Ingredients
3 lbs/1.4 kg new red potatoes
3/4 cup/180 mL olive oil
1/2 cup/125 mL Garlic & Parsley Grapeseed Oil
1/4 cup/60 mL fresh lemon juice
1-1/2 tbsp/23 mL Garlic Granules
1 tbsp/15 mL Basil
1 tbsp/15 mL Marjoram
1 tbsp/15 mL Oregano
1 tbsp/15 mL Paprika
1 tbsp/15 mL Thyme
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tbsp/7.55 mL Sea Salt
Cooking Directions
Cube potatoes (quarter if small enough). Mix remaining ingredients completely and pour over potatoes in a gallon-size zip-top bag. Refrigerate overnight.
Remove from refrigerator, drain any excess liquid. Spread in one layer over baking pan sprayed with Watkins Cooking Spray. Bake at 375°F/190°C for 40 to 50 minutes or until potatoes are done as desired. Serve with slotted spoon.
Friday, November 21, 2008
Corn Chowder
Ingredients
1/2 cup/125 mL chopped celery
2 green onions, sliced
2 tbsp/30 mL butter
3 cups/750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Chicken Soup & Gravy
1/2 tsp/2.5 mL Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Black Pepper 12 oz
1/2 cup/125 mL Cream Soup & Gravy
1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn
Cooking Directions
In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired.
Makes 6 servings.
1/2 cup/125 mL chopped celery
2 green onions, sliced
2 tbsp/30 mL butter
3 cups/750 mL water, divided
1 cup/250 mL peeled, diced potatoes
2 tsp/10 mL Chicken Soup & Gravy
1/2 tsp/2.5 mL Soup & Vegetable Seasoning
1/8 tsp/0.6 mL Black Pepper 12 oz
1/2 cup/125 mL Cream Soup & Gravy
1/4 cup/60 mL all-purpose flour
1 cup/250 mL milk
1 can (8 oz/227 g) cream-style corn
Cooking Directions
In large saucepan, sauté celery and onions in butter until tender. Add 1-1/2 cups/375 mL water, potatoes, Chicken Soup Base and seasonings. Cook over medium heat until potatoes are tender. Combine Cream Soup Base and flour; stir in milk and remaining water. Add slowly to vegetables, stirring well. Add corn and bring nearly to boiling, stirring frequently; do not boil. Garnish with additional green onion slices, if desired.
Makes 6 servings.
Thursday, October 2, 2008
Roast Chicken with Savory Stuffing Recipe
Make this old fashioned roast chicken with savory stuffing recipe the Watkins way. We won't tell if you claim that it has been in the family for generations.
Ingredients
1 whole roasting chicken, rinsed and patted dry
1 tbsp/15 mL Poultry Seasoning
1-1/4 cups/325 mL wild rice blend
1 tbsp/15 mL Chicken Soup & Gravy
1 cup/250 mL soft bread crumbs
1/2 cup/125 mL dark raisins
1/2 cup/125 mL finely chopped walnuts
1/2 cup/125 mL diced, peeled apple
1/4 cup/60 mL butter or margarine, melted
1/2 cup/125 mL orange juice
(if grilling) Original Grapeseed Oil
1-1/2 tsp/7.5 mL Poultry Seasoning
Cooking Directions
Cook rice per package directions, adding soup base to cooking water; cool slightly. Combine cooked rice, bread crumbs, raisins, walnuts, apple, butter, Poultry Seasoning and orange juice; mix well. (If roasting in the oven, you can stuff the bird loosely with some of this mixture. Do not stuff if grilling.) Place all (or remaining) rice mixture in a casserole for baking.
If grilling, prepare grill with a pile of 25 or so coals on opposite sides of grilling area (not directly under chicken). Light coals and wait until covered with gray ash before placing chicken on grill. Rub chicken with grapeseed oil and remaining Poultry Seasoning, and grill over indirect heat. Check coals periodically, adding more as needed, until chicken reaches an internal temperature of 190ºF/90ºC. (If oven-roasting, bake at 350ºF/180ºC for about 1-3/4 to 2 hours.) Cover stuffing in casserole and bake at 350ºF/180ºC for 45 minutes to 1 hour (or last 30 minutes of cooking time, if bird is stuffed). Serve chicken with stuffing.
Makes 8 servings
Ingredients
1 whole roasting chicken, rinsed and patted dry
1 tbsp/15 mL Poultry Seasoning
1-1/4 cups/325 mL wild rice blend
1 tbsp/15 mL Chicken Soup & Gravy
1 cup/250 mL soft bread crumbs
1/2 cup/125 mL dark raisins
1/2 cup/125 mL finely chopped walnuts
1/2 cup/125 mL diced, peeled apple
1/4 cup/60 mL butter or margarine, melted
1/2 cup/125 mL orange juice
(if grilling) Original Grapeseed Oil
1-1/2 tsp/7.5 mL Poultry Seasoning
Cooking Directions
Cook rice per package directions, adding soup base to cooking water; cool slightly. Combine cooked rice, bread crumbs, raisins, walnuts, apple, butter, Poultry Seasoning and orange juice; mix well. (If roasting in the oven, you can stuff the bird loosely with some of this mixture. Do not stuff if grilling.) Place all (or remaining) rice mixture in a casserole for baking.
If grilling, prepare grill with a pile of 25 or so coals on opposite sides of grilling area (not directly under chicken). Light coals and wait until covered with gray ash before placing chicken on grill. Rub chicken with grapeseed oil and remaining Poultry Seasoning, and grill over indirect heat. Check coals periodically, adding more as needed, until chicken reaches an internal temperature of 190ºF/90ºC. (If oven-roasting, bake at 350ºF/180ºC for about 1-3/4 to 2 hours.) Cover stuffing in casserole and bake at 350ºF/180ºC for 45 minutes to 1 hour (or last 30 minutes of cooking time, if bird is stuffed). Serve chicken with stuffing.
