Tag Archives: weight watchers international recipe cards

Chocolate “Brownie” Dessert

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2 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
1 1/3 cups nonfat dry milk
Artificial sweetener to equal 1 cup sugar, or to taste
2 tablespoons chocolate extract
Red and green food coloring

Sprinkle gelatin over cold water in blender container to soften. Add boiling water; process at medium speed until gelatin is dissolved. Add remaining ingredients, except food coloring; process at high speed to blend. Pour into an 8x8x2-inch square pan. Chill, uncovered until firmly set. Divide evenly into squares. Makes 4 servings.

“COCONUT” MACAROONS
1 1/2 cups non-fat dry milk
2 medium apples, peeled, cored and grated
1/4 cup plus 2 tablespoons brown sugar replacement
1/2 teaspoon cinnamon
1/2 teaspoon coconut extract

Combine all ingredients in a mixing bowl; mix thoroughly. Drop by teaspoonfuls onto a non-stick cookie sheet. Bake at 350°F (moderate oven) for 18 minutes. Store in a tightly covered container. Divide evenly. Makes 4 servings; about 2 dozen cookies.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Inspiration Soup

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3 cups tomato juice
2 cups water
1 1/2 cups canned bean sprouts, drained and rinsed
1 cup drained, canned asparagus, plus 1/2 cup liquid
1 cup drained, canned green beans, plus 1/2 cup liquid
1/2 cup canned sliced bamboo shoots, drained and rinsed
2 ribs celery, chopped
4 packets instant beef broth and seasoning mix or 4 beef bouillion cubes
4 envelopes unflavored gelatin
1 cup cold water
Few drops of Worcestershire sauce
1/2 cup dehydrated onion flakes
Dash celery salt
Dash garlic powder
Dash salt
Dash pepper
Dash oregano leaves
Dash thyme leaves

Combine tomato juice, water, bean sprouts, asparagus plus liquid, green beans plus liquid, bamboo shoots, celery, and broth mix in a saucepan. Bring to a boil. Sprinkle gelatin over cold water to soften. Add to soup. Stir in remaining ingredients. Simmer for 20 minutes, adding more water if necessary. Divide evenly. Makes 8 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Fish Balls

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8 ounces flounder fillets, cut in strips
8 ounces halibut fillets, cut in strips
1 small rib celery, sliced
1 tablespoon dehydrated onion flakes
1 teaspoon salt
Artificial sweetener to equal 1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon unflavored gelatin
1/2 cup cold water
Romaine leaves
1/4 cup prepared horseradish
Radish slices

Preheat oven to 350°F. Put fish and celery through fine blade of grinder (or grind 2 times or place in blender container and process until smooth). Add onion flakes, salt, sweetener, garlic powder, and pepper; mix well. Stir gelatin into mixture. Add cold water, 1 tablespoon at a time, until mixture will no absorb any more. Shape mixture into balls, about 2 inches in diameter. Bake 15 minutes, or until cooked throughout. Serve on bed of romaine leaves. Serve with horseradish and radish slices. Divide fish balls evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Stuffed Apples Ganges

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2 medium apples
8 ounces drained, canned shrimp, chopped (reserve 2 whole shrimp for garnish)
1 cup boiling water
2 packets instant chicken broth and seasoning mix or 2 chicken bouillon cubes
1 teaspoon dehydrated onion flakes
1 teaspoon lemonjuice
1/4 teaspoon curry powder
Watercress

Cut a thin slice off top of apples. Remove and discard cores; scoop out centers of apples, leaving thing shells. Chop scooped-out pulp and pulp from thin top slice; mix with shrimp. Combine boiling water, broth mix, and onion flakes in a bowl; stir until mix dissolves. Cool 10 minutes, then add lemon juice and curry powder. Mix half of broth mixture with apple-shrimp mixture; divide evenly in hollowed-out apples. Arrange stuffed apples in a baking dish. Pour half of remaining broth mixture over each apple. Bake at 350° (moderate oven) for 20 minutes. Serve each stuffed apple on bed of watercress, garnished with one reserved whole shrimp. Makes 2 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Bean and Mushroom Salad

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2 envelopes unflavored gelatine
2 1/2 cups cold water, divided
1 tablespoon dehydrated onion flakes
1/2 cup tarragon vinegar
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon salt
2 cups whole green beans, drained
1/2 cup chopped pimiento
1/2 cup sliced mushrooms, drained
Watercress

Sprinkle gelatin over 1/2 cup cold water in saucepan. Stir in dehydrated onion flakes. Stir over low heat until gelatin dissolves. Stir in remaining water, vinegar, sweetener, and salt. Chill until syrupy. Fold in beans, pimento, and mushrooms. Turn into a 5 -cup mold. Chill until firm. Unmold. Garnish with watercress. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Broiled Beef Loaf

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2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 cups raw cauliflower florets
Paprika

Combine ground beef, salt, pepper, and garlic powder; mix well. Shape beef into a flat loaf on rack in broiler pan. Broil, about 4 inches from source of heat, about 20 minutes, or until done to taste, turning once to brown both sides. Top with cauliflower and return to the broiler until cauliflower browns. Sprinkle cauliflower with paprika. Divide evenly. Makes 4 different servings.

