Welcome to this issue.
Pour yourself a cup of coffee, tea, or hot chocolate and pull up a chair.
Get ready to spice up your life!

The Spice For This Issue

EDITOR’S COMMENTS
MOTIVATIONAL WORDS
APRIL SPECIALS
LAUGH A LITTLE
MY WATKINS STORE
CONTEST - WIN A WATKINS GIFT CERTIFICATE
THE SPICES OF LIFE
HERB GARDENING
HEALTH TIP - 10 WAYS TO LOVE YOUR HEART
COOKING TIP
RECIPES - SALMON
BIRDWATCHING - THE FACINATING HUMMINGBIRD
JOIN OUR TEAM
DID YOU KNOW?

Visit our web site for new offers and information. Watkins Visit our online catalog to see our complete product line and April's specials.

If you would like to receive a free Watkins catalog and product sample, send me an email with “free catalog and sample” in the subject line. Send to: eleisiawhitney@watkinsonline.com

CUSTOMER REWARDS

I'd like to reward my Watkins customers.

Become a Member of my Watkins $100 Club!

Each time your product total reaches $100.00 you will receive a gift certificate for $10.00 off your next Watkins order. (Total does not include shipping and sales tax.) This total is accumulative - you do not have to order $100 worth of Watkins products in one order. I keep a total of the products you purchase and when your total reaches $100 I will send you a $10 gift certificate! Customer Rewards begins March 1st.

Ask your family and friends if they would like to order Watkins products with you. If your order is $75.00 or more your shipping is free!

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Sesame Street is a favorite program of small children everywhere. If their favorite Sesame Street character is Cookie Monster, they will see a new image. The Cookie Monster of old voraciously gobbled cookie after cookie spitting crumbs in all directions. The new and improved Cookie Monster is practicing restraint and advocating cookie-gobbling in moderation.

In response to the soaring rates of childhood obesity, PBS announced that "Sesame Street" would kick off its 35th season with new health-related themes and messages. Episodes of Sesame Street will provide health tips and debut nutritional characters such as talking eggplants and carrots. This could be dismaying to die-hard Cookie Monster fans, but producers claim that they aren't trying to take the cookie out of the Cookie Monster, they are simply portraying a cookie-loving character who can control his cravings.

Make sure your children learn to eat healthy foods at an early age. You are a role model and they follow your lead. If eating healthy foods is reinforced by their favorite television shows your children will be more likely to reach for nutritious snacks instead of snacks filled with excess calories and fats. Provide whole grain breads and cereals. Give them fresh fruits and vegetables for snacks and include several servings of fruits and vegetables at meals. Serve a variety of meats with an emphasis on recipes with chicken and fish. Serve low-fat and non-fat dairy products such as milk, cheese, yogurt, and sour cream. If your children learn to eat healthy foods on a regular basis an occassional cookie won't turn them into little "cookie monsters!"

Read "10 Ways to Love Your Heart." Download the "Ten Questions a Woman Should Ask Her Healthcare Provider" and take them with you the next time you visit your doctor. Also included in this article is a family health portrait and a heart attack risk assessment tool.

Salmon is our "healthy food" for this issue. Wonder why some salmon have more flavor? Enjoy these delicious salmon recipes. I've also included some fruit and vegetable dips.

If you are interested in starting your own Watkins Home Business get all the details at: Watkins Business Details

Until next issue,

Make your house a Watkins home.

eleisiawhitney@watkinsonline.com

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Bath Spice Fragranced Salts - Limited Quantities
Regularly $7.99 - Special $5.99 each
03115 Basil & Bergamot
03117 Ginger & Chamomile
03121 Rosemary & Lavender

Body Spice Dry Oil Sprays - Limited Quantities
Regularly $11.99 - Special $8.99 each
05219 Basil & Bergamot
05218 Ginger & Chamomile

Vanilla Body Wash & Bubble Bath
02976 Regularly $8.49 - Special $7.29

Vanilla Body Bar
02984 Regularly $4.99 - Special $4.29

Vanilla Conditioning Shampoo
03329 Regularly $11.99 - Special $10.79

Vanilla Hand & Body Lotion
02977 (240 mL/8 fl oz)
Regularly $8.99 - Special $7.69
02978 Travel Size (60 mL/2 fl oz)
Regularly $3.99 - Special $3.39

Vintage Garda Art Print - Limited Quantities
$19.99 value - just $5.00 with purchase of 8 oz. Vanilla Hand & Body Lotion

