Posted by admin on 9th May 2010
Creamy Potato Soup
2 cups/500 ml. chopped red potatoes
1 cup/250 ml. chopped celery
1 cup/250 ml. chopped carrots
1 teaspoon/5 ml. Watkins Minced Green Onion
1 cup/250 ml. Watkins Cream Soup Base
1/2 cup/125 ml. flour
2 cups/500 ml. milk
Water
1 teaspoon/5 ml. Watkins Bacon Onion Snack & Dip Seasoning
Boil potato, celery, carrots and minced green onion in 1 quart water for 10 minutes or until tender.
Double recipe for thin white sauce on cream soup can. Mix according to directions. Drain water off vegetables and add to cream soup. Stir in Snack & Dip Seasoning.
Makes approximately 6 cups/.15 liters.
Success in highest and noblest form calls for peace of mind and enjoyment and happiness which comes only to the man who has found the work he likes best. — Napolean Hill
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Posted by admin on 6th May 2010
Orange Streusel Muffins
1 1/2 cups all-purpose flour
2 teaspoons Watkins Baking Powder
1/2 cup granulated sugar
3/4 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Allspice
1/2 cup golden raisins
1 egg, beaten
1/2 cup low-fat milk
1/4 cup vegetable oil
1/4 cup orange juice
1 teaspoon grated orange rind
1 teaspoon Watkins Orange Extract
Topping
1/4 cup granulated sugar
2 tablespoons butter, softened
1/4 teaspoon Watkins Cinnamon
1/4 cup all-purpose flour
Combine first six ingredients in a large bowl; make a well in center of mixture.
Combine egg and next five ingredients; add to dry mixture and stir just until moistened. Spoon batter into greased muffin tins, filling cups two-thirds full.
Combine topping ingredients and mix with a fork until crumbly; sprinkle evenly over muffins. Bake at 400 degrees F for 18 to 20 minutes or until muffins test done. Remove muffins from pans immediately. Serve warm.
Makes 12 muffins.
Assassination has never changed the history of the world. — Benjamin Disraeli
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Posted by admin on 5th May 2010
Fannie Mae Caramels
4 cups granulated sugar
2 cups light corn syrup
1(14 ounce) can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teaspoons vanilla extract
2 cups walnuts
Tempered dipping chocolate or wax paper cut into rectangles
Butter a 13 x 9-inch baking pan.
In a heavy 6-quart Dutch oven, combine sugar, corn syrup, sweetened condensed milk, milk, whipping cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer. Cook, stirring constantly, until candy reaches 240 degrees F or soft ball stage.
Remove from heat. Stir in vanilla extract and nuts. Pour without scraping into pan. Allow to stand overnight.
Cut into 1-inch squares. Wrap in wax paper or dip in chocolate.
Yield: about 110 pieces
Assassination is the extreme form of censorship. — George Bernard Shaw
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Posted by admin on 4th May 2010
Black Bean Brownies
Each Brownie is l.5 points on the WW Program.
Nonstick cooking spray
1 (15 ounce) can black beans, rinsed and drained
6 egg whites or 1/2 cup fat free egg substitute
4 ounces unsweetened chocolate
1 tablespoon lite butter
2 cups granulated sugar
2 tablespoons instant coffee powder (regular or espresso)
3 tablespoons all-purpose flour
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F; coat a 9 x 13-inch pan with nonstick spray.
Blend drained beans and 2 egg whites or 1/3 of 1/2 cup egg substitute) in food processor or blender until smooth. Set aside.
Place chocolate and lite butter in small microwave safe bowl. Microwave for 60-90 seconds. Stir every 30 seconds until smooth. Set aside.
Combine bean puree, sugar, flour, coffee powder and remaining egg whites or egg substitute in a mixing bowl. Beat until well combined. Blend in melted chocolate, pour mix into pan, sprinkle with walnuts. Bake 30-35 minutes.
Makes 30 at 1.5 WW points.
Very chewy and chocolatey!
The need to be right — the sign of a vulgar mind. — Albert Camus
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Posted by admin on 24th April 2010
Chicken Chili
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 (15 ounce) can garbanzo, white or red kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
1/2 cup tomato catsup
1 tablespoon chili powder
1/8 teaspoon crushed red pepper
Sour cream (optional)
Shredded cheese (optional)
Tortilla chips (optional)
In medium skillet coated with nonstick cooking spray, cook chicken, onion, pepper and garlic over medium-high heat until chicken is no longer pink, stirring constantly. Add beans, tomatoes, broth, catsup, chili powder and red pepper. Cover; simmer 10 minutes.
Serve with sour cream, shredded cheese and tortilla chips if desired.
