In large pot, cook potatoes 15 to 20 minutes or until cooked through but still firm; drain and set aside.
When cool enough to handle, cut unpeeled potatoes into quarters and place in large bowl. Add bacon pieces and chopped onion.
Meanwhile, make dressing. Stir flour into reserved drippings in skillet; gradually add water, stirring until well-blended.
Stir in vinegar, honey, dill and salt. Bring mixture to a boil; reduce heat and cook, stirring constantly, 2 to 3 minutes or until mixture thickens.
Pour sauce over warm potatoes in bowl; toss to coat. Add watercress; toss to coat.
Serve warm or at room temperature.
Makes 6 servings.
Nutritional information per serving: Calories 198, fat 7g (3gm saturated), protein 4g, carbohydrates 30g, fiber 2g, sodium 1,851g.
Burgers With Red Relish and Herb Aioli
1 1/2 pounds ground beef
4 crusty French rolls, split
Relish:
1/4 cup diced tomato
2 tablespoons roasted red peppers, rinsed, drained and minced
2 tablespoons finely chopped red onion
2 teaspoons red wine vinegar
Aioli:
1/3 cup mayonnaise
2 tablespoons shredded Parmesan cheese
2 tablespoons finely chopped fresh basil
2 large cloves garlic, minced
Garnish:
Shaved or shredded Parmesan cheese
Combine relish ingredients in medium bowl; cover and refrigerate until ready to use. Combine aioli ingredients in another medium bowl; cover and refrigerate until ready to use. Lightly shape ground beef into four 3/4-inch thick patties.
Place patties on grid over medium, ash-covered coals or preheated gas grill. Grill uncovered 13 to 15 minutes to medium doneness (160 degrees), until no longer pink in center and juices show no pink, turning occasionally.
Spread aioli on top of each bottom bun; top with burger. Spoon relish evenly over each burger; garnish each burger with Parmesan cheese pieces. Close sandwiches.
Makes 4 servings.
Nutritional information per serving without garnish: Calories 694, fat 52g fat (17g saturated), protein 34g, 2g fiber, carbohydrates 21g, sodium 447mg.
Campfire Artichokes
4 medium artichokes
1 15- by 17-inch extra-heavy-duty aluminum foil bag or heavy-duty aluminum foil
1 lemon, sliced
2 cups water
1/4 cup olive oil
1 0.5-ounce envelope pesto pasta-sauce blend
Rinse artichokes well. Trim off bottom of stem. Cut artichokes in half lengthwise. With bag on its side, slip artichokes in so they are in a single layer. Add lemon slices. In small bowl, stir together water, olive oil and sauce blend. Pour into bag. Fold end of bag to seal completely.
Place bag on grill over medium-hot to hot coals and cook until artichokes are tender, about 45 minutes to 1 hour, depending on artichoke size and heat of coals. Check for doneness by opening bag, pulling one artichoke close to opening, and pulling out a leaf. When leaf comes out easily, artichokes are done.
Lift artichokes from bag to serving plate. With spoon or tip of knife, scrape out the fuzzy choke in the center. Eat leaves one at a time by pulling through teeth to get the fleshy part at base of leaf, then discard leaves. Cut heart and stem into bite-sized pieces.
Makes 4 servings.
Slow-Cooked Boston Baked Beans
2 cups (1 pound) dry navy beans (or any other beans)
1/2 cup brown sugar
1/4 cup molasses or maple syrup
1 cup low-fat milk (or 1 cup bean liquid)
1 teaspoon salt
Clean, soak, drain and rinse beans. In a large saucepan, add beans and 6 cups water. Bring to a boil and simmer 2 hours. Drain the beans (be sure to save 1 cup of liquid or use milk). In 4-quart casserole, combine beans, bean liquid, brown sugar, molasses and salt. Bake at 350 degrees for 1 hour.
Makes 6 servings.
Nutritional information per serving using milk: Calories 335, fat 1g (trace unsaturated), protein 17g, carbohydrates 66g, fiber 17g, sodium 429mg.
