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!
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off your next Watkins order. (Total does not include shipping and sales tax.)
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I keep a total of the products you purchase and when your total reaches $100 I will send you a $10 gift
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Ask your family and friends if they would like to order Watkins products with you.
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This issue features recipes for your 4th of July barbecue or picnic! Our "healthy food" is tomatoes
and you'll just love these recipes using fresh tomatoes.
We had a cool, rainy spring here in northern California. In the last two days the temperatures have
soared to 90 and 100 degrees! I like summer, so I'm not compaining!
If you are interested in starting your own Watkins Home Business get all the details at:
Watkins Business Details
Build your own home business so you can stay home with your family, retire early, pay off bills,
or save for retirement. With consistent effort you can build a thriving business!
Make your house a Watkins home.
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Thank you. I appreciate your support.
Many other products are featured in the July Highlights Catalog and July Specials Online.
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
Congratulations! Margaret M from Wisconsin is June's winner. She wins an bottle of Watkins Steak Sauce,
great with steaks and burgers; adds a tangy flavor to roasts, soups, stews, and gravies.
Margaret's grilling tip - My favorite thing on the grill is beef tederloin that has been marinated in
Italian dressing. I also never use the grill without spraying the grate first with oil so the food doesn't
stick.
Thanks, ladies for entering June's newsletter contest.
All you have to do to enter is tell me about your summer fun activities! Are you taking a vacation,
going to a waterslide or a theme park, camping, going to the beach, or relaxing at home.
There’s more proof that exercise can help people with arthritis stay fit enough to perform everyday
tasks like cooking, dressing and bathing.
In a two-year study of more than 5,700 adults with arthritis age 65 and older, researchers at
Northwestern University in Chicago found that the sedentary adults were twice as likely to have to
limit their movements because of arthritis than the active participants.
Exercising more—by gardening, swimming or walking—could prevent a good deal of physical decline
in people with arthritis, lead author Dorothy Dunlop, M.D. of the Feinberg School of Medicine at
Northwestern wrote in the April issue of Arthritis & Rheumatism. Other research has found exercise
can also help ease the joint pain caused by arthritis.
- Enjoy a fresh tomato out of hand, just as you would an apple. It's a low calorie, nutritious snack.
- Diced tomatoes add color and taste to guacamole dip.
- Fresh Tomato Salsa is easy with diced tomatoes, onions, garlic, peppers and cilantro, mixed together with cumin and fresh lime juice. It's a cholesterol free dip for family and friends with low sodium and few calories.
- Add chopped fresh tomatoes to prepared spaghetti sauce, canned soups, chili, stews or casseroles for a touch of homemade goodness and nutritional value.
- Marinate fresh tomato slices and red onion rings in an Italian salad dressing and serve as a refreshing alternative to tossed green salad or fruit salad.
- Stuff whole tomato cups with a favorite meat or seafood salad for an attractive and delicious luncheon entree.
- Chopped tomatoes, added to any stir-fry combination during the last minute of cooking, lend color and flavor.
- Dice fresh tomatoes and toss with prepared 3-bean salad mixture and serve over lettuce leaf.
Courtesy of California Tomato Commission
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RECIPES
Recipes for your 4th of July Menu
Picnic-Perfect Chicken
3 to 4 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1-1/2 cups dry sherry
1 cup finely chopped onion
1/4 cup lemon juice
6 cloves garlic, minced
2 Watkins Bay Leaves
1 15-ounce can tomato puree
1/4 cup honey
3 tablespoons molasses
1 teaspoon salt
1/2 teaspoon Watkins Dried Thyme
1/4 to 1/2 teaspoon Watkins Ground Red Pepper(Cayenne Pepper)
1/4 teaspoon Watkins Black Pepper
2 tablespoons white vinegar
- Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a medium bowl
stir together sherry, onion, lemon juice, garlic, and bay leaves. Pour over chicken; seal bag.
Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken, reserving
marinade. Cover and chill chicken until ready to grill.
- For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey,
molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer,
uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves.
Stir in vinegar.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above
the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill
rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing
with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce
heat to medium. Adjust for indirect cooking. Grill as above.) To serve, reheat and pass the remaining
sauce with chicken. Makes 6 servings.
Nutritional facts per serving
calories: 446, total fat: 13g, saturated fat: 4g, cholesterol: 104mg, sodium: 735mg,
carbohydrate: 33g, fiber: 2g, protein: 35g, vitamin C: 52%, calcium: 5%, iron: 20%
Summer Breeze Ribs
1/4 cup packed brown sugar
2 teaspoons Watkins Sasoned Salt
2 teaspoons Watkins Chili Powder
4 pounds pork loin back ribs or pork spareribs
1/4 cup yellow mustard
4 cups hickory or fruitwood chips
1/4 cup Watkins Prepared Barbecue Sauce
Barbecue Sauce
- In a small bowl combine brown sugar, seasoned salt, and chili powder. Brush ribs with mustard. Sprinkle brown sugar mixture onto ribs. Cover and refrigerate for 6 to 24 hours.
