Tasty Cranberry Relish—a great condiment for your holiday dishes–
3 Cups fresh cranberries, chopped
2 Tomatoes, chopped
3 Tablespoons green chilies
1 Teaspoon Watkins ground Cumin
1 Teaspoon ground coriander
1 Cup fresh cilantro, chopped
1/2 Cup Sugar
1/2 teaspoon salt
Combine all of the above ingredients and refrigerate for 2 hours. Enjoy!
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Fruity Sweet Potatoes
2 Cans packed sweet potatoes
Watkins gourmet Cinnamon
1 16 oz. can crushed pineapple with juice
Mash potoates in dish and mix in crushed pineapple. Add Watkins cinnamon to taste. Cover and bake at 350 degrees for about 35 minutes or completely baked through. Apples can be subsituted for the sweet potatoes if desired.
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Crab Stuffed Avocados –appetizer or fun idea for salads
2 Cups fresh crabmeat, drained and flaked
1 can mandarin oranges, drained
1/4 Cup vegetable oil
1/2 Cup sliced green onions
2 Tablespoons wine vinegar
1/2 Teaspoon Garlic Salt
3 small avocados—remove the avocados from their skins
2 Tablespoons lemon juice
Lettuce leaves
Combine crabmeat, oranges, oil, geen onions, vinegr and garlic salt mixing well. Cut avocados in half lengthwise, removing the pit and brush the halves with lemon juice. Fill with the crabmeat mixture and place the avocado halves on lettuce leaves. Serves 4-6.
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Crawfish Ettouffee
1 pound crawfish tails
1 medium onion, chopped
a stalk celery, chopped
1 medium bell pepper
2 garlic cloves, chopped
1/4 Cup parsley, chopped
1/2 stick butter or margarine
1 Can celery soup
Saute onions, celery, bell pepper and garlic in butter or margarine until cooked. Add crawfish tails and season with salt, red pepper, garlic salt or Watkins powdered garlic salt, and Watkins ground pepper to taste. Add 1/2 to 3/4 cup water and stir in the celery soup. Close to the crawfish tails being complete, add in the fresh green onions and cloves. Add 2 tablespoon of bread crumbs to thicken and serve over cooked rice of your choice.
