Spaghetti and Meatballs
Watkins Original Allspice Meatballs
 3/4 cup/175 mL onion, grated
- 1 egg, slightly beaten
- 1 tsp/5 mL Watkins Sea Salt, ground
- 1/4 tsp/1.2 mL Watkins Nutmeg
- 1/4 tsp/1.2 mL Watkins Allspice
- 1/4 tsp/1.2 mL Watkins Black Pepper
- 1 lb/450 g ground beef
- 1 lb/450 g ground pork
- 2 tbsp/30 mL Watkins Original Grapeseed Oil
Herbed Pasta
- 1 lb/450 g cooked pasta
- 2 tsp/10 mL Watkins Original Grapeseed Oil
- 2 tsp/10 mL Watkins Parsley
- 1/2 tsp/2.5 mL Watkins Bay Leaves, crushed
Meatballs: Mix together all ingredients except oil. Shape into about 30 meatballs. In 10-inch/25-cm skillet heat oil over medium high heat and saute meatballs, turning occasionally, until desired doneness (about 12 to 15 minutes).
Combine ingredients and pour over warm pasta.
Serve with herbed pasta and your favourite spaghetti sauce - try our delicious Italian Spaghetti Sauce below! 
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Italian Spaghetti Sauce
- 1 pound/454 g mild or hot Italian sausage
- 2 cans (15 oz/425 g each) tomato purée*
- 1-3/4 cups/450 mL water
- 1 tbsp/15 mL sugar
- 1-1/2 tsp/7.5 mL Watkins Beef Soup & Gravy
- 1 tsp/5 mL Watkins Parsley
- 1/2 tsp/2.5 mL Watkins Basil
- 1/2 tsp/2.5 mL Watkins Garlic Liquid Spice
- 1/4 tsp/1.2 mL Watkins Oregano
- 1/4 tsp/1.2 mL Watkins Italian Seasoning
- 1/4 tsp/1.2 mL Watkins Black Pepper
Brown sausage in large saucepan until lightly browned; drain grease. Add all remaining ingredients. Simmer over low heat about 1 hour. Serve over hot cooked spaghetti noodles with a sprinkling of Parmesan cheese on top.
Makes about 2 quarts/liters sauce, 1/2 cup/125 ml per serving.
* For a chunkier sauce, substitute canned diced tomatoes for tomato purée.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Chicken and Dressing Casserole
From Watkins "The Main Course" Cookbook, 1980
- 3 cups/500 ml fresh bread crumbs
- 2 tbsp/30 mL butter
- 2/3 cup/160 mL butter
- 3/4 cup/180 mL chopped celery
- 1-pound/454 g loaf day-old bread, cubed
- 2 tbsp/30 mL Watkins Onion Flakes
- 1 tbsp/15 mL Watkins Parsley Flakes
- 1 tsp/5 mL Watkins Poultry Seasoning
- 1 tsp/5 mL salt
- 1/8 tsp/.5 mL Watkins Black Pepper
- 1 cup/250 mL butter
- 1 cup/250 mL all-purpose flour
- 1 tbsp/15 mL Watkins Chicken Soup Base
- 1-1/2 cups/375 mL water
- 1-1/4 cups/310 mL milk
- 1/2 tsp/2.5 mL salt
- 4 eggs, slightly beaten
- 4 cups/1 L cubed, cooked chicken
Toss bread crumbs in 2 tbsp/30 mL melted butter in skillet until lightly browned. Remove; set aside.
Add 2/3 cup/160 mL butter to skillet. Saute celery in melted butter until tender (do not brown).
Combine cubed bread, onion flakes, parsley, poultry seasoning, salt, and black pepper. Add sauteed celery; toss to mix. Turn into greased 13 x 9 x 2-inch baking pan.
Melt 1 cup butter in 3-quart/litre saucepan. Stir in flour. Cook 2 minutes, stirring constantly. Gradually stir in chicken soup base, water, milk and 1/2 tsp/2.5 mL salt. Cook, stirring constantly, until mixture thickens. Add some of hot mixture to eggs; blend well. Pour back into hot mixture; cook 1 minute. Stir in chicken. Pour this over bread mixture.
Top with lightly browned bread crumbs. Bake in 350 F/180 C oven for 40 minutes or until hot and bubbly.
Makes 12 servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Creamy Zucchini Soup
From Watkins "The Main Course" Cookbook, 1980
- 8 small zucchini
- 1/4 cup/60 mL butter
- 1 onion, chopped
- 3 cups/750 mL boiling water
- 3 rounded tsp/15 mL Watkins Chicken Soup Base
- 1/2 cup/125 mL sweet cream or half & half
- Salt
- Watkins Black Pepper
- Watkins Nutmeg
Cut zucchini into thin slices. Heat butter and saute zucchini and onion. Cook until limp. Add broth made from boiling water and chicken soup base and simmer 15 minutes. Pour into blender and puree. (NOTE: At this point, it can be refrigerated for several days or frozen.) Return to pan, add cream, salt, pepper and nutmeg to taste. Serve hot or cold.
Variation: Put a small amount of whipped cream in center and sprinkle with Watkins Parsley or fresh chives.
Makes 4 servings.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Spice Snack Cake
From Watkins "The Main Course" Cookbook, 1980
- 1/2 cup/125 mL butter
- 1 cup/250 mL light brown sugar
- 2 eggs
- 1-1/2 tsp/7.5 mL Watkins Vanilla
- 1-1/2 cups/375 mL flour
- 3 tsp/15 mL Watkins Baking Powder
- 1/8 tsp/.5 mL salt
- 1 tsp/5 mL Watkins Cinnamon
- 1/2 tsp/2.5 mL Watkins Nutmeg
- 1/2 tsp/2.5 mL Watkins Cloves
- 1/2 tsp/2.5 mL Watkins Allspice
- 3/4 cup/180 mL milk
Cream butter thoroughly; slowly add brown sugar and beat well. Add the eggs one at a time, beating after each addition, add vanilla. Sift all the dry ingredients together and add alternately with the milk. Bake in a well-greased 9 x 13-inch pan, about 25 minutes in 350 F/180 C degree oven. Serve plain or frosted.
Makes 16 servings.
|
If no
Watkins Associate's name appears at the top of this page, please
click here.
