Watkins Recipes for
June 2005

 Fajita Burgers with Salsa Ketchup

Burgers:

• 1-1/2 lbs/700 g ground beef

• 1/2 onion, finely minced (about 1/2 cup/125 ml), divided

• 2 tbsp/30 ml Watkins Fajita Seasoning

• 1 tbsp/15 ml Watkins Meat Magic

• Juice of 1/2 lime (save other half for ketchup)

Set aside 2 tbsp/30 ml of minced onion for ketchup.  Combine remaining ingredients, refrigerate one hour to allow flavours to develop.  Meanwhile, make ketchup.

Form meat mixture into patties and grill until well-done.  Serve on grilled corn tortillas and grilled poblano chiles.  Top with Salsa Ketchup.  Serves 6.

Ketchup:

• 1 cup/250 ml ketchup

• 2 tbsp/30 ml minced onion

• 1-1/2 tsp/7.5 ml Watkins Salsa Seasoning

• Juice of 1/2 lime

Combine all ingredients; let stand at least 30 minutes to allow flavours to develop.  Serve on burgers; refrigerate leftovers. 

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Four-Bean Salad

• 1 can (16 oz/454 g) green beans, drained

• 1 can (16 oz/454 g) yellow wax beans, drained

• 1 can (15 oz/425 g) kidney beans, drained

• 1 can (15 oz/425 g) garbanzos (chickpeas), drained

• 1/2 cup/125 ml sliced onion

• 2/3 cup/160 ml white vinegar

• 1/2 cup/125 ml sugar

• 1/3 cup/80 ml Watkins Original Grapeseed Oil

• 2 tsp/10 ml Watkins Seasoning Salt

• 1/4 tsp/2.5 ml Watkins Black Pepper

Place beans and onion in large bowl. Combine remaining ingredients and pour over beans; toss to coat. Cover and refrigerate several hours or overnight, stirring occasionally.  Makes 8 servings.

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Marbled Terrine

Chocolate Layer:

• 1-1/4 tsp/6 ml unflavoured gelatin

• 2-1/2 cups/625 ml milk, divided

• 1/2 cup/125 ml Watkins Chocolate Dessert Mix

• 1/3 cup/80 ml sugar

• 1/3 cup/80 ml semi-sweet chocolate chips

• 1 tsp/5 ml Watkins Double-Strength Vanilla

Vanilla Layer:

• 1-1/4 tsp/6 ml unflavoured gelatin

• 2-1/2 cups/625 ml milk, divided

• 1/2 cup/125 ml Watkins Vanilla Dessert Mix

• 1/3 cup/80 ml sugar

• 1/3 cup/80 ml vanilla milk chips (or white chocolate chips)

• 1 tsp/5 ml Watkins Double-Strength Vanilla

Topping:

• 1 cup/250 ml heavy whipping cream

• 2 tbsp/30 ml powdered (icing) sugar

• 1 tsp/5 ml Watkins Double-Strength Vanilla

• chocolate curls for garnish, if desired

Line an 8 x 4 inch/20 x 10 cm loaf pan with plastic wrap; smooth out all wrinkles.  Set aside.

For vanilla mixture, in medium saucepan combine gelatin and 1 cup/250 ml milk; let stand 2 minutes or until softened.  Add remaining milk, Vanilla Dessert Mix and sugar.  cook over medium heat, stirring constantly, until mixture comes to a full boil.  Remove from heat; add vanilla chips and vanilla; mix well.  Place plastic wrap on top and let stand 15 minutes to cool.  Meanwhile, repeat process for chocolate mixture.

To assemble terrine, alternately layer half of vanilla mixture, half of chocolate mixture, remaining vanilla mixture and remaining chocolate mixture.  Using narrow spatula or knife, gently swirl through mixture to marble.  cover with plastic wrap and refrigerate at least 3 hours before serving.  Unmold onto serving plate, removing plastic wrap.

For topping, beat cream in chilled bowl with electric mixer until it begins to thicken.  Add powdered sugar and  vanilla and beat until stiff.  use whipped cream to garnish (try a criss-cross pattern or shell border).  Garnish with chocolate curls if desired.  Cut into slices to serve.  Makes 12 servings.

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