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Cut tips off chicken wings (save tips for soup). Halve remaining chicken wings at joint. Place chicken in a large bowl or plastic freezer bag. Combine remaining ingredients; mix well. Pour over chicken; toss well to coat. Marinate in refrigerator at least 1 hour. Place wings in shallow baking pan; reserve marinade. Bake at 375"F. for 45 to 50 minutes or until chicken is tender, basting occasionally with marinade.
Makes 8 servings.
- NUTRITIONAL INFORMATION PER SERVING:
- CALORIES......................340
- FAT.................................19 gm.
- PROTEIN........................23 gm.
- CARBOHYDRATES.......21 gm.
- CHOLESTEROL .............88 mg
- SODIUM.........................430 mg.
- This Appetizer Recipe is from Watkins Magic of Soup Cookbook
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- 8 ounces seasoned pork sausage
- 2 cups chopped onion
- 1 cup chopped celery
- 2 tsp. Watkins Garlic Flakes
- 1 tbsp. Watkins Poultry Seasoning
- 8 oz. dried apples, soaked, drained and chopped
- 6 cups toasted white or whole wheat bread cubes
- 3/4 cup water, more if desired
- 1 tbsp. Watkins Chicken Soup Base
- 1/2 tsp. Watkins Black Pepper
In a non-stick kettle, brown sausage along with onion and celery. Add remaining ingredients; toss to coat. Transfer mixture to Corning 2.5 quart oval casserole. Bake at 350° for 1 hour or until hot and heated through.
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- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 egg, beaten
- 1 tsp. Watkins Vanilla Extract
- 1/2 tsp. Watkins Almond Extract
- 2 tbsp. milk
- 2-1/2 cups all-purpose
- 1 tsp. Watkins Baking Powder
Combine butter, sugar, eggs, Extracts, and milk in large bowl; blend well. Stir in flour and Baking Powder; mix well. Cover with plastic wrap and refrigerate until firm (about 2 hours). Heat oven to 400°. On lightly floured surface, roll dough, one third at a time to 1/4-inch thickness. Cut with floured cookie cutter. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until edges are light brown. Immediately remove and place on wire rack to cool. Makes 5 to 6 dozen.
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- 4 cups powdered sugar
- 1/2 cup butter or margarine, softened
- 3 to 4 tbsp. milk
- 1 to 2 tsp. Watkins Flavors and Extracts, to taste (try Orange, Lemon, or Cherry)
- Food Coloring, if desired. Combine all ingredients: beat until smooth.
Turkey and Vegetable with Savory Herb Biscuits
- Makes 4 servings
- 1/2 cup pearl onions
- 1/2 cup 125 thinly sliced carrots
- 2 tsp. Watkins Onion Liquid Spice
- 1 cup diced cooked potatoes
- 1 cup snow peas, ends and strings removed
- 2 cups cubed cooked chicken or turkey
- 3/4 cup water
- 4 tsp. Watkins Chicken Soup Base
- 2 tsp. Watkins Poultry Seasoning, more if desired
- 1/8 to 1/4 tsp. Watkins Black Pepper
- 1 tbsp. cornstarch mixed with 2 tbsp. cold water
- Savory Herb Biscuits (see recipe below)
Sauté onions and carrots in liquid Spice until tender; about six minutes. Add the remaining ingredients, except cornstarch, and cook over medium-low heat until mixture begins to boil. Add the cornstarch mixture and cook until sauce begins to thicken.
To serve, place chicken mixture on serving plate; top with biscuits
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- 2-1/2 tbsp. vegetable shortening
- 1 cup all-purpose flour
- 1-1/2 tsp. Watkins Baking Powder
- 1/8 tsp. baking soda
- 1 tsp. Watkins Chicken Soup Base
- 3/4 tsp. Watkins Poultry Seasoning
- 1/2 cup buttermilk
Cut shortening into flour, baking powder, baking soda, Chicken Soup Base, and Poultry Seasonings with pastry blender until mixture forms coarse crumbs. Stir in buttermilk. Drop eight portions of dough onto ungraded cookie sheet. Bake at 450° for 10 to 20 minutes or until golden brown . Makes 8 biscuits.