Vanilla Lip Care
02979 Regularly $2.79 - Special $2.59

Vanilla Body Fragrances
02974 Cologne Mist
Regularly $12.99 - Special $10.99

02989 Cologne Rollette
Regularly $5.99 - Special $4.99

02990 Vanilla Dry Oil Body Spray
Regularly $11.99 - Special $10.79

Gourmet Extract and Flavors (60 mL/2 fl oz)
Regularly $4.99 - Special $4.49 each

21381 Banana
21397 Cherry
21395 Lemon
01368 Mango
21387 Orange
21367 Peach
21389 Pineapple
21705 Raspberry
21386 Strawberry

Highlights Barbecue Sauce Concentrates
Regularly $7.69 - Special $6.99 each

01164 Original
01166 Honey
01167 Mesquite

Basic Seasoning Blends
Regularly $4.59 - Special $4.29 each

01960 All-Purpose Seasoning
01963 Chicken Seasoning
01972 Grill Seasoning
01973 Ground Beef Seasoning
01977 Omelet & Souffle Seasoning
01981 Poultry Seasoning
01985 Soup & Vegetable Seasoning

Black Pepper (340 g/12 oz)
01141 Regularly $13.99 - Special $12.59

Easy Entertaining with Good Tastings Cookbook
09452 Regularly $3.99 - Special $3.40

Tomato & Basil Snack & Dip Seasoning - NEW
Available for a Limited Time
02070 Regularly $7.69 - Special $6.79

Cinnamon Oatmeal Energy Bars
$12.49 value - just $8.32 with purchase of
02280 Reduce Plus and 02283 TheraTrimTM

Icy Blue Ointment (250 g/8.8 oz)
00490 Regularly $9.99 - Special $8.99

Analgesic Balm (110 g/3.88 oz) - Limited Quantities
02375 Regularly $5.99 - Special $5.29

Old-Fashioned Finished Wood Cleaner & Restorer
06776 Regularly $7.99
or $7.49 with purchase of 06729 Lemon Furniture Polish

Carnauba Palm Lemon Furniture Polish
06729 Regularly $5.99
or $5.49 with purchase of 06776 Wood Cleaner & Restorer

Waterless Hand Cleaner
06715 Regularly $6.99 or $6.49 each when you buy two

Outdoor Wash
06761 Regularly $4.99 - Special $4.49

Concentrated Degreaser (946 mL/32 fl oz)
06785 Regularly $8.99 - Special $7.49 - Lowest price of the year!

Concentrated Organic Cleaner (946 mL/32 fl oz)
06787 Regularly $8.99 - Special $7.49 - Lowest price of the year!

Shredsope

06225 Liquid Dish Soap
Regularly $5.99 - Special $5.29

06226 Fine Linen Wash
Regularly $8.99 - Special $7.99

06228 Ironing Spray
Regularly $8.99 - Special $7.99

06227 Linen Spray
Regularly $7.99 - Special $6.99

Many other products are featured in the April Highlights Catalog and April Specials Online.

An elderly woman walked into the local country church. The friendly usher greeted her at the door and helped her up the flight of steps. "Where would you like to sit?" he asked politely.

"The front row please." She answered.

"You really don't want to do that," the usher said. "The pastor is really boring."

"Do you happen to know who I am?" the woman inquired.

"No." he said.

"I'm the pastor's mother," she replied indignantly.

"Do you know who I am?" he asked.

"No." she said.

"Good," he answered.

As part of our new Brand Awareness program, Watkins is allowing Associates to sell a limited number of products on their personal web site. Some of you have expressed an interest in ordering one or two products and not having to pay the full shipping cost, so to save on shipping costs, you may order one, two, or more items for a shipping cost of only $4.00.

I have included some of the most popular products in my online store. Take a look! If you would like to order a particular product, just ask. I might have it in stock even though its not listed in my online store. My Online Store

DON'T FORGET TO ENTER APRIL'S CONTEST

To enter this month's contest send any cooking or kitchen tip, or tips for using a bread machine. All tips do not have to be about bread machines; send any tips that make cooking safer, quicker, easier, or more fun. You can also enter this month's contest by sending in your favorite salmon recipe. All subscribers are welcome to enter the contest.

For those of you who didn't win March's contest, the prize for April is a $10 Watkins Gift Certificate.

Please email your contest entry to: eleisiawhitney@watkinsonline.com with "April 2005 Contest" in the subject line.

The winner will be chosen at random from those who enter.

THE SPICES OF LIFE

You probably reach into your spice cabinet or drawer at least once a day. Hard to believe, but spices were once rare, expensive commodities. In fact, men went on quests in search of these elusive flavor enhancers; one of those searches lead Columbus to the New World. Today, with the growing popularity of Mediterranean, Mexican, Tex-Mex, Cajun, Creole, Indian and Middle Eastern cuisines, spices are more popular than ever. New recipes provide new ways to spice up our lives, and our meals!

How to Use Spices

Keep these guidelines in mind when buying, storing and using spices.

