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

CUSTOMER REWARDS
EDITOR’S COMMENTS
MOTIVATIONAL WORDS
JUNE SPECIALS
LAUGH A LITTLE
MY WATKINS STORE
CONTEST - WIN A BOTTLE OF WATKINS STEAK SAUCE
HEALTH TIP
COOKING TIP - GRILLING
RECIPES - BLUEBERRIES
BIRD WATCHING
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 June'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!

Order Online:
Watkins

Order by Phone:
Toll-Free Ordering at:
US 1-800-247-5907
Canada 1-800-665-5756
Please give them my ID# 335001 when ordering.

Order by Mail:
Mail your order with check or money order to:
Watkins Incorporated
P.O. Box 5570
Winona, MN 55987-0570
Please give them my ID# 335001 when ordering.

Get FREE SHIPPING on orders over:
$75.00 in US
$99.00 in Canada

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Privacy Statement - We never share your personal information with anyone else.

Hope all of you had a safe and relaxing Memorial Day!

Summer arrives later this month - June 21. Father's Day is June 19 so start making plans to pamper Dad!

This issue highlights the "healthy food" blueberries. Enjoy the delicious recipes!

Some of our most popular products are on sale this month. Check them out!

Congratulations to those of you who joined Watkins during the $60 gift certificate promotion! We are excited to have you join Watkins and our team! You will receive $60 worth of Watkins gift certificates before June 15. Watch your email for information. We look forward to working with you.

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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Herb and Spice Grilling Rubs
A rub is a combination of herbs and spices massaged into food to form a savory crust, sealing in juices and amplifying flavors. Our rubs are all-natural, with no salt or sugar; the outdoor-friendly tin makes it easy to dip right in and grab a generous handful!
05601 Jamaican Jerk for jerk chicken or pork
05602 Mediterranean Black Pepper for chicken and vegetables
01485 Provencal for classic French flavor
Regularly $7.99 - Special $7.39 each

Steak Sauce
Watkins Steak Sauce has the perfect balance of sweetness, tang, and spice to make it the perfect accompaniment to steak. Once you've tried it on a grilled burger, you'll never go back to ketchup!
01169 - 325 ml/11 fl oz - Regularly $5.99 - Special $5.49

Meat Magic
Enhances meat flavor and texture and seals in natural juices!
01168 - 325ml/11 fl oz - Regularly $7.69 Special $7.19

Special Seasoning Blends
From a sizzling skillet of fajitas to a comforting pumpkin pie, your favorite foods are easier than ever with these pre-mixed blends of top-quality herbs and spices.
01961 Apple Bake Seasoning
01962 Beef Jerky Seasoning
01959 Chili Seasoning
01967 Fajita Seasoning
01991 Lemon and Pepper Seasoning
01976 Meatloaf Seasoning
01979 Pizza Seasoning
01982 Pumpkin Pie Spice
01983 Salsa Seasoning
Regularly $4.59 Special $4.29

Flavored Salts
01993 Butter Flavored Salt
01996 Celery Salt
01994 Cheese Flavored Salt
01997 Onion Salt
01998 Garlic Salt
01992 Seasoning Salt
01995 Sour Cream and Onion Flavored Salt
Regularly $4.29 Special $3.79 each

Purest Ground Cinnamon
01115 - 170 g/6 oz - Regularly $6.99 - Special $6.49

Purest Granulated Black Pepper
Watkins buys top-quality Malabar and Lampong peppercorns, carefully screen out fillers and stems, then granulate them through our exclusive process, which creates less friction and preserves their high essential oil content. Experience the taste of the most flavorful pepper on the market. Certified Kosher.
01140 - 170 g/6 oz - Regularly $7.99 Special $7.39

Dessert and Frosting Mixes
For real old-fashioned desserts like Grandma used to make use Watkins Dessert Mixes, favorites of generations of cooks who want all the goodness of home-made with the convenience of a mix. Create luscious puddings, pies, sauces, fillings, and frostings. Recipes included.
01012 Banana
01013 Butterscotch
01014 Chocolate
01015 Coconut
01016 Lemon
01017 Rice Pudding
01019 Vanilla
Regularly $5.99 - Special $5.49 each
01018 Tapioca
Regularly $7.99 Special $7.29

Original Double-Strength Vanilla
Our low-alcohol, double-strength formula is more flavorful than pure vanilla in recipes requiring baking and freezing, and is guaranteed to give you superior results.
01008 - 325 ml/11 fl oz - Regualrly $11.99 Special $9.99

Save on most of our Aloe and Green Tea products this month!

