Tabasco, Its Romantic History

TABASCO ITS ROMANTIC HISTORY ~

~~~~tad~& And 75 Recipes from the Famous Tabasco Collection

Tabasca-The 'iVay It Began

1

To Bring You Tabasco

4

Recipes and Helpful Hints.

10

Appetizers

12

Entrees

15

Hints for Using Tabasca

17

Seafoods .

20

Sauces and Dressings.

24

Specialites

29

Avery Island

33

Copyright 196 1 Mc ilhenny Company , Avery Island , La. Printed in U. S. A.

IN 1848, at the conclusion of the Mexican War, quite a few of our victorious h'oops remained in Mexico to seek their fortunes. One of these is now known to history only by his last name-Gleason. He worked his way south from Mexico City where he found conditions to his liking, so he settled and stayed there for five years. Then love of home prevailed, and the ex-soldier sailed back to the United States. Landing in New Orleans, he met Mr. Edmund McIlhenny and gave him some pepper seeds from southern Mexico, which he said would produce a pepper pod of especially fine flavor and color. Mr. McIlhenny was a lover of well-seasoned food, and immediately planted these choice pepper seeds. Later, some of the resulting plants were taken to the family plantation on Avery Island, Louisiana, and grown in the kitchen garden for household use. Edmund McIlhenny began experimenting with condiments made from the peppers, and soon the family and friends were enjoying the results of these excursions into the realm of culinary seasoning. But again war played a part in the development of Tabasco as we know it today . . . . . . the War between the States. Mr. McIlhenny took a prominent part in supporting the Southern cause. Eventually, southern Louisiana was captured by

Union forces under General Banks, and the family was banished from the state. Leaving the gracious plantation home on Avery Island, the Averys and the McIlhennys traveled by wagon train to south central Texas, where they remained until peace was proclaimed. After the war, they found home a vastly different place from the prosperous island empire they had left. Homes . . . sugarhouses ... saltworks burned to the ground; the family fortune gone. Indeed, these Southerners had money for only the barest necessities, and few of those. But love of fine food does not surrender easily. Even though the fare on the family table was reduced to stark simplicity, Edmund McIlhenny determined it should never suffer for lack of flavor. Surviving war, invasion, burnings- there still grew on Avery Island a number of pepper plants grown from the seeds presented Mr. McIlhenny by the ex-soldier Gleason upon his return from Mexico. Using these peppers, Mr. McIlhenny continued his experiments with seasonings and developed a pungent sauce to bring added flavor to the simple foods available in the family kitchen. This sauce was destined to become the traditional southern Louisiana flavor. Among those who tried it was General Hazzard, Federal Administrator for south Louisiana. A warm friendship grew between the two men, and General Hazzard persuaded Mr. McIlhenny to give him several bottles of the sauce for family and friends in the north. General Hazzard's brother, Mr. E. C. Hazzard of New York, was head of the largest wholesale grocery house in the United States. He immediately realized that here was a Havor destined for fame far beyond the neighborhood of the Avery Island plantation. Soon Mr. Hazzard arranged with Mr. McIlhenny to make and pack a quantity of the sauce, and ship it by steamboat from New Orleans to New York, to be distributed by his company. 2

Thus began the marketing of a famous product which no longer could be referred to simply as "that wonderful sauce Mr. McIlhenny makes." A name was now needed and a fanciful title was selected-TABASCO. (Editor's Note: The word TABASCO has been used as the exclusive trademark for the pepper sauce made by McIlhenny Company since 1868 and is registered in the U. S. Patent Office. No other product has the right to use the word TABASCO unless licensed by the McIlhenny Company.) \iVithin four years, the fame of Tabasco had spread from A very Island to New York, and on to Europe. The first foreign agency of Tabasco was established in Soho Square in London. From there, the fame of Tabasco became worldwide, and before long it could be found in every civilized country of the world . . . and some that were not so civilized. In fact, when Lord Kitchener submitted his report to the British Government on the conquest of Khartoum, h e stated that Tabasco was found further in the d esert than any other modern food product. (Editor's Note: In the early days of Tabasco the peppers from which it is made were not known as a distinct variety. However, the unusually fine flavor and color of the sauce they produced indicated that perhaps here was something new and different. In 1888, Dr. E. L. Sturtevant, a botanist of Geneva, New York, described a new variety of pepper from a specimen received from Mr. McIlhenny. Appropriately enough, he adopted the name of the sauce produced from these peppers by Edmund McIlhenny under the trademark TABASCO. Dr. Sturtevant's description of tabasco pepper is depOSited with the St. Louis Botanical Gardens and is part of their herbarium records .) Such a success story must have a reason. And you will be interested to read about that reason-the way Tabasco is made.

T~eo-a,~06

~n~ tift, W
Pepper field on Avery Island. In background, Company executive inspects plants.

Sorting special pepper seedlings for transplanting to insure uniform quality. Over 1,000,000 are handled a season.

. -. " . ~

.. ,..,

Peppers loaded in truck after inspection by member of Mcilhenny family.

FROM GREENHOUSE TO SUNNY SOUTHERN FIELDS EACH HARVEST TIME, seeds from the choicest pepper plants are selected to plant in greenhouses for the next seaSon's crop. In this way, only the finest sh-ains are reproduced from year to year. When the tiny new plants sprout from these seeds they are transplanted, still within the sheltering walls of the greenhouses. Later, final transplanting takes place-to the fertile fields on the eastern slopes of A very Island. These A very Island fields are as important to Tabasco as proper vineyards to rare wines. The grapes for fine Burgundy require the propitious sun and soil of one small section in France. And peppers destined to make Tabasco achieve their exciting zest only on Avery Island. Plants cultivated just a few miles distant never have produced the flavor and bouquet of island grown peppers. 5

'"

...

AT HARVEST TIME

IN THE FALL, after summer suns have ripened the brilliant red pods, throngs of workers gather the peppers from which Tabasco is made. Again a selection is made to be certain that the flavor and color of the final sauce will be uniform . In making Tabasco, the McIlhenny Company uses only peppers that are perfect-fully ripened on all sides, and free of blemishes. All "second grade" p eppers are discarded or sold for other purposes. The popularity of Tabasco and its worldwide acceptance prove the wisdom of this constant check on quality of the peppers. Its flavor comes almost solely from the p eppers themselves-nothing but vinegar and salt is added. The sight of the vine covered factory in its setting of ancient moss-hung trees gives little hint of the thriving indush'y going on within. The years have mellowed the red of its brick walls to a softer hue, and high-reaching vines attest to long undisturbed growing. But h ere is prepared the most famous sauce in the world, known and used on every continent.