• Always buy spices in small amounts.
• Most spices don't need refrigeration—store them in a cool, dark place away from heat. You should refrigerate or freeze oil-rich seeds such as poppy and sesame to prevent rancidity. And in hot climates you might want to put all your spices in the fridge to guard against infestation.
• Check spices twice a year for freshness—discard bottles which have little or no scent. Most spices will stay fresh for six months to a year. Write the date on the bottle when you buy a new spice so you will know when to check for freshness.
• Remember that whole spices stay fresh longer than ground. You might want to invest in a small coffee grinder, small food processor, pepper grinder or mortar and pestle for quick grinding.
• A great way to boost the taste and aroma of many spices is to toast them. Here's how: Heat a heavy skillet over medium heat until hot. Add spice; toast 2 to 5 minutes or until spice is fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat and use immediately.
• Don’t be afraid to experiment with spices by adding them to your favorite dishes (start with a small amount, then add more if you like the result).

When you need to replenish spices and herbs order Watkins. We offer a wide variety of spices, herbs, and blends to add extra flavor to your food. Watkins chooses the highest quality ingredients available and processes them to preserve flavor and essential oils.

HERB GARDENING

I would never cook without a variety of Watkins herbs and spices. But, if you like to garden, whether a few pots on a window sill, sun porch, patio, deck, or balcony or a full-size backyard garden, an herb garden provides fresh herbs for foods, vinegars, and garnishes.

Herbs require several hours of sunlight each day and good air circulation. Plant your herbs in fertile well-drained garden soil that has been enriched with humus or potting soil. Small pots of herbs can be purchased at any nursery or garden store. Some herbs can also be grown from seed. Choose herbs that you use in your favorite recipes and one or two others to experiment with.

Herbs used in cooking include basil, marjoram, rosemary, thyme, oregano, mint, spearmint, chives, parsley, cilantro, sage, dill, tarragon, chervil, coriander, summer savory, lemon verbena, lavender, and edible pansies and nasturtiums. They can all be grown in your backyard garden.

Herbs can also be grown in pots. I do not recommend the small 3 or 4 inch pots designed specifically for herbs. Your herbs will thrive in larger pots, where there is less chance of over watering, under watering, disease or insects. Choose a variety of pots to grow your herbs - terra cotta, ceramic, plastic pots, sizes 6 to 12 inches, clay strawberry pots, and wooden barrels. Pots must have drainage holes in the bottom to prevent rotting. Fill each pot with potting soil. Several herbs can be grown in one large pot or place herbs in separate pots. Tomatoes and peppers also grow well in containers.

Rosemary, oregano, thyme, and mint can withstand frost and freezing temperatures and will grow perennially in warm to moderate climates. Other herbs must be brought inside during the winter or replanted each spring.

Mints have a rapidly spreading underground root system and should be grown in pots. If you plant mint or spearmint in your vegetable or flower garden it will spread throughout the garden.

As your plants grow pinch or trim to keep them full and healthy. Water regularly - daily during the summer. Sphagnum moss, wood chips, gravel, or mulch placed on to of your pots will help retain moisture on hot summer days.

Use your fresh herbs for:

Salads: nasturtiums, tomatoes, basil, chives, oregano, parsley
Soups and stews: parsley, thyme, marjorum
Meats: thyme, marjoram, rosemary, mint, oregano, basil
Chicken: rosemary, oregano, basil, parsley, sage, savory, thyme
Fish: dill, chives, parsley, oregano
Italian: oregano, basil, tomatoes, marjoram, rosemary
Mexican: cilantro, pepper plant, oregano
Potatoes: rosemary, chives, parsley Fragrance: lavender, rosemary, mints
Vinegars: dill, basil, oregano, nasturtium, chives, sage, rosemary

Rosemary stems make fragrant skewers for meat and vegetable kabobs.

Parsley, rosemary, thyme, mint, sage, and nasturtiums can be used to garnish dishes and beverages.

10 Ways to Love Your Heart

Heart disease threatens more American women than any other health condition. But there are lots of smart ways to lower your risk without a lot of extra effort. See what you could be doing to help protect your health.

If cancer tops your list of health concerns, you're not alone. Studies have shown that women tend to overestimate their chances of getting cancer; and they fail to think enough about heart disease. Of course, cancer deserves serious attention, but in taking cancer-prevention steps, we often neglect our hearts—not smart, since cardiovascular disease plagues about one in five women.

Fortunately, there are steps you can take (even starting today) that can help to reduce your risk.

1. Learn your family's health history. Try a new tool called "My Family Health Portrait," created by the US Surgeon General and available for free here. It's designed to help you identify heart disease and other ailments that may run in your family.