- At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.
- In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Sprinkle some of the drained wood chips over the coals. Pour 1 inch of water into the drip pan. Place ribs, meaty side up, on grill rack over drip pan but not over coals, or use a rib rack placed over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender, adding more coals and wood chips as necessary.
- Brush with the 1/4 cup barbecue sauce. Grill ribs for 5 minutes more. Serve with additional bottled barbecue sauce. Makes 6 servings.
Nutritional facts per serving
calories: 244, total fat: 9g, saturated fat: 3g, cholesterol: 57mg, sodium: 810mg,
carbohydrate: 11g, fiber: 1g, protein: 27g, vitamin A: 4%, vitamin C: 3%, calcium: 3%,
iron: 7%
Texas Barbecue Beef
1/4 cup Worcestershire sauce
3 tablespoons vinegar
1 teaspoon Watkins Ground Cumin
1 teaspoon Watkins Dry Mustard
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon Watkins Ground Cinnamon
1-1/2 pounds beef flank or round steak, cut about 3/4 inch thick
Red jalapeno peppers (optional)
Fresh cilantro sprigs (optional)
Watkins Prepared Barbecue Sauce
- For brush-on sauce, in a small bowl combine Worcestershire sauce, vinegar, cumin, dry mustard,
hot pepper sauce, and cinnamon.
- For direct grilling, place the meat on an uncovered grill directly over medium coals. Brush some
of the brush-on sauce over the meat. Grill meat for 12 to 14 minutes for medium doneness or
longer for desired doneness, turning once and brushing frequently with brush-on sauce.
- For indirect grilling, in a covered grill arrange medium-hot coals around a drip pan. Place steak
on the grill rack over the drip pan. Brush some of the brush-on sauce over the meat. Cover and grill
over medium heat for 18 to 22 minutes or until desired doneness, turning once and brushing
frequently with brush-on sauce.
- Remove meat from the grill and allow meat to stand, covered loosely with foil, about 10
minutes for easier carving. Thinly slice the meat across the grain. Arrange on platter with grilled
vegetables, if desired. Garnish with red jalapeno peppers and fresh cilantro. Serve with barbecue sauce.
Patriotic Salad
1 6-ounce package strawberry-flavored gelatin
1 10-ounce package frozen strawberries
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
3/4 cup salad dressing or mayonnaise
1 tablespoon lemon juice
1 envelope unflavored gelatin
1 6-ounce package blackberry-flavored gelatin
2 cups frozen blueberries
- Lightly oil an 11- to 12-cup mold; set aside.
- Pour 2 cups boiling water over the strawberry-flavored gelatin; stir until the gelatin is dissolved.
Carefully stir in the frozen strawberries. Chill until the mixture begins to thicken. To quick-chill gelatin,
place the bowl of gelatin over a bowl of ice water; stir until partially set. Stir to evenly distribute the
strawberries and turn the mixture into the prepared mold. Refrigerate.
- In a small bowl beat cream cheese, sour cream, salad dressing or mayonnaise, and lemon juice
until the mixture is smooth.
- In a small custard cup sprinkle the unflavored gelatin into 1/4 cup cold water. Place the custard
cup in a skillet with 1/2 inch of boiling water. Stir the gelatin until dissolved. Stir the unflavored gelatin
mixture into the cream cheese mixture. Beat until well blended. Carefully spoon the gelatin-cream
cheese mixture over the strawberry mixture. Spread the gelatin-cream cheese mixture evenly to
the edge of the mold. Refrigerate.
- Pour 2 cups of boiling water over the blackberry-flavored gelatin and stir until the gelatin is
dissolved. Add 1/2 cup cold water and the blueberries; stir. Chill until the mixture begins to thicken.
Stir again to distribute the blueberries. Spoon the mixture over the cream cheese layer in the mold
and spread evenly to the edge of the mold.
- Refrigerate the gelatin mold until it is firm, overnight or several hours. Unmold onto a serving
dish.
- To unmold gelatin, loosen the edges of the mixture from the sides of the mold with the tip of a
sharp knife or thin metal spatula. Set the mold in warm (not hot) water to the depth of the gelatin
contents. Hold about 5 seconds. Tilt or shake the mold gently to loosen. Invert the serving plate on
top of the mold. Hold both together firmly and invert. Shake the mold gently until the gelatin slips
from the mold onto the serving dish or plate. If the gelatin doesn't release, repeat the process.
