 cup jar (net 3.2 oz.) #23652 $ 8.19
1 cup (net 6.0 oz.) #23678 $ 15.29
2 cup (net 12.0 oz.) #23623 $ 29.30
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.
1⁄4 cup jar (net 1.2 oz.) #28536 $ 3.99
1⁄ 2 cup jar (net 2.8 oz.) #28552 $ 6.75
4 oz. bag #28549 $ 5.15
8 oz. bag #28581 $ 8.99
1 lb. bag #28510 $ 16.60
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.
1⁄4 cup jar (net 1.1 oz.) #23836 $ 4.25
1⁄ 2 cup jar (net 2.2 oz.) #23852 $ 7.29
4 oz. bag #23849 $ 7.65
8 oz. bag #23881 $ 13.89
1 lb. bag #23810 $ 26.60
Turmeric
What makes mustard yellow? Turmeric. From India.
1⁄ 4 cup jar (net .9 oz.) #48332 $ 3.09
1⁄ 2 cup jar (net 1.9 oz.) #48358 $ 5.09
4 oz. bag #48345 $ 4.55
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 $ 3.55
1⁄ 2 cup jar (net 1.0 oz.) #16555 $ 6.09
4 oz. bag #16542 $ 11.39
Venison Sausage Seasoning
Also for summer sausage. Hand-mixed from: salt, black
pepper, nutmeg, coriander, paprika, red pepper.
1⁄ 4 cup jar (net 1.5 oz.) #28631 $ 3.55
1⁄ 2 cup jar (net 3.1 oz.) #28657 $ 5.95
4 oz. bag #28644 $ 3.65
Wasabi
Adds 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 $ 3.09
1⁄ 2 cup jar (net 1.8 oz) #48653 $ 4.89
4 oz. bag #48640 $ 8.79
Zatar (Zahtar)
Popular Middle-Eastern tabletop blend. Hand-mixed
from: sumac, thyme, sesame, salt.
1⁄ 4 cup jar (net .8 oz.) #23731 $ 3.89
1⁄ 2 cup jar (net 1.7 oz.) #23757 $ 6.49
4 oz. bag #23744 $ 7.99
Arroz Congris
This is a flavorful Cuban dish from Lainet GarciaRivera of the Urban Ecology Center (story page 24).
1 Cup dry black beans (Lainet uses small
ones)
2 Cups black bean stock
3 strips bacon (or use 1⁄4 Cup vegetable oil
in place of the bacon—Lainet likes
sunflower oil)
1 large white onion, chopped
4 large cloves garlic, finely chopped
2 sweet bell peppers red and/or green,
cut into thin strips
2 Cups long-grain white rice
1
⁄2-1 tsp. salt
1 tsp. GROUND CUMIN
1
⁄4 tsp. OREGANO, crumbled
1 large WHOLE BAY LEAF
The night before, soak the beans in a large pot of
water. Drain well. Place the beans on the stove in a
pot or pressure cooker with plenty of fresh water,
covering the beans completely. In a regular pot,
simmer for about 11⁄2 hours, until nice and tender
but not mushy. In a pressure cooker, put the valve
on and let cook for 30-40 minutes. Make sure they
are tender, then let cool. Drain the beans from the
stock and put the stock aside. Sauté the bacon (or
heat the oil) in a pot along with the onion, garlic
and the peppers until the onion is golden. Add the
rice, salt, CUMIN, OREGANO and BAY LEAF, then the
bean stock and the beans. Cover. Place the pot over
medium heat until it comes to a boil. Stir to prevent
from sticking to the bottom of the pot, reduce heat
to low and keep cooking over low heat until the
rice looks completely dry. This process of drying
the rice should take from 10-15 minutes. Stir again,
remove from heat and let cool before serving.
Prep. time: 30 minutes plus overnight soaking of
beans if not using a pressure cooker
Cooking time: 30 to 90 minutes for bean cooking,
plus 30 minutes for the rest
Serves: 10
Nutritional Information: Servings 10; Serving Size 1 cup (164g);
Calories 240; Calories from fat 15; Total fat 1.5g; Cholesterol 0mg;
Sodium 300mg; Carbohydrate 48g; Dietary Fiber 4g; Sugars 4g;
Protein 8g.
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
55
Pat’s Cowboy Caviar
It doesn’t get any easier (or tastier) than this! Thanks to Pat Westen (story page 32) for sharing.
3cooked ears of corn, kernels sliced off
(or 2 cups frozen or 1 15-oz. can corn,
drained)
1 15-oz. can pinto beans, drained
1 Roma tomato, seeded and chopped
1 15-oz. can black beans, drained
1 avocado, peeled and chopped
1 jalapeño pepper, seeded and chopped
1 green or red bell pepper, seeded and
chopped
1
⁄2 Cup chopped, fresh cilantro
1
⁄2 Cup chopped green onion (1 bunch)
1 TB. olive oil
1-3tsp. CHILI POWDER (start with 1 tsp.,
taste and add more as desired; ARIZONA
DREAMING would also taste great)
1
⁄4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 lime, juice of
1 tsp. salt
56
Penzeys spices | Great Milwaukee
Combine all of the ingredients in a serving bowl
and mix well. Tastes even better if covered and
refrigerated a few hours before serving. Serve with
tortilla chips.