2. Ask the right questions. If you haven't had a conversation with your doctor about heart disease, it's time to schedule an appointment. Download a copy of the American Heart Association's "Ten Questions a Woman Should Ask Her Healthcare Provider" and take it with you to the doctor.

3. Choose fats wisely. Certain types of fat can reduce your risk of heart disease. Good sources of heart-healthy fats include fatty fish such as salmon, dark green leafy vegetables, flaxseed, walnuts, olive oil, and avocados.

4. Don't smoke and caffeinate. You know you shouldn't smoke. But while you work on quitting, switch to decaf. A recent study found that the combination of cigarettes and caffeine has an added detrimental effect on your cardiovascular system.

5. Be an optimist. They seem to live longer. In a recent study, Dutch researchers found that the risk of death from cardiovascular disease was lower among folks who had a highly optimistic outlook on life.

6. See a funny movie. Laughter is good for your heart. One study found that people with heart disease were 40% less likely to laugh at the gaffes, mix-ups, and irritations of everyday life than those without cardiovascular problems.

7. Know your numbers. Make sure your doctor checks your level of HDL cholesterol (a high number means less heart disease risk) and LDL cholesterol (the "bad" cholesterol; you want the number to be low). Even if your HDL level is high, a high LDL level could be trouble, so be sure you get results for both.

8. Meditate. Mediation may protect your heart as well keep you calm. One study found that hypertensive African Americans (a high-risk group) who were taught to meditate for 20 minutes twice a day had a decrease in the thickness of their arteries, potentially lowering their risk of heart attack by 11%.

9. Heed the signals. A study of heart-attack patients in a San Francisco hospital found that nearly half came in with strong symptoms other than chest pain, including shortness of breath, dizziness, lightheadedness, passing out, stomach pain, nausea, and vomiting. When your body's telling you that something's seriously wrong, don't ignore it—call your doctor, or get to an emergency room.

10. Know your risk. One way to assess it is to take the National Institute of Health's risk assessment test, which estimates your chances of having a heart attack in the next 10 years. It's a quick and easy form, though you'll need to know your cholesterol numbers. Available for free here. Of course you should rely only on your doctor for an assessment of your risk of heart attack.

From Beauty Sense e-magzine; April 5, 2005

Use nested measuring cups (cups that store inside one another) to measure dry ingredients and solid fats, such as shortening. Cups range in size from 1/4 cup to 1 cup and are made of plastic or metal. Do not use coffee cups, mugs or other containers to measure ingredients for baking recipes. The following guidelines will help you when measuring ingredients.

• Measure dry ingredients such as flour, sugar and cocoa by spooning the ingredients lightly into a cup; level with a straight-edged spatula or knife. Do not pack, shake down or press ingredients into these measures.

• Measure solid shortening, peanut butter or brown sugar by spooning them into a cup and packing them down firmly with a spatula or spoon.

• Measure flaked coconut by spooning it into a cup and packing it down lightly.

• Measure butter or margarine by using the tablespoon and cup indicators on the wrappers. The following guidelines can be used if the wrapper doesn't have the indicators: 1/4 cup equals 4 tablespoons or 1/2 stick, 1/3 cup equals 5 tablespoons plus 1 teaspoon, 1/2 cup equals 8 tablespoons or 1 stick.

Measuring cups to measure liquid ingredients are ususally glass or plastic and come in 1 cup, 2 cup, and 4 cup sizes. These cups have a space at the top to prevent spills.

Measuring cups for dry ingredients and liquid ingredients measure an equal amount of ingredient. They are designed differently to make measuring more accurate with less spills.

In previous issues we have discussed the health benefits of the following "healthy foods:"

broccoli
oranges
beans
yogurt
whole grains

Our "healthy food" for this issue is wild salmon. The omega-3 fatty acids in salmon help maintain cellular health, reducing the risk of stroke, heart attack and some forms of cancer. These fatty acids can also help prevent hypertension and insulin resistance.

The salmon you buy at the fish market or supermarket is either wild salmon or farmed salmon. Wild salmon comes from the sea while farmed salmon is raised on fish farms. Wild salmon is more nutritious and flavorful than farmed salmon and usually more expensive.

All Pacific salmon enter freshwater streams to spawn. The female lays 2,500 to 5,000 eggs in the gravel of small streams during the autumn. Both the male and the female die after spawning. The young stay in the streams for about a year before migrating to the ocean, where they remain for 2 or 3 years. Many salmon species are endangered.

Wild salmon become pink by eating sea creatures like krill, which contain a carotenoid called astaxanthin. Farmed salmon are naturally grayish but turn pink when they are fed various sources of astaxanthin, including one that is chemically synthesized and others that originate from yeast or microalgae. Researchers are able to distinguish the source of astaxanthin and determine whether or not a salmon is wild or farm-raised.