Aloe Vera Burn Cream
Our healing, soothing aloe cream is medicated with lidocane to help relieve pain and itching from minor burns, sunburn, windburn, insect bites, and other minor skin irritations.
03049 - 113 g/4 oz - Regularly $6.99 Special $5.99

Aloe and Green Tea Deodorant
03055 - 70 g/2.5 oz Regularly $6.99 Special $6.49

Aloe and Green Tea Refreshing Body Bar
03056 - 100 g/3.5 oz - Regularly $4.99 Special $4.29

Aloe and Green Tea Antibacterial Liqud Hand Soap
Keep skin soft with natural moisturizers, soothing aloe vera gel and our special botanical blend. Pump included.
03050 - 240 ml/8 fl oz - Regularly $6.99 Special $6.49

Aloe and Green Tea Moisutrizing Gel
Our emollient hydrates skin while our unique blend of botanicals and green tea rejuvenate areas requiring extra moisturization. Great after shaving, sun exposure, or intense activity.
03052 - 240 ml/8 fl oz - Regualrly $6.99 Special $6.49

Aloe and Green Tea Revitalizing Body Wash and Bubble Bath
Softens your skin with moisturizers, emollients, and aloe vera gel. A special blend of oat protein and natural botanicals nourishes skin like never before.
03068 - 240 ml/8 fl oz - Regualrly $8.49 Special $7.29
0616 Pump Dispenser $1.19

Aloe and Green Tea Nourishing Hand and Body Lotion
Contains panthenol (vitamin B5) and vitamin E, as well as a moisturizing complex of aloe, green tea, and other botanicals. A light, non-greasy formula leaves skin silky smooth.
03066 - 240 ml/8 fl oz - Regularly $8.99 Special $7.69 plus save on Art Print!
06161 Pump Dispenser - $1.19
03067 Travel Size - Regularly $3.99 Special $3.39

Vintage Watkins Creams Art Print just $5.00 with purchase of
8-oz Aloe and Green Tea Hand and Body Lotion - $19.99 value

Petro-Carbo Salve
A must for every home medicine cabinet and first-aid kit.
02372 - 124 ml/4.38 oz - Regualrly $8.99 Special $6.99 Lowest Price of the Year!
02373 Travel Size 9 g/0.3 oz - $3.99

Watkins Laundry Detergent
Our most earth-friendly high performance formula ever is 100% phosphate-free and biodegradable. It's highly concentrated - get up to 80 loads per box. Dye and fragrance free, it's gentle for baby clothes and recommended for sensitive skin. Fabric softening action reduces static cling, works in hot or cold water.
06738 - 2.2 kg/5 lbs - Regularly $11.99 Special $10.99

Cream Cleanser
This mild abrasive cleanser cleans and deodorizes, easily removing rust, lime, calcium. and phosphorus stains from hard water; fine jeweler's grade pumice eliminates scratching. Great for porcelain and stainless steel.
06790 - 575 g/20.3 oz - Regularly $6.59 Special $5.99

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

An elderly Florida lady did her shopping and, upon returning to her car, found four males in the act of leaving with her vehicle. She dropped her shopping bags and drew her handgun, proceeding to scream at the top of her voice, "I have a gun, and I know how to use it! Get out of the car!" The four men didn't wait for a second invitation. They got out and ran like mad.

The lady, somewhat shaken, then proceeded to load her shopping bags into the back of the car and got into the driver's seat. She was so shaken that she could not get her key into the ignition. She tried and tried, and then it dawned on her why.

A few minutes later, she found her own car parked four or five spaces farther down. She loaded her bags into the car and drove to the police station to report her mistake. The sergeant to whom she told the story couldn't stop laughing.

He pointed to the other end of the counter, where four pale men were reporting a car jacking by a mad, elderly woman described as white, less than five feet tall, glasses, curly white hair, and carrying a large handgun. No charges were filed.

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 JUNE'S CONTEST

The winner of June's newsletter contest will win a bottle of Watkins Steak Sauce with a flavor profile somewhere between A-1 and Heinz 57. It has the perfect balance of sweetness, tang, and spice to make it the perfect accompaniment to steak and burgers!

With grilling season in full swing tell us your favorite food to cook on the grill! Please include your special grilling tips or recipe.

Email your answer to: eleisiawhitney@watkinsonline.com with "June Contest" in the subject line.

