Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma

'Cooking with Flavor' spices up everyday favorites

Everyone knows McCormick. What may be new is a spicy cookbook: “McCormick: Cooking with Flavor” (Publisher Time, Inc. Home Entertainment). This coming, mind you, from a 100-year-plus company whose name is a household word. I am impressed and recommend the book to you for two reasons:

1. Herbs and spices can enliven food in the most affordable ways without too much increase in skill level (such as having to graduate from chef’s school).

2. These are really good and easy recipes…ideally suited to times when time is short.

So for economy of money and time, here are some sample recipes that fit into that wonderful and important category: affordable family meals.

For all cooks, a journey through the chapter “The Enspicelopedia: Everything you’ve ever wanted to know about the herbs and spices you love” will give you information and insight into the fascinating world of gustatory sensations that have tantalized since antiquity.

For even more ways to bring delectable flavors to your table, the company Web site will be worth your browsing:

Simply Satisfying

Onion Baked Chicken*

Buttered Baby Carrots

Sesame Noodles

Spinach and Pear Salad

Balsamic Vinegar Dressing

Bakery Blueberry Pie

McCormick’s Onion

Baked Chicken

1 tbsp. onion powder

1 ½ tsp. garlic salt

1 ½ tsp. Italian seasoning

½ tsp. paprika

3 to 3 ½ lb. chicken leg quarters

1 tbsp. oil

Mix onion powder, garlic salt, Italian seasoning and paprika in a small bowl. Brush chicken with oil. Coat chicken evenly with seasoning mixture. Place chicken in a shallow baking pan. Bake in a 375-degree oven 45 to 50 minutes or until chicken is cooked through. 8 servings.

Almost Spring Supper

Asparagus-filled omelets

Silky Cheese Sauce*

Sauteed Potatoes

Italian Green Beans

Garlic Sticks

Ice Cream Novelties

Silky Cheese Sauce

2 cups milk

¼ cup butter

¼ cup flour

½ tsp. onion powder

1 cup shredded Cheddar cheese

¼ cup freshly grated

Parmesan cheese

¼ tsp. freshly grated nutmeg

Salt and pepper

Warm milk in saucepan or microwave. Set aside. Melt butter in medium saucepan. Stir in flour and cook, stirring, until flour bubbles. Stir in onion powder. Whisk in milk slowly. Bring mixture to boil, stirring all the while. Cook for 2 minutes. Remove from heat. Stir in cheeses and nutmeg. Season to taste with salt and pepper. Makes about 2 cups sauce.

Light and Lovely

Grilled swordfish

Steamed Spinach

Parmesan Rice Pilaf*

Sauteed Red Peppers

Bakery Zucchini Sweet

Loaf, Whipped Topping


Parmesan Rice Pilaf

2 tbsp. butter

1 cup rice

2 cups chicken broth

½ tsp. garlic powder

½ tsp. parsley flakes

¼ tsp. ground pepper

2 tbsp. freshly grated

Parmesan cheese

2 tbsp. sliced toasted almonds

Melt butter in medium saucepan on medium heat. Add rice; cook and stir 3 minutes. Stir in chicken broth, garlic powder, parsley flakes and pepper. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat. Stir in Parmesan cheese and almonds. Makes 4 servings.

Special Fruit

Plate Extravaganza

Red and Green Grape Clusters

Melon Wedges

Tangelo Sections

Fancy Deviled Eggs*

Cottage Cheese topped with crushed (drained) pineapple with fresh mint leaf garnish

Fresh Strawberries

Fancy Deviled Eggs

6 hard-cooked eggs, cooled

and shelled

3 tbsp. mayonnaise

3 tbsp. sour cream


White pepper


Dill weed

Cut eggs in half lengthwise. Put yolks into a medium bowl. Mash with a fork, then add mayonnaise and sour cream and blend until smooth. Season to taste with salt and pepper.

Fill egg halves with mixture. Carefully sprinkle paprika on half of each egg (use waxed paper to keep other half paprika-free). Remove waxed paper and lay it over paprika-coated side of egg. Sprinkle remaining half with dill weed. Remove waxed paper and serve. 6 servings.

Grilled Dinner

Grilled Sesame Steak*

Grilled Onions

Deli Garden Pasta Salad

Garlic Bread (warm on grill)

Grilled Fresh Pineapple

McCormick Sesame Steak

¼ cup soy sauce

1 tbsp. oil

1 tbsp. brown sugar

1 tbsp. sesame seed, toasted

1 tsp. onion powder

¼ tsp. ground pepper

¼ tsp. garlic salt

¼ tsp. ground ginger

1 ½ lb. boneless steak for grilling

Mix soy sauce, oil, brown sugar, toasted sesame seed, onion powder, ground black pepper, garlic salt and ground ginger in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

Refrigerate at least 30 minutes and up to 24 hours. Remove steak from marinade. Discard marinade.

Grill or broil 6 to 8 minutes per side or until desired degree of doneness. Slice thinly and serve. 6 servings.

To toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan onto pie plate or other container to avoid over-toasting.


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