Spices and Their Uses

Cinnamon

• Fish—sprinkled lightly over
• Meats—ground beef, lamb, pork
• Vegetables—sweet potatoes, pumpkin, winter squash, spinach
• Fruits—baked and stewed apples, apricots, peaches, pineapple, cranberries

Allspice

• Fish—Boiled or Steamed
• Meats—Beef, lamv, lamb patties, meatballs, stews
• Vegetables—cabbage, carrots, eggplant, squash, sweet potato, tomatoes

Ginger

• Homemade Onion Soup
• Meats—sprinkled over beef, lamb, veal before broiling, chicken
• Vegetables—beets, carrots, peas, sweet potato, winter squash
• Fruits—Compotes, on pears in salad, on broiled grapefruit

Nutmeg

• Homemade cream of asparagus soup
• Meats—meat loaf, chicken
• Eggs—sprinkled on stuffed eggs
• Vegetables—asparagus, beets, broccoli, brussel sprouts, cabbage, cauliflower, green beans, onions, peas, winter squash

Dry Mustard

• Fish—sprinkled over before broiling
• Meats—beef, chicken, lamb chops, roasts, stews
• Salads—1/4 teaspoon for 4 servings of salad dressing

Add some spice. May we suggest

• Spicy Tomato Sauce