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 Delicious Cheese Soup
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1/2 cup/125 mL
(1 stick) margarine or butter
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1/2 cup/125 mL
chopped celery
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1/2 cup /125
mL chopped onion
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1/2 cup/125 mL
chopped carrots
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1/2 cup/125 mL
chopped broccoli
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2 cups/500 mL
water
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2 tsp/10 mL
Watkins Chicken Soup Base
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1/2 cup/125 mL
margarine or butter
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2/3 cup/160 mL
all-purpose flour
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2/3 cup/160 mL
Watkins Cheese Soup Base
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5 cups/1.25
litres milk
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To taste,
Watkins Black Pepper
Heat 1/2 cup/125 ml
margarine in 4 quart/liter kettle over medium heat. Add
vegetables and cook until tender. Add water and Chicken
Soup Base and bring to a boil. Cover and cook on low heat
for 10 minutes. Meanwhile, heat remaining margarine in 2
quart/liter pan. Stir in flour and Cheese Soup Base.
Remove from heat and gradually stir in milk; cook over low
heat until thickened. Do not boil. Add cheese mixture to
vegetables; heat through. Adjust seasoning to taste with
salt and Watkins Black Pepper. Makes 8
servings.
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Cheesy Whipped Potatoes
- 6 medium potatoes (2 to 2-1/2
pounds/908 g to 1 kg)
- 1/4 cup/60 mL Watkins Cheese
Soup Base
- 2 tbsp/30 mL Watkins Onion Soup
Base
- 1/2 to 3/4 cup/125 mL to 180 mL
milk
- 2 tbsp/30 mL butter or
margarine
- Dash Watkins Black
Pepper
- Watkins Paprika
- Grated cheese, optional
Scrub potatoes; pierce with a fork. Bake
at 400ºF/205ºC for 50 to 60 minutes or until fork tender.
Cut a thin slice from top of each potato; scoop out pulp,
leaving skins intact. Mash pulp well and place in mixing
bowl. Add soup bases, milk, butter, and pepper; beat until
light and fluffy. Return potato filling to shells,
rounding slightly. Sprinkle with paprika and grated
cheese, if desired. Return to oven until lightly browned
or until cheese is melted. Makes 6
servings.
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Corn-Cheese Scallop
- 1 can (16 oz/454 g)
whole-kernel corn
- 2 eggs
- 1 can (16 oz/454 g)
cream-style corn
- 2/3 cup/160 mL
evaporated milk
- 1/2 cup/125 mL
water
- 1/3 cup/80 mL Watkins
Cheese Soup Base
- 2 tbsp/30 mL Watkins
Original Grapeseed Oil
- 2 tbsp/30 mL Watkins
Onion Flakes
- 1 tbsp/15 mL Watkins
Omelet & Soufflé Seasoning
- 1/4 tsp/1.2 mL
Watkins Black Pepper
- 2 cups/500 mL coarsely
crushed saltine crackers
- 1 cup/250 mL shredded
Cheddar cheese
Drain whole-kernel corn,
reserving 1/4 cup/60 mL liquid. Lightly beat eggs in large
bowl; stir in corn, reserved corn liquid, cream-style corn
and next seven ingredients. Fold in crackers; spoon into
greased 2-quart/liter baking dish. Bake at 325ºF/165ºC for
1 hour or until set. Sprinkle with cheese. Return to oven
until cheese is melted. Let stand 5 minutes before
serving. Makes 6 servings.
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