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Janet del Rio - ID# 018723
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*** Watkins E-Book ***

Family Cooking


for January 2018

Spaghetti and Meatballs
Turkey Pot Pies
Buttermilk Berry Fritters
Chocolate Dipped Cinnamon Crisps
Hearty Tomato Soup

Complete Recipe Index

Watkins Recipe - Spaghetti and MeatballsSpaghetti and Meatballs
Watkins Original Allspice Meatballs:
  • 3/4 cup/175 mL onion, grated
  • 1 egg, slightly beaten
  • 1 tsp/5 mL Coarse Sea Salt, ground
  • 1/4 tsp/1.2 mL Nutmeg
  • 1/4 tsp/1.2 mL Allspice
  • 1/4 tsp/1.2 mL Watkins Black Pepper
  • 1 lb/450 g ground beef
  • 1 lb/450 g ground pork
  • 2 tbsp/30 mL Watkins Original Grapeseed Oil
Herbed Pasta:
  • 1 lb/450 g cooked pasta
  • 2 tsp/10 mL Watkins Original Grapeseed Oil
  • 2 tsp/10 mL Watkins Parsley
  • 1/2 tsp/2.5 mL bay leaves, crushed
Mix together all ingredients except oil. Shape into about 30 meatballs. In 10-inch/25-cm skillet heat oil over medium high heat and saute meatballs, turning occasionally, until desired doneness (about 12 to 15 minutes).

Combine ingredients and pour over warm pasta.

Makes 2 cups/500 mL.

Tip: Serve with your favorite spaghetti sauce - be sure to try our recipe for "Spaghetti Sauce" which can be found in the "Soups, Sauces, Salsas and Gravies" section of our "Complete Recipe Index" above.

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Watkins Recipe - Turkey Pot PiesTurkey Pot Pies
  • 6 tbsp/75 mL butter or margarine
  • 1/2 cup/125 mL chopped onion
  • 1/2 cup/125 mL all-purpose flour
  • 2 tsp/10 mL Watkins Parsley
  • 3/4 tsp/4 mL poultry seasoning
  • 1/4 tsp/1.2 mL lemon pepper
  • 3 cups/750 mL water
  • 3 tbsp/45 mL Watkins Chicken Soup & Gravy
  • 3 cups/750 mL cubed, cooked turkey or chicken
  • 1 package (10 oz/285 g) frozen peas and carrots, tender-cooked and drained
  • 1/4 cup/60 mL chopped pimento
  • 1 package refrigerated biscuits (6 per package)

Melt butter in a saucepan. Add onion; cook until tender. Stir in next six ingredients; mix well. Cook until thickened and bubbly. Stir in chicken, vegetables and pimento; heat until bubbly. Divide mixture into six individual casseroles. Cut each biscuit into quarters; place four quarters on top of each casserole. Place on shallow baking pan; bake at 450 F/230 C for 8 to 10 minutes or until biscuits are lightly browned.

Makes 6 biscuits.

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Watkins Recipe - Buttermilk Berry FrittersButtermilk Berry Fritters
  • 2 cups all-purpose flour
  • 1/2 cup/125 mL sugar
  • 3 tsp/15 mL baking powder
  • 1/2 tsp/2.5 mL salt
  • 2 eggs, beaten
  • 1 cup/250 mL buttermilk
  • 1/4 cup/60 mL butter, melted
  • 1 tsp/5 mL Watkins Baking Vanilla
  • 1 cup/250 mL dried cranberries
  • Oil for deep-fat frying
  • Confectioner's sugar
In a small bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, buttermilk, butter and vanilla; add to the dry ingredients just until moistened. Fold in the cranberries.

In an electric skillet or deep-fat fryer, heat oil to 375 F/190 C. Drop batter by tablespoonfuls, a few at a time,into hot oil. Fry until golden brown, about 1 - 2 minutes on each side. Drain o paper towels. Dust fritters with confectioner's; sugar.

Yield 3-1/2 dozen.

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Watkins Recipe - Chocolate-Dipped Cinnamon CrispsChocolate-Dipped Cinnamon Crisps
  • 4 small flour tortillas
  • Watkins Cooking Spray
  • 1/2 cup/125 ml sugar
  • 1-1/2 tsp/7.5 ml Watkins Cinnamon
  • 1/2 cup/125 ml semi-sweet chocolate chips
  • 2 tsp/10 ml vegetable shortening
  • Cut each tortilla into eight wedges. Spray with cooking spray and place on baking sheet. Bake at 400°F/205°C for 4 to 7 minutes or until light golden brown. Meanwhile, combine sugar and cinnamon in plastic bag. When tortilla wedges are brown, spray again with cooking spray and place a few at a time in sugar/cinnamon bag; shake to coat well. Place on a piece of waxed paper. In small saucepan or in microwave, melt chips and shortening. Place pan in warm water to keep chocolate soft. Tip wide end of each tortilla wedge into melted chocolate; place on waxed paper and allow chocolate to harden.

    Makes 32 wedges, 4 per serving.

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    Watkins Recipe - Hearty Tomato SoupHearty Tomato Soup
    Submitted by Watkins Customers Kathy and Mike Dooley
    • 1 medium onion, chopped finely (about 1/2 cup/125 ml)
    • 1 tbsp/15 ml butter or margarine
    • 1/2 tsp/2.5 ml Watkins Paprika
    • 1/2 tsp/2.5 ml Watkins Basil
    • 1/4 tsp/1.2 ml Garlic Powder
    • 8 oz/250 ml pkg cream cheese
    • 1-1/4 cup/310 ml milk
    • 2 10 oz/300 ml cans tomato soup
    • 1 large can (28 oz/840 ml diced tomatoes, undrained)

    Cook and stir onion and butter in a 3-quart/3-litre saucepan until onion is transparent (2-3 minutes); remove from heat. Stir in paprika, basil, garlic powder and cream cheese. Gradually stir in milk and soup; beat with mixer until smooth. Break up tomatoes with a fork; stir into soup. Heat over minimum heat, stirring frequently, until hot.

    Makes 8 servings of 1 cup/250 ml each.

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