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Six-Onion Mashed Potatoes
- 4 to 5
lbs/about 2 kg potatoes
- 8 oz/227 g cream cheese
- 1 cup/250 mL sour cream
- 6 tbsp/90 mL Watkins Six Onion Soup
Base
- 1/4 tsp/1.2 mL Watkins Onion and Garlic
Pepper
Cook potatoes. Mash with cream cheese
and sour cream. Add soup base and seasoned pepper. These can be made
and refrigerated a day ahead of time and heated in oven, microwave
or crock pot before serving.
Makes 8 servings .
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Chocolate Truffles
- 6 oz/170 g semi-sweet chocolate
- 4 oz/113 g cream cheese
- 1-1/2 cups/375 mL powdered icing sugar
- 1/2 tsp/2.5 mL Watkins Original Double
Strength Vanilla Extract
- 1 tsp/5 mL Watkins Extract of choice.
Suggestions: Danish Pastry Extract, Hazelnut
Extract, Irish Cream Extract, Vanilla Nut Extract,
or Almond Extract
- Watkins Baking Cocoa, powdered icing
sugar, chocolate, nuts, etc. for decoration
Melt chocolate in microwave on
high for 60 seconds. Stir and continue cooking on high for another 30
seconds or until completely melted.
Beat cream cheese until
smooth. Add powdered sugar and continue beating until well-blended.
Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or
until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts,
etc. or dip in melted chocolate. Store in refrigerator.
Makes
approximately 3 dozen truffles.
 Use white chocolate in place of the semi-sweet and follow
same directions. Or use white chocolate for dipping.
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Prime Rib Roast with
Horse-Radish
Mustard Aïoli
- 1 8-1/2 pound/3.8 kg standing rib roast
(weight with bones), top fat trimmed
- Freshly-ground Watkins Sea
Salt and Tellicherry Peppercorns , to taste
- Watkins Black Pepper Grapeseed
Oil
- 1/4 cup/60 ml Watkins Horseradish
Mustard
- 2 tbsp/30 ml Watkins Mediterranean
Black Pepper Grilling Rub
Aïoli
- 1/2 cup/125 ml mayonnaise
- 1-2 tbsp/15-30 ml Watkins Horseradish
Mustard
- 1 tsp/5 ml Watkins Garlic Liquid
Spice
Place beef, fat side up, in a
large shallow roasting pan or on rimmed baking sheet. Sprinkle
beef all over with salt and pepper. Brush exposed ends
of roast with grapeseed oil. Spread mustard all over rest
of beef; sprinkle with rub and press lightly to
adhere.
Position rack just below center of oven and preheat to
450°F/230°C. Roast uncovered 15 minutes. Reduce oven
temperature to 325°F/170°C; roast until instant-read meat thermometer
registers 125°F/50°C for medium-rare, about 2 hours 30 minutes.
(check after 1-1/2 hours and again after 2 hours.) Remember,
temperature will rise as roast rests before carving. Transfer
to platter and tent with foil.
As roast is cooking, make
aïoli. Stir mustard and Liquid Spice into mayonnaise.
Refrigerate until needed.
Makes 8
servings.
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...
from Watkins "Keepsake Cookbook" Recipe Collection,
1996
Roast Turkey with
Sausage & Apple Stuffing
Stuffing
- 12 oz/240 g bulk
mild pork sausage
- 6
slices of bacon, chopped
- 1 tbsp/15 ml
butter
- 1 cup/250
ml chopped onion
- 1 cup/250 ml chopped celery
- 1 Granny
Smith apple, peeled, cored, and chopped (about 1 cup/250 ml)
- 6 cups/1.5
L dried bread cubes
- 1 cup/250
ml water
- 1-1/2 tbsp/25 ml Watkins Chicken Soup
Base
- 1 tbsp/15 ml Watkins Poultry
Seasoning
Cook sausage and bacon in
skillet, stirring until sausage crumbles; drain (reserve 2 tbsp/30 ml
of the drippings) and place in a large bowl. Cook onion, celery,
and apple in drippings and butter over medium-high heat, stirring
constantly, until tender (about 5 minutes); remove from heat.
Add to meat mixture along with bread cubes, water, Chicken Soup Base
and Poultry Seasoning; mix well. Set aside while preparing
turkey.
Turkey
- 10 to 12-lb/4.5 to 5.5 kg turkey
- 1/4 cup/60 ml Watkins Meat
Magic
- 1 tbsp/15
ml Watkins Poultry
Seasoning
To prepare turkey, remove giblets and neck from
turkey; discard or reserve for another use. Rinse turkey
thoroughly with cold water; pat dry. Place turkey breast side up
in roasting pan; rub inside and out with Meat Magic and Poultry
Seasoning. Stuff loosely with Sausage-Apple Stuffing (place
any remaining stuffing in a casserole to bake later). Bake
turkey, uncovered, at 325°F/165°C for 4 to 4-1/2 hours, basting
occasionally with pan juices. Meat thermometer should read
185°F/85°C. Cover loosely with foil if turkey begins to get too
brown. Remove from oven and let stand 15 minutes before
carving. Place casserole with remaining stuffing in the oven the
last hour before serving. Toss stuffing from turkey with that in
casserole.
Makes 12 servings.
To make stuffing entirely in casserole dish, add a
little more water if a moist stuffing is
desired.
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