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*** Watkins E-Book ***

Watkins Recipes


for June 2007

Fat-Free Chocolate Almond Pudding Dip
Homemade Root Beer Float
Tarragon-Mustard Potato Salad
Grilled Steak and Vegetables
Deviled Drumsticks
Taco Seasoning Mix

Complete Recipe Index

Fat-Free Chocolate Almond Pudding Dip
  • 1/4 cup/60 ml Watkins Chocolate Dessert Mix
  • 1/4 cup/60 ml sugar
  • 1/4 cup/60 ml water
  • 1 cup/250 ml skim milk
  • 1/2 cup/125 ml non-fat sour cream
  • 1/2 tsp/2.5 mlWatkins Almond Extract
  • 1/4 tsp/1.2 mlWatkins Vanilla
Combine Watkins Chocolate Dessert Mix, sugar, water and milk in a medium saucepan; mix well. Cook over medium heat until the pudding begins to boil and thicken. Pour hot pudding into a bowl. Let cool slightly; stir in sour cream along with extracts; mix well. Cover surface with plastic wrap and refrigerate for 4 hours or overnight.

Serve with graham crackers or fruits.

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Homemade Root Beer Float
  • 1-3/4 cup/425 ml sugar
  • 2-1/4 cup/560 ml water
  • 2 tbsp/30 ml Watkins Root Beer Extract
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 Flavour and mix thoroughly. Place in a well-sealed container and keep in the refrigerator.

Root Beer:
Place 1/3 cup/80 ml of the Root Beer Syrup into a glass. Add 5 fl oz/150 ml of club soda or sparkling water. Mix well. Add ice.
Note: This make a light coloured root beer. If desired, you can add liquid caramel colouring if desired and it's available in your area.

Root Beer Float:
Float a scoop of vanilla ice cream, ice milk or frozen yogurt in a frosted mug of root beer for a good old-fashioned soda fountain-style treat on a hot summer day!

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Tarragon-Mustard Potato Salad
  • 6 medium potatoes, peeled
  • 2/3 cup/160 ml mayonnaise
  • 3 tbsp/45 mL apple cider vinegar
  • 1 tbsp/15 ml prepared mustard
  • 2-1/2 tsp/12.5 mL Watkins Potato Salad Seasoning
  • 1/2 tsp/2.5 mL Watkins Tarragon
  • 3 green onions, sliced
Boil potatoes until just tender. Cool.

Meanwhile, combine remaining ingredients except green onions. When potatoes are cooled, cut into cubes; toss with dressing and onions.

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Grilled Steak and Vegetables
  • 2 to 3 lbs/900 to 1360 g T-bone or other tender steak (about 1-1/2 inches/4 cm thick)
  • Watkins Beef Grill Rub
Trim fat from steak. Sprinkle beef rub evenly over both sides of steak, pressing down firmly with hand or spatula. Let stand 30 minutes; grill 4 to 5 inches/10 to 13 cm from coals until done to your liking. Cut into serving pieces. (Makes 6 servings)
Tip: If desired, moisten meat with Watkins Original Grapeseed Oil before pressing the rub into it to help the dry rub stick.

  • 8 oz/227 g fresh mushrooms
  • 2 medium zucchini, cut into 1-inch/2.5 cm slices
  • 1 red bell pepper, cut into 1-inch/2.5 cm slices
  • 10 cherry tomatoes
  • 1 tbsp/15 ml Watkins Garlic & Parsley Grapeseed Oil
  • 1 tbsp/15 ml Watkins Italian Seasoning Blend
  • 1 tsp/5 ml Watkins Seasoning Salt, Watkins Italian Pepper Blend to taste
  • Grated Parmesan cheese
Toss first 7 ingredients together in a large bowl. Thread vegetables on metal skewers; grill until crisp-tender. Sprinkle with Parmesan cheese.

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Deviled Drumsticks
  • 12 chicken drumsticks (about 2 lb/900 g)
  • 1/4 cup/60 ml Watkins Grapeseed Oil
  • 1-1/2 tsp/7.5 ml Watkins Grill Seasoning
  • 1/4 tsp/1.2 ml Watkins Cayenne (Red) Pepper

  • 1 can (15 oz/450 ml) tomato sauce
  • 2 tbsp/30 ml reduced-sodium soy sauce
  • 1 tbsp/15 ml sugar
  • 1 tbsp/15 ml Watkins Onion Flakes
  • 1 tsp/5 ml Watkins Dry Mustard
  • 1/4 tsp/1.2 ml Watkins Cayenne Pepper
  • 1/4 tsp/1.2 ml Watkins Garlic Powder
Rub drumsticks with a mixture of the oil, Grill Seasoning and Cayenne Pepper.

Build a medium fire in grill (or broil in oven broiler). Grill 4 inches/10 cm from heat, turning several times, 20 minutes.

Meanwhile, make Tomato Basting Sauce: Combine remaining ingredients in a large jar with a screw-on top; shake to blend. Brush drumsticks generously with Tomato Basting Sauce; grill 20 minutes longer or until well glazed.

Makes 6 servings.

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Clare's Taco Seasoning Mix
This recipe comes from valued Watkins Customer, Clare Ross of Meaford ON.
It was entered into Watkins Recipe Contest in April, 2007!
  • 1 to 2 tsp/5 to 10 ml Watkins Seasoning Salt
  • 1/2 tsp/2.5 ml Watkins Garlic Granules
  • 2 tsp/10 ml Watkins Parsley
  • 1 to 2 tbsp/15 to 30 ml Watkins Chili Powder
  • 1 tsp/5 ml Watkins Cumin
  • 1 tsp/5 ml Watkins Oregano
  • 1/2 tsp/2.5 ml Watkins Red Pepper Flakes
  • 2 tsp/10 ml corn starch
Combine all ingredients in a small bowl and mix well. Add to browned and drained ground beef.

Tip: You can make up a multiple batch, and store it - just remember to stir it well before measuring, as it tends to settle a bit. Use 1/4 to 1/3 cup/60 to 80 ml of mix per 1-1/2 lbs/680 g of ground beef.

Enjoy! Smile!

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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.