I reached for sleep and drew it round me like a blanket muffling pain and thought together in the merciful dark. — Mary Stewart
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Posted by admin on 23rd April 2010
Lemon Pepper Seafood Packets
4 fillets (about 1 1/3 pounds) of sea bass or
other firm, white-fleshed fish, such as
orange roughy or true cod
4 (12-inch square) sheets aluminum foil
1/3 pound fresh shrimp
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon rind
1/2 teaspoon salt-free lemon pepper seasoning blend
1/4 teaspoon paprika
Place a fillet of fish on each sheet of foil. Shell the shrimp. If a shrimp is large, chop it into thumbnail-size pieces. Place in a small bowl and squeeze lemon juice over all. Add the lemon rind and seasoning blend and stir to blend. Divide the shrimp and place on top of the fish fillets. Sprinkle each with paprika.
Fold the foil carefully to form packets that will not leak. Refrigerate until ready to cook.
To cook, heat a barbecue grill to low. Cook for 15 minutes. Serve in the packets, if desired.
NOTE: Packets can also be baked in a 375 degrees F oven for 15 minutes.
Per serving: 178 calories, 3.2 grams fat (17 percent of calories), 35 grams protein, 0.88 gram carbohydrate, no dietary fiber, 62 milligrams cholesterol, 156 milligrams sodium
The mission before us as ambassadors is to assure peace among, as it were, the diplomatic corps of fellow ambassadors. Thus we are to walk in lowliness (humility) and meekness, which foster longsuffering and enable us to forbear one another in love. — Stephen Shober
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Posted by admin on 8th April 2010
Tonys All-Purpose Famous Creole Seasoning
Posted by FootsieBear at recipegoldmine.com 1:46:31pm 2/2/03
This is the recipe for Tonys Seasonings by Tony Chachere. It was one of the first creole seasonings on the market. It is sold nationwide in regular markets or in specialty shops. It comes from Tony Chacheres "Cajun Country Cookbook." I use it in just about everything I cook.
1 (26 ounce) box free flowing salt (Mortons)
1 1/2 ounce box ground black pepper
2 bottles red pepper
1 bottle pure garlic powder
1 bottle chili powder
1 carton monosodium glutamate (Accent)
Mix well and use like salt. When its salty enough, its seasoned to perfection. If you are concerned about it being to hot for children you can add more salt to the mixture, then season to taste. Store in an airtight jar.
To season seafood, take 1/2 the above mixture and add: 1 teaspoon powdered thyme 1 teaspoon bay leaf 1 teaspoon sweet basil.
The least of learning is done in the classrooms. — Thomas Merton
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Posted by admin on 6th April 2010
Jamaican Curried Rice
10% calorie reduction from traditional recipe
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal? Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) black beans, rinsed, drained
1/2 cup salted cashews
*May substitute 6 packets Equal? sweetener
Heat olive oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder and stir 30 seconds.
Combine rice, Equal?, lime juice and salt in medium size bowl. Stir in cooked vegetable mixture. Rice can be served warm or at room temperature. Sprinkle with cashews just before serving.
Makes 8 servings
Nutrition information per serving (1 cup): 207 calories; 5g protein; 34g carbohydrate; 8g sugar; 6g fat; 1g saturated fat; 0mg cholesterol; 288mg sodium; 4g fiber
Food exchanges: 1 1/2 starch, 1/2 fruit, 1 fat
Thats the nature of women not to love when we love them, and to love when we love them not. — Miguel de Cervantes
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Posted by admin on 2nd April 2010
Dill Dressing
1/2 cup undiluted evaporated skim milk
1/4 cup vegetable oil
1/4 cup reduced-calorie mayonnaise
3 tablespoons white vinegar
1 tablespoon Watkins Chicken Soup Base
1 teaspoon Watkins Onion Powder
1 teaspoon Watkins Garlic Powder
3/4 teaspoon Watkins Dill Weed
3/4 teaspoon Watkins Dry Mustard
1/4 teaspoon Watkins Basil
1/8 teaspoon Watkins Black Pepper
Combine all ingredients in a covered jar. Shake well to mix.
Water, water, everywhere,And all the boards did shrink.Water, water everywhere,Nor any drop to drink. — Samuel Taylor Coleridge
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Posted by admin on 27th March 2010
Broiled Crab Cakes
Yield: 6 servings
1 1/2 pounds crab meat, backfin, cartilage and shells removed
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
3 tablespoons minced onion
1 egg
Combine all ingredients and shape into 6 patties. Broil 6 inches from heat source, 3 minutes per side, until golden brown. Serve immediately.
Makes 6 servings of 3 ounces each.
Per Serving: 178 Cal (33% from Fat, 62% from Protein, 5% from Carb); 27 g Protein; 6 g Tot Fat; 2 g Carb; 0 g Fiber; 77 mg Calcium; 1 mg Iron; 540 mg Sodium; 124 mg Cholesterol
Count it the greatest sin to prefer life to honor, and for the sake of living to love what makes life worth having. — Juvenal
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