6

AGED LIKE FINE WINE THE POPULARITY of Tabasco in large part lies in its aromatic, pungent flavor. This flavor exists in the brilliant pods of special peppers but can only be brought out in an unusual manner. Most table sauces are cooked. Tabasco, however, is aged like fine wine. The fresh-picked peppers are macerated and packed into oaken casks, which have small holes bored in the top. The casks are then sealed with a thick layer of fine salt. This salt seal prevents any air from getting into the casks, but allows gases formed during the aging process to escape. Protected by the salt seal, the oaken casks · of peppers are allowed to age for at least three years-the time required for complete fermentation. Just as with fine wines, this unhurried aging develops rich, smooth flavor. Indeed, in no other way is it possible to achieve the unique pungent yet mellowed taste which distinguishes Tabasco. When the aging process is complete, the peppers are blended with high-grade vinegar and filtered through fine mesh sieves to assure perfectly smooth, liquid texture. Thus the making of Tabasco is complete, and it is ready to be bottled and shipped. 7

A company official makes final check of eve ry batch of Tabasco.

BOTTLING OF T ABAseo presents a scene in sharp contrast to the long slow mellowing in oaken casks. Here, the most modern production line techniques are employed. Automatic stainless steel machines quickly fill row after row of bottles, labels are put in place, and the bottles sealed with durable, easyopening plastic caps. From the plant on Avery Island, Tabasco is shipped to points all over the world-as near as New Orleans, as far as the Orient; to Europe and Africa, to South and Cenb·al America and the Pacific Islands. Indeed, wherever you travel, the bottle of brilliant red Tabasco, with its familiar green neckband, is a frienclly sign of home.

8

Automatic machines bottle the mellowed Tabasco-ready now for world markets.

FROM AVERY ISLAND, HOME OF TABASCO

THESE SELECTIONS from many gourmet and "everyday" recipes feature conservative quantities of T abasco. For people with livelier palates, use more to taste. In any case, T abasco belongs in every table setting. There are always those who will want more Tabasco.

FROM THE FAMOUS TABASCO COLLECTION Spreads or dips with mayonnaise or cream cheese base

Season to taste with T a b asco, about U t easpoon to 1 cup of spread.

APPETIZERS Toma to, sauerkraut or other vege-

table juices, bouillon or consomme

Cottage cheese CHEESE Cheese sauce, rarebits, casserole

dishes

Add 1 to 3 drops T abasco to each serving a nd stir well. May b e served hot or cold . For creamed cottage cheese, stir in 2 or 3 drops Tabasco for each serving. For dry cottage cheese, mix in U t easpoon T a basco Flavored SaIt* per serving. Flavor with U teaspoon Tabasco per r ecipe for 6 servings.

Fried or roasted

B efore cooking ch icken rub with T a basco Flavored Salt.*

Broiled

Brush with T abasco F lavored Butter.*

Scrambled, omelets

Stir in 1 to 3 drops of T a basco for each egg b efore cooking.

Boiled, fried, poached or shirred

Season to taste with Tabasco Flavored Salt.*

Meats, stews, casseroles

During the cooking, add Y:l teaspoon p er recipe for 6 servings plus a final "gourmet d ash" of T abasco.*

Meat, fish

Blend about U t easpoon Tabasco into 72 cup marinade for piquant flavor.

CHICKEN

EGGS

GRAVIES

MARINADES

Steaks, chops, roasts MEATS Stews, chili con carne, leftovers,

hash

Rub meat surfaces with Tabasco and salt. Add U teaspoon Tabasco while cooking to give zest to flavors. Then add a "gourmet dash"* before serving.

RICE, SPAGHETTI AND MACARONI

Boiled In large v olume of w ater

Add U teaspoon Tabasco per quart of water.

Water absorption method (rice cooke ry)

A dd to cooking water Ys teaspoon Tabasco per cup of rice (all water added is absorbed b y t h e rice) .

Mayonnaise, Russian, Thousanclls-

SALAD DRESSING

SAUCES, GRAVIES AND CURRIES

land, other thickened dressings, French dressing

Fish, meat, vegetable, barbecue and spaghetti sauce

Rub fish inside and out with Tabasco Flavored Salt.*

Broiled fish

Use T abasco F lavored Butter.*

Poached fish

Add a few drops of T a basco to water or milk.

Oyster Stew

Add a dash of Tabasco to each servin g.

Shellfish

If boiled, add U teaspoon Tabasco per quart of cooking water. In cocktail sauce, a dd U teaspoon per recipe.

Soups, bouillon, gumbo

Add 2 or 3 drops of T a ba sco per portion while cooking.

Baked

Rub inside and out with Tabasco and salt.

Creamed

Add Ys t easpoon Tabasco p er recipe with a "gourmet dash"* before serving.

Potatoes-mashed or baked

Add T abasco and salt or season with Tabasco F lavored B utter .*

TURKEY

Beans, dried

VEGETABLES

WHITE SAUCE

Add Ys teaspoon Tabasco to very mild dishes to preserve balance of flavor. For h eartier dishes like spaghetti sauce, add U teaspoon p er recipe.

Baked fish

SEAFOOD

SOUPS

For a tantalizing flavor, m ix U t easpoon T abasco with Y2 cup salad dressin g.

To 2 cups b eans, add Y2 teaspoon or more T a basco with other seasonings.

Boiled in large volume of water

Stir in U teaspoon Tabasco p er quart of water.

Steamed (small quantity of water ) for fresh or frozen vegetables

Use 3 or 4 drops Tabasco in water. If desired, season wit h Tabasco Flavored Butter.* Especially good on corn, tomatoes, green beans, broccoli.

Canned vegetables

Add a d ash of T a basco to contents.

Base for casseroles, creamecl fish, chipped beef or vegetables

Add U teaspoon Tabasco to each 2 cups white sauce while cooking.

' For further details of these HINTS, see page 17.

BUFFET DIP clove garlic Y2 teaspoon horseradish 1f4 cup catsup 1f4 teaspoon salt 1f4 cup sour cream * 1f4 teaspoon Tabasco 1 Y2 teaspoons sweet basil

Rub bowl with cut clove of garlic. Combine all ingredients and blend thoroughly. Chill. Serve with seafood cocktails, crisp raw vegetables or corn chips. Makes a bout Yz cup. For an interesting fl avor variation, add 7:( cup minced clams and blend thoroughly with other ingredients. *Or s ubstitute .xt cup whipping cream and 1 teaspoon lemon juice or vinegar whipped to desired cons istency.

