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AROUND THE KITCHEN TABLE
Welcome to this issue.
The Spice For This Issue
Editor's Comments
Visit our web site for new offers and information.
Watkins Visit our online catalog to see our complete product line and June specials.
If you would like to receive a Watkins catalog and product sample, send me an email with catalog and sample in the subject line. Send to:
eleisiawhitney@watkinsonline.com
Welcome to another issue of Around the Kitchen Table! Spring seems to be full of surprises this year. We had a few days of over 100 degree temps and then many days of clouds and very cool weather. Temperatures dropping from 100 degrees one day to 60 degrees the next is a real shock to the body! Parts of the midwest are suffering from tornado after tornado. I hope all of you are safe from the devastation. June has finally arrived. Father's Day is June 15th. Summer officially arrives June 21st. I wonder what summer has in store for us! The recipes this issue include Brushfire Burgers with Smoky Jalapeno Topping, BBQ Grilled Steak Wraps, Garlic and Cumin New Potatoes, Rocky Road Bars, Black Forest Cookies, and Pickled Beets. If you try one of the recipes found in this issue please send me an email to tell me how it turned out and if you would make the recipe again. I'll include your comments in the next issue. Each month you could be chosen to receive a free full-sized product so enter the contest. You might be the winner! Join Watkins for just $39.95. Join for the 25% discount on your own products and earn a 25% commission on sales. If you are interested in starting your own Watkins Home Business get all the details at Watkins Business Details (http://www.vanillasage.com). Join for the discount or for part time or full time income! Build your own home-based business so you can stay home with your family, save for your children's college fund, retire early, pay off bills, or save for retirement. With consistent effort you can build a thriving business! Let me help you.
I love to hear from you. Any suggestions to make this newsletter more informative and helpful are appreciated. Make your house a Watkins home. Until next issue,
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Explore. Dream. Discover. Mark Twain
Join my Watkins Team today for just $39.95! Save 25% or more on Watkins products for yourself. Earn extra income or build a full-time residual income business. Our award-winning team offers excellent training with a proven plan for success and a FREE business-building web site! Visit www.vanillasage.com for free details with no pressure or obligation. Check out our 941 System with No Selling Required! Our new Watkinize Your Home bonus program can let you earn hundreds in cash when you help new associates Watkinize their homes. Celebrating 140 years of Quality, Integrity, and Value!
 
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Many other products are highlighted in the June Highlights Catalog and June Specials Online.
ENTER JUNE CONTEST Thanks for reading my newsletter and entering each month. Please don't quit; you might be next month's winner!
Make your life the best it can be. Eat nutritious foods, exercise, love, and laugh!
Control the grease flames on a barbecue grill by spraying with a pint spray bottle of water mixed with 1 teaspoon baking soda.
Brushfire Burgers with Smoky Jalapeno Topping
2 lbs/900 g lean ground beef
Topping
Combine topping ingredients, refrigerate at least 30 minutes to allow flavors to develop. Preheat grill to medium heat. Combine all burger ingredients in a large bowl and form into 8 patties about 3/4 inch/20 mm thick. Grill about 15 minutes, turning once, or until desired doneness is reached. Serve on buns with topping and slices of avocado and lettuce. Or use Watkins Steak Sauce with burgers instead of mayonnaise mixture.
Preheat greased grill to medium heat. Mix ketchup, barbecue sauce concentrate, and steak sauce. Grill steak and vegetables for 8 to 10 minutes or until steak is medium doneness (160ºF) and vegetables are crisp-tender, turning occasionally and brushing frequently with the barbecue sauce mix for the last 5 min. of the grilling time. Cut steak and vegetables into thin strips. Spoon evenly onto tortillas; sprinkle with cheese. Roll up. Substitute boneless skinless chicken breasts for steak.
