Recipes Featuring
Olde Westport Gold Coast Garlic Shake
Tex-Mex Garlic Mashed Potatoes
Serves 6
6 medium potatoes (about 2 pounds), peeled and quartered
10 ounce can Diced Tomatoes & Green Chilies, drained
4 teaspoons Olde Westport Gold Coast Garlic Shake®, divided
1 cup regular or low-fat sour cream
½ cup shredded cheddar cheese
Cook potatoes in boiling water until tender, about 20 minutes; drain. In a large bowl, add potatoes, Diced Tomatoes & Green Chilies, 3 teaspoons Olde Westport Gold Coast Garlic Shake®and sour cream. Beat on low with an electric beater until smooth. Spoon potato mixture into a 7x11 inch-baking dish. Bake 20 minutes in a 350 degree oven, sprinkle with cheese and remaining 1 teaspoon Gold Coast Garlic Spice Blend. Bake an additional 5 minutes or until cheese melts.
Olde Bill’s Comments: For a more zesty flavor, substitute the cheddar cheese with shredded Monterey Jack cheese with jalapeno peppers.
Olde Westport Buttermilk-Garlic Ranch Dressing
Makes 2 cups
1 cup mayonnaise
¾ cup buttermilk
1 teaspoon dried parsley flakes
½ teaspoon dried thyme
½ teaspoon black pepper (optional)
2 teaspoons Olde Westport Gold Coast Garlic Shake®
Combine all ingredients in a medium bowl. With a wire whisk, blend until smooth. Cover and chill for minimum of 1 hour before using over your favorite salad greens.
Olde Bill’s Comments: Olde Westport Garlic Ranch Dressing also makes an excellent veggie or chip dip for that next get-together. This recipe can also easily be doubled for the larger parties.
Garlic Mashed Potatoes with Crunchy Onions
Serves 6
3 cups water
1 cup milk
1 teaspoon salt
3 teaspoons Olde Westport Gold Coast Garlic Shake®
3 cups Instant Mashed Potato Flakes
½ cup sour cream
2.8 ounce can French fried onions, crushed
¼ cup grated Parmesan cheese
Lightly grease a 7 x 11 inch baking dish. In medium saucepan, bring water to boil, remove from heat. Add milk, salt and Olde Westport Gold Coast Garlic Shake®, stir. Add potato flakes and sour cream; mix well. Spoon potatoes into baking dish, sprinkle with onions and cheese. Bake in a 375 degree oven 20 minutes or until golden brown.
Garlic Blue Cheese Dressing
Makes over 4 cups
6 ounces blue cheese or Roquefort cheese
3½ cups Hellman’s (Best) Cholesterol Free Canola Mayonnaise
1 cup buttermilk
3 teaspoons Olde Westport Gold Coast Garlic Shake
½ teaspoon fresh coarse ground black pepper
Thoroughly blend all ingredients in a medium bowl, seal, refrigerate until well chilled.
Olde Bill’s Comments: Want a simple delicious salad dressing? This is it! Plus you know what’s in it, not all those funny sounding ingredients that you have no idea what they do or do to you.
In A Hurry Chicken & Veggie Skillet Dinner
Serves 4
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
1 teaspoon Olde Westport Gold Coast Garlic Shake®
16 ounce package any frozen vegetable combination (broccoli, green beans, carrots, mushrooms), your choice
Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until lightly browned on both sides. Sprinkle half of the Olde Westport Gold Coast Garlic Shake® over tops. Spread frozen vegetables over chicken, sprinkle remaining Olde Westport Gold Coast Garlic Shake® over vegetables. Cover skillet, lower heat to medium, cook for 5 to 7 minutes or until vegetables are crisp-tender and chicken no longer pink in center at thickest part when checked with a knife. Serve with your favorite tossed salad.
Gold Coast Garlic Corn Chowder
Serves 6
18 Ore Ida Tater® Tots
2-14½ ounce cans chicken broth (99% low-fat or regular)
2-12 ounce can evaporated milk (2% low-fat or regular)
1¾ cups instant potato flakes
12 ounces smoked ham, cut into bite-size pieces
11 ounce can Mexicorn® (corn, red & green bell pepper), drained
2 tablespoons Olde Westport Gold Coast Garlic Shake®, or to taste
Prepare Tater Tots to package directions. Meanwhile, heat chicken broth and milk in a heavy 4 quart saucepan over medium-high heat. Slowly stir in potato flakes, cook until thickened. Add remaining ingredients, bring back to the boil, lower heat, simmer 5 minutes. Ladle into bowls, top with hot cooked Tater Tots®.