TABASCO DIP PI QUANTE package (8 ounces) cream 1 tablespoon horseradish cheese 1 teaspoon minced onion Y2 teaspoon Tabasco Y4 teaspoon celery salt 3 tablespoons mayonnaise

Soften cream cheese in mixing bowl. Add Tabasco and mayonnaise and beat until smooth. Stir in remaining ingredients. Use as dip for potato chips, pretzel sticks, Melba toast or crackers. Makes about 1 7:( cups. NOTE: The flavor improves on standing. Keep in refrigerator several hours before serving. 12

TABASCO DEVILED EGGS

% cup mayonnaise or salad

9 hard cooked eggs Y:z teaspoon Tabasco Y:z teaspoon dry mustard Y:z teaspoon salt

dressing 2 teaspoons vinegar

Shell cooled eggs; halve lengthwise. Remove yolks; mash or press through a sieve. Add remaining ingredients and beat until fluffy. Refill whites. If desired, garnish with sliced stuffed olives, pimiento, capers or parsley. 9 deviled eggs. TUNA DIP 2 packages (3-ounce size) cream 'cheese 3 tablespoons mayonnaise

1 can (7 ounces) tuna, flaked 1 tablespoon lemon juice 14 teaspoon Tabasco

Cream together cream cheese and mayonnaise. Add tuna; mix well. Combine lemon juice and T a basco; stir into mixture until well blended. If desired, garnish with pimiento and ripe olive. Serve with potato chips. M a kes about 1 Y2 cups. GUACAMOLE large ripe avocado, peeled and cubed 2 packages (3-ounce size) cream cheese 2 teaspoons lemon or lime juice

Y4 14 Y2

teaspoon Tabasco teaspoon salt teaspoon Worcestershire sauce

Mash avoca do; add softened cream cheese and remaining ingredients. Blend together until smooth. Use as dip for cheese wafers, potato chips or crisp crackers. Makes about 1 Y2 cups. 13

SHRIMP REMOULADE

Y2

cup salad oil 3 tablespoons prepared mustard {Creole if available} 2 tablespoons vinegar Y2 teaspoon salt 14 teaspoon Tabasco 2 teaspoons paprika

V3 cup minced celery 2 teaspoons grated onion 1 tablespoon chopped parsley 1 teaspoon minced green pepper pound shrimp, cooked and cleaned

Combine oil, mustard, vinegar, salt, Tabasco and paprika; beat with rotary beater until blended. Stir in celery, onion, parsley and green pepper. Add shrimp. Marinate in refrigerator several hours or overnight. Serve as an appetizer with crisp lettuce. 4 servings. TUNA APPETIZER

14

cup catsup 1 tablespoon Worcestershire sauce 2 teaspoons lemon juice

1 teaspoon grated onion, optional 14 teaspoon Tabasco 1 can {7 ounces} tuna

Combine ingredients except tuna. Serve with tuna on shredded lettuce. 6 servings. TOMATO JUICE COCKTAIL 1 can {46 ounces} tomato juice Va to 14 ·teaspoon Tabasco

1 tablespoon lemon juice 1 teaspoon Worcestershire sauce

Combine ingredients and chill well. 6 generous servings. For a nice garnish sprinkle fresh or dried basil, tarragon, dill, mint or oregano on each glass of tomato juice. Serve with a carrot or celery stick muddler. TABASCO TOASTED TIDBITS

14

cup salad oil, melted butter or margarine 2 teaspoons Worcestershire sauce 1 teaspoon salt 14 teaspoon Tabasco

Va 2 2 1 1

teaspoon garlic powder cups bite-size shredded wheat cups bite-size oat cereal rings cup pretzel sticks cup peanuts, pecans or walnuts

Heat oven to 300 0 (slow). Beat first 5 ingredients together with a fork and pour over cereals, pretzels and nuts placed in a shallow baking pan. Stir gently to coat all pieces. Bake 30 minutes, stirring every 10 minutes . COdl on paper towels. Makes 6 cups. COCKTAIL SAUCE 1 cup catsup or chili sauce 2 tablespoons lemon juice Y2 teaspoon salt 14 teaspoon Tabasco

1 tablespoon horseradish 2 tablespoons minced celery 1 teaspoon grated onion, optional

Mix ingredients thoroughly. Chill. Serve with seafood appetizers. Makes about 1 ~ cups. 14

TABASCO MEAT LOAF teaspoon Tabasco egg cup tomato juice or milk 2 cups soft bread crumbs Y2 cup finely chopped onion

2 tablespoons chopped parsley 14 teaspoon thyme 1 Y2 teaspoons salt 2 pounds ground beef

Add Tabasco to egg and tomato juice or milk in mixing bowl and beat until blended. Lightly mix in bread crumbs. Add remaining ingredients and mix with fork until blended. Form into loaf in shallow baking pan or pack into a 9 x 5 x 3-inch loaf pan. Bake at 350 0 (moderate oven) about 1 ~ hours, until done. 8 servings. NOTE: Recipe may be divided in half using 1 small egg for 4 to 5 servings. Reduce baking time to 50 minutes. TABASCO HAMBURGERS

Y2 Y2

teaspoon Tabasco cup tomato juice or milk

1 pound ground beef 1 teaspoon salt

Add Tabasco to tomato juice or milk. Pour over ground beef; sprinkle with salt; mix well with fork or hands. Shape into 4 large patties. Pan broil in a lightly greased skillet, cooking about 8 minutes on first side and 6 minutes on second side. 4 servings. ROAST CHICKEN LOUISIANE

Prepare roasting chicken (about 5 pounds) and rub inside with Tabasco Flavored Salt, blending ~ teaspoon Tabasco with each teaspoon salt. Stuff bird with stuffing-recipe below. Rub outside with Tabasco and melted butter, using Ys teaspoon Tabasco to ~ cup butter or margarine. Moisten clean cloth or cheesecloth with remaining Tabasco and butter and place over bird. Roast in open pan at 325 0 (slow oven) until done. (A 5-pound chicken takes about 3 hours, a 10-pound turkey about 4 Y2 hours.) STUFFING

Delicious for turkey too! Double the stuffing recipe for a 10- to ll-pound turkey.

Y2

cup melted butter or margarine 6 cups soft bread cubes 2 tablespoons chopped onion 2 tablespoons chopped parsley

Y2

cup chopped celery 1 teaspoon salt 14 teaspoon Tabasco Y2 cup hot water or broth

Blend melted butter with bread; add onion, parsley, celery and salt. Blend Tabasco with hot water and pour over bread mixture. Toss lightly with fork. 15

ISLAND FRIED CHICKEN Y2 teaspoon Tabasco 213 cup buttermilk or sweet milk 1 cup flour 1 Y2 teaspoons salt

1 fryer chicken, 2Y2 to 3 pounds, disjointed Solod oil or shortening for pan frying

Measure Tabasco and buttermilk into a shallow dish; mix well. Combine flour and sa lt. Dip chicken in Tabasco-buttermilk mixture or allow chicken to soak in milk several hours. Roll in flour mixture. Brown chicken in hot fat Y2-inch deep in skillet. Cover; reduce heat and cook slowly 30 minutes longer. Drain on paper towels. 4 servings.

BARBECUED CHICKEN 2 broilers, 1 Y2 to 2Y2 pounds each, halved or quartered Y2 teaspoon salt

2 tablespoons butter, melted Recipe Easy Barbecue Sauce, page 27

Sprinkle chicken lightly with salt, then brush with butter. Place skin side down on foil-covered broiler rack or grill. Baste with Easy Barbecue Sauce. Broil over hot coals or in oven broiler (or bake at 350°- moderate oven) until browned on one side, baste with sauce. Turn and finish cooking, basting with sauce and turning as needed. Broiling takes about 45 minutes, baking about 60. Serve remaining sauce with chicken. 4 servings.

