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Watkins Recipes


for March 2004

Buttermilk Fried Chicken
'Ironing Day' Lamb (or Beef) with Peas and Tomatoes
Bacon, Lettuce and Tomato Chicken Salad

Complete Recipe Index

 Buttermilk Fried Chicken

  • 3 cups all-purpose flour
  • 1 tbsp. Watkins Seasoning Salt
  • 1 tbsp. Watkins Garlic Granules
  • 1 tbsp. Watkins Onion Granules
  • 1 tbsp. Watkins Black Pepper
  • 2 eggs
  • 4 cups buttermilk
  • 1/3 cup Watkins Original Barbecue Sauce Concentrate
  • 3 tbsp. Watkins Steak Sauce
  • 1 tbsp. Watkins Spicy Garlic Soy Sauce
  • 1 whole chicken, cut into pieces (or 6 skinless, boneless chicken breast halves)
  • 2 cups vegetable oil
In a large shallow dish, combine flour and next four (dry) ingredients. In a separate bowl, beat eggs; whisk in buttermilk and next three (wet) ingredients. Dredge chicken in wet mixture, then in seasoned flour; repeating at least once. Heat oil in large, deep-sided skillet to 375 degrees. Fry chicken in hot oil until golden brown on both sides, about 10 minutes per side.

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Lamb with Peas & Tomatoes
  • 2 lb. lamb (or beef) stew meat, cut into 1.5-inch pieces
  • 1/4 cup Watkins Garlic & Parsley Grapeseed Oil
  • 1 tbsp. Watkins Spicy Garlic Soy Sauce
  • 2 tsp. Watkins Provencal Herb Rub
  • 1 tsp. Watkins Lemon Peel
  • 1/2 tsp. Watkins Garlic Granules
  • 1/2 tsp. (or to taste) Watkins Red Pepper Flakes
  • 1 cup dry white wine
  • 1 28-oz. can Italian-style tomatoes, drained, crushed
  • 1 10-oz. package frozen petite peas
  • Cooked white rice
Season meat pieces with salt and Watkins Black Pepper. Heat oil in heavy large pot or Dutch oven over high heat. Working in batches, add meat to pot and sauté until brown, about 4 minutes per batch. Return all meat and any collected juices to pot. Stir in soy sauce and seasonings; add wine and boil until reduced by 2/3, scraping up browned bits, about 8 minutes. Add tomatoes and return to boil. Cover; reduce heat to medium-low and simmer until meat is tender; about 1 hour 15 minutes (may simmer longer). Add peas and simmer uncovered until cooked through, about 10 minutes. Serve over rice.

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Bacon, Lettuce & Tomato
Chicken Salad

Crisp fresh lettuce and juicy tomatoes are combined with low-fat bacon and chicken in this tasty salad.
  • 1 cup reduced-calorie mayonnaise
  • 1/4 cup water
  • 2 tbsp. ketchup
  • 1 1/2 tbsp. Watkins Original Barbecue Sauce Concentrate
  • 1 tbsp. Watkins Onion Flakes
  • 1/8 tsp. Watkins Black Pepper
  • 1 lb. skinless, boneless chicken breast halves
  • 1 tsp. Watkins Grill Seasoning
  • 7 cups assorted salad greens, washed and torn into bite-size pieces
  • 2 cups thinly sliced plum tomatoes, seeded if desired
  • 8 oz. turkey bacon, cooked crisp and crumbled
Combine mayonnaise, water, ketchup, Barbecue Concentrate, Onion Flakes and Black Pepper until well-blended; refrigerate until serving time. Sprinkle Grill Seasoning over chicken breasts and broil or bake until done. Cool and cut into thin strips; chill until serving time. Place lettuce on large serving platter. Top with cooked chicken and tomatoes; sprinkle with bacon. Serve dressing on side. Makes 10 servings.

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