The Benefits of Dark Chocolate

Good news for chocolate lovers — a study published in the March issue of The American Journal of Clinical Nutrition found that eating dark chocolate can decrease blood pressure and lower the risk of developing diabetes in healthy individuals.

Chocolate is one of a number of foods containing antioxidant-rich compounds known as flavonoids. Flavonoids, which have been shown to help improve heart health, are present in a variety of fruits (citrus fruits, grapes, and blueberries) and vegetables (onions and broccoli), as well as red wine and green and black tea.

The study looked at the effects of adding dark and white chocolate to the daily diets of healthy individuals. Researchers found that eating dark chocolate reduced insulin resistance while significantly lowering blood pressure. No such result was observed for white chocolate — not too surprising since white chocolate is made without cocoa and therefore does not contain flavonoids.

Remember to eat chocolate in moderation; it's still high in fat and calories.

RealAge and South Beach

It's that time of year again - BBQ season. Here are a few quick tips to get your grill in shape.

• Most barbecue manufacturers recommend that your BBQ be cleaned thoroughly at least once a year. This is on top of your usual cleaning after every use.

• Remove the grates and wash with hot soapy water.

• Wipe down the connections, lines and lid (inside and out) with hot soapy water.

• Remove old or dirty lava rocks and replace with new ones.

• Check the burner. If it looks good visually, light the BBQ and make sure it is supplying an even flame. If not, then replace it. Most burners only last about 2 seasons, depending on how often you use your BBQ.

• While the grates and lava rocks are out, clean up any grease or ash that may have accumulated on the bottom of the barbecue.

• Clean the Venturi tubes that supply gas to the burner. Bugs, dirt and grease can clog them over the winter and prevent full gas supply from coming through. Check your owner's manual for the recommended cleaning technique for your grill.

• Check your cleaning brush, BBQ mitts and utensils. If any are worn or dirty, replace with new tools.

Basics of Safe Grilling

Before you brush basting sauce on sizzling ribs or chicken, brush up on the basics of safe grilling!

• After marinating meat, poultry or seafood, discard the marinade. This is easier to do if you marinate the food in a large resealable plastic food storage bag. Just toss out the bag.

• Always wash hands thoroughly in hot, soapy water after handling raw meat, poultry or seafood.

• Let meat, poultry and seafood cook on the grill for at least 5 minutes after the last brush with a basting sauce. This prevents contamination since the basting brush was probably used on the food when it was raw.

• Discard any leftover basting sauce that has been in contact with raw meat, poultry or seafood.

• Test meat, poultry and seafood for proper doneness. Here are some guidelines:

  Beef, Veal, Pork & Lamb (Ground) No pink color (160°F)
  Beef, Veal & Lamb (Chops, Steaks) Medium (160°F) - Well-Done (170°F)
  Pork (Pieces) No pink color; clear juices (170°F)
  Chicken or Turkey (Ground) No pink color (165°F)
  Chicken or Turkey (Whole or Pieces) No pink color; clear juices (180°F)
  Fish Fillets Flake easily with a fork

• Use clean plates to transfer cooked food from grill to table. Never place cooked food on the same unwashed plate that held raw food.

• Eat grilled foods while they are hot. Keep food covered until ready to serve.

• Use separate serving utensils for meat and salads.

• Discard food after 1 hour in the sun.

Courtesy of Kraft Kitchens

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

broccoli
oranges
beans
yogurt
whole grains
wild salmon
spinach
soy

Our "healthy food" for this issue is blueberries.

Newest research suggests berries seem to slow and even reverse many degenerative diseases associated with an aging brain, and the antioxidant ellagic acid may block the metabolic pathways that cause cancer.

Storing Fresh Berries

• For short-term storage, keep berries refrigerated. Store them in a single layer, loosely covered, and refrigerate for a day or two. Heaping fresh berries on top of each other in a bowl can crush the fruit.

• For longer storage, freezing is best. Gently wash fresh berries; drain on paper towel. Place the berries in a single layer on a baking pan or cookie sheet and place them in the freezer. When frozen, put the berries in freezer containers or plastic freezer bags and seal. Label with date and store in freezer. Berries will keep in the freezer for up to a year.

