Watkins
Recipes

• 1 head Boston lettuce broken into pieces
• 1 lb/450 g fresh string beans, steamed, cooled, in half lengths
• 4 hard-boiled eggs, cooled, quartered
• 8 red potatoes, boiled, cooled, halved and sliced
• 2 tomatoes, cut into wedges
• 2 (6 oz/170 g) cans solid olive oil-packed tuna, drained
• 24 Nicoise or other brine-cured ripe olives, pitted
• 4 oil-packed anchovy fillets, drained, chopped

Vinaigrette:

• 1/2 tsp/7.5 ml Watkins German-Style Mustard
• 1/4 cup/60 ml red wine vinegar
• 2 tsp/10 ml Watkins Italian Salad Dressing Blend
• 3/4 cup/180 ml Watkins Garlic & Parsley Grapeseed Oil
• Watkins Sea Salt to taste

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Tomato-Basil Bread

• 1 pkg Watkins Good Tastings Bread Mix
• 3 tbsp/45 ml Watkins Tomato Basil Snack & Dip Seasoning
• 3/4 cup/180 ml tomato juice
• 3/4 cup/180 ml (6 fl oz) beer
• Watkins Cooking Spray
• Sun-dried tomatoes (optional)

Stir 2 tbsp/30 ml of the dip mix into the dry bread mix.  Add the tomato juice and beer.  Mix just until blended. Spray a jelly roll pan with the cooking spray.  Shape bread into an oblong loaf.  Sprinkle the additional tablespoon of dip mix on top of the loaf.  Bake at 375 F/190 C for 35 minutes.  Place slices or diced sun-dried tomatoes on top of the loaf.  Bake an additional 5 minutes.


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French Onion Soup

• 5 medium onions
• 3 tbsp/45 ml butter
• 1-1/2 quarts/litres water
• 1/4 cup/60 ml Watkins Beef Soup Base
• 3 tbsp/15 ml Watkins Onion Soup Base
• 1/4 tsp/1.2 ml Watkins Black Pepper
• Pinch of Watkins Cayenne Pepper
• Pinch of Watkins Thyme
• 6 slices French bread
• Butter
• 1 cup/250 ml (4 oz/113 g) shredded Swiss cheese (preferably Gruyère)

Peel and thinly slice onions.  Heat the 3 tbsp/45 ml butter in a heavy 3-quart/litre saucepan over low heat; add onions and cook slowly, stirring until golden in colour, about 10 minutes.  Gradually blend in water, soup bases, and seasonings.  Bring to a boil; cover and simmer about 15 minutes.  Meanwhile toast one side of the bread under broiler until golden brown.  Butter untoasted side and sprinkle slices with 1/4 cup/60 ml cheese; broil until cheese is melted.  To serve, place hot soup into oven-proof bowls or mugs; float French bread slices on top.  Sprinkle with remaining cheese; broil until cheese is bubbly and brown.  Serves 6.


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