Makes 12 servings.
Tip: For a successful layered gelatin salad, add the second layer when the first layer appears firm
but is slightly sticky to the touch. At this stage the gelatin will retain a fingerprint. If the first layer is
chilled too long, the second layer won't adhere; if it is not chilled long enough, the layers run
together.
Nutritional facts per serving
calories: 250, total fat: 16g, saturated fat: 7g, cholesterol: 33mg, sodium: 182mg,
carbohydrate: 26g, protein: 4g
Apple Coleslaw
3/4 cup Miracle Whip Light Dressing
1 Tbsp honey
1/2 tsp Watkins Celery Salt
1 bag (16 oz.) coleslaw blend
2 medium apples (preferably 1 red and 1 green), chopped
MIX dressing, honey, and celery salt in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE at least 1 hour.
Choose all-purpose apples for both eating raw and cooking. Varieties include Cortland, Granny
Smith, Johathan, Mc Intosh and Fuji.
Substitute
Substitute 3 cups shredded green cabbage and 2 cups shredded red cabbage for 1 bag (16 oz.)
coleslaw blend.
Nutrition Bonus:
This colorful side dish is easy to prepare and can enhance any meal. It's an excellent source of
vitamin C and low in saturated fat and cholesterol.
Diet Exchange
1 Vegetable,1/2 Fat
Nutrition (per serving)
Calories 60, Total fat 3g, Saturated fat 0g, Cholesterol 5mg, Sodium 140mg, Carbohydrate 10g,
Dietary fiber 2g, Sugars 7g, Protein 1g, Vitamin A 25%DV , Vitamin C 20%DV, Calcium 0%DV,
Iron 0%DV
Red, White and Blueberry Shortcakes
Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.
1 (16.3-oz.) can refrigerated buttermilk biscuits or make your own
2 tablespoons margarine or butter, melted
4 to 5 tablespoons sugar
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon Watkins Vanilla
1 pint (2 cups) strawberries, sliced
1 pint (2 cups) blueberries
- Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and sides only of each biscuit in
margarine, then in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375°F. for 13 to
17 minutes or until golden brown. Cool slightly.
- In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and
vanilla, beating until stiff peaks form.
- To serve, split biscuits; place on 8 dessert plates. Layer biscuit with strawberries, blueberries
and whipped cream. Store fruit and whipped cream in refrigerator.
Caramel Apple Pie
1-1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick rolled oats
1/2 cup butter or margarine
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon Watkins Ground Cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled cooking apples
1/2 cup chopped pecans
1/4 cup caramel ice cream topping
- Use prepared pastry or follow recipe.
For the pastry, in a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the flour mixture, tossing with a fork until all dough is moistened. Prepare using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball; set aside.
- For the crumb topping, stir together brown sugar, 1/2 cup all-purpose flour, and oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs. Set aside.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
- In a large mixing bowl stir together sugar, 3 tablespoons flour cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle crumb topping over apple mixture.
- To prevent over browning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings.
Nutritional facts per serving
calories: 554, total fat: 25g, saturated fat: 10g, cholesterol: 31mg, sodium: 260mg,
carbohydrate: 81g, fiber: 3g, protein: 5g, vitamin C: 6%, calcium: 3%, iron: 15%
Peanut Butter S'more Quesadillas
4 to 6 tablespoons peanut butter
2 9- to 10-inch flour tortillas
1/2 cup tiny marshmallows
1/4 cup miniature semisweet chocolate pieces
2 medium firm, ripe bananas, thinly sliced
Cooking oil
Sugar and Watkins Ground Cinnamon (optional)
- Spread 2 to 3 tablespoons peanut butter over half of each tortilla. Top each with some of the
marshmallows, chocolate pieces, and banana slices. Fold tortillas in half, pressing gently to flatten
and seal slightly. Brush both sides with a little oil.
- Place a 10-inch cast iron skillet over medium-high heat on a camp stove, grill rack, or grate over
an open fire. Cook tortillas for 2 to 3 minutes per side or until golden and chocolate is melted,
turning once halfway through grilling. If desired, sprinkle with sugar and cinnamon. To serve, cut
into wedges. Makes 4 servings.
Nutritional facts per serving
calories: 384, total fat: 21g, saturated fat: 6g, monounsaturated fat: 8g, polyunsaturated
fat: 5g, cholesterol: 0mg, sodium: 190mg, carbohydrate: 45g, total sugar: 23g, fiber: 3g, protein: 8g, vitamin C: 9%, calcium: 3%, iron: 9%
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tomatoes - Healthy Food for this Issue
In previous issues we have discussed the health benefits of the following "healthy foods:"
broccoli
oranges
beans
yogurt
whole grains
wild salmon
spinach
soy
blueberries
Our "healthy food" for this issue is tomatoes. Fresh picked tomatoes will soon be available from
your garden or local fruit stand. These lucious red gems add that sweet flavor to a salad or
sandwich. Fresh homemade salsa is the best! And for you purests, a fresh tomato straight from the
garden, either whole or sliced, is a mouth-watering delight. Some prefer a sprinkle of salt or
sugar to bring out flavors that tickle your taste buds.
