Mott’s Clamato
Tomato and Clam
Cocktail
The New Classic Caesar
Ingredients:
10 mL ( 2 tsp.) ReaLime™ lime juice
Clamato Rimmer™
170 mL ( 6 oz.) Mott’s Clamato™ cocktail
30 mL ( 1 oz.) vodka
5 mL ( 1 tsp.) Worcestershire sauce
5 mL ( 1 tsp.) Frank’s Redhot Caesar Spicer™
Celery and lime, optional
Method:
❖ Rim a glass with ReaLime™ lime juice and
Clamato Rimmer™.
❖ Fill glass with ice. Add Clamato, vodka,
Worcestershire sauce and Caesar Spicer. Mix.
❖ Dress with fresh celery and lime.
Serves 1
™ used under license from Reckitt Benkiser Inc (C) 2007
Reckitt Benkiser (Canada) Inc.
Johnny’s
Dill Ranch Dressing
Johnny’s Baked
Dill Ranch Salmon
Ingredients:
4 salmon fillets, 200 g ( 7 oz.) each
1 white onion, thinly sliced
1 lemon
Johnny’s Dill Ranch Dressing, to taste
250 g ( 8 oz.) seasoned bread crumbs
1 sprig parsley, chopped (dry may be substituted)
Method:
❖ Preheat oven to 190°C (375°F)
❖ Cut salmon into 200-g (7-oz.) fillets (if necessary)
and place in suitable glass baking dish.
❖ Place onions on top of each fillet. Squeeze lemon
over fish. Pour dressing over each piece of salmon.
Generously sprinkle with bread crumbs and lightly
dust with parsley.
❖ Bake for 20 minutes until sauce has browned
and is bubbling.
❖ Serve with a green salad and side dish of
your choice.
Serves 4
Oak Hill Farms
Vidalia Onion Dressing
Springtime Chicken Salad
Ingredients:
1. 25 L ( 5 cups) mixed baby greens
500 mL ( 2 cups) boneless skinless
chicken breasts, cooked cubed
500 mL ( 2 cups) mixed seasonal
vegetables, cooked
250 mL ( 1 cup) cherry tomatoes
175 mL (3/4 cup) Oak Hill Farms
Vidalia Onion Dressing
Croutons (optional)
Method:
❖ Toss baby greens with chicken cubes.
Mix in seasonal vegetables and cherry tomatoes.
❖Add vidalia onion dressing to salad and toss.
Add croutons, if desired.
Serves 4
