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Pineapple-Pepper Salsa
Our
new Mango Extract and Salsa Seasoning combine to give this
salsa exciting flavor -- great on grilled chicken!
- 1 can (20
oz.) pineapple, crushed or tidbits, in juice
- 1 red bell
pepper, chopped
- 1 green
bell pepper, chopped
- 5 green
onions, sliced
- 2
tsp.Watkins Salsa Seasoning Blend
-
2 tsp. Watkins
Cilantro
- 2 tsp.Watkins Mango Extract
- Juice of 1
lime
- Freshly-groundWatkins Sea
Salt
Drain pineapple. Add remaining ingredients;
refrigerate at least 30 minutes to allow flavors to develop.
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Muffuletta
Sandwich
This New Orleans classic,
invented at the Central Grocery many years ago is perfect for
a picnic.
- 1 (1 lb.)
loaf fresh round Italian bread
- 1/4 lb.
thinly-sliced salami
- 1/4 lb.
thinly-sliced ham
- 1/4 lb.
thinly-sliced mortadella
- 1/2 lb.
provolone cheese, sliced
- 1/4 lb.
smoked provolone or mozzarella cheese, sliced
Olive Relish:
- 1/3 cupWatkins Garlic & Parsley Grapeseed
Oil
- 1/3 cup
grated Parmesan cheese
- 8 kalamata
or other oil-cured black olives, pitted and chopped
- 8 green
olives, pitted and chopped
- 1 tbsp.Watkins Mediterranean Black Pepper
Grill Rub
- 1/2 tsp.Watkins Garlic Granules
- 1/2 tsp.Watkins Celery Seed
- 1/2 tsp.Watkins Red Pepper Flakes
Combine ingredients for olive relish, let marinate in
refrigerator overnight (or at least 1 hour). Slice bread in
half horizontally. Drizzle a little oil from the olive relish
onto top half of bread. Spread relish thickly on bottom half,
then layer with meats and cheeses. Replace with top half.
Serve immediately, or wrap tightly with plastic wrap and
refrigerate overnight. This allows flavors to mingle and soak
into bread. To serve, cut into quarters.
Serves 4
generously.
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Honey-Mustard
Coleslaw
-
1/4 c cider vinegar
-
1/4 c Watkins Honey Mustard
-
2 TBSP brown sugar
-
1 TBSP Watkins Cole Slaw Seasoning
-
1 tsp Watkins Black Pepper
-
1/2 c reduced-calorie mayonnaise
-
1/2 c low fat sour cream
-
3 c shredded green cabbage
-
3 c shredded red cabbage
-
1/2 c chopped green onion
-
1 c chopped red Delicious apple
-
1/2 c dark raisins, optional
In large bowl, whisk together the vinegar,
mustard, sugar, Cole Slaw Seasoning, pepper, mayonnaise
and sour cream until smooth. Add remaining ingredients;
toss to coat. Cover and refrigerate at least 3 hours.
Makes 8 servings.
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Cheddar
Cheese-Stuffed Burgers
-
16 ounces lean ground beef
-
1 TBSP Watkins Onion Flakes
1 TBSP Watkins Parsley Flakes
2 tsp Watkins Meat Magic
1/4 teaspoon
salt
1/4 tsp
Watkins Onion & Garlic Pepper
3/4 c grated
sharp cheddar cheese
Watkins BBQ
Sauce diluted
4 large hamburger buns (cut in half
horizontally)
Prepare barbecue (medium-high heat). Combine
meat, onion, parsley, Meat Magic, salt and pepper in
medium bowl; blend well. Divide meat mixture into 4 equal
portions. Shape each into ball. Poke deep hole in each
ball and fill each with 3 TBSP of cheese. Mould meat
around cheese to enclose. Flatten each filled burger to
3/4-inch-thick patty. Brush burgers with BBQ sauce diluted
per bottle instructions. Grill burgers to desired
doneness, about 5 minutes per side for medium.
Lightly grill buns. Serve burgers in buns.
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Bonus Recipe! 
Multi-Grain
Scones
(special thanks to Watkins Customer Diane Beitz
for this recipe!)
These
scones are the perfect answer to the morning rush. Unlike
a lot of low-fat foods, which can be so loaded with sugar
that you feel hungry soon after eating them, these are
quite filling - you can eat just half of one and still
satisfy the need for morning sustenance. Plus, you'll get
in a nice amount of bran for the day, an appropriate
source of roughage.
- 1 egg
- 1/2 cup sugar
- 5 tablespoons Watkins Original Grapeseed
Oil
- 1/8 teaspoon Watkins Lemon
Peel
- 1/2 cup oatmeal (not instant)
- 1/4 cup wheat bran
- 1 1/2 cups unbleached white flour
- 2 tablespoons millet
- 2 tablespoons Watkins Poppy
Seeds
- 1/2 teaspoon Watkins Sea Salt
(ground)
- 1 tablespoon Watkins Baking
Powder
- 1/2 teaspoon Watkins
Cinnamon
- 1/2 cup milk
Zesty Lemon
Topping:
- 3 tablespoons freshly squeezed lemon
juice
- 1/4 cup confectioners icing sugar
Preheat oven to 375°F.
Whisk the egg, sugar and
oil together in a bowl. Mix the lemon peel and all of the
dry ingredients together in a separate bowl and stir with
a wooden spoon until all of them are evenly dispersed
throughout. Slowly add the dry ingredients into the egg,
sugar and oil, and mix to create a thick dough. Add the
milk and mix well.
Lightly grease a baking pan.
Scoop up tablespoonfuls of the dough and drop them one by
one in mounds onto the baking sheet, leaving 2 inches of
space between. You should have about 10 scones. Bake for
15-20 minutes, just until the crust is barely golden brown
and the dough is dry. Remove from the oven and let cool
for 10 minutes.
With a fork mix the Lemon Topping
ingredients until the sugar is completely melded in.
Drizzle 1 tablespoon ever each scone.
Special Tip:
If you
want to make these scones completely dairy-free,
substitute soy milk for regular milk. Add 1 cup of walnuts
for crunch and texture.
Makes 10 Scones
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