CHICKEN FRICASSEE stewing chicken, 4Y2 to 5 pounds, disjointed Y2 cup flour Chicken fat or vegetable shortening for browning chicken

4 2 1 1

cups chicken stock or water* teaspoons salt medium onion, sliced cup chopped celery and leaves % to 1 teaspoon Tabasco

To make a browned fricassee, coat pieces of chicken with flour and brown in hot chicken fat. Pour off fat, retaining browned bits. (Omit flouring and browning for a light fricassee. ) Add stock, salt, onion, celery and Y2 teaspoon Tabasco. Cover and simmer over low heat 1 to 1 Y2 hours, until chicken is tender. Remove chicken; keep hot. Strain and measure stock. For ea ch cup of stock, blend 2 tablespoons of chicken fat and 2 tablespoons of flour; brown flour if desired. Stir in the stock and ;Y.:l to Y2 teaspoon Tabasco. Simmer about 5 minutes, stirring occasionally. Serve gravy over chicken. Good with fluffy rice or hot biscuits. 6 servings. *Giblets and bony pieces may be used for Dla king the stock.

16

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FOR USING TABASCO Flavorful T a b asco is a n a tural compa nion for good foods as a condiment or as an ingredient. There a re severa l ways in which it m a y be a dded to food to enhance flavor .

TABASeO-Add by d a shes to cooked foods or m easure for dishes in which

it is use d a s an ingre dient such as in ste ws or barbecue s a uce . ~'Gourmel Dash"- Add a d a sh of T a b asco just b efore serving to round out flavors. TABASeO Flavored Sail-Blend )4 teaspoon Tabasco wit h 1 t easpoon salt. Rub on meat, fish or fowl to distribute the fla vor ev enly. TABASeO Flavored Butter- Cream Y2 cup butter with Y2 t easpoon salt, juice of Y2 lemon a nd )4 t easpoon T a basco. Use wherever butter is added for flavor, as on ve getables or for broiling. 17

STEAKS

In selecting a steak, allow Y2 pound or more per person. Have it cut 1 to 2 inches thick. Sirloin, porterhouse, T-bone or filet mignon are best for broiling. Cut the fatty edges of the steak to prevent the steak from "curling" as it cooks. BROILED STEAK TABASCO 1 sirloin steak, 1-inch thick, about 2 pounds

Tabasco Salt

Rub one side of steak with Tabasco and salt. Place meat 3 to 5 inches from the broiler or coals depending on degree of doneness desired. Rare steaks should be cooked nearer the heat. Brown; then turn and rub other side of steak with Tabasco and salt. Finish cooking. A I-inch steak will take 15 to 20 minutes, a 2-inch steak 30 to 35 minutes. Test for doneness by making a small cut near the bone. BARBECUED STEAK: Baste steak during cooking with Easy Barbecue Sauce, page 27. Serve steak with additional sauce. GOURMET BEEF STEW

Y4

cup butter or margarine 1 medium onion, sliced 2 pounds beef, lamb or veal, cut in 1 Yl-inch pieces Va teaspoon each rosemary, thyme and basil 2 teaspoons salt Yl teaspoon Tabasco

2Yl cups water 1 cup dry red wine 12 small white onions, peeled 6 carrots, scraped and halved 3 medium potatoes, peeled and quartered 2 tablespoons finely chopped parsley

Melt butter in heavy kettle; add onion and cook about 5 minutes. Remove onion; add beef and brown on all sides. Return onion to kettle with spices, salt, Tabasco, water and wine. Cover; simmer 2 to 2 Y2 hours or until meat is almost tender. Add vegetables and cook 30 minutes longer. To thicken stew, combine 2 tablespoons cornstarch or flour and Y2 cup water. Gradually add to stew, stirring constantly until thickened. Add a "gourmet dash" of Tabasco; garnish with parsley. 6 servings. SOUTH SEAS CHICKEN SALAD

Yl V4 V2

cup mayonnaise cup syrup from pineapple teaspoon Tabasco 2 cups diced cooked chicken

1 cup chopped celery 1 cup pineapple cubes, drained Y4 cup slivered toasted almonds

Blend mayonnaise, syrup from pineapple and Tabasco. Toss chicken, celery, pineapple and almonds with dressing until lightly coated. Add salt if needed. Chill. Serve on lettuce. 4 to 6 servings. 18

TABASCO STEAK SPREAD

Y2

teaspoon Tabasco 2 tablespoons butter

1 package (3 ounces) Roquefort or blue cheese

Cream all ingredients together until blended. Spread over broiled steak or on toast rounds for snacks or with soup. Makes:li cup.

'.

BARBECUED SPARERIBS 3 pounds fresh pork spareribs 1 tablespoon butter or margarine medium onion, chopped can (8 ounces) tomato sauce tables poon vinegar table,spoon lemon juice

2 1 1 1 1 1

tablespoons brown sugar teaspoon salt teaspoon dry mustard teaspoon Tabasco bay leaf clove garlic, minced 1,4 cup water

Have spareribs cut into serving pieces. Place in shallow pan and roast at 450 0 (hot oven) for 30 minutes. POUl' off fat. While the ribs are roasting, combine the remaining ingredients in a saucepan. Bring to a boil; spoon sauce over ribs. Reduce temperature to 350 0 (moderate oven) and roast one hour, until done. Baste several times during last hour of roasting. Serve with remaining sauce. 4 to 6 servings. KEY WEST PORK CHOPS 4 lean pork chops 2 tablespoons salad oil or shortening 1 cup uncooked rice 2 teaspoons salt 4 large onion slices

4 lime or lemon slices 4 tablespoons chili sauce or catsup 2 cups tomato juice or water 1,4 teaspoon Tabasco

Over medium heat brown chops in oil in skillet; remove. Drain off all but 2 tablespoons fat; add rice. Arrange chops on rice. Sprinkle with salt. Place slices of onion and lime and a spoonful of chili sauce on each chop. Add tomato juice and Tabasco. Cover and bake at 325 0 (slow oven) about 1 hour or simmer on top of stove about 45 minutes. 4 servings. If

POLYNESIAN PORK ROAST 1,4 teaspoon Tabasco Y2 cup syrup from pineapple 1 teaspoon salt 1 pork loin, about 3 pounds 4 to 6 slices canned pineapple

1 teaspoon prepared mustard 2 teaspoons lemon juice 1,4 teaspoon Tabasco •

Spread Tabasco and salt over pork loin. Make cuts for serving portions; spread lightly with Tabasco and salt, then slip pineapple into each cut. Bake at 325 0 (slow oven) about 1 Y:2 to 2 hours, until done. Skim off excess fat. Add syrup from pineapple, mustard, lemon juice and Tabasco to pan drippings. Heat and serve gravy with roast pork. 6 servings. 19

DEVILED SEAFOOD

2 2 1 1

can (61fz to 7 ounces) crab meat or tuna tablespoons butter or margarine tablespoons flour cup milk teaspoon dry mustard

1 tablespoon minced parsley teaspoon salt 1;4 teaspoon Tabasco 1 egg, well beaten 1 cup soft bread crumbs 1 tablespoon butter or margarine, melted

1fz

