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***Watkins E-Book***


Watkins Recipes

Watkins
Recipes

for April 2007

Tex-Mex Carnitas
1-2-3 Salsa
Mallorcan Foccacia
Cherry Cheese Squares
Eggless Chocolate Cake
Spicy Mexican Dip
Seasoning Mix for Tacos

Complete Recipe Index


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
  • Watkins Recipe - 1-2-3 Salsa1 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.

Tip!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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