Root Beer Barbecue Ribs
 5 lbs/2.27 kg pork loin back ribs
- 2 cups/500 mL water
- 1/2 cup/125 mL apple cider vinegar
- 1-1/2 tsp/7.5 mL Watkins Garlic Granules
- 1-1/2 tsp/7.5 mL Watkins Seasoning Salt
- 1/3 cup/80 mL Watkins Original BBQ Sauce
Root Beer Barbecue Sauce:
- 2/3 cup/160 mL Watkins Original BBQ Sauce
- 2 tsp/10 mL Watkins Root Beer Extract
- 1/2 tsp/2.5 mL Watkins Ginger
- 1/4 tsp/1.2 mL Watkins Allspice
Preheat oven to 350F/180C. Place ribs in large, shallow roasting pan, bone side down. Combine water and vinegar, pour over ribs. Sprinkle with garlic granules and seasoning salt. Cover and bake for 1 to 1 1/2 hours or until ribs are tender. Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.) Place ribs on grill over indirect heat or bake at 350F/180C for 30 to 35 minutes or until warm and tender. Brush the ribs with Watkins Root Beer Barbecue Sauce.
Makes 8 servings..
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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
- 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 let 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 BBQ Sauce
- 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
- Watkins Black Pepper to taste
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 300F/150C for 1 hour.
Makes 12 servings.
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Salmon Pasta Salad
 2-1/2 cups rotini or rotelli pasta
- 1 tbsp prepared honey mustard
- 3 tbsp fresh lemon juice
- 1 tbsp Watkins Dill
- 1 tbsp Cucumber
& Dill Snack & Dip Mix
- 1 tsp Watkins Lemon Peel
- 1/2 tsp sugar
- 1/4 tsp freshly-ground Watkins Sea Salt
- 1/4 tsp, more or less to taste Watkins Black Pepper
- 1 to 4 tbsp Watkins Original Grapeseed Oil
- 2 tbsp reduced-calorie or regular sour cream
- 1 can (16 oz) sockeye salmon, drained and flaked (skin and bones may be removed if desired)
- 1/2 cup thinly-sliced red onion
Cook pasta according to package directions. Drain and rinse with cold water; set aside. Whisk together the mustard and next 7 ingredients. Gradually whisk in the oil a tablespoon at a time until desired consistency is achieved. Pour half of this mixture over the cooked pasta and toss well. To the remaining sauce, add the sour cream and salmon; mix gently. Add the salmon mixture and the onion to the pasta; mix well. Chill until served.
Makes 6 servings.
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Pina Colada Pie
- 1 baked 9-inch/23 cm pastry or graham cracker pie shell, cooled
- 1/4 cup/60 mL Watkins Coconut Dessert Mix
- 3 tbsp/45 mL sugar
- 1/4 cup/60 mL water
- 1 envelope unflavored gelatin
- 1 cup/250 mL skim milk
- 1 cup/250 mL fat-free sour cream
- 1 can (8.25 oz/234 ml) crushed pineapple, drained
- 1/2 tsp/2.5 mL Watkins Rum Extract
Combine dessert mix, sugar, water, and gelatin in medium saucepan; mix well. Stir in skim milk. Cook over medium heat until mixture begins to boil and thicken. Remove from heat and place mixture in large bowl; cool to room temperature, stirring occasionally to prevent skin from forming. When cool, stir in remaining ingredients; pour into prepared pie shell. Chill until firm, about 3 hours.
Makes 10 servings.
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