Prep. time: 30 minutes
Cooking time: none
Serves: 16-18
Nutritional Information: Servings 18; Serving Size 1/2 cup (99g);
Calories 90; Calories from fat 25; Total fat 3g; Cholesterol 0mg;
Sodium 290mg; Carbohydrate 14g; Dietary Fiber 4g; Sugars 2g;
Protein 4g.
BOX CONTAINS: China Cinnamon, Natural High Fat
Cocoa, Baking Spice, Double Strength Madagascar Pure
Vanilla Extract
#81748 $38.75
Baking Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Powdered China
Ginger, East Indian Ground Nutmeg, Ground China Cinnamon and our Ceylon Cinnamon. Also includes cards
with handy tips for each spice.
#82437 $15.95
Cheese Seasonings Gift Box BOX CONTAINS: Salad Elegant, Rocky Mountain Seasoning, Garden Salad, Sicilian Salad
#85746 $33.99
Cocoa Lover’s Gift Box
BOX CONTAINS: Natural High Fat Cocoa, China
Cinnamon, Regular Hot Chocolate Mix, Hot Chocolate
Mix with a Hint of Mint
#80846 $18.25
Ethnic Milwaukee Gift Box
BOX CONTAINS: Old World Seasoning, Brady Street
Cheese Sprinkle, Galena Street Rib Rub, Fox Point
Seasoning
#85546 $33.99
Extracts Gift Box BOX CONTAINS: Double Strength Vanilla Extract,
Almond Extract, Orange Extract, Lemon Extract
#81843 $49.99
Grill & Broil Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000,
Galena Street Rib Rub, Jerk Chicken/Fish Seasoning
#86743 $30.75
Pepper Lover’s Gift Box Herb Gift Box
6” BOX CONTAINS: 6” peppermill, Tellicherry Black Peppercorns, White Peppercorns, Green Peppercorns
#81148 $52.45
BOX CONTAINS: Pasta Sprinkle, Bouquet Garni, Bavarian
Rub, Parisien Bonnes Herbes
#81043 $20.49
Salad Lover’s Gift Box
Hot Chocolate Gift Set BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Green Goddess and Creamy Peppercorn
#85641 $28.45
GIFT SET CONTAINS: One 2-cup jar Regular Hot Chocolate mix, One 2-cup jar Hot Chocolate mix with a Hint of
Mint, 1 green-labeled mug, 1 red-labeled mug
#87737 $37.59
Indian Curry Gift Box
Some Like It Hot Gift Box
BOX CONTAINS: Maharajah Curry Powder, Garam Masala
(Punjabi Style), Tandoori Seasoning, Balti Seasoning
#80741 $45.55
International Salt Free Gift Box
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset
#80646 $28.49
Kind Heart Gift Box
BOX CONTAINS: 33rd & Galena, Arizona Dreaming,
Mural of Flavor, and Penzeys Forward!
#82440 $14.79
Mill Owner’s Gift Box BOX CONTAINS: Tellicherry Black Peppercorns, White
Peppercorns, Green Peppercorns, Four
Peppercorn Blend
#81243 $32.99
BOX CONTAINS: HOT Chili Powder, Spicy 4/S, HOT Curry
Powder, Northwoods Fire
#80941 $27.35
Spicy Wedding Shower Gift Box
BOX CONTAINS: Cajun Seasoning, English Prime
Rib Rub, Lemon-Pepper Seasoning, Garden Salad Seasoning and wedding charms
#86543 $33.99
Taco Seasonings Gift Box BOX CONTAINS: Original Taco, Bold Taco, Chicken Taco,
Rojo Taco Seasoning
#81948 $45.55
Do-It-Yourself Gift Box Kit
KIT 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 $4.55
Original Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Penzeys
Cinnamon, 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 $15.95
G if t B o x e s | 4 JAR
Baker’s Assortment Gift Box
Grill and Broil Mini Gift Box
BOX CONTAINS: ¼ cup jar each of our Cajun
Seasoning, BBQ 3000, Galena Street Rub and
our 4/S Special Seasoned Salt. Also includes cards with
handy tips for each spice.
#82424 $15.95
KIND HEART Gift Box
herb gift box
#81043 $20.49
See spice Index on page 61
Spread kindness. Recognize the good in someone with this gift of
four versatile seasonings that are all free of salt yet full of flavor.