Makes 8 servings
Wednesday, September 3, 2008
Classic Potato /Ham Salad Recipe
Ingredients
2 tbsp/30 mL white wine vinegar
6 cups/1.5 liters sliced, hot, cooked potatoes (peeled if desired)
1-1/2 cups/375 mL sliced celery
2 cups/500 mL cubed, cooked ham
3/4 cup/180 mL chopped green or red bell pepper
1 cup/250 mL reduced-calorie salad dressing (mayonnaise-type)
2 tbsp/30 mL Onion Flakes
2 tsp/30 mL Potato Salad Seasoning
1 tsp/5 mL Garlic Salt
Cooking Directions
Pour vinegar over hot potatoes; cool. Combine all ingredients; mix well. Chill at least 1 hour before serving.
Makes 10 servings.
2 tbsp/30 mL white wine vinegar
6 cups/1.5 liters sliced, hot, cooked potatoes (peeled if desired)
1-1/2 cups/375 mL sliced celery
2 cups/500 mL cubed, cooked ham
3/4 cup/180 mL chopped green or red bell pepper
1 cup/250 mL reduced-calorie salad dressing (mayonnaise-type)
2 tbsp/30 mL Onion Flakes
2 tsp/30 mL Potato Salad Seasoning
1 tsp/5 mL Garlic Salt
Cooking Directions
Pour vinegar over hot potatoes; cool. Combine all ingredients; mix well. Chill at least 1 hour before serving.
Makes 10 servings.
Chili-Barbecued Chicken Recipe
Ingredients
8 chicken quarters (remove skin if desired)
1/2 cup/125 mL ketchup
1/3 cup/80 mL apple jelly
2 tbsp/30 mL Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL (divided) Chili Powder
2 tsp/10 mL Seasoning Salt
2 tsp/10 mL Garlic Granules
Cooking Directions
Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp/5 mL of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time.
Makes 8 servings.
8 chicken quarters (remove skin if desired)
1/2 cup/125 mL ketchup
1/3 cup/80 mL apple jelly
2 tbsp/30 mL Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL (divided) Chili Powder
2 tsp/10 mL Seasoning Salt
2 tsp/10 mL Garlic Granules
Cooking Directions
Combine ketchup, apple jelly, Barbecue Sauce Concentrate and 1 tsp/5 mL of Chili Powder; set aside. Rub both sides of chicken with a combination of Seasoning Salt, Garlic Granules and remaining Chili Powder. Place on grill over medium heat; cook 45 to 60 minutes or until done, basting occasionally with barbecue mixture the last 15 minutes of cooking time.
Makes 8 servings.
Creamy Coconut Cake Recipe
This recipe gives you old fashioned home-made goodness from a boxed mix. Try this creamy coconut cake and it will become a family favorite
Ingredients
Cake:
1 box white cake mix
1/4 cup/60 mL Original Grapeseed Oil
3 eggs, beaten
1/2 tbsp/7.5 mL Double-Strength Imitation Clear Vanilla
8 oz/227 g sour cream
8 oz/227 g cream of coconut
Cream Cheese Frosting:
1 box (1 lb/454 g) powdered sugar
1/4 cup/60 mL (1/2 stick) butter
2 tbsp/30 mL milk
2 tsp/10 mL Double-Strength Imitation Clear Vanilla
1 pkg (8 oz/227 g) cream cheese, softened
1 cup/240 mL coconut flakes
Cooking Directions
Cake:
Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake Top with coconut.
Ingredients
Cake:
1 box white cake mix
1/4 cup/60 mL Original Grapeseed Oil
3 eggs, beaten
1/2 tbsp/7.5 mL Double-Strength Imitation Clear Vanilla
8 oz/227 g sour cream
8 oz/227 g cream of coconut
Cream Cheese Frosting:
1 box (1 lb/454 g) powdered sugar
1/4 cup/60 mL (1/2 stick) butter
2 tbsp/30 mL milk
2 tsp/10 mL Double-Strength Imitation Clear Vanilla
1 pkg (8 oz/227 g) cream cheese, softened
1 cup/240 mL coconut flakes
Cooking Directions
Cake:
Preheat oven to 350°F/180°C. Mix all ingredients. Pour into 9 x 13 (23 x 33 cm) pan which has been sprayed with Watkins Cooking Spray Bake 35 minutes, or until cake tests done. Cool completely before frosting.
Frosting:
Mix all frosting ingredients except coconut; spread on cake Top with coconut.
Muffuletta Recipe
What's a Muffuletta? It is a New Orleans hero/sub type sandwich made with a special olive salad. This New Orleans classic, invented at the Central Grocery years ago, is perfect for a picnic or a kick-back evening at home.
Ingredients
1 (1 pound/450 g) loaf fresh Italian bread
1/4 pound thinly-sliced salami
1/4 pound thinly-sliced ham
1/4 pound thinly-sliced mortadella
1/2 pound provolone cheese, sliced
1/4 pound smoked provolone or mozzarella cheese, sliced
Olive Salad:
1/3 cup/80 mL Garlic & Parsley Grapeseed Oil
1/3 cup/80 mL grated Parmesan cheese
8 oil-cured black olives, pitted and chopped
8 green olives, pitted and chopped
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tsp/2.5 mL Garlic Granules
1/2 tsp/2.5 mL Celery Seed
1/2 tsp/2.5 mL Red Pepper Flakes
Cooking Directions
Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.
Serves 4 generously.
Ingredients
1 (1 pound/450 g) loaf fresh Italian bread
1/4 pound thinly-sliced salami
1/4 pound thinly-sliced ham
1/4 pound thinly-sliced mortadella
1/2 pound provolone cheese, sliced
1/4 pound smoked provolone or mozzarella cheese, sliced
Olive Salad:
1/3 cup/80 mL Garlic & Parsley Grapeseed Oil
1/3 cup/80 mL grated Parmesan cheese
8 oil-cured black olives, pitted and chopped
8 green olives, pitted and chopped
1/2 tbsp/7.5 mL Black Pepper 6 oz
1/2 tsp/2.5 mL Garlic Granules
1/2 tsp/2.5 mL Celery Seed
1/2 tsp/2.5 mL Red Pepper Flakes
Cooking Directions
Combine ingredients for olive salad; let marinate in refrigerator overnight (or at least 1 hour). Slice bread in half horizontally. Spread olive salad thickly on bottom, then layer with meats and cheeses. Cover with top layer of bread. Serve immediately, or wrap tightly with plastic wrap and refrigerate overnight. This allows flavors to mingle and soak into bread.
