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Pork Tenderloin in
Cranberry Mustard Cream Sauce
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 2
tsp/10 mL Watkins Onion Liquid Spice
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1 tsp/5 mL Watkins Garlic Liquid Spice
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1-1/2 lbs/675 g pork tenderloin, cut into 3/4-inch/20-mm medallions
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2/3 cup/160 mL cran-apple juice
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2 tbsp/30 mL Watkins Cranberry Mustard
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1/2 cup/125 mL evaporated milk
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Watkins Black Pepper and freshly-ground Watkins Sea Salt to taste
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Watkins Parsley and fresh cranberries, for garnish
In large skillet, heat Liquid Spices over medium heat. Add pork medallions
and brown about 3 minutes per side. Add cran-apple juice, bring to a boil, reduce heat to a simmer, cover and cook 10
minutes. Remove medallions to a warm platter and cover loosely with foil. Increase heat to high and reduce pan liquid by
half, stirring and scraping up browned bits. Remove from heat and stir in mustard, evaporated milk, pepper and salt.
Return to medium heat and cook until mixture begins to thicken; do not boil. Spoon sauce over medallions; garnish with
parsley and fresh cranberries.
Makes 6 servings.
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Danish Pastry Cheesecake
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 1-1/2
cups/375 mL graham cracker crumbs
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6 tbsp/90 mL melted butter
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1/4 cup/60 mL sugar
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1/4 cup/60 mL finely-chopped pecans
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2 (8-oz./227-g) packages cream cheese
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1/2 cup/125 mL sugar
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2 eggs
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1/2 cup/125 mL sour cream
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1 tbsp/15 mL Watkins Danish Pastry Extract
Combine first four ingredients. Press into a 9-inch/23-cm pie plate. Beat
cream cheese and sugar until smooth and creamy. Add eggs and sour cream; mix well. Add extract; stir just until blended.
Pour into graham cracker crust. Bake at 350°F/180°C for 30 minutes. Allow to stand at room temperature for 1 hour. Chill
for 8 hours.
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Roasted Butternut Squash Soup
Preheat oven to 350°F/180°C. Line a baking sheet with aluminum foil. Brush
onion and cut sides of squash with Liquid Spice, set on prepared baking sheet and roast for 45 to 60 minutes or until
squash is tender. Remove from oven and set aside until cool enough to handle. Bring water to a boil in saucepan and add
soup base to make broth.
Scrape flesh from squash and place in food processor along with the roasted onion. Purée until smooth, adding chicken
broth if needed. Transfer puréed mixture to stockpot and stir in broth. Add bay leaf, brown sugar and seasonings; bring
to a boil and simmer gently 10 minutes. Remove from heat, remove bay leaf and stir in cream. Serve hot.
Makes 8 servings.
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... from Watkins "The Main Course" Recipe Collection, 1980
Chicken and Dressing Casserole
- 2 cups/500 ml fresh bread crumbs
- 2 tbsp/30 ml butter
- 2/3 cup/160 ml chopped celery
- 1 loaf of 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 Watkins Sea Salt (ground)
- 1/8 tsp/.6 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 Watkins Sea Salt (ground)
- 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. Sauté celery in melted butter
until tender (do not brown).
Combine cubed bread, Watkins Onion Flakes, Parsley Flakes, Poultry
Seasoning, Sea Salt and Black Pepper. Add sautéed celery; toss to mix. Turn into greased 13x9x2 inch baking
pan.
Melt 1 cup butter in 3-quart/litre saucepan. Stir in flour. Cook
2 minutes, stirring constantly. Gradually stir in Watkins Chicken Soup Base, water, milk, and 1/2 tsp/2.5 ml Sea
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.
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2
butternut squash, halved and seeded
