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Watkins Recipes


for Your Slow-Cooker

Leek and Sausage Soup
Pot Roast Stroganoff
Spaghetti Sauce
Apple Cake
Quick Slow-Cooker Tips!

Complete Recipe Index

Slow Cooker
Busy lives and hectic schedulescancreate a lot ofchaos when itcomes to meal times! Here aresome simple, delicious and healthy "slow-cooker" recipesthat are sure to please everyone at the table - no matter when they arrive!

Leek and Sausage Soup
Did you realize that "sausage" covers everything from salami to knockwurst to bologna? Whatever type of sausage you choose the ingredients in this soup will make a delicious background for it.

  • 1/4 cup/60 mlcarrots, sliced
  • 1/4 cup/60 mlcelery, sliced
  • 1-1/2 cups/375 mlsliced leeks (about 3 leeks cut into 1/2 inch pieces)
  • 1-1/2 cups/375 mldiced potatoes
  • 1 cup/250 ml(about 1/4 pound) thinly sliced kielbasa (if not available, use knockwurst or Oktoberfest style sausage - use pork, beef or turkey sausage)
  • 1 tsp/5 mlsalt
  • 1 tsp/5 ml Watkins Soup & Vegetable Seasoning
  • 1 tbsp/15 ml Watkins Chicken Soup Base
  • 3 cups water
  • 2 tbsp. flour
  • 2 tbsp. butter

Combine all ingredients except flour and butter is slow-cooker. Cook on low for 5 hours, or on high for 3 hours. To thicken soup, remove 1/4 cup liquid and combine with flour and butter. Return mixture to cooker.

Makes 5 - 6 servings.

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Pot Roast Stroganoff
Did you know that the term "stroganoff" usually indicates the use of sour cream in a dish? This version is good served over egg noodles.

  • 1 3-pound/1-1/2 kgarm or chuck roast
  • 1 tbsp/15 ml olive oil
  • 4 ounces/100 g.mushrooms, sliced
  • 1 small onion, chopped
  • 1/4 cup/60 mlWatkins Original BBQ Sauce
  • 1 tbsp/15 ml Worcestershire sauce
  • 2 tsp/10 ml salt
  • 1 tsp/5 ml caraway seed
  • 1/4 tsp/1.2 ml Watkins Black Pepper
  • 1tsp/5 mlWatkins Beef Soup Base
  • 1 cup/250 ml water
  • 2 tbsp/30 mlbutter
  • 2 tbsp/30 mlflour
  • 1 cup/250 mlsour cream

Heat oil in a skillet and brown meat on all sides. Combine other ingredients except last three in slow-cooker and add browned meat. Cook on low for 8 hours. Remove meat from cooker and keep warm.

In a saucepan, melt butter and add flour and 1/2 cup juices from cooker. Blend, then add sour cream. Return to cooker and stir well.

Pour sauce over meat, over noodles.

Makes 6 - 8 servings.

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Although there are endless variations of this world-famous soup, the only ingredient that is common to them all is beets! Beets supply the characteristic red colour.

  • 2 stalks celery, diced
  • 2 carrots, chopped
  • 2 leeks, sliced
  • 1 white turnip, diced
  • 1/2 small cabbage, cut into chunks
  • 3 beets, diced
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1-1/2/1/2 kgpound stewing beef, cut into 1-inch/2 cmpieces
  • 1 tbsp/15 ml Watkins Parsley Flakes
  • 1 Watkins Bay Leaf
  • 1 tsp/5 ml salt
  • 1 tsp/5 ml sugar
  • 1 1-pound can tomatoes, with juice
  • 1 beet
  • 1 tsp/5 ml Watkins Beef Soup Base
  • 1 cup/250 ml water
  • 1 tbsp/15 ml wine vinegar
  • Sour cream

Combine all ingredients except last four in slow-cooker. Cook on high for 2 hours, then switch to low for 9 hours.

Grate 1 beet or cut in julienne strips. Simmer in 1 cup beef stock and 1 tbsp. vinegar for 2-3 minutes. Add to soup.

Serve borscht with generous dollops of sour cream and a thick, crusty European-style bread.

Makes 6 servings.

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Spaghetti Sauce
Nothing says, mmm, mmm good like homemade spaghetti sauce!

  • 2 pounds/1kg ground beef
  • 2 tbsp/30 mlolive oil
  • 1 cup/250 mlchopped onion
  • 1 cup/250 mlchopped green or red pepper
  • 2 cloves garlic, crushed
  • 1 cup/250 mlchopped mushrooms (optional)
  • 2 28-ounce784 gcans tomatoes (or 3-1/2 pounds / 1/5 kgof fresh, ripe tomatoes)
  • 1 6-ounce/184 gcan tomato paste
  • 2 tsp/10 ml salt
  • 3 tsp/15 ml Watkins Oregano
  • 1/2 tsp/2.5 ml Watkins Rosemary
  • 1/4 tsp/1.2 ml Watkins Thyme

Heat oil in skillet and brown beef, discarding fat. Combine all ingredients in slow-cooker, stirring well. Cook on low for 10-12 hours, or on high for 5-6 hours.

Makes 2 quarts of sauce.

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Apple Cake
Be sure to have an empty 2 pound coffee can on hand before starting this recipe.This recipe fits both 4 and 6 quart cookers.

  • 2 cups/500 mlsugar
  • 1 cup/250 mlcooking oil
  • 2 eggs
  • 2 tsp/10 ml Watkins Vanilla Extract
  • 2 cups/500 mlflour
  • 1 tsp/10 ml salt
  • 1 tsp/5 ml baking soda
  • 1 tsp/5 ml WatkinsApple Bake
  • 2 cups/500 mlapples, unpeeled, chopped fine
  • 1 cup/250 mlraisins or nuts

Sift together flour, salt, soda and nutmeg. In a separate bowl, beat together sugar, oil, and eggs; add vanilla. To sugar mixture, add chopped apples and stir well. Then add flour mixture and raisins or nuts, and mix.

Grease and flour a 2-pound coffee can. Pour mixture into can and set can in slow-cooker. Cover with 2-3 paper towels.

Cover and cook on high for 3-1/2 hours. Check at 2-1/2 hours by inserting a cake tester or clean toothpick into center top of cake. If it comes out clean, remove cake from cooker. Cool on rack. Remove cake from can.

Dip a clean cheese cloth in Port Wine and wrap cake in cloth, store in plastic bag or wrap in aluminum foil overnight before serving.

Makes 1 large cake.

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Quick Slow-Cooker Tips!

When cooking in a slow-cooker, it is critical that you NOT remove the lid during cooking (unless specified in a recipe). Most lids are clear glass or plastic so you can monitor your meal without having to lift the lid.

Stirring is not usually required, however, if you are cooking on high and you are around, an occasional stir will not hurt.

Slow-cookers should be at least half full for best results. If you're cooking less, cover the food with aluminum foil.

When cooking vegetables and meats together on the low setting, put the vegetables in the pot first. This will raise up the meat to permit proper liquid circulation; also the vegetables will stay moister that way. When adding liquids, do so last.

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