If crab meat is used, drain; remove membrane and shred. If tuna is used, drain oil and use in place of 2 tablespoons butter or margarine; flake. Melt butter; add flour; stir to a smooth paste. Add milk and cook, stirring constantly, until sauce thickens and comes to a boil. Add mustard, parsley, salt and Tabasco. Cool slightly. Add to beaten egg slowly, stirring constantly. Mix in shredded crab meat or tuna and Y2 cup of the bread crumbs. Toss remaining bread crumbs in melted butter. Fill crab shells or individual casseroles with mixture; top with buttered crumbs. Bake at 375 0 (moderate oven) 20 to 25 minutes. 3 to 4 servings. LOBSTER A LA NEWBURG 1;4 cup butter or margarine 2 tablespoons sherry, optional 2 cups cooked lobster meat 1;4 teaspoon Tabasco % teaspoon salt

4 egg yolks 1 cup heavy cream 1fz cup milk

Melt butter in top of double boiler. Add lobster and slowly cook over direct heat about 5 minutes. Add Tabasco, salt and sherry; place over hot water. Beat egg yolks slightly; add cream and milk; mix well. Stir into lobster; cook, stirring constantly until thickened. Turn into individual casseroles and serve immediately with toast triangles. 4 to 6 servings. CREOLE SEAFOOD GUMBO 1;4 cup butter or margarine Va teaspoon thyme 2 1 2 1 1

tablespoons flour large onion, chopped cups cut okra* can (16 ounces) tomatoes small green pepper, chopped 1;4 teaspoon Tabasco

1 bay leaf 2 cups liquid (water and a little juice from seafood) 2 cups shrimp, crab meat, oysters or a combination* Cooked rice

Melt butter in saucepan. Stir in flour and brown lightly. Add remaining ingredients except seafood and rice; simmer 30 minutes. Stir occasionally. Add shrimp or other seafood and cook 10 to 15 minutes longer. Season with a final dash of Tabasco. Serve in soup bowls with mounds of hot rice in the center. 6 servings. *Fresh, frozen or canned may be used. 21

TUNA-OLIVE PUFF CASSEROLE 1 can (7 ounces) tuna 1 cup soft bread crumbs Y2 cup finely chopped celery Y4 cup chopped black olives 1 tablespoon minced onion

Y2 Y4 Y4

teaspoon lemon juice teaspoon Tabasco cup' mayonnaise 2 eggs, separated Dash Tabasco

Drain and flake tuna. Mix with next 7 ingredients and egg yolks. Add dash of Tabasco to egg whites. Beat until stiff but not dry. Fold into tuna mixture. Bake in 4 ungreased individual casseroles at 325 0 (slow oven) about 35 minutes. Or bake in I-quart casserole 40 minutes. 4 servings. MOLDED SHRIMP SALAD, BUFFET STYLE envelope unflavored gelatine Y2 cup cold water 2 tablespoons lemon juice Y2 teaspoon salt Y4 teaspoon Worcestershire sauce Y4 teaspoon Tabasco

%

cup salad dressing or mayonnaise 2 teaspoons grated onion Y2 cup finely diced celery Y4 cup finely diced green pepper Y4 cup chopped pimiento 2 cups cooked cleaned shrimp*

Soften gelatine in cold water. Place over boiling water and stir until gelatine is dissolved. Add lemon juice, salt, Worcestershire sauce and Tabasco. Cool. Add salad dressing; rnix in remaining ingredients. Turn into large or individual molds and chill until firm. 6 servings. Egg Salad Mold

Follow recipe for Shrimp Salad, increasing salt to 1 teaspoon and substitute 4 to 6 hard cooked eggs, sliced, for the shrimp. *Fresh, frozen or canned may be used.

SHRIMP AND TOMATO ASPIC 2 1 1 2 1 1

cups tomato juice tablespoon grated onion bay leaf envelopes unflavored gelatine cup water cup chopped celery Y4 teaspoon Tabasco

2 tablespoons lemon juice Y2 teaspoon salt 1 teaspoon Worcestershire sauce Y2 teaspoon sugar 2 tablespoons capers, optional 2 cups cooked cleaned shrimp*

Heat tomato juice, onion and ba y leaf to boil. Remove bay leaf and pour hot liquid over gelatine that has been softened in water. Stir until gelatine is completely dissolved. Add celery, Tabasco and remaining ingredients. Turn into a 1 Y2-quart mold. Chill in the refrigerator until firm. Unmold and garnish with salad greens and mayonnaise flavored with a dash of Tabasco. 6 servings. *Fresh. frozen or canned may be used.

22

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TABASCO SCALLOPED OYSTERS 3 cups crumbled crackers * 1h teaspoon mace 14 teaspoon thyme 1 pint oysters, drained 2 tablespoons chopped parsley

J

Y2 1h 1h 1h

cup light cream cup oyster water teaspoon Tabasco teaspoon salt 2 tablespoons butter

Toss crackers, mace and thyme to blend flavors. In a buttered 1 Y2-quart baking dish place layers of crackers, oysters and parsley; repeat, ending with crackers. Combine liquids, Tabasco and salt. Pour over oyster mixture. Dot with butter. Bake at 350 0 (moderate oven) about 20 minutes. 5 servings. *If cheese flavored crackers are used, omit the salt.

AVERY ISLAND DEVILED SHRIMP egg, slightly beaten 14 teaspoon salt Va teaspoon Tabasco 1 pound cleaned raw shrimp 1 cup bread crumbs 14 cup butter 1 onion, finely chopped 1 clove garlic, minced 1 can (101h ounces) consomme

Y2 cup white wine 2 tablespoons bottled steak sauce l1h teaspoons dry mustard Y2 teaspoon salt 1h teaspoon Tabasco Juice of a lemon Hot cooked rice

Mix egg, X teaspoon salt, Ys teaspoon Tabasco. Coat shrimp with egg, then crumbs. Brown in butter; keep hot. while sauce cooks. DEVILED SAUCE: In butter used to fry shrimp (add more if needed to make 2 tablespoons), cook onion and garlic until tender. Add remaining ingredients except lemon juice and rice; Reduce in volume to Y2. Add lemon juice just before serving. Arrange shrimp on rice and pour the Deviled Sauce over all. 6 servings. LOBSTER

A LA

TABASCO

A I-pound lobster serves a person. To cook, lobster should be live, dark green in color. Frozen lobster tails may be used. BOILED LOBSTER: Plunge live lobsters into vigorously boiling water to cover- season each quart of water with 1 tablespoon salt, 1 teaspoon Tabasco. Cover; simmer 15 minutes. Serve-hot with Whipped Butter a la Tabasco, page 27, cold with Buffet Dip, page 12, or mayonnaise seasoned with Tabasco. BROILED LOBSTER: Insert sharp knife between body and tail of live lobster to cut spinal cord, then split lengthwise. Spread apart as far as possible; remove dark vein but retain green fat or coral roe. Place shell side down on broiler rack (slip tail under slit in rack to prevent curling up). Dot with Whipped Butter a la Tabasco, page 27. Place rack about 3 inches from heat; broil 15 to 20 minutes. Serve with Whipped Butter a la Tabasco. 23

SAUCE PI QUANTE

This rich tomato sauce is made piquant with Tabasco. Natives of Louisiana use it in a variety of dishes. 2 tablespoons salad oil or bacon fat 1.4 cup flour 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 cup water

1 can (16 ounces) tomatoes or 2 cans (a-ounce size) tomato sauce can (6 ounces) tomato paste 1 teaspoon salt 1.4 teaspoon Tabasco Y:z teaspoon brown sugar

Make a "roux"-put oil in skillet and gradually add flour. Stir constantly while lightly browning the flour. Add onion, celery and green pepper and cook until soft. Stir in remaining ingredients. Heat to a boil. Cover; reduce heat to simmer and cook about 20 minutes. Makes about 4 cups.

