• 1/4 cup/60 mL butter
• 3 tbsp/45 mL flour
• 1 cup/250 mL milk
• 1 cup/250 mL provolone cheese, cubed
• 1 cup/250 mL Watkins Cheese Soup Base (use "sauce" directions to make 1 cup/250 mL prepared sauce)  
• 1/2 cup/125 mL dry white wine 
• 1 tbsp/15 mL Watkins Crab Snack & Dip Seasoning 
• 1 loaf Watkins Good Tastings Bread, cubed

Make Watkins Good Tastings Bread Mix according to direction and bake in a loaf pan.  Let cool, refrigerate overnight and slice into cubes.

Prepare Watkins Cheese Soup Base as directed on the can and set aside (use sauce recipe).

Melt butter in fondue pot, then stir in flour.  Add milk gradually.  Cook, stirring constantly, until thickened.  Add soup, cheese, wine and Crab Dip.  Cook over low heat, stirring frequently, until cheese is melted.

Dip cubes of bread into fondue using fondue spears.

Variations:  Substitute Crab Dip & Seasoning with either Watkins Salsa & Sour Cream Snack & Dip Seasoning or Watkins Bacon & Onion Snack & Dip Seasoning. 

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Fireside Chili

• 2 tbsp/30 mL Watkins Original Grapeseed Oil
• 2 lbs/900 g lean beef chuck, cut into 1/4 in/6 mm cubes
• 2 cups/500 mL chopped onion
• 3 tbsp/45 mL Watkins Beef Soup Base
• 3 tbsp/45 mL Watkins Chili Powder
• 2 tbsp/30 mL Watkins Inferno Sauce
• 2 tsp/10 mL Watkins Oregano
• 2 tsp/10 mL Watkins Garlic Flakes
• 2 (16 oz/454 g) cans kidney beans, undrained
• 1 (16 oz/454 g) can stewed tomatoes, undrained

In a Dutch oven, brown beef and onion in grapeseed oil.  Stir in all remaining ingredients.  Bring to a boil; cover and reduce heat.  Simmer for 2 - 2-1/2 hours or until meat is tender.  Serve with your favourite toppings.

Makes 6 servings.

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Garlic Cheese Bread  

• 1 package Good Tastings Bread Mix
• 1 tbsp/15 mL Watkins Garlic Flakes
• 2 cups/500 mL shredded Cheddar cheese
• 1 (12 oz/355 mL) can beer
•  Watkins Cooking Spray
• 1 tbsp/15 mL butter, melted

Mix together the bread mix, garlic flakes and cheese. Pour beer into mixture and stir just until moistened. Grease loaf pan with the cooking spray. Pour batter into the greased loaf pan. Pour the melted butter on top of bread. Bake at 350°F/180°C for 1 hour or until toothpick inserted into center of loaf comes out clean.

Yield: 1 loaf 

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Broccoli-Corn Casserole
A quick-to-fix holiday side-dish!   

• 2 pkgs (16 oz/454 g each) broccoli florets, thawed and drained (or 1 pound fresh broccoli)
• 2 cans (15 oz/425 ml) cream-style corn
• 3 eggs, slightly beaten
• 1-1/4 tsp/6 ml Watkins Poultry Seasoning, divided
• 1/4 tsp/1.2 ml Watkins Black Pepper 
• 2 tbsp/30 ml butter, melted
• 3/4 cup/180 ml dried stuffing crumbs

Mix broccoli, corn eggs, 1/4 tsp/1.2 ml Poultry Seasoning and Pepper in a 2-quart/litre baking dish which has been sprayed with Watkins Cooking Spray.  Combine butter, stuffing crumbs and remaining Poultry Seasoning; toss lightly.  Sprinkle stuffing mixture over vegetables.  Bake uncovered at 350 F/180 C for 1 hour or until stuffing is golden and vegetables are hot.  Cover with foil for the last 15 to 20 minutes if crumbs start to get too brown.

Makes 10 servings.

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Cream of Potato Soup
This recipe is from Watkins "Keepsake Cookbook", 1996  

• 1-1/2 cups/375 ml water 
• 1 cup/250 ml diced potatoes, peeled if desired
• 3/4 cup/180 ml chopped onion
• 1/3 cup/80 ml chopped celery
• 1/2 cup/125 ml Watkins Cream Soup Base
• 1/4 tsp/1.2 ml Watkins Dry Mustard
• Dash of Watkins Granulated Black Pepper
• 1/2 cup/125 ml all-purpose flour
• 1-1/2 cups/375 ml water
• 1 cup/250 ml milk

Combine water, potatoes, onion, and celery in large saucepan; bring to a boil and simmer until vegetables are tender, 10 to 15 minutes; do not drain.

In medium saucepan, combine Soup Base and remaining ingredients; mix well.  Bring to a boil over medium heat, stirring constantly; boil 1 minute.  Add sauce to vegetables and cooking water.  Bring to a boil, stirring constantly.

Makes 6 servings.

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Easy Oven-Baked
Split Pea Soup
This recipe is from Watkins "Keepsake Cookbook", 1996  

• 1 package (16 oz/454 g) dried split peas 
• 8 cups/2 litres water
• 1-1/2 cups/375 ml sliced carrots
• 1-1/2 cups/375 ml sliced celery
• 2 tbsp/30 ml Watkins Onion Flakes
• 2 tsp/10 ml Watkins Thyme
• 2 tsp/10 ml Watkins Chicken Soup Base
• 1 tsp/5 ml Watkins Celery Seed
• 1/4 tsp/1.2 ml Watkins Black Pepper, or to taste
• 1 Watkins Bay Leaf
• 1 lb/454 g fully-cooked smoked kielbasa sausage, sliced 1/4 in/5 mm thick, then cut in half

Rinse peas under cold water.  In a large oven-proof kettle or Dutch oven, combine all ingredients except sausage.  Bake, covered, at 350 F/180 C for 2 hours, stirring occasionally.  Add sausage, bake 30 minutes more or until peas are tender and sausage is heated through; remove bay leaf before serving.

Makes 8 servings.