#82440 $14.79
1-800-741-7787 | www.penzeys.com
57
American Kitchen Gift Box BOX CONTAINS: Cajun Seasoning, Fox Point Seasoning,
Singapore Seasoning, Buttermilk Ranch Dressing Base,
China Ginger Powder, Sweet Curry Powder, Chinese Five
Spice, Italian Herb Seasoning
#85483 $59.29
Baker’s Assortment Gift Box
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 $69.99
Flavors of Asia Gift Box G if t B o x e s | 8 JAR
Box CONTAINS: Garlic, Cilantro, White Pepper, China
Ginger Powder, Bangkok Blend, Chinese Five Spice,
Singapore Seasoning, Indonesian Saté
#82282 $55.85
Grill & Broil Gift Box
Box CONTAINS: Northwoods Seasoning, BBQ 3000, Galena Street Rib Rub, Jerk Chicken/Fish Seasoning, Cajun
Seasoning, Lemon Pepper, 4/S, Bicentennial Rub
#86480 $56.95
Salt Free Grill & Broil Gift Box
Box CONTAINS: Sunny Spain, California Seasoned Pepper, Singapore Seasoning, Mural of Flavor, Jerk Chicken/
Fish, Black/Red, Tuscan Sunset, Florida Seasoned Pepper
#86988 $61.55
Cooking Gift Box
NEW
Herb Gift Box
BOX CONTAINS: Cracked Rosemary, Thyme, Rubbed
Sage, French Tarragon, Turkish Oregano, California Basil,
Herbes de Provence, Pasta Sprinkle
#80383 $36.99
Indian Curry Gift Box Box CONTAINS: Sweet Curry Powder, Hot Curry Powder,
Maharajah Curry Powder, Tandoori Seasoning, Rogan
Josh, Balti Seasoning, Garam Masala (Punjabi Style),
Vindaloo Seasoning
#80488 $75.95
International Salt Free Gift Box
BOX CONTAINS: Mural of Flavor, Bavarian Seasoning,
Sunny Spain Seasoning, Tuscan Sunset, Adobo Seasoning,
Jerk Chicken/Fish, Pasta Sprinkle, Regular Chili Powder
#82387 $55.85
Salad Lover’s Gift Box BOX CONTAINS: Italian Vinegar & Oil, Buttermilk Ranch,
Creamy Peppercorn, Green Goddess, Country French
Vinaigrette, Garden Salad, Sandwich Sprinkle, Salad
Elegant
#85188 $59.25
Some Like It Hot Gift Box 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 $56.95
Spicy Wedding Gift Box
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 $55.85
There’s no better way to show someone you care
than by cooking for them–or by giving them our
new Cooking Gift Box. Cheery and bright, it’s full
of delicious spices and seasonings for every style
of cooking. Also included are a colorful Kind Heart
pin, our new “Love People. Cook them tasty food”
dish towel, and a 24-page booklet full of stories
and recipes. It’s a great gift and a great way to
share the happiness Cooking brings to your life
with everyone on your gift-giving list.
BOX CONTAINS: 1/2 Cup jar of Penzeys Cinnamon,
1/2 Cup jar of Mural of Flavor Salt Free Seasoning, 1/4
cup jar of Penzeys Minced Garlic, 1/4 cup jar of Pasta
Sprinkle, 2 oz. bottle of Penzeys Pure Vanilla Extract,
a Kind Heart Pin, a Love People. Cook Them Tasty
Food dish towel and a 24-page booklet of stories and
recipes.
#83021 $37.95
#88118 $5.95 Additional dish towels.
$4.95 with the purchase of any gift box.
Mail order item only (catalog or online), not available in stores.
58
Penzeys spices | Great Milwaukee
Deluxe Spicy Wedding Gift Box
BOX CONTAINS: 6” peppermill, 6” salt shaker, Tellicherry
Peppercorns, Four Peppercorn Blend, Garden Salad Seasoning, Spicy Cajun Seasoning, Lemon Pepper, English
Prime Rib Rub and wedding charms
#86385 $89.95
Steak Seasonings Gift Box
Box CONTAINS: Cajun Seasoning, Chicago Steak
Seasoning, English Prime Rib Rub, Bicentennial Rub, Singapore Seasoning, Northwoods Seasoning, Mignonette
Pepper, Saté Seasoning
#86680 $64.95
Taste Of Mexico Gift Box
Box CONTAINS: Epazote, Ground Ancho Chili Pepper,
Ground Cumin, Mexican Oregano, Cilantro, Ground
Chipotle Pepper, Adobo Seasoning, Ceylon Cinnamon
#81685 $51.29
Teacher’s Gift Box
Box CONTAINS: 1/4 Cup jar of Penzeys Cinnamon, 1/2
Cup jar of Penzeys Forward! Salt Free Seasoning, a Teachers Care bumper sticker, a Teach! pin, and a 24-page
booklet of stories and recipes.
