special zip as an ingredients in many dishes. Here are a few for you to try.

CHICKEN CACCIATORE 1-3-pound frying chicken 1 cup flour 1 cup olive oil 2 tablespoons Instant Minced Onion 2 tablespoons bell Pepper flakes 1 teaspoon Instant Minced Garlic 1 teaspoon Allspice 1 tablespoon Season-All 1 teaspoon Black Pepper 1 teaspoon Italian Seasoning 1 teaspoon Crushed Red Pepper 3 1 cups tomatoes (28-oz. can) 1 cup white wine or water CUT chicken in pieces. Dredge with flour; brown in oil until golden on all sides. Drain off oil. Add seasonings, tomatoes and wine or water; cover and simmer slowly 45 minutes or until chicken is tender. Makes a superb meal when served with hot toasted Italian bread and crisp tossed salad. Serves 4.

*** FILLET DE SOLE VERONIQUE 6 fillets of sole 1 teaspoon salt 1 teaspoon White Pepper 1 teaspoon Onion Powder 1 teaspoon Chicken Flavour Base 1 cup hot water 1 cup dry white wine 2 Bay Leaves 4 whole Allspice 1 cup seedless white grapes 2 tablespoons butter 1 cup cream 1 teaspoon flour PRESS fillets out flat; sprinkle with a mixture of the salt, pepper and onion powder, then fold in half. Place the folded fillets in a buttered, deep skillet. Dissolve flavour base in hot water, then pour over fish along with wine. Drop in bay leaves and allspice. Cover. Cook gently 10 minutes or until the fish is tender and flakes easily with a fork.

Careful remove the fillets to a heated platter and garnish with grapes. Keep hot in warm oven. Reduce liquid in skillet over high heat to about 1 cup.

Remove bay leaves and allspice. Stir in butter and cream. Make a thin, smooth paste by mixing together the flour with an equal amount of water. Then stir into liquid in skillet and cook, continuing to stir until sauce thickens slightly.

Pour over fillets and grapes. Broil a few minutes to glaze sauce, but do not allow to brown. For an especially attractive dish sprinkle top of fillets with paprika and garnish around sides with parsley and spiced crab apples. Serves 6.

*** VEAL CUTLETS VIENNESE 2 pounds veal cutlets 2 tablespoons butter or margarine 1 tablespoon Season-All 1 teaspoon Onion Powder 1 teaspoon Black Pepper 1 cup white wine 1 cup dairy sour cream Grated Parmesan cheese SAUTE' cutlets in butter until well browned on each side. Combine seasonings; sprinkle over both sides or meat. Place in a baking dish. Mix wine with drippings in the frying pan; over meat. cover dish (use foil if it does not have its own cover) and bake in 350 degrees F. oven 45 minutes. Remove cover, spoon sour cream over meat; sprinkle with Parmesan cheese. Continue baking, uncovered, 15 to 20 minutes longer.

Serve from the baking dish with sauce spooned over meat. Excellent with noodles which have been tossed with butte and any of the following: Poppy Seed, Dill Weed, Caraway Seed or toasted Sesame Seed. Serves 4.

*** COQ AU VIN 2 1 1 to 2-pound chickens 1 cup flour 1 tablespoon Season-All 1 teaspoon Paprika 1 teaspoon Black Pepper 1 teaspoon Nutmeg 1 cup butter 1 cup cognac or other brandy 12 small white onions 12 small whole mushrooms or 8-ounce can mushrooms 1 teaspoon Rosemary Leaves 1 teaspoon Thyme Leaves 1 teaspoon Garlic Powder 1 teaspoon Parsley Flakes 1 cup dry red wine CUT chicken in pieces; dredge with mixture of flour, Season-All, paprika, pepper and nutmeg. Brown slowly in hot butter. Without removing from heat, pour cognac over chicken; light immediately and flame. Add whole onions, mushrooms, remaining seasonings and wine.

Cover and simmer 1 hour or until chicken is tender. May be cooked ahead of time and reheated. may also be frozen and reheated. Serves 6 to 8.

*** COCKTAIL MEATBALLS IN RED WINE 1 pound ground beef 1 egg 1 teaspoon Instant Minced Onion 1 teaspoon Season-All 1 teaspoon Black Pepper 1 teaspoon Garlic Salt 1 teaspoon dry Mustard 1 1 cups crushed shredded wheat (coarse crumbs) 1 cup red wine LIGHTLY mix ground beef with next 6 ingredients and 1 cup of the shredded wheat crumbs. Shape into 1-inch meatballs. Roll in remaining shredded wheat crumbs. Place in single layer in a an 11 3 x 7 1 x 1 3 -inch baking dish. Pour wine around meatballs. Bake in 350 degrees F. oven 30 minutes. Serve hot.

Makes 36 meatballs.

All recipes from: Spices of the World Cookbook by McCormick