Watkins Recipes for
May 2005

Middle-Eastern Shish Kebab Wraps

Marinade:

• 1 tsp/5 ml Watkins Paprika

• 1 tsp/5 ml Watkins Cumin

• 1 tsp/5 ml Watkins Marjoram

• 1 tsp/5 ml Watkins Oregano

• 1/2 tsp/2.5 ml Watkins Cinnamon

• 1/2 tsp/2.5 ml Watkins Nutmeg

• 1/2 tsp/2.5 ml Watkins Black Pepper

• 1 tbsp/15 ml Watkins Calypso Sauce

• 1 tbsp/15 ml Watkins Ginger-Garlic Liquid Spice

• 3 tbsp/45 ml Watkins Garlic & Parsley Grapeseed Oil

• 1 lb/500 g lean lamb or beef loin, cut into 1-inch/2.5 cm piece

• 4 poblano or long green chiles

Yogurt Sauce:

• 1 cup/250 ml plain yogurt

• 3 tbsp/45 ml Watkins Garlic & Dill Snack & Dip Seasoning

• 4 pita, lavash, tannour, flour tortillas or other flatbread

Combine marinade ingredients; add meat.  Toss to coat; refrigerate at least 1 hour or overnight.  Combine sauce ingredients; refrigerate at least 30 minutes to allow flavours to develop.  Grill chiles over open flame or broil, turning occasionally until peel is blackened evenly.  Let cool, them stem and seed chiles and slice them into strips.  Set aside.  Thread meat onto skewers.  Grill until done to your liking.  Place meat into flatbread along with some grilled chiles.  Add yogurt sauce to taste and serve.  Serves 4.

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Chipotle Chicken Cups

• 1 lb/450 g boneless, skinless chicken breasts

• 2 tsp/10 mL Watkins Fire Pepper

• 1 tbsp/15 mL Watkins Chipotle Liquid Spice

• 1 can (14 oz/400 g) black beans

• 1 can (11 oz/312 g) Mexican-style corn

• 3 oz/85 g cream cheese

• Watkins Cooking Spray

• 1 package of 24 wonton wraps

• 1 cup/250 mL shredded cheddar cheese

• 1/2 cup/125 mL sliced green onion tops

Cut chicken into small pieces; add to skillet, add fire pepper and Liquid Spice and mix well. Cook on medium heat for 10 minutes or until chicken is cooked through.

Drain and rinse black beans and drain corn; add to chicken along with the cream cheese. Heat on low, stirring occasionally, until cream cheese is melted.

Spray 24 mini muffin cups with cooking spray. Place a wonton wrap in bottom of each cup. Place approximately 1 tablespoon/15 mL of chicken mixture in each cup. Bake at 350°F/180°C for 5 minutes or until edges are nicely browned. Remove from oven. Sprinkle cheddar cheese on each cup, then top with the onion. Return to oven just until cheese melts (1-2 minutes).

Makes 24 appetizers.

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Vegetable-Stuffed Manicotti

• Watkins Cooking Spray

• 8 uncooked manicotti shells

• 2 tsp/10 mL Watkins Garlic Liquid Spice

• 3/4 cup/180 mL coarsely shredded carrot

• 3/4 cup/180 mL coarsely shredded zucchini

• 3/4 cup/180 mL sliced fresh mushrooms

• 1/2 cup/125 mL sliced green onions

• 1 container (15 oz/425 g) reduced-fat ricotta cheese

• 1/4 cup/60 mL grated Parmesan cheese

• 1 tbsp/15 mL Watkins Soup & Vegetable Seasoning

• 1 egg, slightly beaten

• 1 can (8 oz/227 g) tomato sauce

• 1 tsp/5 mL Watkins Italian Salad Dressing Blend

• 1/2 cup/125 mL shredded mozzarella cheese

Spray an 11-x7-inch baking dish with Watkins Cooking Spray; set aside. Cook manicotti according to package directions; drain and place in cold water until ready to fill; drain well before using. Heat Liquid Spice in large skillet over medium-high heat. Sauté carrots, zucchini, mushrooms and onions in Liquid Spice until carrots are crisp-tender. Remove from heat and stir in ricotta and Parmesan cheeses, Soup and Vegetable Seasoning and egg; mix well. Combine tomato sauce and Italian seasoning; spoon one-third of this mixture in bottom of baking dish. Fill manicotti shells with vegetable mixture; place on tomato sauce in baking dish. Pour remaining tomato sauce mixture over manicotti and sprinkle with mozzarella cheese. Cover and bake at 350ºF/180ºC for 40 to 45 minutes or until hot and bubbly.  Serves 4.

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Curried Couscous Salad

• 1-1/2 cup/375 mL water
• 2 tsp/10 ml Watkins Chicken Soup Base
• 1 cup/250 ml uncooked instant couscous
• 1/2 cup/125 ml sliced almonds, toasted
• 1/2 cup/125 ml raisins
• 1/2 cup/125 ml chopped red apple
• 1/4 cup/60 ml sliced green onions
• Curry Dressing (see below)

In medium saucepan, bring water and soup base to a boil.  Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork.  Place in a large bowl along with all of the remaining ingredients and dressing to taste; toss lightly.  Cover and refrigerate at least 4 hours to allow flavours to develop.  Stir before serving.  Makes 6 servings.

Curry Dressing

• 2 cups/500 ml plain yogurt
• 2 to 3 tbsp/30 t0 45 ml brown sugar, to taste
• 1 tbsp/15 ml lemon juice
• 2-1/2 tsp/12.5 ml Watkins Curry Powder
• 1/2 to 3/4 tsp/2.5 to 4 ml Watkins Cinnamon, to taste
• 1/2 tsp/2.5 ml Watkins Ginger

Mix all ingredients until well combined.  Toss with salad to taste; save the rest in the refrigerator.  Excellent on a variety of salads.