Why Eat Tomatoes
Fresh tomatoes are a delicious source of vitamin C. They are one of the best sources of lycopene,
a carotenoid with cancer-fighting properties. The lycopene in tomatoes helps protect against
cancer and reduces the risk of cardiovascular disease. They also contain disease-fighting antioxidants
which bolster the immune system.
Americans eat a lot of tomatoes in processed form, as sauce on pasta
or pizza, in soups, stews, and chilies, and as tomato juice; and as it turns out, this is one case
where a vegetable is more healthful cooked than it is raw. Tomatoes contain a lot of water, so
they become more concentrated as the water evaporates during cooking. The result is that a half
cup of cooked tomatoes, in the form of sauce or paste, for instance, is a far more concentrated
source of lycopene than a half cup of fresh tomatoes. And your body absorbs more lycopene from
cooked or processed tomatoes, especially when the tomatoes are cooked with a little oil, as they
often are. (Serving raw tomatoes with oil, a drizzle of olive oil, for instance also enhances
lycopene absorption).
Varieties of Tomatoes
There are thousands of tomato varieties, but those usually available in stores fall into one of these
catagories.
Cherry tomatoes: Round and bite-sized, these tomatoes are often
served in salads and as garnishes. Their skin may be red or yellow.
Pear tomatoes: Small, pear-shaped tomatoes (about the size of cherry tomatoes) with an intense,
sweet-tomato flavor. There are red and yellow versions of these tomatoes.
Plum tomatoes: Also known as Italian or Roma tomatoes, these are small and egg-shaped.
In general, they are meatier and less juicy than slicing tomatoes, and so are ideal for making
sauces and adding to other cooked foods.
Slicing tomatoes: These large, rounded varieties include round globe types commonly found
in most supermarkets as well as the flatter beefsteak tomatoes prized by home gardeners.
Yellow or orange tomatoes: These are sometimes advertised
as "low-acid" tomatoes. They are in fact not lower in acid than other tomatoes, but higher in sugar,
which produces a very mild, sweet flavor. Like red tomatoes, these have plenty of vitamin C and
potassium, but they don't have any lycopene.
"Heirloom" tomatoes: Some growers are now raising old varieties of tomatoes with intriguing
shapes, variegated colors, and unusual flavors. Look for them at farmer's markets and gourmet
shops during tomato season.
Sun-dried tomatoes: These are plum tomatoes that have been dehydrated to preserve them and
intensify their flavor. They are sold packed in oil or dry. The tomatoes that are not packed in oil are
usually reconstituted by soaking them in hot water before using them in cooking.
Nutrition
One medium tomato (148 g) contains only 35 calories, supplies 40 percent of the U.S.
recommended daily allowance (U.S. RDA) of vitamin C and 20 percent of vitamin A, some of which
is in the form of beta-carotene. Beta-carotene is an antioxidant, associated with a reduced risk of
certain cancers. Tomatoes also contain lycopene, which research suggests may reduce prostate
cancer in men. Tomatoes are also a source of dietary fiber, containing about as much fiber as a
slice of whole wheat bread. Tomatoes provide potassium, iron, phosphorous and some B vitamins.
They are low in sodium and contain no cholesterol.
Storing Tomatoes
Store tomatoes at room temperature; never in the refrigerator. Partly ripe tomatoes will ripen to a
juicy red on their own when stored at room temperature. Never store your tomatoes below
55° Fahrenheit. A tomato produces a flavor enzyme as it ripens; as soon as the body temperature
goes below 55° the enzyme stops producing any more flavor permanently.
Preparation
Coring: Using a sharp paring knife make several angled cuts through the stem and under the core.
Seeding: Lay the tomato on its side and halve with a sharp serrated knife. Squeeze each half firmly
enough to push out the seeds. Discard seeds.
Slicing: First core the tomato and lay it on its side. Using a sharp serrated knife, cut a very thin slice
off both ends and discard. Slice the tomato to desired thickness.
Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at a time into enough
boiling water to cover. Boil for 15 to 30 seconds, lift into a colander with a slotted spoon.
Rinse briefly under cold running water. Peel off and discard skins.