Blueberry-Stuffed French Toast

Watkins Cooking spray
6 eggs
1 tsp grated orange peel or 1/2 tsp Watkins Orange Peel
2/3 cup orange juice
3 Tbsp sugar, divided
1 tsp Watkins Double-Strength Vanilla
1/2 tsp Watkins Cinnamon
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1-1/4 inches thick) Italian bread
1/3 cup sliced almonds

Preheat oven to 400 F. Spray a large baking sheet with cooking spray.

In a medium bowl beat eggs, peel, juice, vanilla, cinnamon, and 2 tablespoons of the sugar until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side.

Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce.

Blueberry Orange Sauce
3 Tbs sugar
1 Tbs cornstarch
1/4 teaspoon Watkins Cinnamon
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)

In a cup combine sugar, cinnamon, and cornstarch; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes. Servings: 5

Blueberry-Ricotta Pancakes

1/2 cup all-purpose flour
2 teaspoons Watkins Baking Powder
1/2 teaspoon salt
1 cup ricotta cheese
4 egg yolks
3 tablespoons sugar
1/4 cup milk
1 teaspoon Watkins Vanilla
1-1/2 cups fresh or frozen blueberries
4 egg whites
1 recipe Blueberry Syrup

In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.

In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not overbeat.

Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Blueberry Syrup. Makes 16 pancakes.

Nutritional facts per serving

calories: 72, total fat: 3g, saturated fat: 1g, cholesterol: 58mg, sodium: 150mg, carbohydrate: 8g, fiber: 0g, protein: 4g, vitamin C: 3%, calcium: 8%, iron: 3%

Blueberry Syrup

2 cups fresh or frozen blueberries
1/2 cup water
1/3 cup sugar
2 teaspoons lime juice or lemon juice

1. In a medium sauce pan combine 1 cup of the blueberries, the water, sugar and lime or lemon juice. Cook and stir over medium heat for 2 to 3 minutes or until sugar dissolves. Bring to boiling. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until slightly thickened, stirring occasionally.

2. Stir in remaining 1 cup blueberries and cook, stirring occasionally, 2 to 3 minutes more or until blueberries become soft. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.
   Serve warm over waffles, pancakes, or ice cream.

Nutritional facts per serving
calories: 26, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 1mg, carbohydrate: 7g, fiber: 0g, protein: 0g, vitamin A: 0%, vitamin C: 4%, calcium: 0%, iron: 0%

Lemon Berry Smoothie

1-1/2 cups cold fat free milk
1-1/2 tsp CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1 container (8 oz.) vanilla lowfat yogurt
1/2 tsp Watkins Vanilla
1 cup fresh or frozen blueberries
1 cup ice cubes

PLACE all ingredients in blender container in order listed; cover. Blend on high speed until smooth.
SERVE immediately.

Blueberry Brunch Bake

1 loaf (1 lb) day-old French bread, cut into 1/2 inch cubes
1 1/2 cups blueberries
12 oz cream cheese, softened
8 eggs
1/2 cup plain yogurt
1/3 cup sour cream
1 tsp Watkins Vanilla
1/2 tsp Watkins Ground Cinnamon
1/2 cup milk
1/3 cup maple syrup
additional blueberries and syrup

Place half of the bread cubes in a greased shallow 3-qt baking dish. Sprinkle with blueberries. In a mixing bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover, bake 20-25 longer or until a knife inserted near the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.

Fruit Smoothies

2 8-ounce cartons plain fat-free yogurt
2 ripe small bananas
1 tsp Watkins Vanilla
1 cup sliced fresh strawberries or unsweetened frozen strawberries
1 cup fresh mixed berries, such as raspberries, blueberries, or blackberries, or unsweetened frozen mixed berries

In a blender container, combine yogurt, bananas, and berries; cover and puree until nearly smooth. Makes 4 servings.

Nutritional facts per serving
calories: 125, total fat: 1g, saturated fat: 0g, cholesterol: 2mg, sodium: 88mg, carbohydrate: 24g, fiber: 3g, protein: 7g, vitamin A: 2%, vitamin C: 52%, calcium: 24%, iron: 3%, fruit: 1diabetic exchange, milk: 1diabetic exchange

Blueberry Lemon Pancakes

1-1/2 cups all-purpose flour
3 tablespoons granulated sugar
1-1/4 teaspoons Watkins Baking Powder
1/4 teaspoon baking soda
14 teaspoon salt
1 teaspoon Watkins Vanilla
1-1/4 cups buttermilk
1/4 cup unsalted butter, melted
2 large eggs, separated
1 cup blueberries, washed and sorted
Lemon wedges and confectioners sugar, optional

In a large bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, melted butter, vanilla, and egg yolks. Pour the buttermilk mixture into the flour mixture and stir just until combined. In a medium bowl, beat egg whites until stiff peaks form. Fold into batter. Gently fold in blueberries.