It is often difficult, if not impossible, to visually distinguish one from the other. After the salmon is cooked, however, the taste is different.

Smoked salmon is delicious with cream cheese and bagels for breakfast or as an appetizer. Eat salmon and other fish that contain omega-3 fatty acids for a healthy heart.

Salmon and Bagel Bake
If onion bagels aren't available, substitute plain bagels.

4 eggs
2 cups chicken broth made with Watkins Chicken Soup Base
1/4 cup thinly sliced green onion
2 cloves garlic, minced
1 tablespoon snipped fresh dillweed or 3/4 teaspoon Watkins dillweed, crushed
4 onion bagels, split, or 10 mini bagels (8 to 10 ounces total)
1 can (7-1/2-ounce) red salmon, drained, skin and bones removed and broken into chunks
1 cup (4 ounces) Havarti cheese, shredded

1. Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces.
2. In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all.
3. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
4. Make-Ahead Tip: If desired, mixture may be assembled, covered with plastic wrap, and chilled up to 24 hours. Uncover. Bake 40 to 45 minutes.

Nutritional Analysis Per Serving
calories 325, total fat 15g, saturated fat 2g, cholesterol 174mg, sodium 694mg, carbohydrate 27g, fiber 1g, protein 20g, vitamin A 11%, vitamin C 2%, calcium 25%, iron 15%

Smoked Salmon Frittata
Want to liven up your morning meal? Try this delicious dish that is full of vegetables and smoked salmon!

8 stalks fresh asparagus
1 tablespoon extra-virgin olive oil
1/2 Bermuda onion
1/4 cup dry-packed sun-dried tomatoes
2 ounces smoked salmon
1/2 cup liquid egg substitute or two eggs
1/4 cup water
3 tablespoons nonfat dry milk
1/4 teaspoon chopped fresh marjoram or Watkins Marjoram
Pinch Watkins Black Pepper
fat-free sour cream (optional)
chives (optional)

To soften the sun dried tomatoes, place them in a bowl and cover them with hot water. Let them stand for 30 minutes.

Boil 1" of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp. Coat an ovenproof 8" skillet with Watkins Cooking Spray and place over medium-low heat until hot.

Add the olive oil and sauté the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.

Preheat the broiler. Combine the egg substitute, water, dry milk, marjoram, and pepper. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet. Place the skillet under the broiler 4"-6" from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with fat-free sour cream, marjoram, and chives. Slice into wedges and serve immediately.
Serves 2
Try substituting 1 cup of broccoli florets for the asparagus and 2 ounces of ham for the salmon.

Nutritional Information:
241 calories, 11 total fat (2 g sat), 5 mg cholesterol, 18 g carbohydrate,19 g protein, 4 g fiber, 730 mg sodium

Succulent salmon, fresh vegetables, lettuce and chives wrapped in a tortilla make a great lunch or quick and satisfying supper.

Wrap-It-Up Salmon Sandwich

1 can (14.75) salmon, drained and chunked
1 container (8-oz.) whipped cream cheese, regular or light
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
2 teaspoons Watkins Italian Seasoning or 2 teaspoons Watkins Cilantro
1/2 teaspoon Watkins Onion Powder
1/2 teaspoon Watkins Red Pepper Flakes
4 (10-in.) large flour tortillas
4 large Romaine or curly lettuce leaves, center ribs removed
4 cups chopped or thinly sliced assorted fresh vegetables

In bowl, blend salmon, cream cheese, chives, lemon juice, Italian seasoning, onion powder, and pepper flakes.

On each of 4 tortillas, divide and spread salmon-cream cheese mixture to within 1/2 inch of edges. Lay a lettuce leaf over each tortilla. Top with one cup vegetables (such as cucumbers, bean sprouts, tomato, celery, broccoli or shredded carrots or cabbage) placed across middle of tortilla. Roll up tightly and slice on diagonal.

Salmon Chowder

1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon Watkins Thyme
1 Watkins Bay Leaf
1 1/2 cups clam juice or fish stock
6 small red potatoes
1 pound salmon, cut into 1/2" pieces
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill or 1/2 teaspoon Watkins Dill
Watkins Black Pepper to taste
Salt to taste

1. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
2. Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, salmon and dill and cook until the salmon is just cooked through. Remove the bay leaf. Adjust the salt and pepper to taste.

Poached Salmon with Cucumber Dill Sauce

2 cucumbers, peeled, halved and seeded
1/2 teaspoon salt
4 tablespoons fresh lemon juice
1/2 cup low-fat sour cream
1 tablespoon Watkins Dill
pinch Watkins Cayenne Pepper
Watkins Black Pepper to taste
juice of 2 lemons
1/2 teaspoon salt
1/2 teaspoon Watkins Fish and Seafood Seasoning
4 salmon fillets, about 4 or 5 ounces each

For the Cucumber Dill Sauce:
Puree one cucumber with the salt in a blender or food processor.
Place the cucumber puree in a bowl and stir in the remaining ingredients.