Stuffing Shells: Lay the tomato on its side and cut a very thin slice off the bottom using a sharp
serrated knife. Slice off the top 1/4 of the tomato and discard. (The top minus the core may be
chopped and added to the filling.) Using a sharp paring knife and spoon, cut and scoop out the flesh,
leaving thickish walls. Salt the cavities lightly and invert on a cooling rack for 15 minutes to drain.
Yield: 1 medium tomato, seeded, yields approximately 3/4 cup chopped. 1 large tomato, seeded,
yields 1 cup chopped. One pound of tomatoes yields approximately 2-1/2 cups of chopped or
2 cups puréed.
Herb-Roasted Tomatoes
1 teaspoon olive oil, divided
2 large red tomatoes, halved
1 clove garlic, minced
1 tablespoon fresh thyme leaves or 1 tsp Watkins Thyme
Salt and Watkins Black Pepper, fresh ground
Preheat oven to 350°F. Lightly coat a 9-by13-inch baking pan with half of the oil. Arrange
tomatoes, cut side up, in pan. Sprinkle tomatoes with garlic, thyme, salt, and pepper; dot with
remaining oil. Bake 45 minutes to 1 hour, until very soft. Serve hot or at room temperature.
Serves 2.
Nutritional Information
57 calories, 3 total fat (0 g sat), 0 mg cholesterol, 8 g carbohydrate, 2 g protein, 2 g fiber, 0 mg sodium
Parmesan Pan Fried Tomatoes
1 1/2 cups flour
1 1/2 Tbsp Watkins Onion Granules
1 Tbsp Watkins Garlic Granules
1/2 Tbsp salt
3/4 tsp Watkins Granulated Black Pepper
1 1/2 cups Parmesan cheese, grated
1 1/2 cups breadcrumbs
18 slices tomatoes, sliced 1/2 thick
3 eggs
3 Tbsp Dijon mustard
Olive oil
Combine flour, onion granules, garlic granules, salt and pepper. Mix well.
In separate bowl combine panko and parmesan.
In third bowl combine eggs and mustard.
Take slices of tomato and dip in flour, dust off excess.
Then dip in egg mixture, letting excess drip off.
Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
Repeat until all slices are breaded.
These should be stored in a single layer dusted lightly with extra crumbs.
Heat olive oil in non-stick frying pan, over medium-high heat.
Place 3 slices in pan, and let cook about 1 1/2 - 2 minutes on each side, until just golden brown.
Don't flip too soon or parmesan mix will fall off.
Serves 6.
Tomato Rosemary Focaccia
1 package active dry yeast
1 cup warm water (110-115 degrees)
2 Tbsp olive oil
3 Tbsp butter, salted, softened
1/2 cup milk
1 Tbsp rosemary, fresh minced or 1 tsp Watkins Rosemary
3 1/2 - 4 cups flour
1 tsp salt
As needed Semolina flour, or cornmeal
4 whole Roma tomatoes, sliced 1/8 inch thick
1/2 cup olive oil
1/2 tsp Watkins Sea Salt
1 Tbsp. rosemary leaves, picked from stem
2 Tbsp olive oil
In small bowl dissolve yeast in warm water. Let sit until foamy, about 5-10 minutes.
Place yeast and water in mixer bowl add olive oil, butter, milk and minced rosemary.
Slowly start adding flour while mixing on low speed.
Continue adding flour until dough comes together.
Dough will be somewhat soft, do not add more flour than necessary to handle.
Knead dough for 5-10 minutes until soft and smooth.
Place back into mixer bowl and cover with towel.
Set in warm place to rise for about 1-2 hours, until doubled.
Punch down dough, then divide into 6 equal pieces.
Shape into flat balls and re-cover with towel. Let sit 10-15 minutes.
Shape dough by stretching and flattening into a 5 inch disk.
Place on cookie sheet lightly sprinkled with semolina flour.
Cover with towel while you shape remaining loaves.
Using your finger tips, poke many small holes into each focaccia.
Cover with towel and let rise for an hour until doubled in size.
Poke each loaf again with your fingertips, then arrange the roma tomato slices in a circle on top.
Drizzle the loaves with 1/4 cup of olive oil, sprinkle with sea salt and rosemary leaves.
Bake at 425 degrees for 20-30 minutes until golden brown. Brush loaves with olive oil, remove
from sheet, and cool on racks. Serves 6.
Fresh Tomato Sauce With Ricotta & Herbs
4 cups chopped onions
1 Tbsp minced garlic
3 Tbsp olive oil
4 - 5 qts. tomatoes, peeled, seeded and diced
3 Tbsp chopped fresh marjoram or 3 tsp Watkins Marjoram
2 tsp. chopped fresh rosemary or 3/4 tsp Watkins Rosemary
1/2 Tbsp salt
1/2 Tbsp sugar
1 tsp Watkins Granulated Black Pepper
1 1/2 lbs. cooked fettuccine
3/4 cup ricotta cheese
Sauté onions and garlic in oil in a large skillet over medium high heat until softened. Stir in
remaining ingredients except ricotta and fettuccine. Cook over medium high heat stirring frequently
for 10-15 minutes, or until sauce thickens. Top each serving with 1 oz. (1 Tbsp.) ricotta cheese.