SAUCY MEATBALLS

1 pound lean ground beef
1/2 cup Tangy Tomato Sauce*, divided
1/4 cup dehydrated onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Combine beef, 1/4 cup Tangy Tomato Sauce, onion flakes, salt, and pepper. Shape into meatballs, 1 inch in diameter. Bake meatballs on a rack in shallow pan at 350°F (moderate oven) for 25 to 30 minutes. Pour remaining 1/4 tomato sauce into an 8-inch skillet. Bring to a simmer over low heat. Add meatballs, cover skillet, and simmer 12 minutes longer, shaking skillet occasionally. Divide evenly. Makes 2 dinner servings.

*See Sauces, Preserves, Dressings; Card #23

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Black Walnut-Flavored Cake

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8 slices enriched white bread, finely crumbed
1 1/2 cups nonfat dry milk
Artificial sweetener to equal 1 1/2 cups sugar
8 medium eggs
1 tablespoon black walnut extract
2 teaspoons vanilla extract
Strawberry Fluff Frosting (See Card #2)

Combine bread crumbs, milk, and sweetener in a bowl; mix well. In mixing bowl, beat eggs with rotary beater for 5 minutes. Add extracts, and beat 5 minutes longer. Stir egg mixture into crumb mixture; mix well. Pour into 2 (8-inch) round cake pans lined with waxed paper. Bake at 350°F (moderate oven) for 30 minutes. Remove cakes from pans, peel away waxed paper. Cool on rack. Frost with Strawberry Fluff Frosting. Divide evenly. Makes 8 servings (Weight Watchers® Members: Supplement as required.)

Strawberry Fluff Frosting

1 envelope unflavored gelatin
1 1/2 cups cold water, divided
2/3 cup nonfat dry milk
Artificial sweetener to equal 3 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon strawberry extract
1/4 teaspoon imitation butter flavoring
3 to 4 drops red food coloring

Sprinkle gelatin over 3/4 cup cold water to soften. Cook over very low heat, stirring constantly, until gelatin dissolves. Transfer to bowl. Add remaining ingredients except food coloring; blend well. Chill until mixture mounds when dropped from spoon. Add food coloring. Beat at high speed of electric mixer for 3 minutes, or until consistency of whipped cream. Frosts and fills 2 (8-inch) round layers. (Use for Black Walnut Flavored Cake; Card #4)

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Melon Mousse

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1 envelope unflavored gelatin
1/4 cup cold water
1 medium cantaloupe, very ripe
Artificial sweetener to equal 3 tablespoons sugar
1/3 cup nonfat dry milk
2 teaspoons lemon juice
1 teaspoon vanilla extract

Soften gelatin in cold water. Remove seeds from cantaloupe. Scoop out pulp and place in a small saucepan. Mash with fork (there should be about 2 cups). Add softened gelatin. Stir over low heat until gelatin is dissolved. Remove from heat. Add sweetener. Chill until mixture is slightly thickened. Combine milk, ice water, lemon juice, and vanilla in a small mixing bowl. Beat at high speed until mixture stands in peaks. Fold into thickened cantaloupe mixture. Spoon into a 1-quart mold. Chill until firm. Unmold to serve. Divide evenly. Makes 4 servings.

Copyright © Weight Watchers International, Inc. All rights reserved. Printed in U.S.A.

Tuna Fish Cavalier

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12 ounces canned, drained tuna, flaked
1/4 cup prepared mustard
1 tablespoon Worcestershire sauce
1 1/2 cups (10-ounce package) frozen, chopped spinach, thawed and drained
1 tablespoon parsley flakes
1/4 cup skim milk
1/2 teaspoon imitation butter flavoring
1/4 teaspoon garlic powder
1/8 teaspoon mace
2 teaspoons grated lemon rind

Combine tuna with mustard and Worcestershire. Mix spinach with parsley flakes. Combine milk, butter flavoring, garlic powder, and mace; add to spinach. Spoon tuna fish in an even layer in a non-stick shallow baking dish. Top with spinach mixture. Bake at 375°F (moderately hot oven) for 10 minutes, or until bubbling hot. Serve tuna in a ring of spinach. Garnish with lemon rind. Divide evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Chicken Kiev

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1 1/2 tablespoons imitation (or diet) margarine
1 1/2 teaspoons chives
1 slice enriched white bread
1 (6-ounce) boned and skinned chicken breast
2 tablespoons skim milk

Combine margarine and chives. Roll into finger shape about 2-by-1/4 inches. Chill in freezer 30 minutes. Put bread in blender and run at medium speed to make fine crumbs. Spread crumbs in an even layer in shallow baking pan. Bake at 350°F (moderate oven) for 6 minutes, or until crumbs are brown.

With mallet or flat side of knife, flatten chicken breast to 1/8-inch thickness between sheets of waxed paper. Place margarine “finger” on long side of chicken breast; roll lightly, folding in sides. Secure with toothpicks.

Pour milk into a small bowl. Dip rolled chicken breast in milk, then in crumbs. Repeat. Sprinkle with any remaining milk or crumbs. Place in individual casserole. Bake at 375°F (moderate oven) for 45 minutes. Serve at once. Makes 1 luncheon serving.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.