For the salmon:
Place the lemon juice, salt, seasoning and about 3 cups of water in a 10" pan. Add the salmon fillets and more water to cover the salmon if necessary.
Turn the heat to medium and bring the liquid to a simmer. Remove the fillets when they are just opaque, about 2 to 3 minutes depending on thickness. Place the fillets in the refrigerator to cool. (This can be done in advance and kept covered in the refrigerator for up to 2 days.)
Thinly slice the other cucumber and divide the slices between 4 plates. Place each chilled salmon fillet on top of the sliced cucumbers. Drizzle the sauce on the salmon and around the plate.

Nutritional Analysis Per Serving
Number of Servings: 4 servings
Calories 228 Fat 7g Saturated Fat 1g Protein 26g Fiber 2g Carbohydrate 13g Sodium 604mg

Salmon Teriyaki with Orange Salad

2 cloves garlic, finely chopped
2 tablespoons freshly grated ginger
2 tablespoons sugar
1/2 cup Watkins Spicy Garlic Soy Sauce
1/4 cup dry sherry
4 salmon fillets, 4 to 6 ounces each
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon Watkins Nutmeg
1/2 red onion, peeled and thinly sliced
2 naval oranges, peeled and sectioned
1 bunch watercress, rinsed and dried
3 scallions, chopped

1. Combine the garlic, ginger, sugar, soy sauce and sherry in a bowl. Add the salmon fillets and marinate in the refrigerator for 1 hour before grilling or broiling.
2. Combine the olive oil, balsamic vinegar and nutmeg in a separate bowl.
3. Add the thinly sliced onion and orange sections to the oil and vinegar dressing.
4. Preheat the grill or broiler to high.
5. Cook the salmon for 5 to 6 minutes per side, until the fish is just cooked through.
6. Add the watercress to the onion-orange mixture and toss. Divide this salad mixture among 4 plates. Place the salmon on top of the salad. Garnish with chopped scallions.

Nutritional Analysis Per Serving
Number of Servings: 4 servings
Calories 302 Fat 12g Saturated Fat 2g Protein 30g Fiber 3g Carbohydrate 17g Sodium 490mg

Peppered Salmon Steaks

1 tbsp/15 mL Watkins Cracked Black Pepper
1-1/4 tsp/6 mL Watkins Ginger
1 tsp/5 mL Watkins Seasoning Salt
4 salmon steaks, cut 3/4-inch/2-cm thick (about 2 lbs/908 g)
1/4 cup/60 mL melted butter
Lemon slices and parsley, for garnish

Preheat oven to 425ºF/220ºC. In a small bowl, combine pepper, ginger and seasoning salt. Press lightly into both sides of salmon steaks. Arrange steaks in a single layer in a greased shallow baking pan. Drizzle with butter. Bake, basting once with pan juices, until fish is opaque, about 15 minutes. Garnish with lemon slices and parsley. Drizzle with pan juices. Makes 4 servings.

Nutritional Information Per Serving:
Calories 430, Protein 45 g, Carbohydrates 1 g, Fat 26 g, Saturated Fat 9 g, Cholesterol 156 mg, Sodium 460 mg, Dietary Fiber 0 g

Asian Salmon Fillets with Curry Butter

2 pounds (about 1 kg) salmon fillets or steaks
1 tbsp/15 mL Watkins Spicy Garlic Soy Sauce
1-1/4 tsp/6 mL Watkins Ginger
Watkins Grill Seasoning

Curry Butter
1 stick (1/2 cup/125 mL) butter, melted
1 tsp/5 mL Watkins Curry Powder
1/2 tsp/2.5 mL Watkins Paprika
1 tsp/5 mL Watkins Calypso Hot Pepper Sauce

Preheat oven to 400°F/200°C. Combine butter ingredients; set aside. Rub salmon with soy sauce and ginger; season to taste with Grill Seasoning. Place salmon in shallow-sided baking dish and bake 12-16 minutes or until done, basting once with Curry Butter. Serve with remaining Curry Butter. Serves 4.

Variation: For bite-sized appetizers, cut salmon into 1-inch/25-mm chunks before seasoning.

Salmon and Spinach Bake

1 bag (6 ounces) baby spinach
1 2/3 cups cooked white rice
1/2 teaspoon salt
3/4 cup reduced-fat sour cream
1 egg
3 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon Watkins Garlic Granules
1/4 teaspoon Watkins Black Pepper
1 pound salmon fillet

1. Place spinach in a glass pie plate along with 3 tablespoons water. Cover with plastic wrap and microwave on high power for 3 minutes. Uncover and drain carefully. Coat a 1 1/2 quart baking dish with Watkins Cooking Spray.

