Archive for July 2nd, 2009


Hot Potato & Broccoli Salad

Hot Potato & Broccoli Salad

4 Potatoes, medium, peeled

1/4 c Vegetable or salad oil

1/4 ts Garlic powder

1 ts Basil

2 Green onions, sliced

1 Bunch broccoli, broken flore

1/4 c Lemon juice

3/4 ts Salt

1/4 ts Liquid hot pepper sauce

Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g.

A rumor without a leg to stand on will get around some other way. — John Tudor

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    spicy cranberry dip

    spicy cranberry dip

    Spicy Cranberry Dip

    Source: Watkins recipe card

    1 (16 ounce) can jellied cranberry sauce
    3 tablespoons Watkins horseradish sauce
    1 tablespoon Worcestershire sauce
    1 tablespoon lemon juice
    1 1/2 teaspoons Watkins calypso hot pepper sauce
    1/2 teaspoon Watkins garlic powder granules

    Combine all ingredients; bring to a boil. Reduce heat and simmer, covered, about 5 minutes.

    Serve warm with chunks of pineapple, smoked turkey cubes, small sausages, orange segments or cubed ham.

    Makes 24 appetizer servings.

    Nothing fails like success. — Gerald Nachman

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      tomato florentine soup

      tomato florentine soup

      Tomato Florentine Soup

      4 cups water
      1 bouillon cube
      1 bay leaf
      1 medium onion, diced
      1 1/2 cups diced tomatoes
      4 cups tomato sauce
      1/2 pound spinach, rinsed well and drained
      Salt and pepper, to taste
      Roux or cornstarch (optional)

      In a large pot, combine water, bouillon cube and bay leaf over medium high heat. Bring to a boil, then add onion, tomatoes and tomato sauce. Stir well and continue to cook 3 to 5 minutes longer. Add spinach and salt and pepper. If desired, thicken with a roux (melted butter-flour mixture) or cornstarch. Remove bay leaf before serving.

      Makes 8 servings.

      The essence of our effort to see that every child has a chance must be to assure each an equal opportunity, not to become equal, but to become different-to realize whatever unique potential of body, mind and spirit he or she possesses. — John Martin Fischer

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          thai flavored lobster salad

          thai flavored lobster salad

          Thai Flavored Lobster Salad

          2 teaspoons vegetable oil
          1 tablespoon fresh ginger root, chopped
          6 tablespoons lemon peel, finely zested
          2 tablespoons fresh lemon juice
          1 1/4 pounds uncooked lobster meat, steamed or
              broiled, cut into chunks
          1/4 cups cilantro, thinly sliced leaves
          1/4 cups basil, thinly sliced
          1 medium cucumbers, thinly sliced
          1/8 teaspoon salt, or to taste
          1/8 teaspoon black pepper, or to taste
          4 leaves Boston lettuce
          1/2 small red onion, sliced

          Warm oil in a small nonstick skillet over medium heat; add ginger, and saut? 1 minute. Transfer to a large mixing bowl. Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.

          Set a lettuce leaf on each of 4 plates. Arrange salad on top and garnish with red onion.

          Serves 4.

          Yields about 1 cup lobster salad per serving.

          4 WW points

          Laughter is inner jogging. — Norman Cousins

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          twice-grilled chicken fajitas

          twice-grilled chicken fajitas

          Twice-Grilled Chicken Fajitas

          2 teaspoons Watkins Fajita Seasoning
          1 tablespoon Watkins Citrus & Cilantro Grapeseed Oil
          1/4 cup lime juice
          1 pound skinless, boneless chicken breasts
          1 large onion, thinly sliced
          2 large green or red bell peppers, cut into thin strips
          10 (10-inch) flour tortillas, softened
          1/2 cup ketchup
          3 tablespoons Watkins Mesquite Barbecue Sauce Concentrate

          Combine first three ingredients; mix well, Add chicken and marinate 30 to 60
          minutes. Remove meat from marinade (reserve marinade); grill until done. Remove
          to cutting board and slice into long strips. While meat is cooking, lightly
          saut? the onion and peppers in reserved marinade. (Note: You can saute on the
          grill in a cast-iron skillet.)

          Place some of the chicken and onion/pepper mixture on each of the flour
          tortillas. Roll tortilla around filling. If necessary, fasten with a wooden pick
          to keep fajita together. Combine ketchup and barbecue sauce concentrate. Place
          rolled fajitas back on grill and baste with prepared sauce; cook just until
          golden brown on all sides.

          Makes 5 servings.

          Ninety-nine percent of the people in the world are fools and the rest of us are in great danger of contagion. — Thornton

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          Parsnip & Apple Soup (Irish)

          Parsnip & Apple Soup (Irish)

          1 tb Butter

          1 lb Parsnips, thinly sliced

          1 lb Apples, peeled/cored/sliced

          1 Med. onion, chopped

          2 ts Curry powder

          1 ts Ground cumin

          1 ts Ground coriander

          1/2 ts Cardamom

          1 Large clove garlic, crushed

          1 1/4 l Beef or chicken stock

          150 ml Cream

          Salt and pepper Chopped chives or parsley Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until the parsnips are quite soft. Taste for seasoning. Sive or liquidize, and if it seems too thick, dilute with a little stock or water. Add the cream and reheat, but do not let it boil. Serve garnished with chopped chives or parsley.

          The bedfellows politics made are never strange. It only seems that way to those who have not watched the courtship. — Marcel Archard

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