Serves 12
BLT Salad
1/4 cup olive or salad oil
3 tablespoons tarragon vinegar or white wine vinegar
3 tablespoons mayonnaise or salad dressing
2 teaspoons coarse-grain mustard
1/4 teaspoon salt
1/4 cup butter, melted
1 teaspoon Watkins Lemon and Pepper Seasoning
2 cloves garlic, minced
8 1/2-inch-thick slices Italian, French, or sourdough bread
5 cups torn mixed salad greens
2 medium tomatoes, cut into thin wedges
1/2 cup chopped cucumber
1/2 cup cubed smoked cheddar cheese or Swiss cheese (2 ounces)
8 slices bacon or turkey bacon, crisp-cooked, drained and crumbled
2 tablespoons thinly sliced green onion
- For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt.
Cover; shake well. Set aside.
- Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic.
Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices,
buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until
the bread is toasted. Cut the slices lengthwise into 1-inch wide strips.
- To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the
center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips.
Sprinkle with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish
servings.
Nutritional facts per serving
calories: 648, total fat: 49g, saturated fat: 17g, cholesterol: 65mg, sodium: 1338mg,
carbohydrate: 36g, fiber: 4g, protein: 15g, vitamin C: 27%, calcium: 18%, iron: 17%
Deep-Dish Salad Pizza
1/2 cup bottled creamy garlic salad dressing
1/8 to 1/4 teaspoon Watkins Cayenne Pepper
4 cups torn spinach
2 cups cooked ham, chicken, turkey, beef, pork, or lamb, cut into bite-size strips
1 6-oz. jar marinated artichoke hearts, drained and coarsely chopped
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 17.3-oz. pkg. (2 sheets) frozen puff pastry, thawed
1-1/2 cups shredded fontina cheese, provolone cheese, or mozzarella cheese (6 ounces)
1-1/2 cups shredded Muenster cheese or Gruyere cheese (6 ounces)
3 cups assorted fresh mushrooms (shiitake, chanterelle, oyster, porcini, brown, or white)
2 medium tomatoes, thinly sliced
- For dressing: In a small bowl, stir together salad dressing and cayenne pepper. Set aside.
- For spinach mixture, in a large bowl, combine spinach, desired meat, artichoke hearts, and
olives. Toss lightly to mix. Cover; chill in the refrigerator while preparing crust.
- For a 14-inch round pizza, on a lightly floured surface place 1 sheet of pastry on top of the
other sheet, staggering corners. Roll pastry from center to edge, forming a 14-inch circle.
(For a 15 x 10-inch rectangular pizza, place pastry sheets on top of each other without staggering
the corners. Roll out pastry, forming a 15x10-inch rectangle.) Wrap pastry around the rolling pin.
Unroll pastry into a 14-inch deep-dish pizza pan (or a 15 x10 x1-inch baking pan). Prick bottom
well with the tines of a fork. Bake in a 375 degree F oven for 25 to 30 minutes or until pastry is
golden brown. (Pastry may shrink).
- In a medium mixing bowl, combine fontina and Muenster cheese. Sprinkle 1-1/2 cups of the
cheese mixture over the warm crust. Top with mushrooms. Return crust to the oven. Bake for 4 to
5 minutes more or until cheese begins to melt.
- Meanwhile, pour dressing over spinach mixture and toss lightly to coat. Spread spinach mixture
over melted cheese on crust. Sprinkle with remaining cheese mixture. Return to oven. Bake for 4 to
5 minutes more or until cheese is melted.
- To serve, immediately garnish with tomato slices. Cut into wedges or squares. Makes 8
main-dish servings.
Nutritional facts per serving
calories: 693, total fat: 50g, saturated fat: 17g, cholesterol: 64mg, sodium: 1243mg,
carbohydrate: 41g, fiber: 4g, protein: 22g, vitamin C: 20%, calcium: 30%, iron: 21%
Vegetable Mixed Grill
Marinade
2 cups Olive oil
2 cups Balsamic vinegar
4 tsp. Salt
2 tsp. Watkins Granulated Black Pepper
Vegetables
6 Roma tomatoes, cut in half
6 small Yellow zucchini or patty pan squash, cut in half horizontally, lightly score flesh side
6 small Green zucchini, cut in half horizontally, lightly score flesh side
6 small Japanese eggplant, cut in half
2 Red onions, cut into 1/3" thick slices
24 mushrooms Shiitake or button mushrooms, stems removed
24 stalks Asparagus, ends trimmed
6 Bell peppers, red or yellow, cut into fourths
6 tsp. Italian parsley, fresh chopped
In bowl combine olive oil, balsamic, salt and pepper.