Sauce Piquante Variations SHRIMP-Add 2 cups cleaned raw shrimp and Y2lemon, sliced thin, to the Sauce Piquante. Simmer about 20 minutes. Serve with rice. If canned shrimp are used, precook sauce for 30 minutes, then add shrimp. Heat thoroughly and serve. 4 to 6 servings. BAKED FISH-Choose a 4- to 5-pound fish such as red fish, red snapper or channel bass. Rub fish inside and out with Tabasco and salt. Place in a long oven-proof baking dish. Crumble a bay leaf over the fish and add a sliced lemon. Top with full recipe of Sauce Piquante. Bake at 350 0 (moderate oven) about 45 minutes, basting occasionally. 6 to 8 servings.

I

r

COURT BOUILLON- Use a 4- to 5-pound fish. Prepare Sauce Piquante using 2 teaspoons salt, Y2 teaspoon Tabasco and 3 cups water. Add the fish head and tail during the simmering period. Then remove head and tail; add remainder of fish and cook 15 minutes longer. Serve with rice. 6 to 8 servings. CHICKEN-Disjoint large chicken (4Y2 to 5 pounds). Sprinkle with Tabasco and salt. Brown in 3 tablespoons salad oil or shortening. Remove chicken and prepare Sauce Piquante recipe, adding Y2 teaspoon oregano. Add chicken to sauce. Cover and cook until chicken is tender, 1 to 2 hours. Add Y2 cup of red wine five minutes before serving. Serve with rice or spaghetti. 6 servings. GRILLADEs- Similar to Swiss Steak- Cut a large beef round (1 inch thick, about 2 pounds) into serving pieces or allow 1 shoulder chop per serving. Spread with Tabasco and salt. Proceed as for Chicken Sauce Piquante, omitting oregano. 4 servings. MEAT LOAF- POur 2 cups of Sauce Piquante (Y2 recipe) over your favorite meat loaf for 4 servings. Bake at 350 0 (moderate oven) about 50 minutes. Use sauce to baste loaf. SALMON-To 2 cups of Sauce Piquante add 1 can (16 ounces) salmon plus 1 tablespoon capers. Heat for 10 minutes and serve on toast or noodles. 4 to 6 servings. Tuna may also be used. HORSERADISH SAUCE

213

Y2

%

cup evaporated milk cup soft bread crumbs cup horseradish

Va 14

teaspoon Tabasco teaspoon salt 1 tablespoon lemon juice

Spoon 3 tablespoons of the evaporated milk over bread crumbs. Add horseradish, Tabasco and salt; let stand. Chill remaining evaporated milk in freezer tray of the refrigerator until ice crystals form around edges. Turn milk into chilled bowl and whip until stiff. Add lemon juice and continue whipping until very stiff. Fold in horseradish mixture. Serve immediately with cold ham, tongue or beef. Makes 2 cups. 1

fjj/tlttC&f and {[JZJfft:lJd~ RAISIN SAUCE

1f4 cup sugar 1 Y2 teaspoons dry mustard 1 Y2 tablespoons cornstarch 1f4 teaspoon salt 1 Y2 cups water Y2 cup molasses

Y4 Y3 1f4

cup orange marmalade cup raisins cup cider vinegar 1 tablespoon butter or margarine

Combine sugar, mustard, cornstarch and salt in saucepan. Gradually stir in water, molasses, marmalade and raisins. Cook over medium heat until mixture thickens and comes to a boil. Remove from heat; stir in vinegar, butter. Serve with ham. Makes 2 cups. ROQUEFORT MAYONNAISE DRESSING

1f4 Y2

pound Roquefort cheese cup mayonnaise

Y2 Y2

cup sour cream teaspoon Tabasco

Soften Roquefort cheese with a fork and stir in mayonnaise, blending to a smooth paste. Add sour cream and Tabasco and stir to consistency of thick cream. Also good as a dip with potato chips or celery sticks. Makes about 1 Y:l cups. TABASCO FRENCH DRESSI NG 2/3 cup salad oil

Ya Y2

cup lemon juice or vinegar teaspoon Tabasco

1 teaspoon each salt, paprika, dry mustard Y2 teaspoon sugar

Combine ingredients and shake well in covered jar. Shake well before using. Makes 1 cup dressing. FOR VARIATIONS: To Y:l cup Tabasco French Dressing add . .. ROQUEFORT DRESSING: 2 tablespoons Roquefort cheese, crumbled. CmvE DRESSING: 1 to 2 tablespoons chives or cut green onion. HERB DRESSING: 2 teaspoons chopped parsley, Ys teaspoon thyme, 72 teaspoon oregano. CREOLE DRESSING: 74 cup catsup, 72 teaspoon Worcestershire sauce. VINAIGRETTE DRESSING: 1 hard cooked egg, chopped, 2 tablespoons chopped green pepper, 1 tablespoon grated onion. TABASCO TARTAR SAUCE

1f4

teaspoon Tabasco 1 tablespoon lemon juice 1 cup mayonnaise 1 tablespoon minced onion

1 tablespoon chopped parsley 2 tablespoons chopped stuffed olives 2 tablespoons chopped pickle

Stir Tabasco and lemon juice into mayonnaise. Mix in remaining ingredients. Serve with fish or shellfish. Makes about 174 cups. 26

§/atteed tl//2d' !PZJ#t3JJo/ HOLLANDAISE SAUCE

1;4 pound butter

1 tablespoon lemon juice or vinegar 1;4 teaspoon Tabasco

3 egg yolks Y2 teaspoon salt

Divide butter into 3 portions. Place first portion of butter a nd egg yolks in top of double boiler over hot water. Stir constantly with wooden spoon or wire whisk while cooking slowly. Add second portion of butter after first melts. Add remaining butter, stirring constantly. Do not let water boil. Add salt, lemon juice and T abasco. Serve at once. If the sauce should curdle, add a little boiling water, beating until smooth again.

