Dad's Favourite Peppery Beef Kebabs
Spice Rub
 1 tbsp/30 mL Watkins Black Pepper
- 1 tbsp/30 mL Watkins Cumin
- 2 tsp/10 mL Watkins Chili Seasoning
- 2 tsp/10 mL Watkins Curry Powder
- 2 tsp/10 mL Watkins Sea Salt, freshly ground
- 1 tsp/5 mL Watkins Paprika
- 1 tsp/5 mL Watkins Allspice
- 1/2 tsp/2.5 mL Watkins Cayenne Pepper
- 1 tsp/5 mL Watkins Cinnamon
- 1 lbs/1.4 kg sirloin, cut 1-inch/25-mm cubes
- Bell peppers, onions, mushrooms or vegetables of choice cut into chunks
In small bowl stir together all spice rub ingredients. Sprinkle sirloin with about 2 tbsp/30 mL spice rub. Reserve remaining rub in airtight container for future use. Thread beef onto skewers along with vegetables. Grill or broil turning occasionally, until meat is cooked to desired doneness about 5 to 7 minutes. Serve atop a bed of cooked couscous or rice.
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Citrus and Black Bean Salsa
 1 large tomato, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/3 cup/80 mL red onion, finely chopped
- 1 small bunch scallions, chopped
- 1 tsp/5 mL Watkins Cumin
- 1 tsp/5 mL Watkins Garlic Flakes
- 1 tsp/5 mL Watkins Jalapeño Hot Pepper Sauce
- 1 tbsp/15 mL Watkins Cilantro
- 1 tbsp/15 mL Watkins Salsa & Sour Cream Snack & Dip Seasoning
- 1 tbsp/15 mL Watkins Citrus & Cilantro Grapeseed Oil
- 1 (16 oz/454 g) can black beans, drained and rinsed
- Freshly-ground Watkins Sea Salt to taste
- Juice of half a lime (optional)
Combine all ingredients; refrigerate for at least 4 hours before serving.
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Homemade Root Beer Float
 Start by making a concentrated root beer syrup:- 1-3/4 cups/425 mL sugar
- 2-1/4 cups/560 mL water
- 2 tbsp/30 mL Watkins Root Beer Extract
Directions:- Root Beer Syrup: Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.
- Root Beer: Place 1/3 cup/80 mL of the syrup into a glass. Add 5 fl. oz./150 mL of club soda or sparkling water. Fill glass with ice. Enjoy! - Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.
- Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.
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Pfeffernusse (Peppernuts)
These spice cookies are even better
when allowed to mellow for several days in a tightly closed
container.
- 2 cups/500 mL all-purpose flour
- 3/4 tsp/4 mL Watkins Cinnamon
- 3/4 tsp/4 mL Watkins Baking Powder
- 3/4 tsp/4 mL Watkins Allspice
- 3/4 tsp/4 mL Watkins Sea Salt (ground)
- 3/4 tsp/4 mL Watkins Nutmeg
- 1/2 tsp/2.5 mL Watkins Black Pepper
- 1 cup/250 mL honey
- 3 tbsp/45 mL vegetable shortening
- 1 egg
Sift together all dry ingredients. Heat the honey but do not boil; add shortening and allow to cool. Beat in the egg. Stir in dry ingredients just until blended. Let dough stand 10 minutes to stiffen enough to handle. Shape into 1-1/2 inch/4-cm balls. Bake at 350 F/180 C for 10 to 12 minutes. If desired, cookies can be frosted (recipe below).
Makes 6 dozen.
Frosting:
- 1-1/2 cups/375 mL powdered icing sugar
- 2 tbsp/30 mL butter
- 3/4 tsp/4 mL Watkins Vanilla Extract
- 1 tbsp/15 mL milk
Combine all ingredients and mix until smooth.
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Roast Beef and Broccoli Salad
Bring this distinctive salad to
your next block party or potluck.
- 7 cups/1.75 liters coarsely chopped fresh broccoli
- 1 red or yellow bell pepper, cut into thin strips
- 1/2 cup/125 mL coarsely chopped onion
- 3/4 lb/340 g deli-style roast beef cut into thin strips (leftover roast been can also be substituted)
- 1/4 cup/60 mL white wine vinegar
- 1 tbsp/15 mL water
- 1 tbsp/15 mL vegetable oil
- 1-1/2 tsp/7.5 mL soy sauce
- 1 tsp/5 mL ground Watkins Garlic Peppercorn Blend
- 1/2 tsp/2.5 mL Watkins Onion Powder
- 1/4 tsp/1.2 mL Watkins Ginger
- Lettuce leaves
Steam broccoli or cook in a small amount of boiling water for 5 minutes or until crisp-tender. Drain and chill. Combine broccoli, red pepper, onion, and roast beef; set aside. Combine vinegar and next six ingredients. Pour over broccoli mixture; toss gently. Cover and chill 2 hours, stirring occasionally. To serve, place lettuce on serving platter or individual salad plates and mound salad on top.
Makes 8 servings.
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