Heat a large nonstick griddle, according to the manufacturer's directions (or heat a nonstick skillet over medium-low heat). When griddle is hot, grease with butter. Using 1/3 cup dry measure for each pancake, spoon batter onto griddle. Cook until the top of each pancake is speckled with bubbles and the edges begin to look dry, 3 to 4 minutes. Turn pancakes with a spatula and cook until the underside is lightly browned, 2 to 3 minutes more. Serve immediately with additional butter; and sprinkle with lemon juice and confectioners sugar, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 12 pancakes.

Nutritional facts per serving
calories: 140, total fat: 6g, saturated fat: 3.5g, cholesterol: 49mg, sodium: 173mg, carbohydrate: 18g, fiber: 1g, protein: 4g

Dessert Waffles with Spiced Blueberry Sauce

2 cups fresh blueberries, divided
3 Tbs sugar
1-1/2 Tbs cornstarch
1 tsp Watkins Ground Cinnamon
1/4 tsp Watkins Black Pepper
4 (4-1/2 inch) fresh or frozen waffles
4 scoops vanilla frozen yogurt or ice cream

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water. Over medium heat, bring to a boil: boil for 1 minute; remove from heat. Stir in remaining blueberries; cool.

Toast waffles; place on dessert plates. Scoop frozen yogurt onto waffles; top with blueberry sauce. Servings: 4

Blueberry Crisp

2 cups Blueberries, fresh or frozen
1 tablespoon Flour
1 tablespoon Splenda
Topping
1/2 cup Oatmeal, slow-cooking
1 teaspoon Watkins Ground Cinnamon
1 tablespoon Flour
1 tablespoon Splenda
2 tablespoons Butter or Margarine, melted

Blend together flour and Splenda in a large bowl. Mix with blueberries and place in a 9x9 inch baking dish or pan.

Topping
Mix all topping ingredients together in a large bowl. Sprinkle on top of blueberry filling in pan. Bake at 350 degrees F for 45 minutes.

Per Serving: 97 Calories; 4g Fat (39.6% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 42mg Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1 Fat.

Blueberry Dessert

2 cups white sugar
36 graham crackers, crushed
4 eggs
2 (8 ounce) packages cream cheese, softened
1 teaspoon Watkins Vanilla Extract
2 (21 ounce) cans blueberry pie filling
1 (16 ounce) package frozen whipped topping, thawed

Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.

Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs. Pour egg and cream cheese mixture over the graham cracker crust.

Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.

Pour blueberry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.

Berry-Ricotta Pizza

1 16-ounce loaf frozen sweet bread dough, thawed
1 cup ricotta cheese
3 tablespoons sugar
1/2 teaspoon Watkins Vanilla
1/2 teaspoon finely shredded lemon or orange peel
2 to 3 cups red raspberries, blackberries, blueberries, and/or sliced strawberries
1 tablespoon powdered sugar

1. Press bread dough into a greased 13-inch pizza pan. Prick generously with a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown. Cool crust completely on a wire rack.

2. Meanwhile, for filling, in a small mixing bowl stir together ricotta cheese, sugar, vanilla, and lemon or orange peel.
3. Spread filling over crust. Top with desired berries. Sift powdered sugar over berries. Serve immediately. Makes 12 servings.

Make-ahead tip: Spread the ricotta mixture over the baked and cooled crust and chill for 3 to 4 hours. Just before serving, top with berries.

Nutritional facts per serving
calories: 145, total fat: 3g, saturated fat: 1g, cholesterol: 6mg, sodium: 151mg, carbohydrate: 25g, protein: 5g

Fools are mixtures of fresh fruit and whipped cream and date back hundreds of years. But with a modern touch or two - lemon yogurt and cookie crumbs - they've got plenty of appeal. Bring on the berries!

Fresh Blueberry Fool

1/2 cup whipping cream
1/3 cup powdered sugar
1/2 teaspoon Watkins Vanilla
1 8-ounce carton lemon yogurt
2 cups fresh blueberries
1/2 cup coarsely crumbled shortbread cookies (5 cookies)

1. Beat whipping cream, powdered sugar, and vanilla in a medium mixing bowl with an electric mixer or rotary beater until soft peaks form. By hand, fold in yogurt and half of the berries.

