Contact Me or

Customer Newsletter - Compliments of Independent Watkins Consultant:
Janet del Rio - ID# 018723
Come and Shop! Shop
Facebook LogoMore Tips & Ideas on Facebook!
Bookmark This Site

Home Page

Tell A Friend

*** Watkins E-Book ***

Family Cooking


for April 2018

Fresh Asparagus Salad with Raspberry Vinaigrette
Glazed Baked Ham
Fruit Salad with Creamy Lemon Dressing
Bean Soup
Peppered Orange-Walnut Biscotti

Complete Recipe Index

Watkins Recipe - Asparagus Salad with Raspberry VinaigretteFresh Asparagus Salad
with Raspberry Vinaigrette

From Watkins "Recipes for Special Occasions" Cookbook, 1997
  • 1 lb/454 g fresh asparagus, cleaned and trimmed
  • 1 small head lettuce, rinsed and patted dry
  • 3 tbsp/45 mL coarsely chopped hazelnuts
  • 3 tbsp/45 mL crumbled blue cheese
  • 3 tbsp/45 mL water
  • 2 tbsp/30 mL Original Grapeseed Oil
  • 1/4 cup/60 mL red wine vinegar
  • 2-1/2 tbsp/40 mL sugar
  • 1/2 tsp/2.5 mL Raspberry Extract
  • 1/2 tsp/2.5 mL Garlic Powder
  • 1/8 tsp/0.6 mL finely cracked Four Peppercorn Blend
  • Fresh raspberries, for garnish, if desired
Steam or poach asparagus until crisp-tender; chill thoroughly. Arrange torn lettuce in a large serving bowl or on individual plates. Slice asparagus diagonally into 1-inch/2.5-cm pieces. Arrange attractively on top of lettuce. Top with hazelnuts and blue cheese. Combine remaining ingredients; mix well. Drizzle over salad before serving. For colourful garnishment, top with fresh raspberries.

Makes 8 servings.

Back To Top

Watkins Recipe - Glazed Baked HamGlazed Baked Ham
From Watkins "Keepsake Cookbook", 1996
  • 1 fully-cooked smoked ham with bone (12 to 16-lbs/6 to 7-kg), trimmed
  • 3 tbsp/45 mL whole cloves
  • 1-1/2 cups/375 mL brown sugar
  • 2 tbsp/30 mL all-purpose flour
  • 3 tbsp/45 mL honey mustard
  • 2 tbsp/30 mL fresh orange juice
  • 1 tsp/5 mL Cinnamon
  • 1 tsp/5 mL Nutmeg
Preheat oven to 325° F/165° C. Place ham, fat side up, on a rack in a large roasting pan. Using a small sharp knife, score the fat into diamonds and stud with the cloves. Pour 1-inch/2.5-cm of hot water into pan and bake, uncovered, 1-3/4 hours for a 12-pound/6-kg ham, 2-1/4 hours for a 16 pound/7 kg ham. While ham is baking, mix the remaining ingredients until smooth. Spread the glaze over the ham. Continue baking 30 minutes longer or until the outside is browned and glazed. Transfer to a warm platter, remove the cloves and let stand for 15 minutes before carving.

Makes 24 to 30 servings.

Back To Top

Watkins Recipe - Fruit Salad with Creamy Lemon Dressing
Fruit Salad
with Creamy Lemon Dressing

From Watkins "Keepsake Cookbook", 1996
  • 3 oranges, peeled and sectioned
  • 2 bananas, sliced
  • 1 medium apple, chopped
  • 1 can (8.5 oz/241 g) pineapple tidbits, drained
  • 1/2 cup/125 ml sour cream
  • 2 tbsp/30 ml honey
  • 1 tsp/5 ml Watkins Vanilla Extract
  • 1 tsp/5 ml Watkins Lemon Extract
  • 1/8 tsp/0.6 ml Nutmeg
  • Dash Watkins Cinnamon
  • Toasted almonds, for garnish

Combine all ingredients except almonds in medium mixing bowl; toss lightly. Chill at least 30 minutes before serving. Garnish with almonds.

