Watkins Recipes


for March 2015

Peppered Salmon Steaks
Onion-Garlic Mashed Potatoes
Vanilla Yogurt Cake
Roasted Chicken and White Bean Pizza
Lemon Blueberry Oatmeal Muffins

Complete Recipe Index

Peppered Salmon Steaks
From Watkins "Recipes for Your Life" Master Catalogue Insert

    Watkins Recipe - Peppered Salmon Steaks
  • 1 tbsp/15 ml Watkins Freshly Ground Black Peppercorns
  • 1-1/4 tsp/6 ml Ginger
  • 1 tsp/5 ml seasoning salt
  • 4 salmon steaks, cut 3/4-inch/2-cm thick (about 2 lbs/908 g)
  • 1/4 cup/60 ml melted butter
  • Fresh lemon slices and parsley for garnish
Preheat oven to 425 F/220 C. In a small bowl, combine pepper, ginger, and seasoning salt. Press lightly into both sides of salmon steaks. Arrange steaks in a single layer in a greased shallow baking pan. Drizzle with butter. Bake, basting once with pan juices, until fish is opaque, about 15 minutes. Garnish with lemon slices and parsley. Drizzle with pan juices.

Makes 4 servings.

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Onion-Garlic Mashed Potatoes
From Watkins "Recipes for Your Life" Master Catalogue Insert
    Watkins Recipe - Onion Garlic Mashed Potatoes
  • 4 medium potatoes (1-1/2 lbs/680 g)
  • 3/4 cup/180 ml coarsely chopped onion
  • 3-1/2 tsp/17.5 ml Watkins Liquid Garlic Spice
  • 1 tsp//5 ml salt, more or less to taste
  • milk
  • 1/2 tsp/2.5 ml Parsley
  • Watkins Black Pepper, to taste

Peel potatoes and cut into 1-inch/2.5 cm cubes. Place in saucepan along with onion, enough water to cover, garlic liquid spice, and salt. Bring to a boil; simmer 15 minutes or until potatoes are tender. Drain. Mash potatoes adding milk and beating to desired consistency. Add parsley and black pepper. Serve hot.

Makes 6 servings.

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Vanilla Yogurt Cake
A Watkins Master Catalogue Recipe from years gone by.
    Watkins Recipe - Vanilla Yogurt Cake
  • 1/2 cup/125 ml sugar
  • 3 tbsp/45 ml Watkins Original Grapeseed Oil
  • 1-1/2 tsp/7.5 ml Watkins Vanilla
  • Dash of Watkins Almond Extract, if desired
  • 1/4 cup/60 ml nonfat milk
  • 1/4 cup/60 ml plain nonfat yogurt
  • 1 cup/250 ml sifted cake flour
  • 1/2 tsp/2.5 ml baking soda
  • 2 egg whites
  • Powdered sugar, if desired

Preheat oven to 350 F/180 C. Lightly coat an 8-inch/23-cm round baking pan with Watkins Cooking Spray; set aside. Place sugar, grapeseed oil, vanilla and almond extracts in large mixing bowl; whisk until blended. Add milk and yogurt; mix well. Add flour and baking soda; mix gently until well-blended. In medium bowl, beat egg whites until stiff peaks form. Fold lightly into batter. Pour batter into prepared pan. Bake for 25 to 30 minutes or until cake tests done. Cool cake in pan on wire rack for 10 minutes. Remove from pan and cool completely. Top cake, if desired, with powdered sugar. Garnish with fresh fruit such as blueberries, raspberries or sliced strawberries.

Makes 8-10 servings.

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Roasted Chicken and White Bean Pizza
A Watkins Master Catalogue Recipe from years gone by.
    Watkins Recipe - Roasted Chicken and White Bean Pizza
  • 1 thin-crust whole-wheat pizza crust (pre-baked)
  • 1 can (16 oz/454 g) Great Northern Beans
  • 1/2 tsp/2.5 ml Watkins Lemon Extract
  • 1/2 tsp/2.5 ml Garlic Powder
  • 1/4 tsp/1.2 ml lemon pepper
  • 2 cups/500 ml cubed, roasted chicken breast
  • 1/2 tsp/2.5 ml Rosemary (crushed)
  • 1 cup/250 ml chopped fresh spinach
  • 3/4 cup/180 ml (3 oz/85 g) shredded sharp Provolone cheese

Preheat oven to 450 F/235 C. Place beans, lemon extract, garlic powder and lemon pepper in a blender or food processor; process until smooth, then set aside. Combine chicken and rosemary in small bowl; toss lightly. Spread bean mixture over pizza crust. Top with chicken mixture, spinach and cheese. Bake for 8 minutes or until crust is golden brown.

Makes 6 servings.

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Lemon Blueberry Oatmeal Muffins
A Watkins Master Catalogue Recipe from years gone by
    Watkins Recipe - Lemon Blueberry Oatmeal Muffins
  • 1-1/2 cups/375 ml uncooked oats (quick or old-fashioned)
  • 1 cup/250 ml all-purpose flour
  • 1/2 cup/125 ml sugar
  • 1 tbsp/15 ml baking powder
  • 1/8 tsp/0.6 ml salt
  • 1 cup/250 ml nonfat milk
  • 2 egg whites, slightly beaten
  • 2 tbsp/30 ml Watkins Original Grapeseed Oil
  • 1-1/2 tsp/7.5 ml Watkins Vanilla
  • 1 tsp/5 ml Lemon Peel
  • 1 cup/250 ml fresh or frozen blueberries

  • 1/4 cup/60 ml uncooked oats (quick or old-fashioned)
  • 2 tbsp/30 ml sugar
  • 1/4 tsp/1.2 ml Watkins Cinnamon
Heat oven to 400 F/205 C. Spray bottoms of 12 muffin cups with Watkins Cooking Spray. In large bowl, combine oats, flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, egg whites, grapeseed oil, vanilla and lemon peel; mix well. Stir into oatmeal mixture and mix just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups. Combine topping ingredients and sprinkle over tops of muffins, patting gently. Bake for 20 to 24 minutes until light golden brown. Let stand a few minutes, then remove from pan.

Makes 12 muffins.

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