Watkins Recipes for
July 2004

Cantaloupe and Kiwi Salad

• 1 cantaloupe, cut into julienne slices

• 2 kiwi, cut into small pieces

• 1 cup chopped macadamia nuts

Dressing:

• 1 tbsp. lemon juice

• 1 tsp. lime juice

• 1/4 tsp. Watkins Orange Extract

• 1/4 tsp. Watkins Lemon Extract

• 1/4 tsp. Watkins Vanilla Nut Extract

• 1/8 tsp. Watkins Ginger

• 2 tbsp. yogurt

• 2 tbsp. granulated sugar

Combine dressing ingredients and pour over fruit. Marinade for a few hours or overnight. Sprinkle macadamia nuts on top before serving. Serves 6-8.

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Jerk Chicken or Pork Kebabs

In Jamaica, jerk is smoked over a bed of allspice (pimento) wood. Since that commodity is quite rare for North American grillers, mesquite chips sprinkled over the coals will do quite nicely.

• 6 skinless, boneless chicken breast halves or 1 pork loin

• 2 tbsp. Watkins Garlic & Parsley Grapeseed Oil

• 2 tbsp. Watkins Jamaican Jerk Grill Rub

• Freshly-ground Watkins Sea Salt to taste

• 1 large red onion, cut into large chunks

• 2 bell peppers (1 red, 1 yellow) cut into large chunks

• Metal or bamboo skewers

• Watkins Tropical Salsa

Combine oil, spice rub and salt to make a paste. Rub paste onto meat. Marinate in the refrigerator for at least 2 hours or overnight. Cut meat into 1-inch cubes and arrange on skewers with onion and pepper chunks. Grill until done, turning frequently. Serve with Tropical Salsa as a dipping sauce. Serves 6.

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Spinach Dip in Artichoke Bowl

• Half of a 10 oz. package frozen chopped spinach

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/2 cup drained and chopped water chestnuts

• 1 tsp. Watkins Garlic Granules

• 3 tbsp. Watkins Garden Vegetable Snack & Dip Seasoning

• 1 whole fresh artichoke

Thaw and drain spinach. Pat between paper towels to remove all moisture. Mix all ingredients and refrigerate for 2 hours. Serve in artichoke bowl (recipe below).

Artichoke Bowl

Cut stems off artichoke and remove all thorns from ends of leaves. Boil in water for 40 minutes. Drain; let cool. Hit top of artichoke with open hand to spread leaves out. Remove heart and save for another recipe. Fill with spinach dip.

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Free Bonus Recipes!

Watkins Root Beer Extract Recipes
(special thanks to Watkins Executive, Karen Hagen for these recipes!)

Homemade Root Beer

Combine 1 cake yeast, 2 oz. Watkins Root Beer Flavor, 3 gallons of water and 4 lbs. of sugar. Then…bottle the mixture leaving 2 inches at top of bottle. Let set 3 weeks. The mixture "works" so it must be bottled with a cap.

Root Beer Cookies

• 1 cup brown sugar

• 1/2 cup butter1 egg

• 1/4 cup buttermilk

• 2 tsp Watkins Root Beer Flavor

• 1 tsp Watkins Vanilla Extract

• 1-3/4 cup flour

• 1/2 tsp baking soda

• 1/2 tsp salt

Combine sugar, butter & egg. Beat until fluffy. Stir in buttermilk, extracts, flour, baking soda & salt. Mix until smooth.  Cover bowl and refrigerate dough at least one hour. Drop dough by rounded teaspoonfuls onto greased cookie sheets about 2” apart. Bake for 6 to 8 min. or until cookies are very lightly browned. Remove cookies to wire rack & cool. Frost cooled cookies with Root Beer Frosting.
Makes 42 cookies.

Root Beer Frosting

• 2 cup icing/powdered sugar

• 1/3 cup butter

• 1 tsp Watkins Rood Beer Flavor

• 1-2 TBSP hot water

In bowl, mix together the sugar and butter until smooth. Stir in Watkins Rood Beer Flavor and enough of the water to make a smooth frosting.

Root Beer Pillows

These candies taste just like Root Beer Barrels! (Makes 100.)

• 2 cup white sugar

• 1/1 cup light corn syrup

• 1 TBSP Watkins Root Beer Extract*

• 1/1 cup water

• Dash salt

Combine sugar, syrup, water and salt. Bring to a boil over medium heat. Cook to 290ºF (soft-crack stage) on candy thermometer. Add Watkins Root Beer Flavoring and allow to set for a few seconds before stirring.

Mix well and pour into 8"x8"x2" pan** that has been sprayed with Watkins Cooking Spray. Let stand a few minutes until slightly cooled and a film forms over the top.

Mark candy into "puffs" ¾" square (because candy is cooler at edges, start marking at the outside and work toward the center, using a spatula or pancake turner). Press a line across pan ¾" from edge. Be careful not to break the film.  Repeat around pan, intersecting lines at corners to form squares.

If lines don't hold shape, candy is not cool enough.  Retrace lines, pressing spatula deeper, but do not break film.  When spatula can be pressed to bottom of pan on all lines, candy will be shaped into square puffs.

Cool thoroughly and break into puffs. Store loosely covered in a cool, dry place.

* Also try this recipe with Watkins Butternut, Caramel, Anise or Peppermint Extracts.

** If desired, syrup at this point can be poured into metal candy molds.