Ingredients
3 lbs/1.4 kg new red potatoes
3/4 cup/180 mL olive oil
1/2 cup/125 mL Garlic & Parsley Grapeseed Oil
1/4 cup/60 mL fresh lemon juice
1-1/2 tbsp/23 mL Garlic Granules
1 tbsp/15 mL Basil
1 tbsp/15 mL Marjoram
1 tbsp/15 mL Oregano
1 tbsp/15 mL Paprika
1 tbsp/15 mL Thyme
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tbsp/7.55 mL Sea Salt
Cooking Directions
Cube potatoes (quarter if small enough). Mix remaining ingredients completely and pour over potatoes in a gallon-size zip-top bag. Refrigerate overnight.
Remove from refrigerator, drain any excess liquid. Spread in one layer over baking pan sprayed with Watkins Cooking Spray. Bake at 375°F/190°C for 40 to 50 minutes or until potatoes are done as desired. Serve with slotted spoon.
Friday, November 21, 2008
Corn Chowder
Ingredients
1/2 cup/125 mL chopped celery
2 green onions, sliced
2 tbsp/30 mL butter
3 cups/750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Chicken Soup & Gravy
1/2 tsp/2.5 mL Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Black Pepper 12 oz
1/2 cup/125 mL Cream Soup & Gravy
1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn
Cooking Directions
In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired.
Makes 6 servings.
1/2 cup/125 mL chopped celery
2 green onions, sliced
2 tbsp/30 mL butter
3 cups/750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Chicken Soup & Gravy
1/2 tsp/2.5 mL Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Black Pepper 12 oz
1/2 cup/125 mL Cream Soup & Gravy
1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn
Cooking Directions
In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired.
Makes 6 servings.
Thursday, October 2, 2008
Roast Chicken with Savory Stuffing Recipe
Make this old fashioned roast chicken with savory stuffing recipe the Watkins way. We won't tell if you claim that it has been in the family for generations.
Ingredients
1 whole roasting chicken, rinsed and patted dry
1 tbsp/15 mL Poultry Seasoning
1-1/4 cups/325 mL wild rice blend
1 tbsp/15 mL Chicken Soup & Gravy
1 cup/250 mL soft bread crumbs
1/2 cup/125 mL dark raisins
1/2 cup/125 mL finely chopped walnuts
1/2 cup/125 mL diced, peeled apple
1/4 cup/60 mL butter or margarine, melted
1/2 cup/125 mL orange juice
(if grilling) Original Grapeseed Oil
1-1/2 tsp/7.5 mL Poultry Seasoning
Cooking Directions
Cook rice per package directions, adding soup base to cooking water; cool slightly. Combine cooked rice, bread crumbs, raisins, walnuts, apple, butter, Poultry Seasoning and orange juice; mix well. (If roasting in the oven, you can stuff the bird loosely with some of this mixture. Do not stuff if grilling.) Place all (or remaining) rice mixture in a casserole for baking.
If grilling, prepare grill with a pile of 25 or so coals on opposite sides of grilling area (not directly under chicken). Light coals and wait until covered with gray ash before placing chicken on grill. Rub chicken with grapeseed oil and remaining Poultry Seasoning, and grill over indirect heat. Check coals periodically, adding more as needed, until chicken reaches an internal temperature of 190ºF/90ºC. (If oven-roasting, bake at 350ºF/180ºC for about 1-3/4 to 2 hours.) Cover stuffing in casserole and bake at 350ºF/180ºC for 45 minutes to 1 hour (or last 30 minutes of cooking time, if bird is stuffed). Serve chicken with stuffing.
Makes 8 servings
Ingredients
1 whole roasting chicken, rinsed and patted dry
1 tbsp/15 mL Poultry Seasoning
1-1/4 cups/325 mL wild rice blend
1 tbsp/15 mL Chicken Soup & Gravy
1 cup/250 mL soft bread crumbs
1/2 cup/125 mL dark raisins
1/2 cup/125 mL finely chopped walnuts
1/2 cup/125 mL diced, peeled apple
1/4 cup/60 mL butter or margarine, melted
1/2 cup/125 mL orange juice
(if grilling) Original Grapeseed Oil
1-1/2 tsp/7.5 mL Poultry Seasoning
Cooking Directions
Cook rice per package directions, adding soup base to cooking water; cool slightly. Combine cooked rice, bread crumbs, raisins, walnuts, apple, butter, Poultry Seasoning and orange juice; mix well. (If roasting in the oven, you can stuff the bird loosely with some of this mixture. Do not stuff if grilling.) Place all (or remaining) rice mixture in a casserole for baking.
If grilling, prepare grill with a pile of 25 or so coals on opposite sides of grilling area (not directly under chicken). Light coals and wait until covered with gray ash before placing chicken on grill. Rub chicken with grapeseed oil and remaining Poultry Seasoning, and grill over indirect heat. Check coals periodically, adding more as needed, until chicken reaches an internal temperature of 190ºF/90ºC. (If oven-roasting, bake at 350ºF/180ºC for about 1-3/4 to 2 hours.) Cover stuffing in casserole and bake at 350ºF/180ºC for 45 minutes to 1 hour (or last 30 minutes of cooking time, if bird is stuffed). Serve chicken with stuffing.
