Watkins Recipes for
March 2005

Let's all put on our dancing shoes
And wear our shamrocks green
And toast our friends both here and there
And everywhere between

Mandarin Orange Pie

Crust:

• 1 cup/250 ml graham cracker crumbs

• 1 tbsp/15 ml Watkins Orange Peel

• 1 tbsp/15 ml granulated sugar

• 3 tbsp/45 ml melted butter

Cream Cheese Layer:

• 3 oz/85 g softened cream cheese

• 1 tsp/5 ml Watkins Original Vanilla

• 1 tbsp/15 ml Watkins Mandarin Orange Dip Mix

• 1 tbsp/15 ml soft butter

• 1 tbsp/15 ml milk

Top Layer:

• 1 (10 oz/285 g) bag of marshmallows

• 3/4 cup/180 ml milk

• 3 tbsp/45 ml Watkins Mandarin Orange Dip Mix

• 1 cup/250 ml whipping cream

• 1 can mandarin oranges (drained)

Add orange peel, sugar and butter to the graham cracker crumbs.  Mix well.  Press in bottom of a 9-inch/23-cm pie pan.

Beat cream cheese, vanilla, dip mix, butter and milk together until smooth.  Spread over bottom of pie crust.

Melt marshmallows and milk in a large saucepan over medium heat.  Let cool.  When cool, stir in the dip mix.

Whip cream until soft peaks from.  Fold into cooled marshmallow mixture.  Pour half of mixture over cram cheese layer.  Place mandarin oranges over marshmallow mixture.  Pour the rest of the marshmallow mixture over the oranges.

Refrigerate until ready to serve.  Serves 8.

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Old-Fashioned Irish Beef Stew
In Ireland this stew would traditionally be made with lamb in most households; feel free to substitute it for the beef.  Another flavorful variation would be to replace a third of the water with a bottle of Guinness Stout. 

• 1/4 cup/60 ml Watkins Original or Black Pepper Grapeseed Oil

• 1/2 cup/125 ml all-purpose flour

• 1 tbsp/15 ml Watkins Garlic Granules

• 1 tsp/5 ml Watkins Seasoning Salt

• 1 tsp/5 ml Watkins Black Pepper

• About 2 lbs/1 kg beef chuck, trimmed and cubed

• 1 jumbo sweet yellow onion, diced

• 6 large potatoes, peeled and diced

• 6 carrots, peeled and sliced

• 3 stalk celery, sliced

• 3 tbsp/45 ml Watkins Beef Soup Base

• 1 quart/litre water

In a large pot, heat oil over medium-high heat.  In a resealable plastic bag mix flour, garlic granules, seasoning salt and pepper.  Add a small amount of meat at a time and shake until well-coated; brown in small batches in hot oil, about 1 minute per side, until all meat is browned.

Lower heat to medium and add onion.  Sauté until tender; then add remaining ingredients; stir to combine and bring to a boil.  Reduce heat to low, cover and simmer 2 hours, stirring occasionally.  If you want a thicker broth, just combine 3 tbsp/45 ml flour with 1 tbsp/15 ml cold water in a small bowl and slowly stir mixture into stew.  Serves 12.

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Potato Salad with Corned Beef
This is a great way to use up leftover corned beef.  However, you can make it anytime just by substituting a can of corned beef from the supermarket.

• About 2 lbs/1 kg red-skinned potatoes, cut into 1/2-inch/1 cm pieces

• 1/4 cup/60 ml sweet pickle relish

• 3 tbsp/45 ml white vinegar

• 1 tsp/5 ml Watkins Celery Seed

• Salt and Watkins Black Pepper to taste

• 1-1/2 cups/375 ml diced cooked corned beef

• 1 cup/250 ml chopped green onions

• 1 cup/250 ml chopped celery

• 2/3 cup/160 ml mayonnaise

• 2-1/2 tsp/12.5 ml Watkins Potato Salad Seasoning

• 3 hard-boiled eggs, quartered

Cook potatoes in pot of boiling, salted water until just tender, about 10 minutes.  Drain; cool 10 minutes.  Place potatoes in large bowl.  Add relish, vinegar and celery seed; toss to coat.  Season generously with salt and pepper.  Mix in corned beef, green onions and celery.  Mix Potato Salad Seasoning with mayonnaise and stir into mixture.  Garnish with eggs and serve immediately.  Serves 6 to 8.

Irish Coffee
What good old Irish meal would be complete without a cup of Irish Coffee to warm you to your toes?

• 2 oz/60 ml of Irish Whiskey

• 1 tsp/5 ml of brown sugar

• 1 cup of freshly made strong black coffee

• Double cream freshly whipped to peak

Gently warm an Irish Whiskey/Coffee glass in hot water. Pour whiskey and sugar into the glass and stir. Add the fresh made coffee filling the glass to within half an inch or so of the top. Pour the cream onto the top of the mixture gently using the back of a spoon to prevent splashing. Do not stir. Add grated chocolate to the top if required.