Y2 Y2

MARINADE FOR MEATS 1;4 teaspoon each mace,

cup vinegar cup salad oil 1 small onion, minced 1 teaspoon salt, dry mustard

nutmeg, cloves, optional I clove garlic, crushed Y2 teaspoon Tabasco

Combine ingredients. Use as a marinade for meats, especially lamb or fish. In broiling, baste with mixture. Makes about 1 cup.

Y2

SMORGASBORD SAUCE 1;4 teaspoon each salt, sugar,

cup sour cream 1 teaspoon horseradish

Tabasco

Combine ingredients. Chill. Serve with salmon, lobster, sliced roast beef, asparagus, cucumbers or green beans. Makes Y:l cup. EASY BARBECUE SAUCE medium onion, chopped clove garlic, minced 2 tablespoons butter or margarine Y2 cup catsup 1;4 cup water

2 tablespoons vinegar 1 tablespoon brown sugar or molasses teaspoon salt teaspoon dry mustard Y2 teaspoon Tabasco

Cook onion and garlic in butter until tender. Add remaining ingredients and bring to a boil. Brush on steaks, roasts, spareribs, chicken or frankfurters during cooking. Serve extra sauce with the meat. Makes about l }i cups. WHIPPED BUTTER

Y2

cup (1;4 pound) butter 1 tablespoon lemon juice

A LA

TABASCO

Y2

teaspoon Tabasco 1 tablespoon chopped parsley

Cream butter; gradua lly blend in lemon juice (or lime), Tabasco and parsley. Spread on lobsters before broiling, or on broiled steaks or fish. Also good with baked potatoes or vegetables. Delicious cold or hot. Makes about Y:l cup. 27

SCALOPPINE AL MARSALA 2 pounds veal round 1 Y2 teaspoons salt Y4 teaspoon Tabasco Y2 cup flour 6tablespoons butter or margarine

4 shallots or small white onions cup sliced mushrooms cup Marsala wine*

Cut veal into cutlets; pound thin. Mix salt and Tabasco well; spread over meat; roll in flour. Fry meat in butter in heavy skillet until browned on both sides. Set in a casserole or platter in oven to keep warm. Add onions, mushrooms and wine to skillet. Cover and simmer 5 minutes, then season with a final dash of Tabasco. Pour over cutlets and serve at once. 6 servings. *Sherry or Madeira wine may be used in place of M arsala.

CHILI CON CARNE cup dried red kidney beans or 2 cups cooked beans medium onion, chopped small green pepper, chopped 2 tablespoons butter or salad oil 1 Y2 pounds ground beef 1 can ( 16 ounces) tomatoes

cup liquid from beans and/or water to 2 tablespoons chili powder teaspoon cumin seed, optional Y2 teaspoon Tabasco 1 to 2 teaspoons salt Y2 teaspoon sugar

Soak beans several hours or overnight. Cook in boiling salted water 1 to 2 hours, until tender. Drain, saving liquid. Meanwhile, slowly cook onion and green pepper in · butter about 5 minutes, stirring occasionally. Add meat; cook until browned lightly, stirring enough to break up meat into bite-size pieces. Add liquid drained from beans and remaining ingredients except beans. Cover and cook slowly 1 to 1 Y2 hours, adding more water if needed. Mash a few beans to thicken chili a little. Add beans and a dash of Tabasco. Heat thoroughly. 8 servings. WELSH RAREBIT pound sharp cheese, grated 2 egg yolks Y2 cup milk Y4 teaspoon Tabasco

1 teaspoon Worcestershire sauce Y2 teaspoon salt

Place grated cheese in heavy saucepan or chafing dish. Beat egg yolks with remaining ingredients and add to cheese. Cook slowly, stirring constantly until soft and creamy. Serve over crackers or toast. 4 servings. 29

~

SPAGHETTI WITH MEAT BALLS

1 pound ground beef 1 teaspoon salt 1f2 teaspoon Tabasco 2 tablespoons olive or salad oil

1f2

cup chopped onion 1 clove garlic, minced, optional 2 cans (8-ounce size) tomato sauce 1 package (8 ounces) spaghetti Grated cheese, optional

Lightly mix beef, salt and y.( teaspoon Tabasco; form into small balls. Brown quickly on all sides in oil. Add onion and garlic when meat is almost browned. Add tomato sauce and the remaining Tabasco; cover and simmer 20 to 30 minutes. Cook spaghetti as package directs. Turn onto platter and pile meat balls in center. If desired, serve with cheese. 4 to 6 servings. TOMATO CHEESE RAREBIT 1 can (101f2 ounces) tomato soup ~ teaspoon Tabasco Y2 teaspoon dry mustard

Y2

teaspoon paprika cup water 2 cups (Y2 pound) grated American cheese 1 egg, separated

1f2

Combine tomato soup, Tabasco, dry mustard, paprika and water in top of double boiler or chafing dish. Add cheese; place over boiling water and stir until melted. Stir small amount of hot mixture into beaten egg yolk, then gradually stir this into hot mixture. Beat egg white until stiff but not dry. Add egg yolkcheese mixture, stirring until well blended. Return to cheese mixture in double boiler and cook 5 minutes longer. Serve on toast points or crackers. 4 to 6 servings. CORN CHEESE PUFF 6 slices bread 1 Y2 cups grated American cheese 1 can (1 6 ounces) cream style corn Y2 teaspoon salt ~ teaspoon dry mustard

~ teaspoon Tabasco 2 eggs 1 cup milk 1 tablespoon butter or margarine, melted Paprika

With small cookie cutter, cut bread to use for trim. Crumble remaining bread into crumbs. Place half of the bread crumbs in 9 x 5 x 2-inch baking dish. Spread with half of the cheese and corn. Repeat. Add salt, mustard and Tabasco to eggs; beat until blended. Stir in milk and pour over corn and cheese mixture. Brush bread "trims" with melted butter and coat lightly with paprika. Place on top of mixture and bake at 325 0 (slow oven) about 45 minutes. 6 servings. 30

FLUFFY OMELET 6 eggs, separated 4 tablespoons water or milk V2 teaspoon salt

114 teaspoon Tabasco 2 tablespoons butter or margarine

Beat egg whites until stiff but not dry. Without rinsing beater quickly beat egg yolks with milk, salt and Tabasco. Fold into beaten egg whites. Melt butter in a heavy frying pan. Add mixture and cook over low heat until omelet is slightly brown underneath. Bake at 350 0 (moderate oven) about 10 minutes, until dry on top. Cut part way through center. Fold and slip from pan onto warmed plate or platter. Delicious as is or with melted cheese. 6 servings. TABASCO EGGS

1 V2

cups light or heavy cream or evaporated milk 114 teaspoon Tabasco Y:z teaspoon salt

6 eggs B~ead crumbs Grated Parmesan cheese Chopped parsley

Combine cream, Tabasco and salt; heat. Drop eggs, one at a time, into simmering cream. Sprinkle with bread crumbs and Parmesan cheese. Cook over low heat, basting with cream until eggs are set. Serve on toast; garnish with parsley. 6 servings. EGGS BENEDICT 4 English muffins, split or 8 rounds bread, 3 inches in diameter 8 thin slices ham

8 poached eggs Recipe Hollandaise Sauce, page 27

Toast muffins or bread; butter. Broil or saute ham. Place ham on muffins or toast. Arrange poached eggs on ham and cover with Hollandaise Sauce. 8 servings. SHIRRED EGGS Break eggs into individual greased baking dishes. Dot with butter seasoned with Tabasco, VB teaspoon Tabasco to 1 tablespoon butter. Bake at 350 0 (moderate oven) 10 minutes or until white sets.

