Dear Sun Spots: I am trying to find the address of the Baltimore Spice Co. It is out of Baltimore, Md.

Many years ago, I was given a large can of Old Bay seasoning to use on shellfish. It is a reddish colored seasoning and is delicious on the fish. My container has run out and I cannot locate any in this area. The company that makes it was Baltimore Spice Co. Could you please locate an address for them? – Elizabeth Tomko, Brunswick.

Answer: Baltimore Spice Inc. no longer carries it. However, McCormick & Company does in its line of spices. Sun Spots checked its Web site, www.mccormick.com, and discovered that both Shaw’s and Hannaford carry it, so you might want to check your local grocery store.

Both stores seem to carry it in their seafood and spice departments so Sun Spots would recommend you check both departments. Locally, people can contact Shaw’s Superstore at 600 Center St., Auburn, (207) 784-6971, and Hannaford at 692 Sabattus St., Lewiston, (207) 784-0721.

In the meantime, Sun Spots located the following recipes using the seasoning and information on how to make your own. However, a co-worker very familiar with this spice frequently used in Virginia crab houses says nothing can imitate Old Bay! So it might be best to keep it for using in a pinch. In the meantime, enjoy:

Old Bay seasoning. Ingredients: 1 tablespoon celery seeds, 1 tablespoon whole black peppercorns, 6 bay leaves, ½ teaspoon whole cardamoms, ½ teaspoon mustard seeds, 4 whole cloves, 1 teaspoon sweet Hungarian paprika, ¼ teaspoon mace. Method: In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. Best if used within 6 months (date your jar).

Chesapeake Bay pasta, chicken and shrimp. Ingredients: 1 pound boneless, skinless chicken breasts, cut in ½-inch strips; 4 teaspoons Old Bay seasoning, divided; 1 tablespoon butter; ½ pound shrimp, peeled and deveined; 1 cup heavy cream; 8 ounces penne pasta, cooked and drained; and 3 green onions, sliced. Method: Coat chicken with 2 teaspoons Old Bay. Melt butter in large nonstick skillet over medium heat. Add chicken; cook 3 minutes per side. Coat shrimp with 1 teaspoon Old Bay. Push chicken to one side of skillet; add shrimp. Cook and stir 3 to 4 minutes or until shrimp turn pink. Mix remaining Old Bay with cream. Add cream mixture, cooked pasta and green onion to skillet. Bring to a boil. Lower heat; simmer 5 minutes or until sauce thickens and pasta is heated through. Tip: Add 1 cup thawed broccoli florets or green peas along with cooked pasta.

Crispy jalapeno honey chicken with tomato-corn confetti. Chicken ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons honey; 1 tablespoon finely chopped jalapeno pepper; ¼ teaspoon garlic powder; 1 egg; ¾ cup unseasoned, dry bread crumbs; ¼ cup flour; 4 teaspoons Old Bay seasoning; 1 tablespoon parsley flakes; and 2 tablespoons oil. Tomato-corn confetti ingredients: 3 plum tomatoes, chopped; ½ cup whole kernel corn, canned or frozen; 1 green onion, sliced; 1 tablespoon lemon juice; 1 teaspoon finely chopped jalapeno pepper; and ½ teaspoon Old Bay seasoning. Method: 1. Wash and pat chicken dry. In a shallow bowl, blend honey, jalapeno pepper, garlic and egg. On a separate plate, mix bread crumbs, flour, Old Bay and parsley flakes. Dip each chicken breast in honey mixture, then in bread-crumb mixture. Repeat with honey and bread-crumb mixture. 2. In a large nonstick skillet, heat oil over medium heat. Sauté chicken 5 to 7 minutes per side or until chicken is done. Remove from skillet and keep warm. 3. Combine all ingredients for tomato-corn confetti. Serve over chicken.

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