#83018 $17.99
Do-It-Yourself Gift Box Kit
KIT 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 $5.35
Baker’s Gift Crate 1/2 CUP JARS: Vietnamese Cassia Cinnamon, Ceylon Cinnamon, Cinnamon Sugar, Baking Spice, Ground Cloves, Ground
Ginger, Minced Lemon Peel, Dutch Blue Poppy Seed, Mulling
Spices, 1/4 CUP JARS: Ground Allspice, Ground West Indies
Nutmeg, Ground Cardamom, Ground Anise, Cream of Tartar,
2 CUP JARS: Vanilla Sugar, Dutch Cocoa, Natural Cocoa, AND
3 Madagascar “Bourbon Islands” Vanilla Beans, Pure Vanilla
Extract, Pure Almond Extract
#83539 $169.95
Grill & Broil Gift Crate 1/2 CUP JARS: BBQ 3000, 4/S, Mural of Flavor, Cajun Seasoning, Galena Street Rub, Bicentennial Rub, Singapore Seasoning, Jerk Chicken/Fish Seasoning, Northwoods Seasoning,
Lemon-Pepper, Saté Seasoning, Pork Chop Seasoning,
Trinidad Lemon Garlic Marinade, Black and Red Spice, Florida
Seasoned Pepper, Southwest Seasoning.
#85838 $128.79
Pasta & Salad Seasonings Gift Crate 1/2 CUP JARS: Creamy Peppercorn Dressing Base, Buttermilk
Ranch Dressing Base, Parisien Bonnes Herbes, Garden Salad
Seasoning, Brady Street Cheese Sprinkle, Sicilian Salad
Seasoning, Greek Seasoning, Country French Vinaigrette
Dressing Base, Salsa Salad Seasoning, Green Goddess Dressing Base, Rocky Mountain Salad Seasoning, Salad Elegant,
Sweet California Basil, Italian Herb Mix, Turkish Oregano,
Coarse Grind Tellicherry Black Pepper, 1 CUP JARS: Italian
Vinegar and Oil, Granulated Garlic, Sandwich Sprinkle, Pasta
Sprinkle.
#87337 $152.75
The Spice Replacement Gift Crate 1/2 CUP JARS: Old World Seasoning, Brady Street, Galena St.
Rib Rub, Fox Point Seasoning, Tellicherry Black Peppercorns,
Four Peppercorn Blend, Granulated Garlic, Medium Hot Chili
Powder, Italian Herb Mix, Cake Spice, Sweet Curry Powder,
Hungarian Sweet Paprika, Cayenne Pepper, China Cassia
Cinnamon, Sunny Spain Seasoning, Taco Seasoning,
6” Peppermill, 6” Salt shaker.
Two Hearts Gift Crate 1/2 Cup jars: Black & Red Spice, Regular Chili Powder, Herbes
de Provence, Italian Herb Mix, Pasta Sprinkle, Poultry
Seasoning, Hot Chocolate Mix, Lemon Pepper, Taco Seasoning, Chip & Dip Seasoning, Sandwich Sprinkle, 4/S Special
Seasoned Sea Salt, California Dill Weed, Parsley, China Cassia
Ground Cinnamon, Granulated Garlic, Hungarian Sweet
Paprika, 8” Peppermill with Tellicherry Peppercorns, 8” Salt
shaker, Double Strength Vanilla, Four Peppercorn Blend,
Spanish Coupe Saffron, Wedding Charms
#87537 $204.99
The Wedding Gift Crate
1/2 Cup jars: Regular Chili Powder, Italian Herb Mix,
Jerk Chicken and Fish, Fancy Garlic Salt, Pizza Seasoning,
Taco Seasoning, Country French Vinaigrette, Chicago Steak
Seasoning, California Basil, Dill Weed, Turkish Oregano, Parsley, Cracked Rosemary, Thyme, Natural Cocoa, China Ground
Cinnamon, 6” Peppermill filled with Tellicherry peppercorns,
6” Salt shaker, Double Strength Vanilla, Wedding Charms.
#87029 $155.99
G if t cra t e s
#86172 $157.89
two hearts gift crate
#87537 $204.99
See spice Index on page 61
1-800-741-7787 | www.penzeys.com
59
“Hunger Task Force” continued from page 6
more trees. Now there are more than
15 varieties of apple, pear and cherry
trees.
“We started with two apple trees for
20 bucks,” Sherrie says. “I sent a letter
out to our donors and said, ‘Who
wants to leave a legacy?’ Now these
guys are producing apples, so proof
positive it wasn’t just a harebrained
scheme.”
One summer day found about 150
volunteers from DCI-ArtForm helping
all over the farm for part of their
parent company’s IMI Way Day.
“We’re all working
today wherever we are in
the world,” says volunteer
Dan Kaczmarek. “There
are about 14,000 of us
and nobody’s doing
anything but giving to the
communities today. This
is just a great cause.”
Volunteers also helped
in the oak savanna area,
working to remove
invasive species and
improve trails.
“There are trees that are easily
120 years old and all kind of native
species in need of protection—trout
lilies, bee-balm, spotted Joe-pye weed,
woodland phlox and spring beauty,”
says Adam Romanak, natural areas
manager for the task force.
“Next we’re going to have 40 head
of goats here and, in a couple years,
we’ll have a planned burn,” he says.
“There’s a lot of diversity here. It’s
going to be amazing.”