Serves 4 generously.
Thursday, July 3, 2008
Watkins Barbecued Meatballs
Ingredients
1 pound/454 g lean ground beef
2 tbsp/30 mL Onion Flakes
2 tbsp/30 mL dry bread crumbs
1/4 tsp/1.2 mL Garlic Salt
1/4 tsp/1.2 mL Ground Beef Seasoning
1 egg
1/2 cup/125 mL ketchup
1/4 cup/60 mL water
2 tbsp/30 mL Watkins Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL brown sugar
Cooking Directions
Combine first six ingredients; mix well. Shape into 1-inch/25-mm meatballs. Place in skillet and cook until browned on all sides; drain grease if necessary.
Combine remaining ingredients and pour over meatballs. Bring to a boil; reduce heat and simmer 15 minutes. Serve hot.
Makes 10 servings
1 pound/454 g lean ground beef
2 tbsp/30 mL Onion Flakes
2 tbsp/30 mL dry bread crumbs
1/4 tsp/1.2 mL Garlic Salt
1/4 tsp/1.2 mL Ground Beef Seasoning
1 egg
1/2 cup/125 mL ketchup
1/4 cup/60 mL water
2 tbsp/30 mL Watkins Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL brown sugar
Cooking Directions
Combine first six ingredients; mix well. Shape into 1-inch/25-mm meatballs. Place in skillet and cook until browned on all sides; drain grease if necessary.
Combine remaining ingredients and pour over meatballs. Bring to a boil; reduce heat and simmer 15 minutes. Serve hot.
Makes 10 servings
Sunday, May 25, 2008
Blondies (Blond Brownies) Recipe
Ingredients
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips. Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars. Makes 15 servings.
*Note from kitchen: Can substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips. Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars. Makes 15 servings.
*Note from kitchen: Can substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
Curried Carrot Soup Recipe
Ingredients
1/2 cup/125 mL chopped onion
1/2 tsp/2.5 mL Thyme
1 Bay Leaves
2 tsp/10 mL Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups/1.2 litres water
1/4 cup/60 mL Chicken Soup & Gravy
1-1/2 tsp/7.5 mL Curry Powder
Dash Cayenne Pepper
1 package (3 oz/85 g) cream cheese
2-1/2 tbsp/38 mL all-purpose flour
Parsley
Cooking Directions
In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender. Remove bay leaf and discard.
Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly.
Makes 6 servings.
1/2 cup/125 mL chopped onion
1/2 tsp/2.5 mL Thyme
1 Bay Leaves
2 tsp/10 mL Original Grapeseed Oil
6 carrots, scraped and thinly sliced or diced
5 cups/1.2 litres water
1/4 cup/60 mL Chicken Soup & Gravy
1-1/2 tsp/7.5 mL Curry Powder
Dash Cayenne Pepper
1 package (3 oz/85 g) cream cheese
2-1/2 tbsp/38 mL all-purpose flour
Parsley
Cooking Directions
In a medium saucepan or Dutch oven, sauté onion, thyme and bay leaf in oil until onion is tender. Add carrots, water, soup base, curry powder and cayenne pepper. Cover and cook over medium heat 25 minutes or until carrots are tender. Remove bay leaf and discard.
Combine half of the carrot mixture with the cream cheese and flour in container of a blender or food processor. Process until smooth; return processed mixture to saucepan. Return to heat and cook, stirring constantly, until mixture is heated through and thickens slightly.
Makes 6 servings.
Asian Salmon Fillets with Curry Butter Recipe
Ingredients
2 pounds (about 1 kg) salmon fillets or steaks
1 tbsp/15 mL soy sauce
1-1/4 tsp/6 mL Ginger
Grill Seasoning
Curry Butter
1 stick (1/2 cup/125 mL) butter, melted
1 tsp/5 mL Curry Powder
1/2 tsp/2.5 mL Paprika
1 tsp/5 mL Calypso Hot Pepper Sauce
Cooking Directions
Preheat oven to 400°F/200°C.
Combine butter ingredients; set aside. Rub salmon with soy sauce and ginger; season to taste with Grill Seasoning. Place salmon in shallow-sided baking dish and bake 12-16 minutes or until done, basting once with Curry Butter. Serve with remaining Curry Butter.
Serves 4.
Variation: For bite-sized appetizers, cut salmon into 1-inch/25-mm chunks before seasoning.
2 pounds (about 1 kg) salmon fillets or steaks
1 tbsp/15 mL soy sauce
1-1/4 tsp/6 mL Ginger
Grill Seasoning
Curry Butter
1 stick (1/2 cup/125 mL) butter, melted
1 tsp/5 mL Curry Powder
1/2 tsp/2.5 mL Paprika
1 tsp/5 mL Calypso Hot Pepper Sauce
Cooking Directions
Preheat oven to 400°F/200°C.
Combine butter ingredients; set aside. Rub salmon with soy sauce and ginger; season to taste with Grill Seasoning. Place salmon in shallow-sided baking dish and bake 12-16 minutes or until done, basting once with Curry Butter. Serve with remaining Curry Butter.
Serves 4.
Variation: For bite-sized appetizers, cut salmon into 1-inch/25-mm chunks before seasoning.
Better Fast Food Choices
Everyone stops for a quick bite these days. If you stop at a fast food eatery you can still have a healthier, lower-calorie fast food meal.
Registered dietician Sylvia Geiger offers these suggestions:
*Opt for low-fat milk or water versus a soda or milkshake.
*Skip the fries or order a small portion.
*Order a grilled chicken sandwich rather than a hamburger or fried or breaded chicken.
*Use only half the packet of salad dressing.
*Opt for the fresh fruit, vegetables, or salads available at some fast food restaurants.
*Order drinks and meals from the children’s menu for smaller portions.
*Check out the nutritional facts sheets and online menu calculators that many chains now offer.