When ready to cook, place prepared vegetables in pan or on cooking sheet.
Brush all vegetables liberally with balsamic oil mixture.
Save additional marinade for after grilling.
Place vegetables on grill, in grill basket, or on skewers. Various vegetables need different cooking
times. Grill for 3-5 minutes each side on hot grill. Take care not to overcook vegetables.
Arrange vegetables on plate and drizzle with 1 oz. of remaining marinade.
Sprinkle with parsley and serve. Serves 12.
Fresh Tomato-Pepper Sauce
1 cup fresh plum tomatoes, chopped
1/4 cup green pepper, chopped
½ cup tomato sauce
1 Tbsp fresh basil, minced
1 garlic clove, minced
1 Tbsp onion, minced
1/8 tsp Watkins Black Pepper
Pinch Watkins Red Pepper Flakes
2 Tbsp Parmesan cheese, grated
Combine all ingredients in a saucepan. Cook over low heat for 10 minutes. Serve with your favorite
pasta.
Tomato Cajun Chicken Salad
1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. Watkins Thyme
1/4 tsp. salt
1/4 tsp. Watkins Granulated Black Pepper
1/8 tsp. Watkins Cayenne Pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh tomatoes
Combine lemon juice and next five ingredients. Beat in yogurt. Gently
fold chicken and next 3 ingredients into dressing. Chill. Just before
serving, fold in tomatoes. Serves 6.
Tomato Artichoke Rice Salad
1 jar (6 oz.) marinated artichoke hearts
2 Tbsp. lemon juice
1 tsp. finely chopped garlic
1/2 tsp. salt
1/4 tsp. Watkins Granulated Black Pepper
3 cups cooked, cold rice
1 1/2 lbs. (3 large) fresh tomatoes,seeded, diced and drained
1 cup finely chopped red onion
1 can (5 3/4 oz.) pitted whole black olives, drained and cut in quarters
1/4 cup chopped parsley
Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve.
Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade. Gently combine dressing
with rice, artichoke hearts and remaining ingredients. Serves 6.
Mediterranean Stuffed Tomatoes
12 large Tomatoes
2 tsp. Salt
Filling
1Tbsp. Olive oil
1lb. Extra lean ground beef
1 cups (1 medium) Yellow onion, diced 1/4"
1/2 cup Red bell pepper, diced 1/4"
2 tsp Garlic, fresh minced
1 cup Basmati rice, or long grain rice
1/2 Tbsp. Salt
1/8 tsp. Watkins Cayenne Pepper, ground
1 cup Tomatoes, chopped
2 Tbsp. Pinenuts, toasted
1/4 cup Dill, fresh minced
2 Tbsp. Mint, fresh minced
2 Tbsp. Oregano, fresh minced
1/4 cup Dried cranberries, chopped
3 Tbsp. Lemon juice, fresh
2 3/4 cups Watkins prepared Beef or chicken broth
Preheat oven to 350 degrees Fahrenheit.
Cut tops off of tomatoes about 3/4" down from top. Save for “lids”. Using a spoon or melon
baller, scoop out insides of tomatoes, leaving outer layer intact. Discard insides, or you can
discard seeds, and save pulp for use in filling if desired. Sprinkle inside of tomatoes with salt,
and invert onto rack to drain. This will make the tomatoes firmer for baking. Let sit inverted while
you prepare filling, at least 20 minutes.
To prepare filling
Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes.
Add onion, bell pepper, and garlic. Let cook 2 minutes.
Add remaining ingredients and bring to a boil. Stir then reduce heat to simmer, and cover.
Let cook for 10-15 minutes until liquid is just absorbed. Rice will still be a little chewy.
Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top. Place in
large baking dish, the tomatoes should just touch each other in the pan. Place tomato top "lids"
back on tomatoes. Cover with foil and place in pre-heated oven.
Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.
Serve 2 tomatoes per person. Serves 6.
Tomato Relish
18 Firm Ripe Tomatoes
1 Stalk Celery
4 Med. Onions
2 Sweet Green Peppers
2 Sweet Red Peppers
1/3 c Salt
1/2 tsp Watkins Ground Cloves
2 tsp Watkins Ground Cinnamon
1/2 tsp Watkins Granulated Black Pepper
2 tbsp Mustard Seed, Tied In Bag or Cheesecloth
1 1/2 c Apple Cider Vinegar
Peel tomatoes, then chop into small pieces. Chop celery,
onions, and peppers into fine pieces. Mix together the vegetables and
salt. Place in refrigerator overnight.
