In medium mixing bowl, blend together cheese, water and Beau monde.
In seperate small bowl, crush herbs together with your hands.
Mix herbs into cheese, making sure mixture is well combined.
Refrigerte overnight.
Serve with wheat crackers or celery.
Mix several hours before serving. Serve with crackers or thin sliced bread or toast.
Beau Monde is a Spice Island product.
In blender cream cottage cheese until smooth.
Add onion soup mix,
dill weed, lemon juice and Beau Monde spice.
Blend until mixed well.
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde (TM) seasoning, dill, and dried parsley. Chill before serving.
Saute mushrooms in 3 tablespoons of the margarine and remove the mushrooms; set aside.
Add remaining margarine to the skillet and saute the chicken until brown.
Sprinkle with Beau Monde seasoning while browning.
Add green onions, wine, and tarragon.
Simmer over low heat for 30 minutes or until tender.
Remove chicken to a serving platter.
Stir in the sour cream and mushrooms into the sauce in the pan.
Pour over the chicken and serve with rice or noodles.
Cut French Loaf Lengthwise.
Butter each side of the bread with the butter.
Sprinkle each with Beau Monde Spice and Garlic Powder.
Bake for about 7-9 minutes 350 degrees
**Please note that I just use Country Crock butter from the tub and sprinle the spices on the bread. The receipe needed measurements so they are approximate.**.
Mix together all ingredients.
Refrigerate at least 1 hour before serving.
(Beau Monde seasoning made by Spice Islands.)
Mix mayonnaise, sour cream, ham, beau monde, dried onion, dill and garlic. Chill.
Hollow out uncut bread; keep broken pieces. Pour dip into bread and serve with bread pieces.
Blend cheese, water and Beau Monde together.
Add seasonings and parsley; mix well.
Chill.
Serve on crackers, bread or celery.
Mix all ingredients
a day ahead.
Chill.
Double the recipe to fill a round loaf of bread.
Use Italian, French or any other round loaf.
Cut the top off the loaf.
Remove the center part to be used as dippers.
The remaining side and bottom crusts become the container.
Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese.
Brown Owens hot sausage.
Drain and thoroughly blot until no grease remains.
Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce.
Pour over sausage and cheese. Sprinkle with paprika.
Chill.
Bake in 350\u00b0 oven for 40 minutes. Great for brunch!
Combine all the ingredients up until the bread, in a medium bowl and mix well.
Cover and place in fridge overnight.
to serve, cut a slice off the top of the bread and remove as much of the bread that you can into bite size pieces.
Place chilled dip inside the bread and surround the loaf with remaining bread ,fresh veggies, whatever you like.
white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant
Mix and refrigerate overnight.
One large loaf and 1 small loaf of marble bread (rye and pumpernickel) or plain rye.
Before serving, cut out large loaf leaving wall of approximately 1-inch and cut up in bite size pieces the portion that was removed.
Cut up about 1/2 of the small loaf in bite size pieces.
Fill center of large loaf with filling.
Place bite size pieces around loaf for dipping.
Thaw and drain broccoli and season with Beau Monde.
Place in buttered casserole dish.
Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter.
Bake at 350\u00b0 for 30 to 40 minutes.
This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in.
Increase baking time when making additional recipes.
seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine
Stir all
ingredients together until well blended.
Add green onions, dill weed and the Beau Monde seasoning.
Refrigerate. Recipe may be cut in half.
Toss it in a jar with about 6 - 10 grains of rice if you live in a humid environment and plan on opening and shutting the jar a few times over a couple of months. Shake it up good, that's pretty much it.
Note: Please review this recipe as it pains me to see the weird mixes for Beau Monde that are passing on the net!
Trim asparagus; cover with water and add 1 teaspoon Beau Monde.
Cook until tender.
Combine in bowl 1 teaspoon Beau Monde, pepper, garlic powder, mustard, vinegar, olive oil and sour cream. Beat well.
Stir in chopped egg and parsley.
Drain asparagus and cover with sauce.
Heat thoroughly and serve at once.
Directions for two recipe mixes: In a small bowl mix together all spices from either recipe 1 or recipe 2.
Store in a glass container, covered tightly in a cool place.
(I store all my spices in the fridge, as the flavor seems to last longer).