12 unpeeled small red potatoes, cut into fourths
8 tablespoons (1 stick) unsalted butter, plus more for pan Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside. In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined. Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars. Store at room temperature in an airtight container up to 5 days. Black Forest Cookies
1 cup all-purpose flour, spooned and leveled Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth. Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. Makes 36 cookies. Two of these cookies with vanilla ice cream between them make scruptious ice cream cookie sandwiches. When I was growing up my mother had a large garden and she made pickled beets every year. At that stage of my life I turned up my nose and wouldn't eat them. As an adult I love pickled beets. I buy them at the supermarket because I don't have a vegetable garden. Watkins Pickling Spices are on sale this month and are available for a limited time only, so I'm including recipes for pickled beets in this issue. You can also make pickled hard boiled eggs in the same pickle juice.
Refrigerator Beet Pickles
1 (32 oz.) can sliced beets, undrained Place pickling spices in a piece of cheesecloth and tie with a string. In a saucepan mix drained juice from canned beets, sugar, vinegar, and cheesecloth with pickling spices. Bring to boil, stirring frequently until sugar is dissolved. Place beets (and hard boiled eggs if you are making pickled eggs) in a large jar. Pour mixture over beets and eggs. Allow to cool and then refrigerate 24 hours or more so beets and eggs soak up the flavor. If you grow beets in your garden or buy them at a farmer's market use fresh beets in this recipe.
Pickled Beets 3 lbs fresh beets 1 cup vinegar 2 cups water 1 cup sugar 1 tablespoon Watkins Pickling Spices, tied in a piece of cheesecloth Wash and trim beets leaving about one inch of stem on each beet. Place beets in a large saucepan or Dutch oven and cover with water. Bring water to a boil. Reduce heat; cover and simmer beets until tender, 20 to 30 minutes. Cool in cold water, and slide off beet skins. Leave tiny beets whole. Cut larger beets into chunks or slice thickly. Pack into sterilized jars to within 1 inch from top. Bring all ingredients to a boil, stirring frequently, just until sugar has dissolved. Pour into jars filled with beets, to 1/2 inch of top of jar. Seal, and allow to sit for at least a few days for the flavors to blend. If you prefer not to can the beets in jars, place beets in a large jar and pour hot mixture over beets. Refrigerate for 24 hours or up to 1 week.
If you've been a subscriber for a while you may remember that last year we had three families of doves in the nest near our front door. The nest is protected from wind, sun, and rain and the birds love it! This year the housefinches decided to make the nest their home. They've added other plant material to make it nice and cozy. Visit Project FeederWatch for more information and to find out how you can become a citizen scientist and count the birds you your own backyard! Find out more about this year's Backyard Bird Count at www.birdcount.org. Visit my birdwatching blog California Birdwatching for pictures of my backyard friends.
Top 25 bird lists by state and region for the 2005-2006 season are now online. Map of FeederWatch Count Sites
rightbird.com
CUSTOMER REWARDS
Each time your product total reaches $100.00 in one year, 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! January 1 begins a new year. Ask your family and friends if they would like to order Watkins products with you. If your order is $99 US or $125 CDN your shipping is free!
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Assortment details, pdf file Membership Package and Assortments
Harvey S. Firestone
The Watkins Company is beginning its 140th 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:
Dont 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
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
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Around the Kitchen Table - Watkins Newsletter!
Hope to see you next month! Watkinize Your Life
Copyright 2002-2008
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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 Original Country Clipart by Lisa
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Purest Granulated Black Pepper, 6 oz/170 g - All-Natural - Save $1.00
Spice Mill
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Pickling Spices
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Dessert and Frosting Mixes - Save $1.00
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Gourmet Extracts and Flavorings, 2 fl oz/59 ml
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Kathy from Connecticut is the winner of May's newsletter contest. She receives a Hand Repair Gift Set. Beautify your hands with Watkins! Gently scrub hands and nails with the nailbrush and pat dry. Then apply either Watkins Aloe and Green Tea Hand and Body Lotion or Lemon Cream Hand and Body Lotion.
June's winner will receive two of our award-winning products, a 2 oz tin of Watkins Ground Cinnamon and a 4 oz tin of Watkins Granulated Black Pepper.
To enter June's contest answer this question. "Has the higher cost of gasoline affected your lifestyle?" Email your answer with your name and address to 
BBQ Grilled Steak Wraps
Garlic and Cumin New Potatoes
Rocky Road Bars
