Tag Archives: weight watchers international recipe cards

Chocolate “Pie”

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chocolate_pie

2 slices enriched white bread toasted and made into crumbs
1 envelope unflavored gelatin
Artificial sweetener to equal 6 teaspoons for sugar, divided
1/4 teaspoon salt, divided
2 medium eggs, separated
2 cups skim milk
1 tablespoon chocolate extract
1/2 teaspoon vanilla extract
1/2 teaspoon imitation butter flavoring
Green and red food coloring

Press crumbs on bottom and sides of 8-inch pie pan. Bake at 350°F, 10 minutes, until browned. Cool. Combine gelatin, sweetener to equal 4 teaspoons of sugar, and 1/8 teaspoon salt in saucepan. Beat yolks slightly; mix with milk. Add yolk mixture to gelatin mixture. Cook over low heat stirring constantly, until gelatin is dissolved. Remove from heat. Stir in extracts, butter flavoring, and food coloring to make mixture chocolate brown. Cool, stirring occasionally. Spoon into crust. Chill until set. Beat egg whites until frothy. Add remaining sweetener and remaining salt. Beat until mixture stands in peaks. Spoon on pie in 4 equal mounds. Broil until meringue is lightly browned. Serve at once or well chilled. Divide evenly. Makes 2 servings. (Weight Watchers® Members: Supplement as required.)

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

Caucasian Shashlik

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caucasian

2 pounds boned lamb
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup finely chopped fresh parsley
1/4 cup lemon juice
1 teaspoon dill weed
1 garlic clove, minced
4 mushroom caps, to garnish

Cut lamb into 1 1/2-inch cubes, and sprinkle with salt and pepper. Combine remaining ingredients, except mushrooms, in a bowl. Add lamb, and turn to coat cubes evenly. Let stand at room temperature 30 minutes, turning occasionally. Drain. Divide meat evenly and thread onto 4 skewers. Broil on a rack 4 inches from heat, until done to taste, turning often. Garnish with mushrooms, broiled. Makes 4 dinner servings.

Lulu-Kebabs

2 pounds lean ground lamb
3 tablespoons chopped mint leaves
2 teaspoons salt
1 teaspoon pepper
4 ounces finely chopped onion

Combine all ingredients, except onion; mix well. Divide into 8 equal portions; form each portion into a sausage-shape. Thread 2 “sausages” on each of the 4 skewers. Broil on a rack about 4 inches from source of heat, 4 minutes on each side. Sprinkle onion over “sausages.” Return to broiler for an additional 2 minutes, or until cooked to taste. Makes 4 dinner servings.

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

Mexican Shrimp-Orange Salad

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mexican-SHRIMP

1 head romaine lettuce
LIME DRESSING (below)
2 small oranges, peeled and sliced
1 1/2 pounds cooked shrimp
8 ounce thinly sliced red onion

Line platter or shallow salad bowl with romaine leaves. Place Lime Dressing in bowl in center of platter; surround with orange slices. Arrange shrimp and onion slices alternatively around oranges. Just before serving, pour dressing over salad. Divide evenly. Makes 4 dinner servings.

LIME DRESSING

1 teaspoon unflavored gelatin
2 tablespoons cold water
1 teaspoon salt
1/2 cup boiling water
1 cup lime juice
1/4 teaspoon grated lime rind
1/4 teaspoon hot sauce
Sliced limes, to garnish

Sprinkle gelatin over cold water to soften. Add salt and water; stir until gelatin dissolves. Let stand 15 minutes. Stir in lime juice, lime rind, and hot sauce. Refrigerate until mixture is slightly thickened. Just before serving, stir well with fork or wire whisk. Garnish with lime slices. Divide evenly. Makes 4 servings.

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

Versatile Chicken in Aspic

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versatile_chicken_aspic
2 pounds chicken cutlets
1/2 teaspoon salt
1 cup drained and chopped canned mushrooms
1/2 cup chopped fresh parsley
1/4 cup chopped pimento
2 cups bouillon
2 tablespoons dehydrated onion flakes
1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
1 teaspoon prepared mustard
1/2 teaspoon onion salt
Pimento strips
Parsley sprigs

ADVANCE PREPARATION: Flatten cutlets with side of cleaver or knife. Sprinkle with salt. Combine mushrooms, parsley, and pimento. Divide mixture onto cutlets. Fold sides over filling and roll; fasten with toothpicks. Place rolls in saucepan. Add chicken bouillon and onion flakes. Cover and simmer 40 to 45 minutes, or until tender. Remove rolls from bouillon. Chill chicken rolls. Sprinkle gelatin over cold water in saucepan. Add buttermilk, mustard, and onion salt. Stir over very low heat until gelatin is dissolved. Chill in refrigerator until mixture is syrupy. Dip chilled chicken rolls into chilled gelatin mixture, coating on all sides. Drain on rack. Repeat until rolls are thickly coated and all glaze is used.

FINAL PREPARATION: Arrange on platter. Garnish with pimento and parsley sprigs. Refrigerate until ready to serve. Divide evenly. Makes 4 dinner servings.