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- Makes 10 servings
- Pastry dough 10-inch pie crust
- 1/4 cup Watkins Banana Dessert Mix
- 1/4 cup Watkins Vanilla Dessert Mix
- 1/4 cup Watkins Chocolate Dessert Mix
- 3/4 cup water, divided
- 3/4 cup white sugar, divided
- 3 3/4 cups milk, divided
- 3 egg yolks, divided
- 1/3 to 1/2 cup semi sweet chocolate chips
- 1 banana, sliced
- 8 oz. frozen whipped topping, thawed
Maraschino cherries or fresh strawberries, for garnish Prepare and bake pie crust; let cool. Prepare each Dessert Mix separately according to pie filling recipe on containers, using 1/4 cup water, 1/4 cup sugar, 1 1/4 cups milk, and 1 egg yolk for each batch. (Note: Microwave time will be reduced to about 6 minutes per batch.) Immediately after cooking chocolate pie filling, stir in chocolate chips, stirring until chips are melted. Cover pie fillings with plastic wrap and cool slightly.
Line pastry crust with sliced bananas. Pour banana pie filling over bananas. Spread chocolate pie filling over slightly cooled banana layer. Spread vanilla pie filling over cooled chocolate layer. Cover and refrigerate until serving time. Just prior to serving, spread whipped topping over top, garnish as desired.
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Jamaican Pork Tenderloin with Mango Chutney
- Makes 6 servings
- 1 1/2 lean pork tenderloin
- 3 to 4 TBS’s. fresh lime juice
- 1 tbsp. Watkins Jerk Seasoning
- 1/2 tsp. salt, if desired
Trim fat from pork. Combine lime juice, Jerk Seasoning and salt in large zipper-type plastic bag. Add pork; seal bag. Marinate in refrigerator at least 30 minutes. Remove pork from bag, reserving marinade. Grill until meat thermometer registers 160° about 30 minutes, turning pork occasionally and basting with reserved marinade. Cut into 1/4-inch slices. Serve with Mango Chutney (see recipe below).
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- Makes 3/4 cup
- 3/4 cup finely chopped mango (2 medium mangoes)
- 2 tbsp. Watkins Tropical Salsa
- Combine and let stand until serving time.
Chicken Chili In Tortilla Cups
- Makes 8 servings
- 1/2 cup coarsely chopped onion
- 3/4 lb. skinless, boneless chicken breasts, cut into cubes
- 2 tsp. Watkins Onion Liquid Spice
- 1/4 cup Watkins Chili Seasoning
- 2 cans whole tomatoes in juice, cut into large chunks
- 1 can whole kernel corn, drained
- 1 can kidney beans, drained
- 2 tbsp. Watkins Inferno Hot Pepper Sauce
- 8 medium flour tortillas
- Leafy green lettuce, chopped
- Chopped tomato, for garnish
- Sliced jalapeño peppers, for garnish
- Reduced calorie sour cream, for garnish
In large kettle, sauté onion and cubed chicken in Onion Liquid Spice until chicken is no longer pink. Stir in Chili Seasoning and cook 1 minute more. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat to low and simmer 20 minutes.
Meanwhile, place tortillas in large oven-proof cereal bowls or in pieces of foil which have been shaped into bowls. Place bowls on cookie sheet and bake at 375° for 10 to 20 minutes or until tortillas are crisp and golden. With tongs, remove tortilla shells to wire rack to cool.
To serve, place tortilla cups on dinner plates. Place lettuce in cups, than ladle in chili. Top with chopped tomatoes, jalapeños, and sour cream.
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- Makes 6 servings
- 1 pound lean beef stew meat, cut into 1-inch pieces
- 2 tsp. Watkins Onion Liquid Spice
- 2 medium onions, coarsely chopped
- 4 cups Water
- 1/4 cup Watkins beef soup and gravy base
- 1 tbsp. Watkins Herb Sensations for Beef
- 1/2 tsp. Watkins Black pepper
- 1/2 tsp. Watkins Garlic Flakes
- 3 medium carrots, peeled
- 4 medium potatoes, peeled if desired
- 3 stalks celery, trimmed
- 1 cup frozen peas
- 1/2 cup water
- 1/3 cup all-purpose flour
In large kettle or Dutch oven, brown beef in Onion Liquid Spice. Add onion and sauté 2 minutes. Add the 4 cups water, Soup Base, Herb Sensations, Black pepper, and Garlic Flakes. Cover, reduce heat, and simmer 1 hour. Cut carrots, potatoes and celery into 1-inch pieces. Add to kettle and simmer an additional 5 minutes. Combine the 1/2 cup water and flour; add enough of this mixture to simmering liquid to achieve desired consistency.