Makes 6 servings

Back To Top

Watkins Recipe - Bean SoupBean Soup
From Watkins "Keepsake Cookbook", 1996
  • 1-1/2 lb/680 g (3-1/2 cups/875 ml) dry navy or great northern beans
  • 2 cups/500 ml coarsely chopped onion
  • 2 tbsp/30 ml butter or vegetable oil
  • 10 cups/2.5 L water
  • 1 cup/250 ml sliced carrots
  • 1 cup/250 ml sliced celery
  • 1/2 cup/125 ml Watkins Chicken Soup Base
  • 1 tsp/5 ml Thyme
  • 1 tsp/5 ml Garlic Powder
  • 1/2 tsp/2.5 ml Watkins Black Pepper
  • 1/4 tsp/1.2 ml Ground Cloves
  • 1-1/2 lb/680 g ham bone or ham hocks - or -
    1 to 2 cups/250 - 500 ml diced ham
  • Salt, if desired

Soak beans overnight in enough water to cover. The next day, drain beans and rinse. Sauté onions in butter in large soup kettle. Add beans and 10 cups/2.5 L water; bring to boil. Add remaining ingredients and return to boiling. Reduce heat; cover and simmer at least 4 hours. If using ham bone or hocks, remove and strip off meat. Discard bones, skin, and fat. Chop meat; return to soup. Adjust seasonings at this point. Serve hot with crusty French bread or Italian rolls.

Makes 8 servings.

Back To Top

Watkins Recipe - Peppered Orange Walnut BiscottiPeppered Orange-Walnut Biscotti
Serve this tasty crisp cookie with a robust cup of espresso or sweet dessert wine.
From Watkins Recipes for Pepper Cookbook, 1995
  • 1-3/4 cups/440 ml all-purpose flour
  • 1/2 tsp/2.5 ml baking soda
  • 1/2 tsp/2.5 ml baking powder
  • 1/8 tsp/0.6 ml salt
  • 1-1/2 tsp/7.5 ml Watkins Black Pepper
  • 1/2 cup/125 ml unsalted butter, softened
  • 1 cup/250 ml white sugar
  • 2 large eggs, room temperature
  • 2 tsp/10 ml Watkins Orange Extract
  • 1 tsp/5 ml Watkins Vanilla Extract
  • 1-1/2 cups/375 ml walnuts, lightly toasted and coarsely chopped
In medium bowl, combine first five ingredients; set aside. In large bowl, cream butter and sugar until light and fluffy. Mix in eggs, one at a time. Mix in extracts. Mix in walnuts. Add dry ingredients and mix just until blended. Cover dough with plastic wrap and refrigerate until well chilled. (Can be prepared 1 day ahead.)

Butter and flour two baking sheets. Divide dough into 2 pieces. Using lightly floured hands, shape each piece into a 1-1/2 inch/4-cm wide log on a lightly floured surface. Arrange each on baking sheet. Bake at 350 F/180 C for 20 minutes or until logs are light brown. Cool slightly on pan.

Cut logs on baking sheet crosswise on diagonal into 3/4 inch/2-cm wide slices. Turn cut side down on baking sheet. Bake until golden brown, about 15 minutes. Transfer to racks and cool. Store in airtight container.

Makes 3-1/2 dozen

Back To Top

Please Note:
Ingredients that in are in 'bold' print are available from Watkins only the USA.
Ingredients in 'bold' that say 'Watkins' are available in both the USA and Canada.

Need Help?Would you like assistance in creating your new account or navigating Watkins new website? Please click on the "Contact Me" link above! That's what I'm here for! Smile
Back To Previous Page
Specials and Features
New!Click on the link to your country to open, download and even print this month's Specials in our new Adobe Acrobat format!
Complete Product Price List!
Now you can download and print our entire Price List showing the Specials and Sales for this month!... Preparing your Watkins Grocery List just gets easier and easier!
Click on your country to open your copy in Adobe Acrobat format:
  • Canada
  • USA
  • New Recipes
    Kid Fun!
    Facebook LogoSee even more Watkins Tips, Ideas and Recipes on Facebook!
    Allergy and Ingredient Considerations
    Back Issues

    Recipe Archives


    Gift Giving with Watkins
    Gift Certificate

    Herbs & Spices
    Tips & Uses
    Make Money
    in your own

    Make Money with Watkins Proven Business System!
    Shipping Rates &
    How to Get FREE Shipping!
    Pass it Along!
    Please share this newsletter with your friends.
    Tell A Friend
    Watkins 100% Satisfaction Guaranteed!

    Did you know that you can order your favourite Watkins products online or by telephone at your convenience and have them arrive at your door in less than a week?

    Did you also know that Watkins lets you order your favourite products this way with:

    • NO Membership Fees
    • NO Mandatory Monthly Ordering Requirements
    • NO "Auto-ship" Requirements, and
    • NO Shipping Charges on Orders of $100 or more - and low rates on smaller orders, too!
    Order Your Watkins Products Now!

    Why wait?
    Head to your
    'local' Watkins
    Grocery Store now!

    Active Search Results

    Back To Previous Page

    Contact us if you are experiencing any problems or have questions associated with this Customer Newsletter.
    Copyright 2000 - 2018 del Rio Enterprises
    Fort Erie ON L2A 3R6