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.
Wednesday, September 3, 2008
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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