Watkins
Recipes

Seafood Salad with Vanilla Mayonnaise

• 3/4 lb/340 g medium-sized cooked and peeled shrimp
• 3/4 lb/340 g imitation crab, broken into bite-size pieces
• 1 cup/250 ml cherry tomatoes, halved and seeded
• 1 cup/250 ml sliced fresh mushrooms
• 1/2 cup/125 ml sliced green onion
• 1/2 cup/125 ml sliced celery
• 1/2 cup/125 ml pecan halves
• 1/2 cup/125 ml reduced-calorie mayonnaise
• 1 tsp/5 ml horseradish mustard
• 2 tsp/10 ml Watkins Baking Vanilla
• Leaf Lettuce

In a large bowl, combine the first seven ingredients. In a small bowl, combine mayonnaise, mustard and vanilla; mix well. Toss into shrimp mixture; refrigerate until serving time. To serve place lettuce on serving plate(s) and top with Seafood Salad.

Makes 8 servings.

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Asian Slaw

• 1/4 cup/60 mL rice wine vinegar
• 1 tbsp/15 mL Watkins Original Grapeseed Oil
• 2 tsp/10 mL soy sauce
• 2 tsp/10 mL sugar
• 1-1/2 tsp/7.5 mL ginger
• 1-1/2 tsp/7.5 mL toasted sesame seeds
• To taste, Watkins Black Pepper
• 3 cups/750 mL broccoli coleslaw mix (shredded hearts of broccoli, carrots and cabbage)
• 3/4 cup/180 mL fresh bean sprouts, rinsed and drained
• 3/4 cup/180 mL sliced fresh mushrooms
• 1/2 cup/125 mL chopped red bell pepper

In a small bowl, combine vinegar, grapeseed oil, soy sauce, sugar, ginger, sesame seeds and pepper. In a large bowl, combine broccoli slaw mix, bean sprouts, mushrooms and red pepper. Pour dressing over top and toss lightly. Refrigerate until serving time. Drain before serving.

Makes 6 servings.


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Simply Sweet
Cinnamon Strawberry Shortcake

• 2 cups/450 mL all-purpose flour
• 1/4 cup/60 mL sugar
• 1 tbsp/15 mL baking powder
• 1/2 tsp/2.5 mL baking soda
• 1/2 tsp/2.5 mL Watkins Cinnamon
• 1/2 tsp/2.5 mL orange peel
• 1/2 tsp/2.5 mL salt
• 1/4 cup/60 mL butter
• 1/4 tsp/1.2 mL Watkins Baking Vanilla
• 1 1/4–1 1/2 cups/310-375 mL heavy cream
• 1/4 cup/60 mL walnuts, chopped (optional)

Preheat oven to 400 F/200 C. Mix together flour, sugar, baking powder, baking soda, cinnamon, orange peel, salt and butter. Stir in vanilla, cream and walnuts. Drop on baking sheet using a 1/4 cup/60 mL measuring cup. Brush with butter and sprinkle with sugar and cinnamon, if desired. Bake for 15 to 20 minutes or until brown. Cool shortcakes and cover with strawberries and whipped cream.

Sweetened strawberries:

4-6 cups/1 to 1.5 quarts strawberries

1/4 cup/60 mL sugar
Hull and quarter strawberries, toss in a medium bowl with sugar, let stand at least 20 minutes.

Makes 12 biscuits.


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Grilled Brats with Tangy Onion Relish
From Watkins "Simple Summer Recipes" Cookbook, 1997

• 1/4 cup/60 ml Watkins Original Grapeseed Oil
• 2 tbsp/30 ml sugar (more if desired)
• 2 cups/500 ml coarsely chopped onions
• 1 can (14 oz/397 g) Bavarian-style sauerkraut
• 1/2 tsp/2.5 ml seasoning salt
• 1/4 tsp/1.2 ml Watkins Black Pepper
• 1/4 cup/60 ml cider vinegar
  
  
• 8 fresh bratwurst (about 2 lb/908 g)
• 1 can (12 oz/355 ml) beer - or - 1-1/2 cups/355 ml water
• 8 bratwurst buns
• German-style mustard

To make Onion Relish: heat grapeseed oil in large skillet over medium heat. Add sugar. Cook, stirring constantly, until mixture turns a light caramel colour, about 10 minutes (some sugar may harden). Add onions, sauerkraut, seasoning salt and black pepper. Cook over medium heat for 15 minutes, stirring frequently. Add vinegar and simmer for 30 minutes. Use immediately or cover and refrigerate up to 3 weeks.

Begin to heat grill. In large saucepan, combine bratwurst and beer. Heat almost until boiling. Cover and simmer 10 minutes. When ready to barbecue, place bratwurst on grill over medium to medium-high heat. Cook 6 to 10 minutes or until browned, turning frequently. Serve bratwurst on buns with Onion Relish and mustard.

Makes 8 servings.

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Steak and Potato Salad
Accompany this hearty dinner salad with hot rolls and fresh fruit.

• 1 cup/250 ml olive oil
• 1/4 cup/60 ml lemon juice
• 1/3 cup/80 ml soy sauce
• 1 tbsp/15 ml Garlic Powder
• 1-1/2 tsp/7.5 ml Celery Seed
• 1-1/2 tsp/7.5 ml Watkins Black Pepper, or more if desired
• 4 beef top sirloin steaks (about 4 oz/113 g each)
• 1/4 cup/60 ml butter
• 20 oz/567 g small new potatoes, parboiled and drained
• 1/2 cup/125 ml chopped onion
• 4 cups/1 litre assorted torn mixed salad greens
• Cherry tomato halves or pimento strips, for garnish

Combine first six ingredients; reserve 1/3 cup/80 ml vinaigrette and pour remainder over steaks. Cover and refrigerate 2 to 6 hours.

Quarter potatoes. Melt butter in skillet. Sauté potatoes along with onion until potatoes are browned and cooked through; keep warm.  Grill or broil steak to desired doneness; slice thinly across the grain.

To serve, divide greens on individual serving plates. Top with potato mixture then steak. Drizzle dressing evenly over all.  Garnish as desired.

Makes 4 servings.

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Please Note:
Ingredients that in are in 'bold' print are available from Watkins only the USA.
Ingredients in 'bold' that say 'Watkins' are available in both the USA and Canada.