Hunger Task Force employees
and volunteers know first-hand what
good food means to people. There’s
a kitchen on the farm—complete
with a “pizza garden” and other
vegetables growing nearby—to do
cooking with kids.
Sherrie learned to love cooking
60
Penzeys spices | Great Milwaukee
Sherrie knows that tiny seedlings grow into
fresh produce. The Hunger Task Force farm
raises about 350,000 pounds of fruit and
vegetables every year.
Pear, Blue Cheese and Onion Dip
This recipe from Sherrie is creamy, rich and delicious.
from her father Bob, known as
“Peachy.”
“My mom died when I was 15 years
old,” she says. “I had no idea my dad
even knew how to cook and he was an
awesome cook. He taught us how to
cook.”
She enjoys cooking with her own
daughters, Madeline Kay, 16, and Sam
Kay, 20.
“And their friends, too,” Sherrie
says. “Everyone knows there’s going to
be good food and plenty of it, enough
for everyone to take something home.
“Feeding people is the right thing to
do. At the Hunger Task Force, we give
the food we would give to our best
friends. That’s the dignity piece to it.
It’s good food.”
–Amy Silvers
1
2
2-3 1
1
2
1
1⁄4
1
large sweet onion, chopped
TB. butter
pears, chopped (peel if desired)
Cup sour cream
Cup mayonnaise (regular or light)
TB. port wine
tsp. Worcestershire sauce
tsp. CAYENNE PEPPER
Cup blue cheese or Gorgonzola, crumbled
Heat the butter in a large skillet over medium-low
heat. Add the onion and cook until caramelized,
15-20 minutes, stirring often. Add the pears and
cook for another 5-10 minutes, until softened but
not mushy—timing depends on the type of pear.
Remove from the heat and let cool. In a serving
bowl, combine the sour cream and mayonnaise.
Mix well. Add the Worcestershire, wine and
CAYENNE PEPEPR and mix. Add the onion mixture
and stir to combine. Crumble in the cheese and
stir. Cover and refrigerate for 24 hours. Serve with
bagel chips or veggies.
Prep. time: 15 minutes
Cooking time: 25 minutes
Serves: 18
Nutritional Information: Servings 18; Serving Size 1/4 cup (57g);
Calories 110; Calories from fat 90; Total fat 10g; Cholesterol 20mg;
Sodium 230mg; Carbohydrate 4g; Dietary Fiber <1g; Sugars 2g;
Protein 2g.
A
Baking Spice . . . . . . . . . . . . 7
Balti Seasoning . . . . . . . . .18
Bangkok Blend . . . . . . . . . 7
Barbecue of the Americas . . . . 8
BBQ 3000 . . . . . . . . . . . . . . 7
BBQ 3001 . . . . . . . . . . . . . . 7
Basil . . . . . . . . . . . . . . . . . . 8
Bavarian Style Seasoning . . . 8
Bay Leaves . . . . . . . . . . . . . . 8
Beef Roast Seasoning . . . . . . . 8
Bell Peppers . . . . . . . . . . . . . 8
Berbere . . . . . . . . . . . . . . 8
Bicentennial Rub . . . . . . . . . . 9
Black and Red Spice . . . . . . 9
Bouquet Garni . . . . . . . . . . 9
Brady Street Cheese Sprinkle . . 10
Bratwurst Sausage . . . . . . . . . 9
Breakfast Sausage . . . . . . . . . 9
Chili powders and seasonings
Chili Con Carne . . . . . . .13
Hot Chili Powder . . . . . .13
Medium Hot Chili Powder 13
Regular Chili Powder . . . 13
Chili 3000 . . . . . . . . . . .13
Chili 9000 . . . . . . . . . . .13
Chinese Five Spice Powder . 10
Chip & Dip Seasoning . . . . . . 10
Chives . . . . . . . . . . . . . . . . 10
Cilantro . . . . . . . . . . . . . . . 19
Cinnamon (whole and ground)
Ceylon Cinnamon . . . . . . .14
China-Tung Hing . . . . . . . .14
Vietnamese Ex-Fancy . . . . .14
Indonesia-Korintje . . . . . . .14
Penzeys Cinnamon . . . . . . 14
Ceylon Stick Cinnamon . . . .14
Cinnamon Chunks . . . . . . .14
Cinnamon Sugar . . . . . . . .14
Cinnamon Sticks . . . . . . . .14
Cloves . . . . . . . . . . . . . . . . 19
Cocoa Powder . . . . . . . . . . .11
Coriander . . . . . . . . . . . . . .19
Corned Beef Spices . . . . . . 19
Cream of Tartar . . . . . . . . . . 19
Crystallized Ginger . . . . . . . .21
Cumin . . . . . . . . . . . . . . . . 19
Curry Powder Hot . . . . . . .18
Curry Powder Sweet . . . . . 18
C
D, E, F
Adobo Seasoning . . . . . . . 7
Ajwain Seed . . . . . . . . . . . . . 7
Allspice . . . . . . . . . . . . . . . . 7
Almond Extract . . . . . . . . . . 19
Anise Seeds . . . . . . . . . . . . . 7
Annatto Seeds . . . . . . . . . . . 7
