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Watkins Recipes


for June 2004

Pineapple-Pepper Salsa
Muffuletta Sandwich
Honey-Mustard Coleslaw
Cheddar Cheese Stuffed Burgers
Multi-Grain Scones

Complete Recipe Index

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! Smile

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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