Easy
Oven-Baked Split Pea
Soup
 1 package (16 oz/454 g) dried split peas
- 8 cups/2 liters water
- 1-1/2 cups/375 mL sliced carrots
- 1-1/2 cups/375 mL sliced celery
- 2 tbsp/30 mL Watkins Onion Powder
- 2 tsp/10 mL Watkins Thyme
- 2 tsp/10 mL Watkins Chicken Soup & Gravy
- 1 tsp/5 mL celery seed
- 1/4 tsp/1.2 ml, or to taste Watkins Black Pepper
- 1 bay leaf
- 1 pound/454 g fully-cooked smoked kielbasa sausage, sliced
1/4-inch/0.5-cm thick then cut in
half
Rinse
peas under cold water. In a large oven-proof kettle or Dutch oven,
combine all ingredients except sausage. Bake, covered, at 350
F/180 C for 2 hours, stirring occasionally. Add sausage, bake 30
minutes more or until peas are tender and sausage is heated
through; remove bay leaf before serving.
Makes 8
servings.
Note from Kitchen: If a thinner soup is
desired, more water may be
added.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Chile-Cheese Corn
Bread
 1 cup/250 mL yellow cornmeal
- 3/4 cup/180 mL all-purpose flour
- 2 tsp/10 mL Watkins Baking Powder
- 1/2 tsp/5 mL Watkins Garlic Powder
- 1/4 tsp/2.5 mL Watkins Black Pepper
- 1/2 cup/125 mL sour cream
- 3 tbsp/45 mL jalapeno mustard
- 2 eggs
- 1/4 cup/60 mL Watkins Original Grapeseed Oil
- 2 cups/500 mL (8 oz/227 g) shredded reduced-fat Cheddar
cheese
- 1 can (8.5 oz./240 g) cream-style corn
- 1 can (4 oz/113 g) chopped green chiles
- 1 jar (2 oz/57 g) chopped pimento
Combine first five
ingredients; set aside. Combine sour cream, mustard, eggs, and
oil; add cornmeal mixture, 1-1/2 cups/375 ml cheese, corn, chiles,
and pimento. Mix well. Pour into a greased 8-inch/20-cm baking
dish. Sprinkle with remaining cheese. Bake at 350 F./180 C. for 35
to 40 minutes or until bread tests done. Cut into squares and
serve warm.
Makes 8 servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Country Beef
Stew
 2 pounds/908 g beef chuck, cut into
1-inch/2.5-cm cubes
- 2 tbsp/30 mL Watkins Original Grapeseed Oil
- 2 cups/500 mL water
- 1/4 cup/60 mL Watkins Beef Soup & Gravy Mix
- 1/4 tsp/1.2 mL Watkins Black Pepper
- 1 bay leaf
- 4 carrots, peeled and cut into 1-inch/2.5 cm pieces
- 4 potatoes, peeled (if desired) and quartered
- 4 stalks celery, cut into 1-inch/2.5 cm pieces
- 4 small onions, cut into quarters
- 1/4 cup/60 mL all-purpose flour
- 1/4 cup/60 mL water
- Freshly-ground, to taste, Watkins Coarse Sea Salt
- To taste, Watkins Black
Pepper
Brown meat in
Grapeseed Oil in large kettle or Dutch oven. Add water, soup base,
pepper and bay leaf; bring mixture to a boil. Cover and simmer for
1-1/2 hours. Add carrots, potatoes, celery, and onions. Continue
to cook, covered, for 30 minutes or until vegetables are tender.
Remove bay leaf. Combine flour and water; mix well. Stir into
bubbling stew and cook, stirring occasionally, until thickened.
Add salt and pepper, to taste.
Makes 6
servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Raisin Spice Bundt
Cake
 1 package (16 oz/454 g) bundt pound cake
mix
- 2 tsp/10 mL Watkins Cinnamon
- 1 tsp/5 mL Watkins Ground Nutmeg
- 1/4 tsp/1.2 mL Watkins Ground Cloves
- 1/2 cup/125 mL reduced-calorie sour cream
- 1/4 cup/60 mL butter, softened
- 1/4 cup/60 mL water
- 1/3 cup/80 mL apple juice
- 2 eggs
- 1 cup/250 mL raisins
- 1 cup/250 mL chopped walnuts
- 1/2 tsp/2.5 mL all-purpose flour
- Raisin Sauce (below)
Raisin
Sauce:
- 1-1/2 cups/375 mL water
- 1/4 cup/60 mL vanilla pudding mix
- 2 tbsp/30 mL butterscotch pudding mix
- 1/2 cup/125 mL sugar
- 1/2 cup/125 mL raisins
- 2 tbsp/30 mL butter
- 2 tbsp/30 mL lemon juice
- 1 tsp/5 mL Watkins Caramel Extract
- 1/8 tsp/0.6 mL Watkins Rum
Extract
Grease a
10-cup/2.5-L bundt pan. In large mixing bowl, combine cake mix and
next 8 ingredients; blend until moistened, then beat 2 minutes at
medium speed. Toss raisins and walnuts in flour. Fold into cake
batter; pour into pan. Bake at 325 F/170 C for 60 to 65 minutes or
until cake tests done. Cool upright in pan on rack 25 minutes;
invert onto plate. Cool completely. Serve with warm Raisin Sauce.
Raisin Sauce: Blend first 4 ingredients in
saucepan over medium heat. Bring to a boil, stirring constantly;
cook 1 minute. Remove from heat; stir in remaining ingredients.
Serve warm over cooled cake.
Makes 16 servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Lemon Meringue
Pie
 Baked 9-inch/23-cm pastry pie shell
- 1/2 cup/125 mL Watkins Lemon Dessert Mix
- 1/2 cup/125 mL sugar
- 3 cups/750 mL water, divided
- 2 slightly beaten egg yolks
- Meringue (recipe below)
Meringue:
- 3 egg whites
- 1/2 tsp/2.5 mL Watkins Original Double Strength
Vanilla
- 1/4 tsp/1.2 mL cream of tartar
- 6 tbsp/90 mL sugar
Combine
dessert mix, sugar, and 1/2 cup/125 mL water in medium saucepan;
mix well. Combine egg yolks with remaining water and add to
saucepan; mix well. Cook over medium heat, stirring constantly,
until mixture begins to boil and thicken. Cool slightly and pour
into pie shell. Spread meringue over hot filling and bake at 350
F/180 C for 12 to 15 minutes or until golden brown.
Meringue: Beat egg whites with Vanilla and
Cream of Tartar until soft peaks form. Gradually add sugar 1
tbsp/15 mL at a time, beating until stiff and glossy peaks form
and all sugar is dissolved. Spread meringue over hot filling (or
cold if called for in recipe), sealing to edges of pastry. Bake at
350 F/180 C for 12 to 15 minutes or until meringue is golden
brown; cool.
Makes 10 servings.
|
|
|