Registered dietician Sylvia Geiger offers these suggestions:
*Opt for low-fat milk or water versus a soda or milkshake.
*Skip the fries or order a small portion.
*Order a grilled chicken sandwich rather than a hamburger or fried or breaded chicken.
*Use only half the packet of salad dressing.
*Opt for the fresh fruit, vegetables, or salads available at some fast food restaurants.
*Order drinks and meals from the children’s menu for smaller portions.
*Check out the nutritional facts sheets and online menu calculators that many chains now offer.
Wednesday, May 21, 2008
5 Minute Chocolate and Butterscotch Fudge Recipe
Ingredients
12 oz. semisweet chocolate morsels
9 oz. butterscotch morsels
1-14 oz. can sweetened condensed milk
1 teaspoon Watkins Vanilla Extract
8 oz walnuts or walnut pieces (if whole, break slightly)
Directions
Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Stir in the vanilla and remove the fudge from heat. Add the nuts and stir.
Spoon fudge into 8-inch cake pan, that has been lightly greased with softened butter. Smooth fudge to edges of pan. Chill covered with foil or Saran Wrap in the refrigerator. Slice the fudge very thin when ready to serve.
Adapted from Rachel Ray's Five Minute Fudge Recipe Rachael Ray
12 oz. semisweet chocolate morsels
9 oz. butterscotch morsels
1-14 oz. can sweetened condensed milk
1 teaspoon Watkins Vanilla Extract
8 oz walnuts or walnut pieces (if whole, break slightly)
Directions
Place a heavy pot on the stove and pre-heat it over low heat. Add chocolate and butterscotch morsels and milk and stir until morsels are melted and milk is combined. Stir in the vanilla and remove the fudge from heat. Add the nuts and stir.
Spoon fudge into 8-inch cake pan, that has been lightly greased with softened butter. Smooth fudge to edges of pan. Chill covered with foil or Saran Wrap in the refrigerator. Slice the fudge very thin when ready to serve.
Adapted from Rachel Ray's Five Minute Fudge Recipe Rachael Ray
Wednesday, May 14, 2008
Mom's Meat Loaf Recipe
My mother always made meat loaf with a can of Campbell's vegetable soup. While it definitely was not a gourmet dish it was, and still is one of my favorites. It seems that mom's can always find a way to make ends meet.
Ingredients
1 lb. ground beef
1 onion, chopped
1 can vegetable soup
1 large egg
3 slices white bread, torn and crumbled
Salt and black pepper to taste
Catsup
Directions
Pre heat oven to 350 degrees.
Place ground beef in large bowl. Add egg, vegetable soup, crumbled, onion, salt and black pepper. Mix ingredients thoroughly.
Press meat loaf mix into a loaf pan. Shake catsup over meat loaf and spread to cover top. Bake for 1 hour and 15 minutes to 1-1/2 hours.
Makes 6 to 8 servings.
Ingredients
1 lb. ground beef
1 onion, chopped
1 can vegetable soup
1 large egg
3 slices white bread, torn and crumbled
Salt and black pepper to taste
Catsup
Directions
Pre heat oven to 350 degrees.
Place ground beef in large bowl. Add egg, vegetable soup, crumbled, onion, salt and black pepper. Mix ingredients thoroughly.
Press meat loaf mix into a loaf pan. Shake catsup over meat loaf and spread to cover top. Bake for 1 hour and 15 minutes to 1-1/2 hours.
Makes 6 to 8 servings.
Friday, May 9, 2008
Welsh Rarebit Recipe
Welsh rarebit (or rabbit) is simply savory melted cheese on toast. This makes a very pleasant mid-afternoon snack with a cup of soup. Or serve with sliced honey dew melon, grapes or other fruit. Also good with scrambled eggs, or just a cup of hot coffee or tea.
Ingredients
6 ozs. grated cheddar cheese
2 pats butter
1 tspn Coleman's mustard
1 tblspn milk
1/4 cup beer Salt and pepper to taste
1/4 tspn Worcestershire sauce
2 slices of very lightly toasted bread*
Directions
Place all ingredients (except bread) in saucepan melt over low heat. When fully melted, pour mixture over toast and place toast on foil under broiler*. Remove when cheese starts to bubble and brown. This is rich enough to serve 2.
Hint
*To keep cheese mixture from sticking to pan spray lightly with cooking oil. It makes clean-up easier.
*I like to lightly toast the bread--it keeps it from becoming too 'cheesy'.
*spray foil with a bit of vegetable spray, toast will slide off foil onto your serving dish.
*Welsh rarebit sauce is nice over steamed broccoli, brussel sprouts or cauliflower.
With permission from Work & Family at BellaOnline.com
Ingredients
6 ozs. grated cheddar cheese
2 pats butter
1 tspn Coleman's mustard
1 tblspn milk
1/4 cup beer Salt and pepper to taste
1/4 tspn Worcestershire sauce
2 slices of very lightly toasted bread*
Directions
Place all ingredients (except bread) in saucepan melt over low heat. When fully melted, pour mixture over toast and place toast on foil under broiler*. Remove when cheese starts to bubble and brown. This is rich enough to serve 2.
Hint
*To keep cheese mixture from sticking to pan spray lightly with cooking oil. It makes clean-up easier.
*I like to lightly toast the bread--it keeps it from becoming too 'cheesy'.
*spray foil with a bit of vegetable spray, toast will slide off foil onto your serving dish.
*Welsh rarebit sauce is nice over steamed broccoli, brussel sprouts or cauliflower.
With permission from Work & Family at BellaOnline.com
Thursday, May 8, 2008
The Watkins Man?
In the past I thought the Watkins man was a southern phenomena. In the back of my mind, I sort of still do. However, since I have been online posting in various Yahoo groups, I am finding more and more people who are familiar with Watkins. Mostly from the business side, not so much the, "My mom used to bake with Watkins" side.
I am hoping to find some folks who, although they may not remember the Watkins man, will at least know of him. Personally, I never saw the Watkins man, but the vanilla and lemon extract was always in the house. Like magic. My mother swore by it and now I do. I do admit to disliking some of the packaging but I understand that I am not buying the extract and spices because these things are in a pretty package.
