Many, many months ago I wrote about one of my favorite cookbooks:”The McCormick Spices of the World Cookbook.” I treasure it because Charles McCormick himself gave it to me only a month before he passed away in 1970. We were sitting in his lofty office high above Baltimore’s harbor, on the receiving end of a load of tea chests into which our belongings were to be stored as we packed up and left on a year-long overland tour around the world. We spoke at length about his company and before we left he presented me with the cookbook, from which I’ve cobbled together numerous recipes. The cover has fallen off and is now held together with a rubber band, the pages are smeared with sauces and food debris but it remains one of my valued possessions.

The other day I had a hankering for Dill Macaroni Salad. I was in our local grocery store, the store’s version of macaroni salad in my hand and Charles McCormick came to me and whispered in my ear: “Make it yourself. You know it’s the best!” So to old man McCormick, I thank you forever for your generous gift that has lasted me a lifetime.

INGREDIENTS:

McCormick products, of course!

1 cup chopped celery

1/2 cup thinly sliced green pepper

1/4 cup diced carrots

1/2 cup mayonnaise

3/4 tablespoon vinegar

1 tablespoon sugar

2 tablespoons Instand Minced Onion

1 teaspoon Dill Weed

2 teaspoons Season-All

1/4 teaspoon dry Mustard

1/8 teaspoon White Pepper

Dash Cayenne