• 1/4 cup/60 mL diced bacon

• 1/2 cup/125 mL Watkins Cream Soup Base

• 1/3 cup/80 mL all-purpose flour

• 3-1/2 cups/875 mL milk

• 2 tsp/10 mL Watkins Onion Flakes

• 2 cans (6.5 oz/184 g each) minced clams with juice

• 1 tbsp/15 mL lemon juice

• 1/8 tsp/0.6 mL Watkins Black Pepper

In a large saucepan, cook bacon until crisp; drain fat.  Add Cream Soup Base and flour; stir in milk.  Heat nearly to boiling, stirring constantly; do not boil. Add remaining ingredients, heat through.  Makes 4 servings.

• 1/4 cup/60 mL Watkins Original Grapeseed Oil

• 4 tsp/20 mL Watkins Chicken Soup Base

• 1 package (10 to 12 oz/280 to 340 mL) oyster crackers

Mix oil and Soup Base; pour over crackers and stir until well coated. Spread in shallow baking pan and bake at 375°F/190°C for 5 to 6 minutes or microwave (HIGH), uncovered, 3 to 4 minutes.  Stir once or twice during baking. Cool and serve.  Makes 10 servings.

• 2-1/2 tbsp/40 mL Watkins Ginger-Garlic Liquid Spice, divided

• 1 tbsp/15 mL Watkins Hot Honey or Spicy Garlic Soy Sauce

• 3/4 pound/340 g skinless, boneless chicken breast, cut into 1/8-inch/3-mm strips

• 3 cups/750 mL broccoli florets

• 1 cup/250 mL snow pea pods, cut in half

• 1-1/2 cups/375 mL water

• 2 tbsp/30 mL cornstarch

• 1/4 cup/60 mL Watkins Chicken Noodle Soup Base

• 1 cup/250 mL sliced radishes

• 1/2 cup/125 mL lightly salted cashews

• 4 cups/1 liter hot cooked rice

Combine 1 tbsp/15 mL Liquid Spice and soy sauce; mix well. Add chicken strips; stir to coat well.  Heat remaining 1-1/2 tbsp/25 mL of Liquid Spice in wok or large nonstick skillet over high heat. Stir-fry broccoli 1 minute. Add snow peas; stir-fry 3 minutes or until vegetables are crisp-tender. Remove to plate. In same skillet, stir-fry chicken until lightly browned.  Combine water, cornstarch and Soup Base; mix well.  Stir into browned chicken; reduce heat to low.  Cover and simmer 5 minutes or until noodles are tender, stirring occasionally. Return cooked vegetables to skillet; add radishes and cashews. Cook just enough to heat through. Serve over hot cooked rice. 

• 1/2 cup/125 mL (1 stick) butter or margarine

• 1/2 cup/125 mL chopped celery

• 1/2 cup /125 mL chopped onion

• 1/2 cup/125 mL chopped carrots

• 1/2 cup/125 mL chopped broccoli

• 2 cups/500 mL water

• 2 tsp/10 mL Watkins Chicken Soup Base

• 1/2 cup/125 mL butter or margarine

• 2/3 cup/160 mL all-purpose flour

• 2/3 cup/160 mL Watkins Cheese Soup Base

• 5 cups/1.25 liters milk

Heat 1/2 cup/125 mL butter in 4 quart/liter kettle over medium heat. Add vegetables and cook until tender. Add water and Chicken Soup Base and bring to a boil. Cover and cook on low heat for 10 minutes. Meanwhile, heat remaining margarine in 2 quart/liter pan. Stir in flour and Cheese Soup Base. Remove from heat and gradually stir in milk; cook over low heat until thickened. Do not boil.  Add cheese mixture to vegetables; heat through.  Adjust seasoning to taste with salt and Watkins Black Pepper. Makes 8 servings.

• 2 tbsp/30 mL Watkins Onion Soup Base

• 2 cups/500 mL reduced-calorie sour cream

Mix ingredients together and refrigerate for 2 or more hours. Serve with chips, crackers or vegetables. Makes 2 cups.