Tex-Mex
Carnitas
- 3
tbsp/45 ml Watkins Salsa & Sour Cream Snack
& Dip Seasoning
- 1 cup/250 ml sour cream
- 1/3 cup/80 ml onion,
chopped
- 3 tbsp/45 ml Watkins Garlic
& Parsley Grapeseed Oil
- 2 lbs/908 g pork, cut into
small strips
- 1 cup/250 ml water
- 1 tbsp/15 ml tomato
paste
- 1/3 cup/80 ml Watkins
Mexican Soup & Seasoning Base
- 12 Flour
Tortillas
Mix Snack & Dip
Seasoning with sour cream and chill for 30 minutes. In a
large saucepan over medium heat, cook the onions in
grapeseed oil until tender. Add pork and brown meat. Once
the meat has browned, add water, tomatoe paste and
seasoning mix and simmer for 1 to 1-1/2 hours. Stir
occasionally. The meat will begin to shred as it becomes
tender. Fill tortillas with meat and your favourite
toppings and roll. Serve with salsa and sour cream mixture
and 1-2-3 salsa (below).
1-2-3
Salsa
 1 tbsp/15 mL water
- 2 tsp/10 mL Watkins Cilantro
- 1/2 tsp/2.5 mL Watkins Cumin
- 1/4 tsp/1.2 mL Watkins Cayenne Pepper
- 1 tsp/5 mL salt
- 1 red onion, diced
- 2 avocados, peeled and diced
- 3 tomatoes, chopped
- 2 limes
Combine the first five ingredients in a bowl and let
sit while chopping vegetables. Dice and chop onion,
avocados and tomatoes. Place in bowl; add spice mixture
and toss to coat evenly. Squeeze limes over salsa; toss to
coat.
Serves 8.
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Mallorcan
Foccacia
- 1/2 cup/125 ml sliced red
bell pepper
- 1/2 cup/125 ml sliced green bell pepper
- 1 onion, thinly sliced
- 2 medium tomatoes, sliced
- 2 tsp/10 ml Watkins Parsley
- 1 tsp/5 ml Watkins Tarragon
- 2 tbsp/30 ml Watkins Garlic & Parsley
Grapeseed Oil
- 1 package Watkins Good Tastings Bread Mix
- 3 tbsp/45 ml Watkins Tomato & Basil Snack
& Dip Seasoning
- 12 fl oz/355 ml dark beer or carbonated water
- 1 tsp/5 ml freshly-ground Watkins Sea Salt.
or to taste
Preheat oven to 400 F/200 C. In a bowl, mix bell
peppers, onions, tomatoes, parsley, tarragon and oil.
Combine bread mix and dip seasoning. Add beer (or
carbonated beverage) to bread mixture and stir just until
moistened. Do not over mix. Flatten out on cookie sheet or
baking stone. Spread vegetable mixture over dough and
sprinkle with sea salt. Bake at 400 F/200 C until crust is
golden brown (35 to 45 minutes). Cool for at least 10 to
15 minutes to allow moisture to
settle.
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Cherry Cheese
Squares
- 1-1/4
cups/325 mL all-purpose flour
- 1/2 cup/125 mL brown sugar
- 1/2 cup/125 mL vegetable shortening
- 1/2 tsp/2.5 mL Watkins Butter Extract
- 1/2 cup/125 mL flaked coconut
- 1/2 cup/125 mL finely chopped almonds
- 2 packages (8 oz/227 g each) cream cheese,
softened
- 2/3 cup/160 mL sugar
- 2 eggs, beaten
- 2 tsp/10 mL Watkins Original Double-Strength
Vanilla
- 1 or 2 cans (21 oz/595 g each) *cherry pie filling
- 1/2 to 1 tsp/2.5 to 5 mL *Watkins Almond
Extract
- 1/2 cup/125 mL slivered
almonds
Combine
flour and brown sugar; cut in shortening and butter
extract until fine crumbs form. Stir in coconut and finely
chopped almonds. Reserve 1/2 cup/125 ml mixture for
topping. Press remaining mixture into bottom of greased 9
x 13-inch/23 x 33-cm baking pan. Bake at 350 F/180 C for
12 to 15 minutes or until lightly browned. Meanwhile, beat
cream cheese, sugar, eggs and vanilla in mixing bowl until
smooth. Spread over hot crust. Bake an additional 15
minutes. Combine pie filling and almond extract and spread
on top of cream cheese mixture. Combine reserved crumbs
and slivered almonds; sprinkle over cherries. Bake 15
minutes more. Cool on wire rack. Refrigerate until serving
time.
Makes 24 servings.
*Note from
Kitchen: The amount of cherries can be added to your own
personal taste. For more cheesecake flavor, use one can of
cherries and 1/2 tsp almond extract, for more cherry
flavor, use 2 cans of cherries and 1 tsp almond
extract.
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Eggless Chocolate
Cake
This recipe comes Janet's family
favourites!
- 1-3/4
cup/430 ml sifted all-purpose flour
- 1 cup/250 ml packed brown sugar
- 1/4 cup/60 ml Watkins Baking Cocoa
- 1 tsp/5 ml baking soda
- 1/2 tsp/2.5 ml salt
- 1 cup/250 ml cold water
- 1 tbsp/15 ml vinegar
- 1/3 cup/80 ml soft shortening
- 1-1/2 tsp/7.5 ml Watkins Original
Double-Strength Vanilla
Preheat oven to 350 F/180
C. Lightly grease 1 9-inch/23-cm round cake pan or 1 8 x
8-inch/20 x 20-cm square pan. Sift together flour, sugar,
cocoa, baking soda and salt. Add water, vinegar,
shortening and vanilla. Beat until almost smooth. Pour
into cake pan and bake at 350 F/180 C for 30 minutes or
until toothpick inserted into center comes out
clean.
 This
recipe makes 1 layer - to prepare a double-layer cake,
simply double the recipe.
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Spicy Mexican
Dip
- 3
tbsp/44 ml Watkins Mexican Soup & Seasoning
Base
- 1 cup/250 ml sour cream
Add Mexican Soup Base to
sour cream and mix thoroughly. Chill for at least 1 hour
and serve with tortilla chips or other snacks.
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Seasoning Mix for
Tacos
- 1
lb/450 g lean ground beef or turkey
- 1/3 cup/80 ml Watkins Mexican Soup &
Seasoning Base
- 3/4 cup/180 ml water
Brown ground beef or
turkey in large skillet on medium-high heat. Drain fat.
Stir in Mexican Soup Base and water. Bring to a boil.
Reduce heat and simmer for 5 minutes, stirring
occasionally. Use for tacos, burritos, enchiladas, and
other Mexican dishes.
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