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Cheese Fondue
- 1/4 cup/60 mL butter
- 3 tbsp/45 mL flour
- 1 cup/250 mL milk
- 1 cup/250 mL provolone cheese, cubed
- 1 cup/250 mL Watkins Cheese Soup
Base (use "sauce" directions
to make 1 cup/250 mL
prepared sauce)
- 1/2 cup/125 mL dry white wine
- 1 tbsp/15 mL Watkins Crab Snack & Dip
Seasoning
- 1 loaf Watkins Good Tastings
Bread, cubed
Make Watkins Good
Tastings Bread Mix according to direction and bake
in a loaf pan. Let cool, refrigerate
overnight and slice into cubes.
Prepare Watkins
Cheese Soup Base as directed on the can and set aside
(use sauce recipe).
Melt butter in fondue pot,
then stir in flour. Add milk gradually.
Cook, stirring constantly, until thickened. Add
soup, cheese, wine and Crab Dip. Cook over low
heat, stirring frequently, until cheese is
melted.
Dip cubes of bread into fondue using
fondue spears.
Variations:
Substitute Crab Dip & Seasoning with either
Watkins Salsa & Sour Cream Snack & Dip
Seasoning or Watkins Bacon & Onion
Snack & Dip Seasoning.
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Fireside Chili
- 2 tbsp/30 mL Watkins
Original Grapeseed Oil
- 2 lbs/900 g lean beef chuck, cut into 1/4 in/6
mm cubes
- 2 cups/500 mL chopped onion
- 3 tbsp/45 mL Watkins Beef Soup Base
- 3 tbsp/45 mL Watkins Chili Powder
- 2 tbsp/30 mL Watkins Inferno Sauce
- 2 tsp/10 mL Watkins
Oregano
- 2 tsp/10 mL Watkins Garlic
Flakes
- 2 (16 oz/454 g) cans kidney beans, undrained
- 1 (16 oz/454 g) can stewed tomatoes,
undrained
In a Dutch oven,
brown beef and onion in grapeseed oil. Stir in all
remaining ingredients. Bring to a boil; cover and
reduce heat. Simmer for 2 - 2-1/2 hours or until
meat is tender. Serve with your favourite
toppings.
Makes 6
servings.
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Garlic Cheese
Bread
- 1 package Good Tastings
Bread Mix
- 1 tbsp/15 mL Watkins
Garlic Flakes
- 2 cups/500 mL shredded
Cheddar cheese
- 1 (12 oz/355 mL) can beer
- Watkins Cooking
Spray
- 1 tbsp/15 mL butter,
melted
Mix together the bread mix, garlic flakes and cheese.
Pour beer into mixture and stir just until moistened. Grease
loaf pan with the cooking spray. Pour batter into
the greased loaf pan. Pour the melted butter on top
of bread. Bake at 350 F/180 C for 1 hour or until
toothpick inserted into center of loaf comes out
clean.
Yield: 1 loaf
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Broccoli-Corn
Casserole
A quick-to-fix holiday
side-dish!
- 2 pkgs (16 oz/454 g each)
broccoli florets, thawed and drained (or 1 pound
fresh broccoli)
- 2 cans (15 oz/425 ml)
cream-style corn
- 3 eggs, slightly beaten
- 1-1/4 tsp/6 ml
Watkins Poultry Seasoning, divided
- 1/4 tsp/1.2 ml
Watkins Black Pepper
- 2 tbsp/30 ml butter, melted
- 3/4 cup/180 ml dried
stuffing crumbs
Mix broccoli, corn
eggs, 1/4 tsp/1.2 ml Poultry Seasoning and Pepper in a
2-quart/litre baking dish which has been sprayed with
Watkins Cooking Spray. Combine butter, stuffing
crumbs and remaining Poultry Seasoning; toss
lightly. Sprinkle stuffing mixture over
vegetables. Bake uncovered at 350 F/180 C for 1
hour or until stuffing is golden and vegetables are
hot. Cover with foil for the last 15 to 20 minutes
if crumbs start to get too brown.
Makes 10
servings.
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Cream
of Potato Soup
This recipe is from Watkins "Keepsake
Cookbook", 1996
- 1-1/2 cups/375 ml
water
- 1 cup/250 ml diced potatoes,
peeled if desired
- 3/4 cup/180 ml chopped onion
- 1/3 cup/80 ml chopped celery
- 1/2 cup/125 ml
Watkins Cream Soup Base
- 1/4 tsp/1.2
ml Watkins Dry Mustard
- Dash of Watkins
Granulated Black Pepper
- 1/2 cup/125 ml all-purpose
flour
- 1-1/2 cups/375 ml water
- 1 cup/250 ml milk
Combine water,
potatoes, onion, and celery in large saucepan; bring to
a boil and simmer until vegetables are tender, 10 to 15
minutes; do not drain.
In medium saucepan,
combine Soup Base and remaining ingredients; mix
well. Bring to a boil over medium heat, stirring
constantly; boil 1 minute. Add sauce to vegetables
and cooking water. Bring to a boil, stirring
constantly.
Makes 6 servings.
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Easy
Oven-Baked
Split Pea Soup
This recipe is from Watkins "Keepsake Cookbook", 1996
- 1 package (16 oz/454 g)
dried split peas
- 8 cups/2 litres water
- 1-1/2 cups/375 ml sliced
carrots
- 1-1/2 cups/375 ml sliced
celery
- 2 tbsp/30 ml Watkins
Onion Flakes
- 2 tsp/10 ml Watkins
Thyme
- 2 tsp/10 ml Watkins
Chicken Soup Base
- 1 tsp/5 ml Watkins
Celery Seed
- 1/4 tsp/1.2 ml
Watkins Black Pepper, or to taste
- 1 Watkins Bay
Leaf
- 1 lb/454 g fully-cooked smoked kielbasa sausage,
sliced 1/4 in/5 mm thick, then cut in
half
Rinse peas under cold
water. In a large oven-proof kettle or Dutch oven,
combine all ingredients except sausage. Bake,
covered, at 350 F/180 C for 2 hours, stirring
occasionally. Add sausage, bake 30 minutes more or
until peas are tender and sausage is heated through;
remove bay leaf before serving.
Makes 8
servings.
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