What I remember most about the vanilla is that my mom used to make vanilla milkshakes with the extract. O.K. it was not a real milkshake, but I was a kid, so how would I know?
Recipe for a milkshake
1 large glass of icy cold milk
Sugar to taste
1/2 teaspoon Watkins Vanilla Extract
Stir and drink.
Will it taste just as good using other extracts? I don't know. Maybe. (shrugging shoulders)
Speaking of the Watkins man. I do remember that the 'rag man' used to come to our neighborhood once a week to collect rags. He may have paid by the pound. Oh, how I wish they still did that. Actor Kirk Douglas wrote his biography many years ago, it was titled, The Rag Picker's Son. An excellent read.
Ooops. The correct title is The Ragman's Son. It is out of print but I have seen it on Alibris.com
I am hoping to find some folks who, although they may not remember the Watkins man, will at least know of him. Personally, I never saw the Watkins man, but the vanilla and lemon extract was always in the house. Like magic. My mother swore by it and now I do. I do admit to disliking some of the packaging but I understand that I am not buying the extract and spices because these things are in a pretty package.
What I remember most about the vanilla is that my mom used to make vanilla milkshakes with the extract. O.K. it was not a real milkshake, but I was a kid, so how would I know?
Recipe for a milkshake
1 large glass of icy cold milk
Sugar to taste
1/2 teaspoon Watkins Vanilla Extract
Stir and drink.
Will it taste just as good using other extracts? I don't know. Maybe. (shrugging shoulders)
Speaking of the Watkins man. I do remember that the 'rag man' used to come to our neighborhood once a week to collect rags. He may have paid by the pound. Oh, how I wish they still did that. Actor Kirk Douglas wrote his biography many years ago, it was titled, The Rag Picker's Son. An excellent read.
Ooops. The correct title is The Ragman's Son. It is out of print but I have seen it on Alibris.com
Hummingbird Cake Recipe
I am sure this is a very old Watkins recipe, but, I could be wrong. I am not really sure where it comes from because I have had it for such a long time. I published it earlier on my Work & Family site at BellaOnline.
The recipe seems like a lot of trouble, but it's easier and faster than it seems. It is the perfect way to welcome warm weather.
Look carefully, you won't find one hummingbird in the ingredients. ;-)
Bake and enjoy!
Ingredients for Cake
3 cups all-purpose flour
2 cups sugar
1 tspn baking soda
1 tspn salt
1 tspn Cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tspn Vanilla Extract
1 tspn Butter Extract
1 can (8 oz.) crushed pineapple, undrained
1-1/2 cup chopped pecans
2 cups chopped bananas
Ingredients for Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1 tspn Vanilla Nut Extract
Directions for Cake
Pre-heat oven to 350 degrees.
1. Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat.
2. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely.
4. Spread frosting between layers, on top, and sides of cake.
5. Sprinkle with chopped pecans.
Directions for Frosting
1. Combine cream cheese and butter, beating until smooth.
2. Add powdered sugar and extract; beat until light and fluffy. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.
Makes 12 servings.
The recipe seems like a lot of trouble, but it's easier and faster than it seems. It is the perfect way to welcome warm weather.
Look carefully, you won't find one hummingbird in the ingredients. ;-)
Bake and enjoy!
Ingredients for Cake
3 cups all-purpose flour
2 cups sugar
1 tspn baking soda
1 tspn salt
1 tspn Cinnamon
3 eggs, beaten
1 cup vegetable oil
1-1/2 tspn Vanilla Extract
1 tspn Butter Extract
1 can (8 oz.) crushed pineapple, undrained
1-1/2 cup chopped pecans
2 cups chopped bananas
Ingredients for Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3-1/2 cups powdered sugar
1 tspn Vanilla Nut Extract
Directions for Cake
Pre-heat oven to 350 degrees.
1. Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat.
2. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely.
4. Spread frosting between layers, on top, and sides of cake.
5. Sprinkle with chopped pecans.
Directions for Frosting
1. Combine cream cheese and butter, beating until smooth.
2. Add powdered sugar and extract; beat until light and fluffy. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing.
Makes 12 servings.
Monday, May 5, 2008
Vanilla-Poached Pears in Custard Sauce Recipe
Ingredients
6 pears, at room temperature
3 tbsp/45 mL Original Double-Strength Vanilla
3 tbsp/45 mL honey
1-1/2 cups/375 mL whole milk
4 egg yolks1/4 cup/60 mL sugarDash of salt
1 tsp/5 mL Original Double-Strength Vanilla
1 cup/240 mL heavy whipping cream 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL Original Double-Strength Vanilla
Directions
Cook Pears - Fill a Dutch oven or 5-quart/5-litre saucepan half full with water. Over high heat, bring to a boil. Meanwhile, core pears from the bottom, leaving stem intact, then peel. Stir the vanilla and honey into the water. Set pears in water. Bring water back to a boil, reduce heat and simmer pears until tender but not soft (10 to 20 minutes, depending upon ripeness of pears). With slotted spoon, gently remove pears from poaching liquid and drain well. Cover with plastic wrap and chill until serving time.
Make Custard Sauce - Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan. Beat egg yolks, sugar and salt, mixing well. Pour the hot milk into the egg mixture very slowly, beating constantly. Return mixture to double boiler top; place over hot (not boiling) water. Water should not touch pan. Cook, stirring constantly, until mixture is thick enough to coat metal spoon (8 to 10 minutes). Immediately pour custard into a bowl, cover with plastic wrap and set in a larger bowl of ice water to cool. Stir in vanilla. Refrigerate until very cold.
Make Crème Chantilly - Chill the small bowl and beaters of an electric mixer. Beat the cream until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.
Directions for Serving Pears- Place 3/4 cup/180 mL Crème Chantilly in pastry tube and fill centers of the 6 pears. Spoon custard sauce evenly in 6 serving dishes. Place a pear upright in custard in center of each dish. Spoon remaining Creme Chanilly on sides of pears as desired. Sprinkle with Watkins Nutmeg. Serve immediately.