Makes 8 servings
Wednesday, September 3, 2008
Classic Potato /Ham Salad Recipe
Ingredients
2 tbsp/30 mL white wine vinegar
6 cups/1.5 liters sliced, hot, cooked potatoes (peeled if desired)
1-1/2 cups/375 mL sliced celery
2 cups/500 mL cubed, cooked ham
3/4 cup/180 mL chopped green or red bell pepper
1 cup/250 mL reduced-calorie salad dressing (mayonnaise-type)
2 tbsp/30 mL Onion Flakes
2 tsp/30 mL Potato Salad Seasoning
1 tsp/5 mL Garlic Salt
Cooking Directions
Pour vinegar over hot potatoes; cool. Combine all ingredients; mix well. Chill at least 1 hour before serving.
Makes 10 servings.
2 tbsp/30 mL white wine vinegar
6 cups/1.5 liters sliced, hot, cooked potatoes (peeled if desired)
1-1/2 cups/375 mL sliced celery
2 cups/500 mL cubed, cooked ham
3/4 cup/180 mL chopped green or red bell pepper
1 cup/250 mL reduced-calorie salad dressing (mayonnaise-type)
2 tbsp/30 mL Onion Flakes
2 tsp/30 mL Potato Salad Seasoning
1 tsp/5 mL Garlic Salt
Cooking Directions
Pour vinegar over hot potatoes; cool. Combine all ingredients; mix well. Chill at least 1 hour before serving.
Makes 10 servings.
Chili-Barbecued Chicken Recipe
Ingredients
8 chicken quarters (remove skin if desired)
1/2 cup/125 mL ketchup
1/3 cup/80 mL apple jelly
2 tbsp/30 mL Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL (divided) Chili Powder
2 tsp/10 mL Seasoning Salt
2 tsp/10 mL Garlic Granules
Cooking Directions
Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp/5 mL of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time.
Makes 8 servings.
8 chicken quarters (remove skin if desired)
1/2 cup/125 mL ketchup
1/3 cup/80 mL apple jelly
2 tbsp/30 mL Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL (divided) Chili Powder
2 tsp/10 mL Seasoning Salt
2 tsp/10 mL Garlic Granules
Cooking Directions
Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp/5 mL of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time.
Makes 8 servings.
Creamy Coconut Cake Recipe
This recipe gives you old fashioned home-made goodness from a boxed mix. Try this creamy coconut cake and it will become a family favorite
Ingredients
Cake:
1 box white cake mix
1/4 cup/60 mL Original Grapeseed Oil
3 eggs, beaten
1/2 tbsp/7.5 mL Double-Strength Imitation Clear Vanilla
8 oz/227 g sour cream
8 oz/227 g cream of coconut
Cream Cheese Frosting:
1 box (1 lb/454 g) powdered sugar
1/4 cup/60 mL (1/2 stick) butter
2 tbsp/30 mL milk
2 tsp/10 mL Double-Strength Imitation Clear Vanilla
1 pkg (8 oz/227 g) cream cheese, softened
1 cup/240 mL coconut flakes
Cooking Directions
Cake:
Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake Top with coconut.
Ingredients
Cake:
1 box white cake mix
1/4 cup/60 mL Original Grapeseed Oil
3 eggs, beaten
1/2 tbsp/7.5 mL Double-Strength Imitation Clear Vanilla
8 oz/227 g sour cream
8 oz/227 g cream of coconut
Cream Cheese Frosting:
1 box (1 lb/454 g) powdered sugar
1/4 cup/60 mL (1/2 stick) butter
2 tbsp/30 mL milk
2 tsp/10 mL Double-Strength Imitation Clear Vanilla
1 pkg (8 oz/227 g) cream cheese, softened
1 cup/240 mL coconut flakes
Cooking Directions
Cake:
Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake Top with coconut.
Muffuletta Recipe
What's a Muffuletta? It is a New Orleans hero/sub type sandwich made with a special olive salad. This New Orleans classic, invented at the Central Grocery years ago, is perfect for a picnic or a kick-back evening at home.
Ingredients
1 (1 pound/450 g) loaf fresh Italian bread
1/4 pound thinly-sliced salami
1/4 pound thinly-sliced ham
1/4 pound thinly-sliced mortadella
1/2 pound provolone cheese, sliced
1/4 pound smoked provolone or mozzarella cheese, sliced
Olive Salad:
1/3 cup/80 mL Garlic & Parsley Grapeseed Oil
1/3 cup/80 mL grated Parmesan cheese
8 oil-cured black olives, pitted and chopped
8 green olives, pitted and chopped
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tsp/2.5 mL Garlic Granules
1/2 tsp/2.5 mL Celery Seed
1/2 tsp/2.5 mL Red Pepper Flakes
Cooking Directions
Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.
Serves 4 generously.
Ingredients
1 (1 pound/450 g) loaf fresh Italian bread
1/4 pound thinly-sliced salami
1/4 pound thinly-sliced ham
1/4 pound thinly-sliced mortadella
1/2 pound provolone cheese, sliced
1/4 pound smoked provolone or mozzarella cheese, sliced
Olive Salad:
1/3 cup/80 mL Garlic & Parsley Grapeseed Oil
1/3 cup/80 mL grated Parmesan cheese
8 oil-cured black olives, pitted and chopped
8 green olives, pitted and chopped
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tsp/2.5 mL Garlic Granules
1/2 tsp/2.5 mL Celery Seed
1/2 tsp/2.5 mL Red Pepper Flakes
Cooking Directions
Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.
Serves 4 generously.
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