Apple Pie Spice . . . . . . . . . . . 7
Arizona Dreaming . . . . . . . 7
Arrowroot Starch . . . . . . . . . . 7
B
Cajun Seasoning . . . . . . . . . . 9
Cake Spice . . . . . . . . . . . . . . 9
California Seasoned Pepper . 9
Caraway Seed . . . . . . . . . . . . 9
Cardamom . . . . . . . . . . . . . . 9
Celery Flakes . . . . . . . . . . . . 9
Celery Salt . . . . . . . . . . . . . .10
Celery Seed . . . . . . . . . . . . .10
Charnushka . . . . . . . . . . . . .10
Cheese Seasonings
Brady Street . . . . . . . . . . .10
Garden Salad . . . . . . . . . .10
Rocky Mountain . . . . . . . .10
Salad Elegant . . . . . . . . . .10
Sicilian Salad . . . . . . . . . . 10
Chervil . . . . . . . . . . . . . . . .10
Chesapeake Bay Seasoning . . . 10
Chicago Steak Seasoning . . . .10
Chili peppers (whole and ground)
Aleppo Pepper . . . . . . . . .12
Ancho Chili Peppers . . . . . .12
Arbol Chili Peppers . . . . . . 12
Cascabel Pepper . . . . . . . .12
Cayenne Red Pepper . . . . .12
Chili Piquin . . . . . . . . . . . 12
Chipotle Peppers . . . . . . . 12
Crushed Red Peppers . . . . .12
Dundicut Peppers . . . . . . .13
Guajillo Peppers . . . . . . . .13
Jalapeño Peppers . . . . . . . 13
Sanaam Chili Peppers . . . . .13
Tien Tsin Chili Peppers . . . . 13
Dill Seed . . . . . . . . . . . . . . .19
Dill Weed . . . . . . . . . . . . . . 19
English Prime Rib Rub . . . . . .19
Epazote . . . . . . . . . . . . . . . 19
Fajita Seasoning . . . . . . . . . .20
Fennel . . . . . . . . . . . . . . . .20
Fenugreek . . . . . . . . . . . . . .20
Fines Herbes . . . . . . . . . . 20
Florida Seasoned Pepper . . 20
Forward! . . . . . . . . . . . . 20
Four Peppercorn Blend . . . . . 36
4/S . . . . . . . . . . . . . . . . . . 20
4/S Smoky . . . . . . . . . . . . . .20
4/S Spicy . . . . . . . . . . . . . . 20
Fox Point Seasoning . . . . . . . 20
French Four Spice . . . . . . .20
Northwoods Fire Seasoning . . 29
Nutmeg . . . . . . . . . . . . . . .29
Ruth Ann’s Muskego Ave . . . 40
G
O, P, R
Old World Seasoning . . . . . . .29
Onion Powder . . . . . . . . . . .40
Onions, White and Toasted . . .40
Orange Extract . . . . . . . . . . .19
Orange Peel . . . . . . . . . . . . 41
Oregano . . . . . . . . . . . . . . .41
Ozark Seasoning . . . . . . . . . .41
Paprika . . . . . . . . . . . . . . . .44
Paprika, Spanish Smoked . . . .44
Parisien Bonnes Herbes . . . 44
Parsley . . . . . . . . . . . . . . . .44
Pasta Sprinkle . . . . . . . . . .44
Pepper
Black Peppercorns . . . . . . .36
Penzeys Freshly
Ground Pepper . . . . . . . . .37
Green Peppercorns . . . . . . 36
Ground Black Pepper . . . . .37
Ground White Pepper . . . . .37
Pink Peppercorns . . . . . . . 36
Szechuan Peppercorns . . . .36
White Peppercorns . . . . . . 36
Pepper Blends
European Peppercorns . .36
Four Peppercorn Blend . .36
Lemon Pepper Seasoning . .37
Mignonette Pepper . . . . 36
Shallot Pepper Seasoning . .36
Szechuan Pepper Salt . . . . .37
Peppermills . . . . . . . . . . . . .37
Pickling Spice . . . . . . . . . .44
Pizza Seasoning . . . . . . . . . .44
Poppy Seed . . . . . . . . . . . . .44
Pork Chop Seasoning . . . . . . 44
Poultry Seasoning . . . . . . .44
Pumpkin Pie Spice . . . . . . . . 44
Raspberry Enlightenment . .44
Rocky Mountain Seasoning . . . 10
Rogan Josh . . . . . . . . . . . 18
Rojo Taco Seasoning . . . . . . .47
Rosemary . . . . . . . . . . . . . .45
Saffron . . . . . . . . . . . . . . . .40
Sage . . . . . . . . . . . . . . . . . 45
Salad Dressing Seasonings
Buttermilk . . . . . . . . . . . .41
Country French Vinaigrette . 41
Creamy Peppercorn . . . . . .41
Greek Seasoning . . . . . . . .41
Green Goddess . . . . . . .41
Italian Vinegar and Oil . . . . 41
Salsa Salad Seasoning . . . . 41
Salad Elegant Seasoning . . . . 10
Salt
Grey Sea Salt . . . . . . . . . . 45
Kosher Style Flake Salt . . . . 45
Pacific Sea Salt . . . . . . . . . 46
Sandwich Sprinkle . . . . . . . . 46
Saté Seasoning . . . . . . . . . . 18
Savory Leaves . . . . . . . . . . . 46
Seasoned Salt . . . . . . . . . . . 46
Sesame Seeds . . . . . . . . . . . 46
Shallots . . . . . . . . . . . . . . . 46
Shallot Salt . . . . . . . . . . . . . 46