Makes 6 servings
6 pears, at room temperature
3 tbsp/45 mL Original Double-Strength Vanilla
3 tbsp/45 mL honey
1-1/2 cups/375 mL whole milk
4 egg yolks1/4 cup/60 mL sugarDash of salt
1 tsp/5 mL Original Double-Strength Vanilla
1 cup/240 mL heavy whipping cream 2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL Original Double-Strength Vanilla
Directions
Cook Pears - Fill a Dutch oven or 5-quart/5-litre saucepan half full with water. Over high heat, bring to a boil. Meanwhile, core pears from the bottom, leaving stem intact, then peel. Stir the vanilla and honey into the water. Set pears in water. Bring water back to a boil, reduce heat and simmer pears until tender but not soft (10 to 20 minutes, depending upon ripeness of pears). With slotted spoon, gently remove pears from poaching liquid and drain well. Cover with plastic wrap and chill until serving time.
Make Custard Sauce - Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan. Beat egg yolks, sugar and salt, mixing well. Pour the hot milk into the egg mixture very slowly, beating constantly. Return mixture to double boiler top; place over hot (not boiling) water. Water should not touch pan. Cook, stirring constantly, until mixture is thick enough to coat metal spoon (8 to 10 minutes). Immediately pour custard into a bowl, cover with plastic wrap and set in a larger bowl of ice water to cool. Stir in vanilla. Refrigerate until very cold.
Make Crème Chantilly - Chill the small bowl and beaters of an electric mixer. Beat the cream until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.
Directions for Serving Pears- Place 3/4 cup/180 mL Crème Chantilly in pastry tube and fill centers of the 6 pears. Spoon custard sauce evenly in 6 serving dishes. Place a pear upright in custard in center of each dish. Spoon remaining Creme Chanilly on sides of pears as desired. Sprinkle with Watkins Nutmeg. Serve immediately.
Makes 6 servings
Sunday, April 20, 2008
Quick-and-Easy Pickled Peaches Recipe
Ingredients
1 can (29 oz/822 g) cling peach halves (drain and save syrup)
1 cup/250 mL reserved peach syrup
1/2 cup/125 mL cider vinegar
1/2 cup/125 mL brown sugar
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1/2 tsp/2.5 mL Allspice
1/4 tsp/1.2 mL Cloves (Ground)
Cooking Directions
Combine peaches, syrup and all remaining ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes. Remove from heat and let cool. Place peaches and syrup in decorative containers (such as old-fashioned canning jars). Cover and refrigerate at least 24 hours to allow flavors to develop. Will keep in refrigerator up to two weeks.
Makes 8 servings.
Watkins herbs, spices and more.
1 can (29 oz/822 g) cling peach halves (drain and save syrup)
1 cup/250 mL reserved peach syrup
1/2 cup/125 mL cider vinegar
1/2 cup/125 mL brown sugar
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1/2 tsp/2.5 mL Allspice
1/4 tsp/1.2 mL Cloves (Ground)
Cooking Directions
Combine peaches, syrup and all remaining ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes. Remove from heat and let cool. Place peaches and syrup in decorative containers (such as old-fashioned canning jars). Cover and refrigerate at least 24 hours to allow flavors to develop. Will keep in refrigerator up to two weeks.
Makes 8 servings.
Watkins herbs, spices and more.
Glazed Pork Loin Chops Recipe
Ingredients
1-1/4 cups/300 mL soy sauce
1/4 cup/60 mL soy sauce
1/2 cup/125 mL packed brown sugar
1 tbsp/15 mL molasses
6 bone-in pork loin chops
Sauce
1 cup/240 mL ketchup
1/3 cup/80 mL chili sauce
2 tbsp/30 mL Original Barbecue Sauce Concentrate
1/4 cup/60 mL packed brown sugar
2 tbsp/30 mL water
1-1/2 tsp/7.5 mL prepared mustard
1 tsp/5 mL Chili Seasoning
Cooking Directions
In a saucepan over medium heat, bring soy sauces, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3 to 6 hours.
Drain and discard marinade. Place pork chops in a greased 13 x 9 x 2"/33 x 23 x 5-cm baking dish. Cover and bake at 350°F/180°C for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer.
Makes 6 servings.
Watkins herbs, spices and more.
1-1/4 cups/300 mL soy sauce
1/4 cup/60 mL soy sauce
1/2 cup/125 mL packed brown sugar
1 tbsp/15 mL molasses
6 bone-in pork loin chops
Sauce
1 cup/240 mL ketchup
1/3 cup/80 mL chili sauce
2 tbsp/30 mL Original Barbecue Sauce Concentrate
1/4 cup/60 mL packed brown sugar
2 tbsp/30 mL water
1-1/2 tsp/7.5 mL prepared mustard
1 tsp/5 mL Chili Seasoning
Cooking Directions
In a saucepan over medium heat, bring soy sauces, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3 to 6 hours.
Drain and discard marinade. Place pork chops in a greased 13 x 9 x 2"/33 x 23 x 5-cm baking dish. Cover and bake at 350°F/180°C for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer.
Makes 6 servings.
Watkins herbs, spices and more.
Dilled Vegetable Salad Recipe
Ingredients
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Dill
2 tsp/10 mL Italian Seasoning
2 tsp/10 mL Red Pepper Flakes
1/2 tsp/2.5 mL Garlic Granules
1/4 cup/60 mL feta cheese, crumbled
Cooking Directions
Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.
Let your child taste the feta cheese before you put it on his or her salad. Or sprinkle cheddar cheese over the child's salad.
Watkins herbs, spices and more.
1 pound/454 g fresh green beans
1 small head cauliflower, cut into small florets
1 small red onion
3/4 cup/180 mL Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2 tbsp/30 mL Dill
2 tsp/10 mL Italian Seasoning
2 tsp/10 mL Red Pepper Flakes
1/2 tsp/2.5 mL Garlic Granules
1/4 cup/60 mL feta cheese, crumbled
Cooking Directions
Wash vegetables with Watkins Fresh Wash. Cut ends off beans and cut cauliflower into small florets. Steam beans and cauliflower until crisp-tender, being careful not to overcook the cauliflower. Cut red onion into thin rings. In a small bowl, combine oil, vinegar and seasonings. Pour over vegetables and refrigerate for at least 3 hours or overnight. Top with feta cheese before serving.