2. Heat oven to 350 degrees F. In a large bowl, stir together the rice, spinach, and 1/4 teaspoon salt.

3. In a small bowl or measuring cup, whick together the sor cream, egg, 2 tablespoons of the Parmesan cheese, mustard, remaining 1/4 teaspoon salt, garlic granules, and black pepper.

4. Set aside 2 tablespoons of the sauce. Combine remaining sauce with the rice-spinach mixture. Stir until well coated. Transfer to the prepared casserole.

5. Place salmon, skin side up, on a cutting board. Peel off skin, and flip over. Remove any bones with tweezers. Slice crosswise at an angle into 1/2 inch thick slices. Fan slices over the rice mixture.

6. Thin reserved sauce with 1/2 teaspoon water. Drizzle over alsmon slices. Top with remaining tablespoon Parmesan cheese. Bake in 350 degree F oven for 25 to 30 minutes, or until casserole registers 150 degrees F on an instant read thermometer. Let stand 5 minutes at room temperture before serving. Makes 4 servings.

Nutritional Information
471 calories, 24 g fat (8 g saturated fat), 38 g protein, 24 g carbohydrates, 2 g fiber, 948 mg socium, 177 mg cholesterol

Ginger-Honey Glazed Barbecued Salmon

1/3 cup honey
1/3 cup Watkins Hot Honey Soy Sauce
1/3 cup rice vinegar
2 cloves garlic, crushed
1 tablespoon freshly grated ginger
6 salmon fillets, 4 to 6 ounces each

1. Combine the honey, soy sauce, vinegar, garlic and ginger in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
2. Spray the grill grate with non-stick spray (or oil it well) and preheat the grill to medium-high.
3. Season the salmon fillets with salt and pepper. Brush them on both sides with the honey mixture.
4. Grill the salmon on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.
5. Drizzle the salmon with the remaining honey mixture and serve.

Nutritional Analysis Per Serving
Number of Servings: 6 servings
Calories 273 Fat 6g Saturated Fat 1g Protein 35g Fiber 0g Carbohydrate 19g Sodium 648mg

Fruit Kabobs with Ginger Dip
Serve these fresh fruit skewers for dessert or as a mid-afternoon snack. Fresh ginger and toasted coconut stirred into fat-free sour cream makes for a flavorful dip.

1 8-ounce carton fat-free dairy sour cream
2 tablespoons chopped toasted coconut
1 tablespoon honey
1/4 teaspoon Watkins Coconut Extract
1 teaspoon finely shredded orange peel or 1/2 teaspoon Watkins Orange Peel
1 teaspoon grated fresh gingerroot or 1/4 teaspoon Watkins Ginger
1 pear
1 apple
1 orange, peeled and sectioned
1 papaya, peeled and seeded
2 kiwi fruit, peeled
1 cup cubed fresh pineapple
1 cup whole fresh strawberries
Finely shredded orange peel (optional)

In a small bowl stir together sour cream, coconut, honey, coconut extract, orange peel, and gingerroot. Cover and refrigerate at least 2 hours or until serving time.

To prepare fruit kabobs, cut pear, apple, orange, and papaya into 1-inch pieces, leaving peel on apple and pear for color. Quarter kiwi fruit lengthwise. Thread all fruit on wooden picks or 32 short bamboo skewers. Serve with chilled dip. If desired, sprinkle dip with additional orange peel. Makes 16 servings.

Make ahead tip: Prepare fruit. Dip pear and apple pieces in mixture of 1 cup water and 2 tablespoons lemon juice. Thread fruit onto wooden picks or skewers; cover and chill up to 1 hour.

Nutritional facts per serving
calories: 47, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 10mg, carbohydrate: 10g, fiber: 1g, protein: 1g

Fresh Fruit Dip
Serve as a snack or as a delicious dessert. For a party, arrange fruits and dip in hollowed pineapple halves.

1 8-ounce carton plain low-fat yogurt
1/4 cup unsweetened applesauce
1 tablespoon powdered sugar
1/2 teaspoon Watkins Vanilla
1/8 teaspoon watkins Ground Cinnamon, Nutmeg, or Ginger
3 cups assorted fresh fruit (such as pineapple chunks, strawberries, apple slices, and peach slices)

In a small bowl stir together yogurt, applesauce, powdered sugar, vanilla, and cinnamon, nutmeg, or ginger.

To serve, spear fruit with toothpicks, then dip into yogurt mixture.
Makes 6 (3-tablespoon) servings.

Make ahead directions: Cover dip and chill up to 8 hours. Prepare fruit dippers; cover and chill up to 4 hours.