Shrimp and Crab Boil . . . . .46
Sicilian Salad Seasoning . . . . .10
Singapore Seasoning . . . . .46
Soup Base . . . . . . . . . . . . . .45
Southwest Seasoning . . . . . . 46
Star Anise . . . . . . . . . . . . . .46
Sumac . . . . . . . . . . . . . . . .46
Sunny Paris Seasoning . . . .46
Sunny Spain Seasoning . . . 46
Galangal . . . . . . . . . . . . . . .20
33rd & Galena . . . . . . . . 20
Galena Street Rub . . . . . . . . .20
Garam Masala . . . . . . . . . 18
Garden Salad Seasoning . . . . .10
Garlic . . . . . . . . . . . . . . . . .21
Garlic Salt . . . . . . . . . . . . . .21
Ginger . . . . . . . . . . . . . . . .21
Greek Seasoning . . . . . . . . . 21
Gumbo File Powder . . . . . . . .21
H, I, J, K, L
Herbes de Provence . . . . . .21
Horseradish Dip . . . . . . . . . .21
Horseradish Powder . . . . . . . 21
Hot Chocolate Mix . . . . . . .11
Italian Herb Mix . . . . . . . . 21
Italian Sausage . . . . . . . . . . .21
Jars (storage) . . . . . . . . . . . .28
Jerk Chicken/Fish . . . . . . . 28
Jerk Pork . . . . . . . . . . . . .28
Juniper Berries . . . . . . . . . . .28
Kala Jeera . . . . . . . . . . . . . .28
Kraków Nights . . . . . . . . . . .28
Lamb Seasoning . . . . . . . .28
Lemon Extract . . . . . . . . . . .19
Lemon Grass . . . . . . . . . . . .28
Lemon Peel . . . . . . . . . . . . .28
M, N
Mace . . . . . . . . . . . . . . . . .29
Maharajah Curry Powder . . 18
Mahlab . . . . . . . . . . . . . . . .29
Marjoram . . . . . . . . . . . . . .29
Mint . . . . . . . . . . . . . . . . . 29
Mitchell Street . . . . . . . . . . 28
Mulling Spices . . . . . . . . . . .29
Mural of Flavor Seasoning . .29
Mustard Powder . . . . . . . . . .29
Mustard Seed . . . . . . . . . . . 29
Northwoods Seasoning . . . . .29
Gift Boxes & Crates
American Kitchen . . . . . . . . . 58
Baker’s Assort. . . . . . . . . 57, 58
Baking Mini . . . . . . . . . . . . . 57
Baker's Crate . . . . . . . . . . . . 59
Cheese Seasonings . . . . . . . . 57
Cocoa Lover's . . . . . . . . . . . 57
Cooking Gift Box . . . . . . . . . 58
Do-It-Yourself . . . . . . . . . 57, 58
Ethnic Milwaukee . . . . . . . . . 57
Extracts . . . . . . . . . . . . . . . 57
Flavors of Asia . . . . . . . . . . . 58
Grill & Broil . . . . . . . . . . 57, 58
Grill & Broil Crate . . . . . . . . . 59
Grill & Broil Mini . . . . . . . . . . 57
Herb . . . . . . . . . . . . . . 57, 58
Hot Chocolate Set . . . . . . . . . 57
Indian Curries . . . . . . . . . 57, 58
International Salt-Free . . . 57, 58
Kind Heart Gift . . . . . . . . . . . 57
Mill Owners . . . . . . . . . . . . . 57
Mini Gift Box . . . . . . . . . . . . 57
Pasta and Salad Crate . . . . . . 59
Pepper Lover’s . . . . . . . . . . . 57
Salad Lover’s . . . . . . . . . 57, 58
S
T
Taco Seasonings . . . . . . . . . .47
Tandoori Seasoning . . . . . .18
Tarragon . . . . . . . . . . . . . . .46
Thyme, French . . . . . . . . . . .55
Trinidad Lemon-Garlic
Marinade . . . . . . . . . . . . . . 55
Tsardust Memories . . . . . . . .55
Turkish Seasoning . . . . . . . . .55
Turmeric . . . . . . . . . . . . . . .55
Tuscan Sunset . . . . . . . . . 55
V, W, Z
Salt Free Grill & Broil . . . . . . 58
Some Like It Hot . . . . . . . 57, 58
Spice Replacement Crate . . . . 59
Spicy Wedding . . . . . . . . . . . 58
Spicy Wedding Deluxe . . . . . . 58
Spicy Wedding Shower . . . . . 57
Steak Seasonings . . . . . . . . . 58
Taco Seasonings . . . . . . . . . 57
Taste of Mexico . . . . . . . . . . 58
Teachers Gift Box . . . . . . . . . 58
Two Hearts Crate . . . . . . . . . 59
Wedding Crate . . . . . . . . . . . 59
Vanilla Beans . . . . . . . . . . . .48
Vanilla Extract . . . . . . . . . . . 48
Vanilla Sugar . . . . . . . . . . . .48
Venison Sausage . . . . . . . . . 55
Vindaloo Seasoning . . . . . .18
Wasabi . . . . . . . . . . . . . . . .55
Zatar (Zahtar) . . . . . . . . . . . .55
1-800-741-7787 | www.penzeys.com
61
It’s not that the kindness that happens in Milwaukee does not happen
elsewhere. But I really believe it happens here more often, and in a more
impactful way, because for generations Milwaukeeans have been raised to see
the tremendous value that kindness brings to our lives.