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Mediterranean Vegetable and Grain Salad
- Makes 6 servings
- 1 1/2 cups Water
- 2 tsp. Watkins Chicken Soup and Gravy Base
- 1/2 cup Watkins East-West Rice Medley
- 1/4 cup olive oil
- 1 1/2 tbsp. white wine vinegar
- 1 1/2 tsp. Watkins Italian Salad Seasoning
- 1 cup coarsely-chopped fresh broccoli
- 1 cup chopped seeded tomato
- 1/4 cup coarsely shredded carrot
- 1/4 cup diced green bell pepper
- 2 tbsp. diced onion
- 2 cups shredded lettuce
In medium saucepan, bring water and Soup Base to a boil; add Rice Medley. Cover, reduce heat, and simmer for 15 to 20 minutes or until grains are tender and water is absorbed.
In large bowl, whisk together the olive oil, vinegar, and Salad Seasoning. Add broccoli; toss to coat with dressing. Add rice, tomato, and next three ingredients; toss gently.
Cover and chill at least 30 minutes. Serve on bed of lettuce.
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Pineapple Upside-down Cupcakes
- Makes 12 cupcakes
- 1/4 cup butter or margarine
- 7 tbsp. brown sugar
- 1 tsp. Watkins Cinnamon
- 1 can crushed pineapple (reserve juice)
- 6 maraschino cherries, drained and halved
- -------------------------------------------------------------
- 1 cup cake flour
- 1 1/2 tsp. Watkins Baking Powder
- 1/4 tsp. salt
- 1 large egg, separated, at room temperature
- 1/4 cup butter or margarine, softened
- 1/4 cup white sugar
- 1 tsp. Watkins Vanilla Extract
- 1/2 cup reserved pineapple juice (from above can)
Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin. For topping, melt butter in a small saucepan. Stir in sugar and Cinnamon until blended. Remove from heat and add 1/2 cup of the pineapple (save remainder for another use). Spoon about 1 tbsp. of topping into each muffin cup. Place a cherry half, round side down, in center of each. In small bowl, combine flour, Baking Powder and salt. In another bowl, beat egg white with electric mixer until stiff peaks form. In large bowl, beat butter and sugar with electric mixer (no need to clean beaters) until fluffy. Beat in egg yolk and Vanilla Extract. Alternately add flour mixture and pineapple juice, beating well after each addition. Gently fold beaten egg white into batter. Pour evenly into muffin cups. Bake at 350° for 20 to 25 minutes or until cupcakes test done. Cool in pan on wire rack 10 minutes. Invert onto cookie sheet and gently tap each cup to release cupcakes. Serve warm or at room temperature.
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Tortellini and Italian Sausage Soup
- Makes 6 servings
- 1 pound spicy Italian Sausage, crumbled
- 3/4 cup coarsely chopped onion
- 6 cups water
- 1/4 cup Watkins Beef Soup Base
- 2-1/2 tsp. Watkins Italian Seasoning, more if desired
- Watkins Italian Pepper, to taste
- 1 medium zucchini or yellow summer squash, coarsely chopped
- 1 cup chopped carrots (about 2 medium)
- 1 can tomato paste
- 1 package dried or refrigerated cheese tortellini
- Parmesan cheese, if desired
Cook sausage and onion in large kettle or Dutch oven, stirring occasionally until sausage is brown; drain well. Stir in remaining ingredients except cheese. Cover and simmer about 20 minutes or until vegetables and tortellini are tender. Adjust seasonings, if desired. Spoon into serving bowls and sprinkle with Parmesan cheese.
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- Makes 10 servings
- 3 eggs, beaten
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup dark corn syrup
- 1-1/2 tsp. Watkins Butter Pecan Flavor
- 1/4 cup butter or margarine, melted and cooled
- 1 cup coarsely chopped pecans or pecan halves
- 1 unbaked pastry pie shell
Combine first six ingredients in large bowl; mix well. Stir in pecans. Pour into pie shell. Bake at 350° F for 45 to 60 minutes or until knife inserted in halfway between center and outside comes out clean. Cool on wire rack. If desired, garnish with whipped topping flavor with Watkins Vanilla Extract.