Nutritional facts per serving
calories: 87, total fat: 1g, cholesterol: 2mg, sodium: 28mg, carbohydrate: 18g, fiber: 1g, protein: 3g

Dilly Crab Dip
For a presentation that wows, serve the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.

1/2 cup fat-free mayonnaise or salad dressing
1/2 cup light dairy sour cream
1 cup flaked, cooked crabmeat (cartilage removed)
1 teaspoon Watkins Dried Dill Weed
2 teaspoons finely chopped onion or green onion
1/2 teaspoon finely shredded lime peel
1 teaspoon lime juice
Dash Watkins Bottled Jalapeno Hot Pepper Sauce
Dash Watkins Red Pepper Flakes (optional)
Fresh dill sprig (optional)
4 cups fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods)

Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.

Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.

Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).

Note: Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.

Nutritional facts per serving
calories: 45, total fat: 1g, saturated fat: 1g, cholesterol: 19mg, sodium: 138mg, carbohydrate: 5g, fiber: 1g, protein: 3g, vitamin A: 73%, vitamin C: 87%, calcium: 3%, iron: 2%, vegetables: 1diabetic exchange, very lean meat: .5diabetic exchange

Email for your free copy. Free April Highlights Catalog or order online Watkins Online Catalog

BIRD WATCHING

Here are some fascinating fun facts about hummingbirds: (photo by Danielle Haney)

• There are 18 hummingbird species in North America. They are found no where else in the world except North, Central, South America.
• The oldest known wild hummingbird on record was a Broad-tailed Hummingbird that was over 12 years old.
• There are over 325 species of hummingbirds, making them the second largest bird family in the world.
• Hummingbirds weigh 1/10 of an ounce; about the weight of a penny.
• Hummingbirds' brains are about the size of a BB.
• Hummingbirds have such underdeveloped legs that they are unable to walk.
• A mother hummingbird weighs only about 8 times more than her egg.
• They lay the world's smallest bird egg.
• Hummingbirds generally lay 2 eggs about the size of a blueberry.
• Ruby-throated Hummingbirds have one of the highest nesting success rates of any Neotropical migrant.
• They use spider webs as glue to attach the nest to a tree branch as well as a binding agent for the building materials.
• The nest is about the size of a golf ball; around 1 ½ inches in diameter.
• Hummingbirds eat about every 10 minutes. They do not have an innate preference for red. Each hummingbird must learn the association between red flowers and food.

  BirdTracks Online - April 2005

  If you would like to join other birdwatchers throughout the US and Canada to provide data about your backyard birds learn about Project FeederWatch
  Project FeederWatch (www.birds.cornell/edu/pfw)

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  Start your own home-based business with Watkins. We offer several assortments to join Watkins and the Summit Group.

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  It is only as we develop others that we permanently succeed.
  Harvey S. Firestone
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  The Watkins Company is beginning its 137th year of providing outstanding products that people use every day. What other company has such a history of experience, success, and integrity?

  Get all the details today! Watkins Home Business

  Or contact me at: eleisiawhitney@watkinsonline.com

  DID YOU KNOW THAT WATKINS:

  • Offered the first known money-back guarantee?
    
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  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ DID YOU KNOW?

  The packing pellets that Watkins uses to ship their products are made of cornstarch and are biodegradable. Use them to protect your own packages when mailing to family and friends. If you like to recycle, take them to your local packaging and shipping company. They will recycle them for you.

  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If anything in this newsletter has added a little spice to your life tell me about it. If you have any other helpful hints for using spices and herbs, share them with our readers. Email me at: eleisiawhitney@watkinsonline.com

  If you would like to receive a Watkins Monthly Highlights catalog, our Watkins Mainline catalog, and a FREE sample please send your request to eleisiawhitney@watkinsonline.com

  If you would like to browse our online catalog go to
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  Thank you once again for your continued support and for remaining a valued subscriber to
  Around the Kitchen Table - Watkins Newsletter!
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  When your family gives thanks remember to include a prayer for the men and women standing guard to keep us all safe and free.
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  "Coming together is a beginning; keeping together is progress; working together is success." - Henry Ford
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  *** Integrity Since 1868 ***
  137 years of experience and integrity goes into each one of our products. J.R. Watkins started a lasting tradition when he introduced the world's first money-back guarantee, which we still honor on every product we sell.

  Hope to see you next month!
  Eleisia Whitney
  Independent Watkins Associate, ID# 335001
  23 Oak Ridge Lane
  Danville, CA 94506

  Watkinize Your Life

  Copyright 2002-2005
  Around the Kitchen Table
  

  

  The statements made and opinions expressed in this newsletter 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. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited. Contests and prizes are provided by Eleisia Whitney and not Watkins, Inc. or other Independent Associates.

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