Lois Knight from page 15 lives the values of kindness. The cooking she does
at Kathy’s House is very much right at the heart of what makes our community
such a special place. Lois does not cook for wealth; she takes no money. And
though she is clearly by any measure an amazing cook, she does not cook to
shine a spotlight on herself. She instead uses her abilities and her kindness
to make the people she cooks for feel appreciated, loved and connected to
something much bigger than the medical emergencies in their lives. Lois is a
great example of Great Milwaukee because the way she chooses to live her life
makes our community and our world a better place.
Great Milwaukee isn’t great by accident or by some form of random chance.
Where we live is someplace special because of the generations of people who,
just like Lois Knight, chose to live lives that passed on a better world for those
who came after. The quality schools we attended, the amazing community parks
throughout the region and even the preserved sense of nature that surrounds
us—all are fruits of the labor and financial contributions of the forward-thinking
generations that have made Great Milwaukee their home. Their kindness set in
motion a cycle of positive actions that makes this place we live in an honest-togoodness world treasure. We have a lot to be proud of here.
This isn’t just any place.
This is Great Milwaukee.
Pass it on.
62
Penzeys spices | Great Milwaukee
Dottie’s German Potato Salad
Lois’s mother, Dottie Pekrun, decided to open a deli—Dottie’s Delicatessen
in West Allis—when Lois was in high school. Dottie and her mom ran it for
years. This potato salad has been a family and deli favorite. It’s a favorite at
Kathy’s House, too. To read about Lois, turn to page 15.
3
1
11⁄2 11⁄2 2
1
⁄2
1
4
1
⁄2
1-2
lbs. red salad potatoes
lb. bacon, cut into 1⁄2-inch pieces
Cups white vinegar
Cups sugar
Cups water
Cup cornstarch
bunch green onions, cleaned and sliced (Lois likes to use
the green and white parts)
hard-boiled eggs, peeled and sliced
tsp. PENZEYS FRESHLY GROUND PEPPER
tsp. PARSLEY, optional
Boil the potatoes until just tender, about 20-30 minutes. Drain. Let the
potatoes cool a bit and then remove the skins. Set aside but do not
refrigerate.
See spice Index on page 61
In a large skillet, fry the bacon until nicely browned over medium heat. Don’t
cook at too high a temperature, as you don’t want the bacon drippings to
taste burnt in the salad dressing. You can start the bacon while the potatoes
are cooking. If you want the bacon a bit crispier, you can remove it once it is
cooked and add it back into the salad at the end, but traditionally it is just left
in the pan while the liquids are added. Add the vinegar and sugar and cook
until the sugar is dissolved. Mix the water and cornstarch together. Gradually pour in a thin stream into the skillet and stir until thickened. Pour over
the potatoes. Add the green onions, hard-boiled eggs, PEPPER and PARSLEY
(if using) and gently toss to combine. Serve right away or keep warm until
serving.
Prep. time: 20 minutes
Cooking time: 30 minutes for potatoes, 20 for bacon and dressing-making,
which can be done concurrently
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 cup (259g); Calories 480; Calories from fat 170;
Total fat 19g; Cholesterol 95mg; Sodium 360mg; Carbohydrate 69g; Dietary Fiber 2g; Sugars 27g;
Protein 9g.
1-800-741-7787 | www.penzeys.com
63
12001 W. Capitol Drive
Wauwatosa, WI 53222
Order by Phone: 1-800-741-7787 (Toll Free) or 414-760-7337
Call Center Hours (CST): 8am-5pm M-F, 9am-3pm Saturday, 11am-4pm Sunday
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Jeri Penzey