In blender cream cottage cheese until smooth.
Add onion soup mix,
dill weed, lemon juice and Beau Monde spice.
Blend until mixed well.
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 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.
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.
br>Add seasoning salt, basil, beau monde spice,ground pepper, accent, thyme, jamaican
Mix several hours before serving. Serve with crackers or thin sliced bread or toast.
Beau Monde is a Spice Island product.
Soften cream cheese in bowl; drain juice from clams into measuring cup.
Set clams to side.
Mix juice into cream cheese until a good consistency.
Add clams.
Mix in Worcestershire sauce, splash of lime juice and Beau Monde spice.
Chill for about 1 hour or more before serving.
Excellent for dipping vegetables.
In a 1 1/2-quart casserole dish, layer potatoes, then green pepper and onion.
Repeat until all ingredients are used up. (Usually 3 layers of each ingredient.)
Season each potato layer with cracked black pepper and Beau Monde (Spice Island Co.), to taste.
Top with butter pads.
Bake covered at 350\u00b0 for 60 to 75 minutes or until done.
Serves 4.
A good dish to serve with pork.
Mix together all ingredients.
Refrigerate at least 1 hour before serving.
(Beau Monde seasoning made by Spice Islands.)
Disjoint bird, split breast, brown sections in butter using hot skillet. Season breast with salt, pepper, beau monde spice and celery salt.
Turn meat often. Place in buttered casserole.
Using same skillet, combine onion, mushroom soup, cream and sour cream. Stir constantly over low heat.
Add wine or broth.
As soon as mixture approaches boiling, pour over bird in casserole.
Add button mushrooms.
Bake covered in oven at 300-325 degrees for about 2 hours.
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.
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde (TM) seasoning, dill, and dried parsley. Chill before serving.
Blend cheese, water and Beau Monde together.
Add seasonings and parsley; mix well.
Chill.
Serve on crackers, bread or celery.
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.
ngredients (basil, thyme, seasoning salt, beau monde and salt and pepper).
Combine first three ingredients in electric blender and process at high speed until smooth (one minute).
Stir in gravy coloring and Beau Monde.
Stir potato flakes into hot water until smooth.
Blend in butter and milk until well mixed.
Add chicken stock base, Beau Monde and nutmeg, blending well.
Stir in scallions.
Turn into a 2-quart jar, cover tightly and chill overnight.
Spoon into small soup cups to serve.
Combine all ingredients.
Chill for a minimum of 3 hours. Hollow out bread; pour dip into bread.
Cut up remaining bread into chunks; use for dipping.
Delicious!!
Combine all ingredients in a large bowl.
Cover& chill; serve with raw veggies&/or chips.
In food processor chop onion and beef or corned beef. Add to sour cream, mayonnaise, parsley, dill weed and Beau Monde.
Chill several hours or even better overnight.
Hollow out first loaf and cut the rest into large cubes.