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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