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Cream Of Chicken Vegetable Soup
- Makes 8 servings
- 1 cup diced celery
- 3/4 cup chopped onion
- 1/4 cup butter or margarine
- 1/2 cup all-purpose flour
- 1/2 cup Watkins Cream Soup and Sauce Base
- 2 to 3 tbsp. Watkins Chicken Soup Base
- 1 1/2 cups milk
- 2 1/2 to 3 cups water, depending on how thick you like your soup
- 1 package frozen mixed vegetables
- 2 to 3 cups leftover, cooked and diced, chicken or turkey
- Watkins Black Pepper to taste
Sauté celery and onion in butter for about 10 minutes over medium heat; remove from heat. Add flour, Cream and Chicken Soup Bases; mix well. Add milk and water and heat for 5 minutes, stirring constantly. Add vegetables and chicken or turkey; cook over medium heat until mixture begins to boil. Reduce heat and simmer 10 minutes, stirring until thick and vegetables are soft. Season to taste with Black Pepper. if made ahead, you can reheat in crockpot.
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- Makes 4 to 6 servings
- 2 to 3 pounds T-bone or other tender steak
- 2 tsp. Watkins Cracked Black Pepper
- 1/2 tsp. salt, if desired
- 1/8 tsp. Watkins Onion Powder
- 1/8 tsp. Watkins Garlic Powder
Trim fat from steak. Combine pepper and remaining ingredients. Sprinkle evenly over both sides of steak, pressing firmly with hand or spatula. Let stand 1/2 hour; cook 4 to 5 inches from coals or broiler until done to your taste. Cut into serving pieces.
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- Makes 6 servings
- 2-1/2 cups Water
- 1-1/2 tbsp. Watkins Chicken Soup Base
- 1/4 tsp. Watkins Cajun Pepper
- 1-1/4 cups Watkins Harvest Treasures White and wild Rice Blend
- 1/4 cup vegetable oil
- 2 tbsp. red wine vinegar
- 1/2 tsp. Watkins Garlic Salt
- 1/4 to 1/2 tsp. Watkins Cajun Pepper, depending on desired heat
- 8 oz. cooked and cleaned medium shrimp
- 3/4 cup diced cooked ham
- 4 green onions with tops, sliced
- 1 small green pepper, cut into thin strips
- 2 medium tomatoes, coarsely chopped
Bring water, Soup Base, and 1/4 tsp. Cajun Pepper to a boil. Add rice and cook according to package directions. Transfer to a large bowl. Combine oil, vinegar, Garlic salt and remaining Cajun Pepper. Add to rice along with shrimp, ham, onions, and peppers; toss to coat. Cover and chill at least 3 hours. Stir in tomatoes just before serving.
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- Makes 6 servings.
- 1/2 cup WATKINS Cream Soup Base
- 1/2 cup all-purpose flour
- 2 tbsp. WATKINS Onion Flakes
- 1/4 tsp. WATKINS Black Pepper
- 3 cups Water
- 1-1/2 cups cooked WATKINS White and Wild Rice Medley
- 1 cup fresh sliced mushrooms
- 1/2 cup coarsely shredded carrot
- 1/2 cup diced celery
- 1 cup evaporated skim milk
- 1 tsp. WATKINS Sherry Flavor
In medium saucepan, combine Cream Soup Base, flour, Onion Flakes, and Black Pepper; gradually add water, stirring constantly until smooth. Cook over medium heat until mixture begins to thicken. Stir in rice, mushrooms, carrot, and celery. Simmer 5 minutes. Add evaporated milk and Sherry Flavor; heat through but do not boil.
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- 10 to 12 unpeeled new red potatoes, quartered
- 2 tbsp. balsamic vinegar
- 1 tsp. white vinegar
- 2 tbsp. olive oil
- 1 tbsp. Watkins Potato Salad Seasoning
- 1 tbsp. Watkins Parisienne Mustard
- 1 tbsp. Watkins Minced Green Onion
Cook potatoes in boiling salted water until tender; drain and keep warm. Or place potatoes on a large piece of aluminum foil and sprinkle lightly with salt. Seal well and grill until potatoes are tender. Combine vinegar and next four ingredients; mix well. Place potatoes and green onions in serving bowl. Add dressing and toss lightly to coat. Makes 6 servings.
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- Makes 8 servings
- 1 lb. cooked, peeled, deveined shrimp
- 8 oz. fresh or frozen pea pods
- 1 cup diagonally-sliced celery
- 1 cup julienne-cut carrots
- 1/4 cup cut green onions
- 2/3 cup Watkins Tropical Salsa
- 1 teaspoon Watkins Cilantro
- 1 teaspoon Watkins Garlic Salt
- Lettuce leaves (Boston or Red Leaf)
Combine shrimp, pea pods, celery, carrots and green onions in large bowl. In small bowl, combine Tropical Salsa, Cilantro and Garlic Salt; mix well. Pour over shrimp mixture and toss well. Chill several hours, tossing lightly several times. Serve on lettuce-lined plates.
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