Variations: CREAM: For each egg, combine 2 tablespoons sour cream and VB to ~ teaspoon Tabasco. Put half of cream in individual greased baking dish; slip in egg. Cover with remaining cream and bake at 350 0 (moderate oven) about 15 minutes or until white is set. TOMATO: Pour ~ cup tomato juice seasoned with salt and a few drops of Tabasco into an individual greased baking dish. Slip in an egg or two, then bake at 350 0 (moderate oven) to desired doneness. Garnish with chopped parsley, basil, fresh dill or dill weed. 31

BAYOU RED BEANS AND RICE 1,4 cup cut celery and leaves

1 pound dried red kidney beans 1 quart water Ham bone or 1 cup cut ham pieces 1 large onion, chopped

1 teaspoon salt teaspoon Tabasco Hot cooked rice

V2

Cover bea ns with water in a heavy pan; soak several hours . Add ham bone, onion, celery, salt and Tabasco. Cook slowly 1 to 2 hours, until done. Mash a few beans to thicken liquid. Add a "gourmet dash" of Tabasco a nd serve with hot rice. 6 servings . NOTE: Dried lima beans, navy beans or black-eyed peas t aste delicious prepared this way. POTATO SALAD 5 1 1 2

cups cooked diced potatoes small onion, chopped fine cup diced celery teaspoons salt

1 tablespoon vinegar 3 tablespoons salad oil 1,4 cup mayonnaise V2 teaspoon Tabasco

Combine potatoes, onion and celery. Sprinkle with 1 teaspoon salt. Blend remaining salt, vinegar, salad oil, mayonnaise a nd Tabasco. Add to potatoes; toss lightly a nd chill. 4 servings. FIESTA CORN medium green pepper, cut in strips tablespoon butter or margarine

1 can (16 ounces ) whole kernel corn, drained 1,4 cup chili sauce Va teaspoon Tabasco

Cook green pepper in butter until tender. Stir in corn; season with chili sauce and Tabasco . Heat thoroughly. 4 servings. WESTERN BAKED BEANS 3 frankfurters, sliced 1,4 cup chopped green pepper 1 small onion, chopped

2 tablespoons butter, margarine or salad oil 1 can (16 ounces ) baked beans Va to 1,4 teaspoon Tabasco

Cook frankfurters, green pepper a nd onion in butter until vegetables are tender. Add beans and Tabasco. Cover and heat thoroughly about 15 minutes. 4 servings. TABASCO GARLIC OR ONION

BREAD

Heat 2 cloves minced garlic or Y2 cup sliced green onions and ~ pound butter in saucepan until butter melts. Stir in 1 teaspoon Tabasco and 1 teaspoon paprika. Slice large loaf of Italia n or French bread, leaving bottom crust intact. Brush with Tabascogarlic mixture. Wrap bread in aluminum foil. Roast on coals; heat on grill or in 350 0 oven (moderate) 10 to 20 minutes. Wonderful for a barbecue or with salad or soup. 6 to 8 servings. 32

... HOME OF TABASCO WONDERLAND FOR TOURISTS

Yucca blossom in Jungle Gardens.

MANY WRITERS have called this the "Wonder Island." And well they might. Rising out of the Louisiana marshlands, adorned with majestic oaks, Avery Island combines fairyland beauty with the hum of twentieth century industry. Sleepy Bayou Petit Anse wanders through a tremendous oil field. Among palms and camellias, the tourist finds a salt refinery, atop the oldest salt mine in the Western world. Across the roadway from the Tabasco plant lie Jungle Gardens. And nearby is famed Bird City. JUNGLE GARDENS

JUNGLE GARDENS were the creation of the late Mr. Edward Avery McIlhenny, descendant of the original grantee to Avery Island. In

Twenty thousand heron families nest in Bird City.

Top left, Egret displays snawy plumage. Top right, Elephants guard Buddha's Temple. Bottom left, Lotus border for Bird City lake. Bottom right, Alligator suns in his pool.

his travels, Mr. McIlhenny collected rare plants and shrubs from lands around the globe to build these famous gardens . Thirty thousand azaleas ... lotus and papyrus plants from the Upper Nile ... a Single Wasi orange tree, the only one known outside of the Emperor's gardens in Japan ... 600 varieties of camellias. All these sights and many more enchant the visitor. BIRD CITY

ANoTHEH acco mpli shment of M'sieu Ned-as Mr. McIlhenny w as known in Louisiana-is Bird City. During the era when egret plumes were in high fashion , he realized tha t these beautiful birds were rapidly nearing extinction, and sought legislation to protect th em . N or did Mr. M cIlhenny stop th ere. H e created a lake adjoining Jungle Gardens, and built b amboo structures out into it for a nesting sanctuary. More than sixty years later, thousands of birds still return "home" to Bird City- snowy egre ts, common egrets, L ouisiana herons and ibis. 34

*In heart of Jungle Gardens, giant moss-hung oaks surround Humble's Petit Anse Well No. 14.

oil field on Avery Island is out of the ordinary. Almost without exception, wells are located in marshlands skirting the island, and it is necessary to drill from submergible barge rigs. These floating platforms are towed in through the Intracoastal Canal, up Bayou Petit Anse, and into canals dredged up to the island's sloping face . One of the few dry-land wells on Avery Island was drilled in the heart of Jungle Gardens. Camouflaged by surrounding moss-draped oaks, the drilling rig echoed its noises through tunnels of wisteria vines and forests of bamboo-fitting symbol of Avery Island, old and new. EVEN THE

36 *RepToductton of lVa ter Color, compltments 01 Humble

ott and Re/lnino Company.

IN THE early days of life on Avery Island, a salt spring was discovered by a deer hunter. For several years salt water was evaporated commercially in open iron kettles at the spring. Then, during the Civil War, salt was given free to the Confederate government. This overtaxed the supply, and an attempt was made to enlarge the brine wells. At 13 feet below ground, rock salt was discovered -first in the Western hemisphere. Today, millions of tons of salt are mined here. So vast is the deposit that corridors can be dynamited through the rock salt, with ceilings as much as 100 feet high. Natural pillars of salt are left to support the "roof," and in sparkling high-domed corridors there is beauty again at Avery Island. A mountain of salt, dwarfing men and machin ery-International Salt Company mine, Avery Island

TABASCO is manufactured only by the M c ILHENNY COMPANY, Avery Island, La.