Let your child taste the feta cheese before you put it on his or her salad. Or sprinkle cheddar cheese over the child's salad.
Watkins herbs, spices and more.
Cinnamon-Scented Grilled Chicken Breasts Recipe
Ingredients
4 skinless, boneless chicken breast halves
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Garlic Flakes
1/2 tsp/2.5 mL Curry Powder
1/4 tsp/1.2 mL Purest Ground Cinnamon
1/8 tsp/0.6 mL Black Pepper Freshly ground, to taste Sea Salt
Cooking Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.
Makes 4 servings.
This recipe is just one of many healthful Watkins recipes that you will enjoy and your children will love.
Watkins herbs, spices and more.
4 skinless, boneless chicken breast halves
2-1/2 to 3 tbsp/40 to 45 mL fresh lemon juice
1/2 tsp/2.5 mL Garlic Flakes
1/2 tsp/2.5 mL Curry Powder
1/4 tsp/1.2 mL Purest Ground Cinnamon
1/8 tsp/0.6 mL Black Pepper Freshly ground, to taste Sea Salt
Cooking Directions
Combine lemon juice with all ingredients except chicken; mix well. Add chicken and turn to coat all sides. Allow to marinate at room temperature for 15 minutes. Grill or broil chicken 5 minutes per side, or until cooked through.
Makes 4 servings.
This recipe is just one of many healthful Watkins recipes that you will enjoy and your children will love.
Watkins herbs, spices and more.
Wednesday, April 16, 2008
Alfredo Pasta Recipe
Ingredients
2 boneless/skinless chicken breast
1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL red pepper, chopped
1/2 cup/125 mL yellow pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper
Cooking Directions/Chicken
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package. Drain and set aside.
Directions
Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese.
Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.
Makes 2 to 3 servings.
Watkins herbs, spices and more.
2 boneless/skinless chicken breast
1 1/2 tsp/7.5 mL Watkins Original Grapeseed Oil
1/2 cup/125 mL red pepper, chopped
1/2 cup/125 mL yellow pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Liquid Spice
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper
Cooking Directions/Chicken
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium heat. Add red and yellow peppers, mushrooms and green onions. Continue cooking until vegetables are tender. Add Kalamata olives. Meanwhile, cook your favorite pasta according to package. Drain and set aside.
Directions
Remove chicken and vegetables from skillet, slice chicken. In pan juices brown flour; stir in garlic liquid spice and evaporated milk. Cook, stirring occasionally until thickened. Stir in Parmesan cheese.
Coat cooked noodles with sauce; stir in vegetables and slices of chicken. Sprinkle with pepper.
Makes 2 to 3 servings.
Watkins herbs, spices and more.
Swirled Black Pepper Bread Recipe
Ingredients
1 package (16 oz/454 g) hot roll mix
3/4 tsp/4 mL Basil
1/4 tsp/1.2 mL Garlic Granules
1/4 tsp/1.2 mL Onion Granules
2 tbsp/30 mL butter, softened
1/2 cup/125 mL finely-grated Parmesan cheese
1 tsp/5 mL Black Pepper 6 oz
Melted butter
Cooking Directions
Prepare hot roll mix dough according to package directions for bread, adding the basil, garlic granules and onion granules to dry mix. Let rest as directed for 5 minutes.
On a lightly-floured surface, roll dough into an 18x9-inch/46x23-cm rectangle. Spread dough with butter and sprinkle with cheese and pepper. Roll tightly, jelly-roll fashion, starting from a short side. Pinch edges and ends to seal. Place in a greased 9x5-inch/23x13-cm loaf pan.
Cover with a clean towel and let rise 15 to 20 minutes. Bake at 350°F/180°C for 35 to 40 minutes or until loaf sounds hollow when lightly tapped.
Remove from pan and brush with melted butter. Let cool on wire rack.
Makes 1-10 serving loaf.
Watkins herbs, spices and more.
1 package (16 oz/454 g) hot roll mix
3/4 tsp/4 mL Basil
1/4 tsp/1.2 mL Garlic Granules
1/4 tsp/1.2 mL Onion Granules
2 tbsp/30 mL butter, softened
1/2 cup/125 mL finely-grated Parmesan cheese
1 tsp/5 mL Black Pepper 6 oz
Melted butter
Cooking Directions
Prepare hot roll mix dough according to package directions for bread, adding the basil, garlic granules and onion granules to dry mix. Let rest as directed for 5 minutes.
On a lightly-floured surface, roll dough into an 18x9-inch/46x23-cm rectangle. Spread dough with butter and sprinkle with cheese and pepper. Roll tightly, jelly-roll fashion, starting from a short side. Pinch edges and ends to seal. Place in a greased 9x5-inch/23x13-cm loaf pan.
Cover with a clean towel and let rise 15 to 20 minutes. Bake at 350°F/180°C for 35 to 40 minutes or until loaf sounds hollow when lightly tapped.
Remove from pan and brush with melted butter. Let cool on wire rack.
Makes 1-10 serving loaf.
Watkins herbs, spices and more.
Appetizer Barbecued Meatballs Recipe
Ingredients
1 pound/454 g lean ground beef
2 tbsp/30 mL Onion Flakes
2 tbsp/30 mL dry bread crumbs
1/4 tsp/1.2 mL Garlic Salt
1/4 tsp/1.2 mL Ground Beef Seasoning
1 egg
1/2 cup/125 mL ketchup
1/4 cup/60 mL water
2 tbsp/30 mL
or Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL brown sugar
Cooking Directions
Combine first six ingredients; mix well. Shape into 1-inch/25-mm meatballs. Place in skillet and cook until browned on all sides; drain grease if necessary.
Combine remaining ingredients and pour over meatballs. Bring to a boil; reduce heat and simmer 15 minutes.
Serve hot. Makes 10 servings.
Watkins herbs, spices and more.