Drain thoroughly in the morning. Combine sugar, spices and vinegar,
making sure the sugar is dissolved, in a large saucepan. Bring to a boil
and simmer 3 minutes. Add vegetables and return to a boil. Simmer for
10 more minutes, stirring occasionally. Remove cheesecloth bag holding
mustard seeds. Spoon into hot sterilized jars and seal.
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BIRD WATCHING
Two new bird sightings in my backyard! - Black Phoebe and Cooper's Hawk
Black Phoebe
A small black-and-white flycatcher of the Southwest, the Black Phoebe is often found around people,
but nearly always near water.
A Black Phoebe was fluttering around in my backyard yesterday. As that was my first sighting of this
bird I'm not sure if the fluttery flight was its normal flight pattern or if it was just learning to fly or injured.
Description
Small songbird; medium-sized flycatcher.
Black above and below.
White belly and under tail.
Wags tail.
Size: 16 cm (6 in)
Weight: 15-22 g (0.53-0.78 ounces)
Cool Facts
-
Although primarily insectivorous, the Black Phoebe occasionally catches fish. It dives into ponds to
catch small minnows or other tiny fish, and may even feed fish to nestlings.
-
The male Black Phoebe shows the female potential nest sites, hovering in front of a likely spot for 5
to 10 seconds. The female makes the final decision about where to place the nest and does all the
construction.
Cooper's Hawk
A medium-sized hawk of the forest, the Cooper's Hawk specializes in eating birds. It is built for fast
flight through the obstacle course of trees and limbs.
A young Cooper's Hawk was sitting on my birdbath early last week. A few days later two Cooper's
Hawks were flying after a Western Scrub Jay.
Description
Medium-sized hawk.
Tail long, rounded, and barred.
Wings short and rounded.
Back dark gray or gray-brown.
Underparts barred reddish and white.
Size: 39-50 cm (15-20 in)
Wingspan: 62-90 cm (24-35 in)
Weight: 250-597 g (8.83-21.07 ounces)
Cool Facts
-
Dashing through vegetation to catch birds is a rather dangerous lifestyle. A recent study found that
23 percent of all Cooper's Hawks examined had healed fractures in the bones of the chest, especially
of the furcula or wishbone.
-
A Cooper's Hawk captures a bird with its feet, and will squeeze it repeatedly to kill it. It does not
bite the prey to kill it in the fashion of falcons, but holds it away from its body until it dies. It has
been known to drown its prey, holding a bird under water until it stops moving.
-
Large numbers of Cooper's Hawks can be seen on migration, especially at hawk watches such as
Hawk Mountain, Pennsylvania; Cape May, New Jersey, Goshute Mountain Range, Nevada, or
Braddock Bay, New York. Autumn movements generally begin in late August and continue through
early November. Young Cooper's Hawks tend to migrate about a week earlier than adults, and
females tend to go earlier than males by a few days.
Visit Project FeederWatch for more bird watching facts.
Project FeederWatch
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
JOIN OUR TEAM
Start your own home-based business with Watkins. We offer several assortments to join Watkins and the Summit Group.
1 – The Basic Business Starter Kit - $200.00 US; $279.00 Canada (plus tax and shipping)
2 – The Good Tastings Starter Kit - $99.00 US; $145.00 Canada (plus tax and shipping)
3- The Business Introduction Package - $59.95; $69.00 Canada (plus tax and shipping)
Assortment details, pdf file Assortments
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
It is only as we develop others that we permanently succeed.
Harvey S. Firestone
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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?
- Had two leaders presented in Success Magazine’s “We Create Millionaires” article on MLM?
- Is 137 years old?
- Was rated as one of 5 Hot Home Based Companies in Executive Female Magazine?
- Was listed in the “A” list of Top Network Marketing Companies in Downline News Magazine?
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If your e-zine list is taking too long to build, there are others that will build it for you, and for free.
Get the details on how this system can start working for you in less than five minutes.
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“Don’t let the fear of the time it will take to accomplish something stand in the way of your doing it. The time will pass anyway. We might just as well put that
passing time to the best possible use.” - Earl Nightingale
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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
Watkins
Our home business may be right for you or someone you know - Visit our informational web site at
Watkins Home Business
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thank you once again for your continued support and for remaining a valued subscriber to
Around the Kitchen Table - Watkins Newsletter!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
When your family gives thanks remember to include a prayer for the men and women standing guard to keep us all safe and free.
~~~~~~~~~~~~~~~
"Coming together is a beginning; keeping together is progress; working together is success." - Henry Ford
~~~~~~~~~~~~~~~
*** 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.
Please give my name and email address if you decide to join.
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