2. Spoon some of the whipped mixture into the bottom of 10-ounce individual glasses.

3. Top each with some of the remaining berries, the rest of the whipped cream mixture, and then the rest of the berries. If you wish, cover and chill up to 2 hours. Before serving, spinkle with the crumbled cookies. Makes 4 servings.

Nutritional facts per serving
calories: 272, total fat: 15g, saturated fat: 8g, cholesterol: 47mg, sodium: 98mg, carbohydrate: 32g, fiber: 3g, protein: 4g, vitamin A: 11%, vitamin C: 103%, calcium: 14%, iron: 4%

Blueberry Ice Cream

2 pints blueberries
1 1/2 cups sugar
4 cups light cream
1 teaspoon Watkins Vanilla Extract

In a 3-quart saucepan combine blueberries and sugar. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a seive with the back of a wooden spoon. Chill the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions. Makes one quart.

Pulled Pork Sandwiches
Serve with coleslaw, fresh fruit, and dessert for a fun summer meal! You can also adapt recipe to crockpot.

3 tablespoons Watkins Chili Powder
2 tablespoons Watkins Paprika
1 tablespoon Watkins Dried Oregano
1 tablespoon Watkins Ground Cumin
1 tablespoon granulated sugar
1 tablespoon salt
1 teaspoon Watkins Black Pepper
1 lean pork shoulder arm roast or pork shoulder arm picnic (5 to 6 lbs.)
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 bottle (12 oz.) chili sauce
1-1/4 cups distilled white vinegar
2/3 cup firmly packed brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons Watkins Calypso Hot Pepper Sauce
1 teaspoon salt
20 thick slices soft white bread or 10 large soft rolls

1. For the rub, combine all dry rub ingredients in large resealable plastic storage bag.

2. Trim skin and excess fat from pork roast to the shoulder joint, leaving a 1/8-inch-thick layer of fat. Place meat in resealable plastic storage bag. Seal bag and toss so rub coats the meat. Marinate in the refrigerator overnight.

3. For the barbecue sauce, heat oil in 3-quart saucepan over medium heat; add onions and cook 4 to 5 minutes or until onions are softened. Add chili sauce, white vinegar, brown sugar, Worcestershire sauce, red pepper sauce and 1 teaspoon salt; bring to boil. Reduce heat and simmer 30 minutes or until slightly thickened. Makes 2 cups.

4. Heat oven to 325 degree F. Arrange roast in 13x9x2-inch roasting pan; pour sauce over top. Tightly cover pan with heavy-duty foil. Bake 3-1/2 to 4 hours or until tender enough to pull away from the bone. Transfer roast to cutting board. With fork, pull meat off bone in large shreds. Discard bone and return pork to pan; stir into barbecue sauce until combined. Bake, uncovered, 25 minutes more.

5. Divide pork and spread on top of 10 bread slices; cover with remaining bread. Makes 10 servings.

Nutritional facts per serving
calories: 675, total fat: 31g, saturated fat: 10g, cholesterol: 155mg, sodium: 1628mg, carbohydrate: 55g, fiber: 2g, protein: 43g

Yesterday while taking a break from writing this newsletter I went outside to read for a while. As I was setting on the patio reading something dropped from the tree above onto my sandal that was sitting by my chair. A little Oak Titmouse flew down next to my chair to retrieve a sunflower seed that it had dropped. The bird stood there for a few seconds looking at the sunflower seed. It was only about a foot away from me and I could have reached out and touched it. I was amazed that it showed no fear. I sat quietly observing as it picked up the seed and flew back up into the tree.

The Oak Titmouse is a small gray bird with small tuft on head. It weighs 10-21 g (0.35-0.74 ounces) - less than an ounce!

• Brownish-gray on back.
• Lighter gray on underparts.
• Dark eye.
• Small dark bill.
• Relatively long tail.

• The Oak Titmouse sleeps in cavities or in dense foliage. When roosting in foliage, the titmouse chooses a twig surrounded by dense foliage or an accumulation of dead pine needles, simulating a roost in a cavity.

• The Oak Titmouse mates for life, and pairs defend year-round territories. Most titmice find a mate in their first fall. Those that do not are excluded from territories and must live in marginal habitat until they find a vacancy.

• The Oak Titmouse, unlike other members of the family, does not form flocks in winter.

Visit Project FeederWatch for more bird watching facts. Project FeederWatch

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

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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“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

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 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

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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