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Brushfire Burgers with Smoky
Jalapeno Topping
 2 lbs/900 g lean ground beef
- 4 green onions, chopped (1/4 cup/60 mL)
- 4 tsp/20 mL Watkins Meat Magic
- 1 tsp/5 mL Watkins Cilantro
- 1/2 tsp/2.5 mL Watkins Sage
- 1/2 tsp/2.5 mL Watkins Onion and Garlic Pepper
- 1/2 tsp/2.5 mL Watkins Seasoning Salt
- 8 hamburger buns
Topping:
- 3/4 cup/180 mL mayonnaise
- 1/4 cup/60 mL mustard
- 1/2 tsp/2.5 ml Watkins Jalapeno Hot Sauce (or to taste)
- 2 tsp/10 mL Watkins Chipotle Liquid Spice
Combine topping ingredients; refrigerate at least 30 minutes to allow flavors to develop.
Preheat grill to medium heat. Combine all burger ingredients in a large bowl and form into 8 patties about 3/4 inch/20 mm thick. Grill about 15 minutes, turning once, or until desired doneness is reached. Serve on buns with topping (or offer Watkins Steak Sauce, for guests who don't want mayonnaise).
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Picnic Potato Salad with Sugar Snap Peas
 8 oz/227 g fresh sugar snap peas, rinsed and ends trimmed
- 2 tsp/10 mL Watkins Chicken Soup & Gravy Base
- 1 lb/454 g new potatoes, sliced
- 1/4 cup/60 mL chopped green onion
- 1 jar (2 oz/57 g) sliced pimento
- 1-1/2 tbsp/23 mL Watkins Original Grapeseed Oil
- 2 to 2-1/2 tbsp/30-37 mL white wine vinegar
- 1/4 tsp/1.2 mL Watkins Garlic Liquid Spice
- 2-1/2 tsp/12.5 mL Watkins Potato Salad Seasoning
- To taste, Watkins Black Pepper
- Cherry tomatoes, for garnish
In medium saucepan, cook peas in boiling water to which the soup base has been added. Cook for 3 to 5 minutes or until crisp-tender. With a slotted spoon, remove peas to a colander and rinse with cold water. Add potatoes to same saucepan of boiling water and cook for 12 to 15 minutes or until tender; drain and set aside until they are cool to the touch. In large bowl, combine cooled potatoes, peas, green onion and pimento. In small bowl combine oil and next 4 ingredients; pour over potato mixture. Toss; refrigerate until serving time. To serve, place potato salad on platter and surround with cherry tomatoes.
Makes 6 servings.
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Root Beer Baked Beans
 1/2 lb/225 g bacon, diced
- 1 medium onion, diced
- 2 tbsp/30 mL Watkins Original Barbecue Sauce Concentrate
- 1/4 cup/60 mL ketchup
- 2 (28 oz/798 g) cans baked beans
- 1/4 tsp/1.2 mL Watkins Root Beer Extract
- 1/2 tsp/2.5 mL prepared mustard
- 2 tbsp/30 mL brown sugar
- Dash Watkins Calypso Hot Pepper Sauce
- To taste Watkins Black Pepper
Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300 F/150 C for 1 hour.
Makes 12 servings.
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Chocolate Mint Pie
From Watkins June 2000 Highlights Catalogue
- Graham cracker crust (purchased or homemade in a 9-inch/23-cm pie plate)
- 1 10-oz/285 g package fudge mint cookies, crushed (about 40 cookies or 2 cups/500 mL crushed)
- 6 tbsp/90 mL hot water
- 6 oz/170 g reduced-fat (neufchatel) cream cheese
- 1/3 cup/80 mL sugar
- 1 tbsp/15 mL milk
- 1/2 tsp/2.5 mL Watkins Peppermint Extract
- 1 8-oz/227 g container non-dairy whipped topping
- 1/2 tsp/2.5 mL Watkins Clear Vanilla Extract
- 6 to 10 drops of green food colouring (optional)
Mix crushed cookies and hot water; spoon into graham cracker crust and gently spread to cover bottom. Beat cream cheese until smooth; gradually beat in sugar, milk and peppermint extract. Mix clear vanilla extract into whipped topping and fold into cream cheese mixture until smooth. Stir in food colouring and spoon into crust, spreading evenly. Refrigerate overnight. Garnish with fresh mint leaves, if desired, before serving.
Makes 10 servings.
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Fruit Kabobs with Pina Colada Dip
It's best to start to prepare the dip before the day you plan to serve this dish.
From Watkins February 2000 Highlights Catalogue
- 2 cups/500 mL nonfat vanilla flavoured yogurt
- 1 tsp/5 mL Watkins Coconut Extract
- 1/2 tsp/2.5 mL Watkins Rum Extract
- 1/2 tsp/2.5 mL Watkins Pineapple Extract
- 1/2 tsp/2.5 mL Watkins Ginger
- Assorted fresh or canned fruit chunks
Place a colander in a
2-quart/litre measure and line with cheesecloth; allow cheesecloth
to extend over edges of colander. Stir yogurt and spoon into
colander; cover loosely with plastic wrap. Refrigerate at least 12
hours to allow excess liquid to drain. Spoon yogurt into a bowl;
discard liquid. Add extracts and ginger; mix well. Alternate
different fruits on wooden or plastic cocktail picks. Serve fruit
kabobs with dip.
Makes 8 servings.
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