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

Molded Cheese Soufflé

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molded_cheese_souffle

1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup chicken bouillon
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon dry mustard
1/4 teaspoon hot sauce
8 ounces Parmesan cheese
1 teaspoon lemon juice
1 cup will-chilled, evaporated skimmed milk
Watercress

ADVANCE PREPARATION: Sprinkle gelatin over cold water in a small saucepan to soften. Add chicken bouillon, onion powder, salt, curry powder, dry mustard, and hot sauce. Stir over very low heat until gelatin dissolves. Combine gelatin mixture, cheese, and lemon juice; mix well. Whip evaporated skimmed milk until it stands in soft peaks; fold into gelatin-cheese mixture. Pour mixture into a non-stick, 6-cup mold. Chill until set.

FINAL PREPARATION: Unmold, and garnish with watercress. Divide evenly. Makes 4 luncheon servings.

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

Steamed Lobster Chinois

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steamed_lobster_chinois

1 (2-pound) lobster (1 pound with shell removed)
2 tablespoons chicken bouillon
1 tablespoon chives
1 tablespoon lemon juice
1/2 teaspoon salt

With cleaver, chop lobster in half lengthwise, through the shell. Remove innards. Split claws. Place lobster, meat side up, on heat-proof platter. Combine bouillon, chives, lemon juice and salt; pour over lobster. Cover and steam on rack over boiling water, until shell is bright red, about 15 minutes. Serve with Seafood Dip Sauce (see recipe below). Makes 2 dinner servings.

Seafood Dip Sauce

1/2 cup soy sauce
1 teaspoon dry mustard

Combine soy sauce and mustard. Makes 2 servings, about 1/4 cup each.

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

Fluffy Mackerel Pudding

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fluffy_mackerel

2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced

Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes,mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.

Mackerel Soup

2 cups tomato juice
1/2 medium cucumber, chopped
2 tablespoons dehydrated onion flakes
1 packet instant beef broth and seasoning mix or 1 beef bouillon cube
1/2 teaspoon basil
8 ounces drained, canned mackerel

Combine all ingredients, except mackerel, in a saucepan. Cook over low heat, stirring frequently, for 15 minutes, or just until mixture comes to a boil. Add mackerel. Cook 4 minutes longer. Divide evenly. Makes 2 luncheon servings.

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

Frozen Cheese Salad

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frozen_cheese_salad
2 2/3 cups cottage cheese
8 ounces blue cheese
1/2 cup buttermilk
2 tablespoons chives
2 teaspoons grated lemon peel
1 teaspoon barbecue spice
1 teaspoon Worcestershire sauce
2 cups raw broccoli florets
Green pepper strips, to garnish

Let cheese stand at room temperature for 30 minutes. Place in blender container with buttermilk, chives, lemon peel, barbecue spice, and Worcestershire; process at medium speed until mixture is smooth. Transfer to freezer tray. Freeze at least 3 hours. Remove from freezer 15 minutes before serving. Unmold on serving platter. Surround with broccoli florets. Garnish with green pepper strips. Divide evenly. Makes 8 luncheon servings.

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

Shrimp-Salmon Mold

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shrimp_salmon_mold

1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
8 tablespoons lemon juice
1 teaspoon imitation butter flavoring
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
3 drops yellow food coloring
3/4 cups crushed ice
6 ounces cooked shrimp
6 ounces drained canned salmon
Salad greens

In saucepan sprinkle gelatin over cold water to soften. Stir over low heat until gelatin dissolves. Combined dissolved gelatin, buttermilk, lemon juice, butter flavoring, vanilla, lemon rind and food coloring in blender container; process at high speed until blended. Add crushed ice; process at high speed for 30 seconds. Pour in large bowl. Refrigerate 5 minutes. Combine with shrimp and salmon. This salad may be served as is, or it may be allowed to chill in 2 individual molds until firmly set. Unmold on a bed of salad greens. Divide evenly. Makes 2 dinner servings.

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

Salmon in Aspic

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salmon_in_aspic

3 cups water
2 tablespoons vinegar
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
6 whole peppercorns
1 bay leaf
2 (10 ounces each) salmon steaks
1 envelope unflavored gelatin
1 1/2 cups clam juice, divided
Lettuce leaves
1 cup drained, cooked or canned asparagus spears
Lemon peel
Watercress

In large skillet, combine water, vinegar, broth mix, peppercorns, and bay leaf. Bring to a boil; reduce heat, place salmon in skillet, and simmer 5 minutes, or until fish flakes easily with a fork. Lift fish from pan to a rack placed over a plate. Cook. In a small saucepan, sprinkle gelatin in 1/2 cup clam juice to soften. Stir over very low heat until gelatin dissolves. Stir in remaining clam juice. Chill until syrupy. Spoon a layer of gelatin mixture over salmon. Chill until glaze is set. Repeat 2 or 3 times until salmon is well coated. Line plate with lettuce leaves. Arrange asparagus on lettuce. With spatula, transfer salmon to center of plate. Garnish with lemon peel and watercress. Divide asparagus evenly. Makes 2 dinner servings, 1 steak each.

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