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*** Watkins E-Book ***

Watkins Recipes


for July 2007

Root Beer Baked Beans
Barbecued Ribs with Root Beer Barbecue Sauce
Hot Potato Salad
Cherry Dessert Salad
Cream Mayonnaise for Fruit Salads
Frozen Rice Pudding

Complete Recipe Index

Root Beer Baked Beans

  • 1/2 lb/225 g bacon, diced
  • 1 medium onion, diced
  • 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate
  • 1/4 cup/60 ml ketchup
  • 2 (28 oz/798 g) cans baked beans
  • 1/4 tsp/1.2 ml Watkins Root Beer Extract
  • 1/2 tsp/2.5 ml Watkins German-Style Prepared Mustard
  • 2 tbsp/30 ml brown sugar
  • Dash Watkins Calypso Hot Pepper Sauce
  • Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300 F/150 C for 1 hour. Makes 12 servings.

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Barbecued Ribs
with Root Beer Barbecue Sauce

  • 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
  • 1/2 cup/125 ml cider vinegar
  • 2 tbsp/30 ml (any flavor) Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
  • 2 tbsp/30 ml Watkins Onion Granules
  • 2 tsp/10 ml Watkins Garlic Granules
  • 2 tsp/10 ml Watkins Cracked Black Pepper
  • 1 tsp/5 ml salt, or as desired
  • Water

Root Beer Barbecue Sauce

  • 2/3 cup/160 ml Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
  • 1-1/3 cups/320 ml ketchup
  • 2 tsp/10 ml Watkins Root Beer Extract
  • 1/2 tsp/2.5 ml Watkins Ginger
  • 1/4 tsp/1.2 ml Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs. Makes 8 servings.

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Hot Potato Salad
From Watkins Salad Book, 1946
  • 4 cups/1 L sliced hot potatoes
  • 1/4 lb/115 g thinly sliced bacon
  • 1/2 cup/125 ml chopped green onions
  • 1/3 cup/80 ml vinegar
  • 1/3 cup/80 ml water
  • 1 tsp/5 ml salt
  • 1/8 tsp/.6 ml Watkins Pepper
  • 1 tsp/5 ml Watkins Dry Mustard
  • 1 tbsp/15 ml flour
  • 1 tbsp/15 ml sugar
  • Watkins Paprika
  • Watkins Original Grapeseed Oil (optional)
Fry bacon in a heavy skillet until crisp; remove bacon and chop. Cook onions in hot bacon fat (or substitute Original Grapeseed Oil if preferred for today's 'healthier' cooking!), then add flour and and seasonings, stirring well. Add vinegar and water, and cook. Add sliced potatoes, heat thoroughly, add bacon and serve warm on salad greens.

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Cherry Dessert Salad
From Watkins Salad Book, 1946
  • 2 cups/500 ml drained black cherries or fresh cherries
  • 1 3-oz/100 g package of cream cheese
  • 2 tbsp/30 ml cream
  • 1/2 cup/125 ml walnut meats
  • 6 slices drained canned pineapple
  • 6 canned (or fresh) peach or apricot halves
  • Cream mayonnaise (see below)
  • Watkins Paprika
Pit cherries and chill. Blend cheese, cream, nuts and salt to suit taste. Fill cherries with mixture. Arranged pineapple slices on crisp lettuce, place apricot/peach halves in center and arrange cherries around fruit. Serve with cream mayonnaise and a dash of Watkins Paprika.

Cream Mayonnaise for Fruit Salads

Blend and whip together 2 parts mayonnaise and 1 part whipped cream. Or follow your favourite recipe for mayonnaise and add 1/4 cup of thick sour cream and blend thorougly.

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Frozen Rice Pudding
From Watkins Salad Book, 1946

  • 1/2 cup raw rice
  • 3/4 cup/180 ml sugar
  • 1/2 tsp/2.5 ml salt
  • 1/4 tsp/1.2 ml Watkins Nutmeg
  • 4 cups/1 L milk
  • 3 eggs, beaten
  • 1 tbsp/30 ml Watkins Vanilla
  • 1 cup/250 ml whipping cream
Wash rice thoroughly and cook in boiling water for 5 minutes, then drain. Stir in sugar, salt and Watkins Nutmeg; add milk. Cook about 40 minutes, or until tender, in top of double boiler. Add beaten eggs and cook 5 minutes longer. cool. Add Watkins Vanilla and fold in whipped cream. Turn into refrigerator tray and freeze with temperature control set at lowest point.

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Copyright 2000 - 2007 del Rio Enterprises
RR#1 Meaford ON N4L 1W5

The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated. This Newsletter is provided for informational purposes only. ALL information provided in this newsletter is provided "AS IS" without warranty of any kind, either express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose and freedom from infringement. The user assumes the entire risk as to the accuracy and the use of this document. The opinions set forth by the editor or "guest" editors are their personal experiences and therefore are not intended to represent "typical" or "average" results.