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RecipesRecipesWatkins Recipes for 
July 2006


Mandarin Orange Chicken Salad
Chicken:
  • Watkins Recipe - Mandarin Orange Chicken Salad2 chicken breast halves
  • 2 tbsp/30 mL juice from a can of mandarin oranges (below)
  • 2 tbsp/30 mL Watkins Mandarin Orange Fruit Dip Mix
  • 3 tbsp/45 mL flour
  • 1 tbsp/15 mL Watkins Original Grapeseed Oil
Dressing:
  • 1/4 cup/60 mL juice from a can of mandarin oranges (below)
  • 1 tbsp/15 mL red wine vinegar
  • 1 tbsp/15 mL Watkins Original Grapeseed Oil
  • 2 tbsp/30 mL Watkins Mandarin Orange Fruit Dip Mix
Salad:
  • 4 cups/1 litre salad greens
  • 1/2 cup/125 mL chopped green pepper
  • 1 cup/250 mL red grapes (halved)
  • 1 can (10 oz/285 g) mandarin oranges (drained, reserving juice for dressing and chicken)
  • 1 cup/250 mL toasted almonds
Chicken:
Dissolve dip mix in orange juice, coat chicken with flour and dip in orange juice mixture. Heat grapeseed oil in a skillet. Add chicken and cook for 10 minutes or until no longer pink in the middle. Remove from skillet. Let chicken cool and serve over salad or cut into thin pieces.

Dressing:
Mix all ingredients, blending well.

Salad:
Mix greens, peppers, grapes and oranges. Top with chicken and almonds. Pour dressing over top and serve.

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Cucumber Canapés 
  • 1 loaf Watkins Good Tastings Bread Mix , made with beer or sparkling water
  • Watkins Recipe - Cucumber Canapés1 package (8 oz/227 g) cream cheese
  • 3 tbsp/90 mL Watkins Cucumber & Dill Snack & Dip Seasoning
  • 2 ripe tomatoes
  • 2 medium-sized cucumbers

    • Make Good Tastings Bread according to directions and bake in a loaf pan. Set in refrigerator overnight. Combine cream cheese with Snack & Dip Seasoning. Slice bread, then cut each slice into quarters. Spread bread with cream cheese mixture and top with sliced tomatoes and cucumbers.

    Variations:
    Mix Snack & Dip Seasoning with sour cream instead of cream cheese. Chop the tomato and cucumber finely, then stir into the dip; spread the dip mixture on the sliced bread.

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    Italian Pepper & Lime Steak Pasta Salad

    Marinade/Dressing:

    • Watkins Recipe - Italian Pepper & Lime Steak Pasta Salad1/2 cup/125 mL sliced green onion
    • 1/2 cup/125 mL lime juice
    • 1/4 cup/60 mL sugar
    • 1/4 cup/60 mL water
    • 2 tbsp/30 mL Original Grapeseed Oil
    • 2 tbsp/30 mL Garlic Flakes
    • 1 tsp/5 mL salt
    • 1 tbsp/15 mL Italian Pepper

    Steak:

    • 1 16-oz/454-g beef flank or top round steak, cut about 1/2 inch thick

    Salad:

  • 1 medium sweet red or green pepper, thinly sliced
  • 1 cup/250 mL black olives, sliced
  • 1/4 cup/60 mL feta cheese, crumbled (+ 2 Tbsp for top of salad)
  • 4 cups/1 litre cooked bow tie pasta

    • Marinade/Dressing:
    Mix all ingredients in a bowl. Reserve half of the mixture to use as a dressing. Pour the other half over beef. Close bag; refrigerate for 4 to 24 hours, turning once.

    Steak:
    Marinate steak as directed above. Grill or fry until desired doneness. Cool slightly. Slice across the grain into thin, bite-sized strips.

    Salad:
    Toss reserved dressing with remaining ingredients. Top with steak. If desired, grill the peppers along with the steak.

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    ... from Watkins "Recipes for Special Occasions" Cookbook - Published 1997
    Raspberry Angel Food Cake with
    No-Fat Chocolate Raspberry Truffle Sauce
    Top cake with fresh raspberries for a colourful garnishment!

    Prepare 1 package angel food cake mix according to package directions, adding 1 tbsp/15 ml Watkins Raspberry Extract along with the water. Bake as directed. Serve topped with nonfat vanilla yogurt and Truffle Sauce.

    No-Fat Chocolate Truffle Sauce:
    • 3/4 cup/180 ml sugar
    • 1/4 cup/60 ml Watkins Baking Cocoa
    • 2 tbsp/30 ml Watkins Vanilla Dessert Mix  
    • 1/2 cup/125 ml evaporated skim milk
    • 2 - 3 tsp/10 - 15 ml Watkins Raspberry Extract

    Combine sugar, cocoa, vanilla dessert mix and skim milk in a small saucepan.  Cook and stir constantly over medium heat until sauce is thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat and cool slightly; stir in Raspberry Extract.  Serve hot or cover and serve at room temperature. (Makes 3/4 cup/180 ml).

    Note from Kitchen:  Try these recipes with other Watkins fruit-flavoured extracts, such as Cherry, Lemon, Banana, Peach, Strawberry, Pineapple, Orange or Mango.  Combine Pineapple and Coconut for a piña colada angel food cake or Orange and Lemon for a citrus tang!

    Makes 12 servings. 

     Fireworks Celebration Day Tips!
    • Deck out your table with a creative centerpiece using your national colours:
      • a bright red or white vase with small flags and flowers will look beautiful and patriotic all at once!
      • a gingham table cloth will give any get-together a 'picnic' feel and fit right into your colour scheme.
      • of course, napkins, cups and plates are available everywhere!
      • think of foods that will add a patriotic flare - strawberries, raspberries, tomatoes, red peppers, vanilla ice cream (of course!), red and white radishes, cauliflower ... let your imagination create the salad and desserts ... and don't forget that Jello comes in all different colours ... even blue!!
    • Top off the evening with your own community fireworks display ... carefully monitored and in a safe location, of course.

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