Watkins Recipes for
September 2004

Onion Cups

• 1/4 lb/113 g (1 stick) butter, softened

• 2 tbsp/ 30 ml Watkins Onion Soup Base

• 1/2 tsp/2.5 ml Watkins Lemon & Pepper Seasoning

• 1-1/3 cups/325 ml all-purpose flour

• 2 cups/500 ml (8 oz/227 g) shredded sharp cheddar cheese, room temperature

Blend butter, soup base and lemon pepper thoroughly.  Stir in flour and cheese.  Knead until well-mixed.  If dough seems too crumbly, simply warm in microwave for 20-30 seconds to soften.  Form into mini muffin tins (sprayed with Watkins Cooking Spray) to create appetizer "cups".  Bake at 350 F/180 C for 10 minutes.  The cups can be filled with a cram spread, dip or salsa.

Variation:  Pick-Up Sticks - Instead of forming cups, roll dough 1-1/4 inches / 30 mm thick on a floured board and cut into 3 x 1-1/2 inch / 75 x 36 mm strips.  Place on baking sheet that has been sprayed with Watkins Cooking Spray; bake as indicated above.

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Raspberry-Cherry Brownies

• 1/2 cup/125 ml (1 stick) butter

• 1 cup/250 ml sugar

• 2 eggs

• 1 tsp/5 ml Watkins Vanilla

• 1/3 cup/80 ml Watkins Baking Cocoa

• 1/2 cup/125 ml all-purpose flour

• 1/4 tsp/1.2 ml salt

• 1/4 tsp/1.2 ml Watkins Baking Powder

• 2/3 cup/160 ml Watkins Raspberry-Cherry Preserves

• 1/3 cup/180 ml white chocolate chips

Preheat oven to 350 F/180 C.  Spray (with Watkins Cooking Spray) and flour an 8 inch/20 cm square pan or flan pan.  In a saucepan, melt the stick of butter.  Remove from heat and stir in sugar, eggs and vanilla.  Beat in the cocoa, flour, salt and baking powder.  Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes.  Do not over bake.  Heat preserves in microwave safe bowl or saucepan and spread over brownies.  Drizzle with melted white chocolate.

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Curried Turkey Roll-Ups

• 1 cup/250 ml mayonnaise

• 4 tbsp/60 ml Watkins Cool Curry Spread & Dip Mix

• 6 slices turkey breast meat, sliced 1/8 inch/3 mm thick

• Watkins Paprika

• 6 10-inch/25 cm flour tortillas

Combine mayonnaise and dip mix.  Spread a thin layer on each tortilla and top with turkey slice.  Roll tightly and wrap in plastic wrap.  Refrigerate for at least 30 minutes and up to 12 hours.  Remove from plastic and cut into 3/4 - 1 inch/18 - 25 mm slices.  Sprinkle with paprika.  Serve remaining mayonnaise mixture on the side if desired.

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Bonus Recipes!

Salsa-Topped Nachos

This appetizer is perfect for a festive party - or anytime you feel the urge for spicy nachos!

• 1 cup/250 ml diced tomato

• 1 can (4 oz/113 g) chopped green chiles

• 2 tbsp/30 ml sliced green onion

• 2 tbsp/30 ml chopped black olives

• 2 tsp/10 ml red wine vinegar

• 3/4 to 1 tsp/4 to 5 ml Watkins Salsa Seasoning Blend

• 1/4 tsp/1.2 ml Watkins Garlic Powder

• 1/4 tsp/1.2 ml Watkins Cilantro

• Baked or homemade tortilla chips

• 1/2 cup/125 ml sharp cheddar cheese

• 12 oz/ 355 ml can lemon-flavoured sparkling water

Combine first eight ingredients; mix well.  Spoon mixture over tortilla chips and sprinkle with cheese.  Broil 5 to 6 inches/15 cm from heat source just until cheese begins to melt.  Makes 8 servings.       

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Jalapeno Mustard Beans

A snappy south-of-the-border bean salad to serve as a relish or as a salad ingredient.

• 3/4 cup/180 ml white sugar

• 1/2 cup/125 ml cider vinegar

• 3 tbsp/45 ml Watkins Jalapeño Mustard

• 1-1/2 tsp/7.5 ml Watkins Onion Flakes

• 1/4 tsp/1.2 ml Watkins Seasoning Salt

• 1/8 tsp/0.6 ml Watkins Black Pepper - more or less to taste

• 1 pkg (16 oz/454 g) frozen green beans or yellow wax beans, thawed - or - fresh, chopped beans

Combine all ingredients except beans; bring to boil, stirring until sugar is dissolved.  Add beans and simmer, uncovered, 3 minutes; cool.  Refrigerate overnight.  Makes 8 servings.