1 pound/454 g lean ground beef
2 tbsp/30 mL Onion Flakes
2 tbsp/30 mL dry bread crumbs
1/4 tsp/1.2 mL Garlic Salt
1/4 tsp/1.2 mL Ground Beef Seasoning
1 egg
1/2 cup/125 mL ketchup
1/4 cup/60 mL water
2 tbsp/30 mL
or Mesquite Barbecue Sauce Concentrate
1 tbsp/15 mL brown sugar
Cooking Directions
Combine first six ingredients; mix well. Shape into 1-inch/25-mm meatballs. Place in skillet and cook until browned on all sides; drain grease if necessary.
Combine remaining ingredients and pour over meatballs. Bring to a boil; reduce heat and simmer 15 minutes.
Serve hot. Makes 10 servings.
Watkins herbs, spices and more.
Apple-Romaine Salad Recipe
Ingredients
3 tbsp/45 mL fresh lemon juice
2 tbsp/30 mL honey
1 tbsp/15 mL Original Grapeseed Oil
1 tsp/5 mL poppy seed
1 tsp/5 mL Onion Flakes
To taste, freshly-ground Sea Salt
To taste, Lemon Pepper
4 cups/1 L torn romaine lettuce
1 cup/250 mL coarsely-chopped red delicious apples
1/3 cup/80 mL coarsely-shredded carrots
Cooking Directions
In small bowl, combine lemon juice, honey, grapeseed oil, poppy seed, onion flakes, salt and lemon pepper; refrigerate until serving time.
To serve, place lettuce in large salad bowl; top with apples and carrots. Toss with dressing.
Makes 4 servings.
Watkins herbs, spices and more.
3 tbsp/45 mL fresh lemon juice
2 tbsp/30 mL honey
1 tbsp/15 mL Original Grapeseed Oil
1 tsp/5 mL poppy seed
1 tsp/5 mL Onion Flakes
To taste, freshly-ground Sea Salt
To taste, Lemon Pepper
4 cups/1 L torn romaine lettuce
1 cup/250 mL coarsely-chopped red delicious apples
1/3 cup/80 mL coarsely-shredded carrots
Cooking Directions
In small bowl, combine lemon juice, honey, grapeseed oil, poppy seed, onion flakes, salt and lemon pepper; refrigerate until serving time.
To serve, place lettuce in large salad bowl; top with apples and carrots. Toss with dressing.
Makes 4 servings.
Watkins herbs, spices and more.
Blondies (Blond Brownies) Recipe
Ingredients
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips.
Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars.
Makes 15 servings.
*Note from kitchen: Or Substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
Watkins herbs, spices and more.
1/2 cup/125 mL butter or margarine
1-1/2 cups/375 mL brown sugar
2 eggs
1 tsp/5 mL Original Double-Strength Vanilla
1-1/2 cups/375 mL all-purpose flour
1/2 tsp/2.5 mL Baking Powder
1/2 tsp/2.5 mL salt
1 cup/250 mL chocolate chips*
Cooking Directions
Melt butter in 2-quart/2-liter saucepan. Stir in remaining ingredients except chocolate chips. Spread in greased and floured 9 × 13-inch/23 × 33-cm baking dish. Sprinkle with chocolate chips.
Bake at 350ºF/180ºC for 25 to 40 minutes. Cool and cut into bars.
Makes 15 servings.
*Note from kitchen: Or Substitute 1/2 cup/125 mL chocolate chips and 1/2 cup/125 mL chopped walnuts.
Watkins herbs, spices and more.
Cappuccino
Authentic cappuccino is made with an espresso machine that has a steamer attachment. If you don’t have one at home, you can use your blender to froth steamed milk.
Ingredients
2 cups/500 mL skim milk
1 tbsp/15 mL white sugar
2 cups strong, freshly brewed coffee or espresso
Purest Ground Cinnamon 6 oz.
or grated chocolate
Directions
Heat milk in microwave or over medium heat until hot. Place in blender container along with sugar. Cover with a vented lid and blend until frothy, 1 minute.
To serve, divide coffee among 4 cups. Top with frothy milk. Sprinkle with cinnamon or chocolate.
Makes 4 servings.
Watkins herbs, spices and more.
Ingredients
2 cups/500 mL skim milk
1 tbsp/15 mL white sugar
2 cups strong, freshly brewed coffee or espresso
Purest Ground Cinnamon 6 oz.
or grated chocolate
Directions
Heat milk in microwave or over medium heat until hot. Place in blender container along with sugar. Cover with a vented lid and blend until frothy, 1 minute.
To serve, divide coffee among 4 cups. Top with frothy milk. Sprinkle with cinnamon or chocolate.
Makes 4 servings.
Watkins herbs, spices and more.
Honey Mustard-Glazed Roast Lamb Recipe
Ingredients
1/2 cup/125 mL honey mustard
1 tbsp/15 mL Parsley
2 tsp/10 mL Garlic Granules
1 tsp/5 mL Onion Granules
1 tsp/5 mL Black Pepper 6 oz
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1 small leg of lamb (about 4 lb/1.8 kg)
Cooking Directions
Preheat oven to 350°F/180°C.
Combine first six ingredients; rub all over lamb.
Place meat on a rack in a roasting pan, fatty side up, and roast 1-1/2 hours or until meat thermometer registers 145°F/70°C (medium-rare).
Remove from oven; cover with foil and let rest 15 minutes before carving.
Makes 8 servings.
Watkins herbs, spices and more.
1/2 cup/125 mL honey mustard
1 tbsp/15 mL Parsley
2 tsp/10 mL Garlic Granules
1 tsp/5 mL Onion Granules
1 tsp/5 mL Black Pepper 6 oz
1 tsp/5 mL Purest Ground Cinnamon 6 oz.
1 small leg of lamb (about 4 lb/1.8 kg)
Cooking Directions
Preheat oven to 350°F/180°C.
Combine first six ingredients; rub all over lamb.
Place meat on a rack in a roasting pan, fatty side up, and roast 1-1/2 hours or until meat thermometer registers 145°F/70°C (medium-rare).
Remove from oven; cover with foil and let rest 15 minutes before carving.
Makes 8 servings.
Watkins herbs, spices and more.
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