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Watkins Recipes

Watkins
Recipes

for May 2004

Greek Artichoke/Spinach Dip
Cran-Raspberry Cake
Brushfire Burgers with Smoky Jalapeño Topping
Chili-Cheese Bread

Complete Recipe Index


Greek Artichoke/Spinach Dip
  • 1 package (10 oz/280 ml) frozen chopped spinach, thawed and squeezed dry
  • 1 cup/250 ml mayonnaise
  • 1 cup/250 ml sour cream
  • 3 tbsp/45 ml Watkins Cucumber-Dill Snack & Dip Seasoning
  • 2 tsp/10 ml Watkins Onion Liquid Spice
  • 1 tsp/5 ml Watkins Garlic Granules
  • 1 can (13.75 oz/390 g) water-packed artichoke hearts, drained and coarsely chopped
  • 4 oz/113 g crumbled feta cheese
In medium bowl, stir together all ingredients.  Cover and refrigerate two hours.  Serve with crackers, rye bread rounds or cut fresh vegetables, or serve in a hollowed-out bread bowl with toasted bread cubes for dipping Makes about 3 cups/750 ml, 2tbsp/30 ml per serving

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Cran-Raspberry Cake
Get ready for summer!  This recipe is delicious with frozen raspberries, but be sure to save it for raspberry season, too!

  • 1 box light pound cake mix
  • 1-1/2 tsp/7.5 ml Watkins Butter Extract
  • 1-1/2 tsp/7.5 ml Watkins Double-Strength Vanilla
  • 1 pie filling recipe for Watkins Vanilla Dessert Mix
  • 1 cup/250 ml cranberry or cran-raspberry juice cocktail
  • 2 cups/500 ml fresh raspberries or 2 packages (10 to 12 oz/280 to 336 g each) frozen raspberries, thawed
  • 2 tbsp/30 ml sugar
  • 8 oz/227 g reduced-fat whipped topping
  • Fresh raspberries for garnish, if available
Prepare pound cake mix per package directions, adding extracts to the batter.  Bake per instructions and cool completely.  Prepare vanilla pie filling per package directions and let cool.  Cut pound cake into 1/2 - 3/4 inch (12-18 mm) slices and place one slice on each plate.  Drizzle each slice with 1 tbsp/15 ml juice, top with raspberries, and sprinkle with 1/2 tsp/2.5 ml sugar.  Gently stir 1 cup/250 ml whipped topping into pudding and spoon mixture over raspberries.  Top with remaining whipped topping.  Refrigerate until served.  Just before serving, garnish with fresh berries. Great for "Canada Day" or for "July 4" red, white and blue cake, add blueberries.

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Brushfire Burgers with
Smoky Jalapeño Topping

Now these are manly flavours!  Southwestern seasonings like cilantro, sage, and chile peppers give these burgers the punch of a Zane Grey novel or a John Wayne movie!

  • 2 lbs/900 g lean ground beef
  • 4 green onions, chopped (1/4 cup/60 ml)
  • 4 tsp/20 ml Watkins Meat Magic
  • 1 tsp/5 ml Watkins Cilantro
  • 1/2 tsp/2.5 ml Watkins Sage
  • 1/2 tsp/2.5 ml Watkins Fire Pepper
  • 1/2 tsp/2.5 ml Watkins Seasoning Salt
  • 8 hamburger buns
Topping:
  • 3/4 cup/180 ml mayonnaise
  • 1/4 cup/60 ml Watkins Jalapeño Mustard
  • 2 tsp/10 ml Watkins Chipotle Liquid Spice
Combine topping ingredients; refrigerate at least 30 minutes to allow flavours to develop. Preheat grill to medium heat.  Combine all burger ingredients in a large bowl and form into 8 patties about 3/4 inch/20 mm thick.  Grill about 15 minutes, turning once, or until desired doneness is reached.  Serve on buns with topping (or offer Watkins Steak Sauce for guests who don't want mayonnaise.)

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Bonus Recipe!

Chili-Cheese Corn Bread

A moist, delicious corn bread with just the right amount of zing.  The perfect accompaniment to chilies or stews.

  • 1 cup/250 ml yellow cornmeal
  • 3/4 cup/180 ml all-purpose flour
  • 2 tsp/10 ml Watkins Baking Powder
  • 1/2 tsp/2.5 ml Watkins Garlic Salt
  • 1/4 tsp/1.2 ml Watkins Black Pepper
  • 1/2 cup/125 ml sour cream
  • 3 tbsp/45 ml Watkins Jalapeño Mustard
  • 2 eggs
  • 1/4 cup/60 ml vegetable 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, serve warm. Makes 8 servings.

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