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
FATHER'S DAY SAYING
JUNE SPECIALS
LAUGH A LITTLE
MY WATKINS STORE
CONTEST - WIN A BOTTLE OF WATKINS STEAK SAUCE
HEALTH TIP
COOKING TIP - GRILLING
RECIPES - FATHER'S DAY AND SUMMER FUN RECIPES
BIRD WATCHING - MOURNING DOVES
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!

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This issue features recipes to dazzle Dad on Father's Day and some summer fun recipes! Make cool cookie ice cream sandwiches for the whole family to enjoy! Yummy, gooey s'mores will delight your guests. I've included some variations on the original s'mores.

Don't forget to enter this month's contest to win a bottle of Watkins Steak Sauce!

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

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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Father's Day is June 19th

On the third Sunday in June, we set aside a special day to honor Dad for his hard work, love and commitment to his children and family.

Sonora Dodd first proposed Father's Day in 1909. The idea came to her one day when the rest of the nation was celebrating Mother's Day. She did not know her own mother. Her mother died during childbirth with her, leaving Sonora's father, William Smart, to care for Sonora and Sonora's other five siblings. He deserved a day to celebrate his efforts as a father as do many other men.

On June 19, 1910, the first Father's Day celebration took place. The idea spread throughout the nation. Finally in 1966, President Lyndon Johnson declared Father's Day as a national holiday to be celebrated on the third Sunday of June.

Like Mom on Mother's Day, this is his day to relax and spend with his family. More often today, Father's Day is a day to honor other strong men who have influenced our lives other than our fathers. Show him you care by sending him a card, some flowers, cookies or by making a simple long distance phone call. The traditional gift for fathers is a tie, but really how many ties does he need!

First Day of Summer, June 21st

On our calendars, June 21st is the official first day of summer. It is during the summer solstice that we have the longest days of the year. Although we still only have twenty-four hours in a day, the days seem longer because the sun rises earlier and sets later in the evening.

Because of the longer days many of us are more productive during the summer. We enjoy long walks during the evenings, sports with our friends, gardening or dips in the pool.

During the summer, colorful flowers thrive for us to enjoy and appreciate. Sunflowers, marigolds, daisies, wild lilies, chrysanthemums and dahlias are among a few of these flowers. This year for the first day of summer, make plans to walk through a flourishing summer garden. Flowers in nature are extremely peaceful and can soothe the everyday stresses of life. We all need time to stop and smell the roses!

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.

John went to visit his 90 year old grandfather in a very secluded, rural area.

After spending a great evening chatting the night away, John's grandfather prepared breakfast of bacon, eggs and toast. However, John noticed a film like substance on his plate, and questioned his grandfather asking, "Are these plates clean?"

His grandfather replied, "They're as clean as cold water can get them. Just you go ahead and finish your meal, Sonny!"

For lunch the old man made hamburgers. Again, John was concerned about the plates as his appeared to have tiny specks around the edge that looked like dried egg and asked, "Are you sure these plates are clean?"

Without looking up the old man said, "I told you before, Sonny, those dishes are as clean as cold water can get them. Now don't you fret, I don't want to hear another word about it!"

Later that afternoon, John was on his way to a nearby town and as he was leaving, his grandfather's dog started to growl, and wouldn't let him pass. John yelled and said, "Grandfather, your dog won't let me get to my car."

Without diverting his attention from the football game he was watching on TV, the old man shouted, "COLDWATER, GO LAY DOWN!"

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, ribs, 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.

A sweet dried fruit like apricots may help control blood pressure.
A small handful of apricots contains 480 milligrams of potassium, a mineral found in many fruits and vegetables. Research shows this mighty mineral helps control blood pressure. Mix dried, chopped apricots with a handful of nuts and seeds for a high-protein, mineral-rich trail mix.

Your body uses calcium, magnesium, and potassium to regulate blood pressure. Inadequate amounts of these minerals may contribute to high blood pressure.

A recent study compared the blood pressure-lowering effects of potassium chloride, a mineral salt found in some blood pressure medications, and potassium citrate, the naturally occurring form of potassium found in fruits and vegetables. Researchers determined both forms of potassium may help significantly lower blood pressure. Potassium treatment lowered systolic blood pressure by about 13 points in study participants, and it lowered their diasystolic blood pressure by approximately 5 points, compared to a baseline measurement.

In addition to dried apricots, other potassium-rich foods include bananas, cantaloupe, honeydew melon, watermelon, potatoes, squash, tomato paste, sole, salmon, orange juice, and grapefruit juice. Although getting the right amount of potassium can be a good way to help control your blood pressure, talk to you healthcare provider to determine what other possible treatments, including medication, are appropriate for you. Follow your healthcare provider's advice regarding diet, exercise, and medication to help keep your blood pressure in check.

RealAge

Three Creative Grilling Techniques

Want to impress your friends and relatives with your amazing grilling skills? Here are three advanced barbecuing techniques that are guaranteed to please.

• Steaming - Place delicate fish or vegetables inside a sealed square of aluminum foil. Make sure to leave some space for air to allow for proper steaming. Instead of putting the packet directly over the hot coals, place it on the cooler side of the grill for slow cooking. This method of cooking will seal in juices and natural flavors, so heavy seasoning is not necessary.

• Rotisserie - While this method requires more complicated equipment and longer cooking times, it can be a real crowd-pleaser. Rotisserie cooking allows you to evenly cook an entire bird or large piece of meat while retaining most of the natural juices. Place a well-seasoned whole chicken or roast on a rotating spit directly over the flames. The key to good rotisserie is to keep what you're cooking well-balanced on the spit. An unbalanced rotisserie means uneven cooking.

• Smoking - You don't need a fancy contraption to impart a smoky flavor to your food. "Flavored" wood chips or an assortment of fresh herbs work just as well. Wood chips come in a variety of flavors, including mesquite and hickory. Soak them in water for about an hour before using to prevent burning, and place them over the coals just before you begin to cook your foods. Likewise, you can soak a bunch of fresh herbs — like sage, thyme, and rosemary — and sprinkle them on the coals before cooking.

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

We have two "healthy foods" remaining to discuss - walnuts and tomatoes. I'll discuss their health benefits with delicious recipes in the next two issues. I'm going to devote this issue to recipes for dear Dad on Father's Day and summer fun!

Whether your Dad's favorite meal includes burgers, steaks, chicken, fish, or ribs tell him to kick back and relax while you dazzle him with one of these mouth-watering delights!

If your Dad is a "meat and potatoes kind of guy" he will love this appetizer featuring potatoes.

Ranch Style Nachos

4 large Potatoes, unpeeled
1 tablespoon Watkins Grapeseed Oil
3 tablespoons Watkins Pepper Ranch Snack and Dip Seasoning
1 cup Sour Cream, light - for dipping
2 cups Cheddar Cheese, shredded
1/2 pound Bacon, cooked crisp, crumbled
Salsa - optional

Preheat oven to 400 degrees F. Slice unpeeled potatoes into 1/4 inch thick slices, then place in a large bowl. Add oil to potatoes and mix lightly. Sprinkle seasoning mix, tossing to coat evenly. Arrange potato slices in single layer on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or until potatoes are browned and tender. Remove from oven; sprinkle with shredded cheese and top with crumbled bacon. Return to oven until cheese is melted and bubbly. Serve warm with sour cream and salsa to dip them in, as an appetizer.

Grilled Chicken Breasts

4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 teaspoons toasted sesame oil
1/2 teaspoon Watkins Red Pepper Flakes
2 tablespoons sugar
2 tablespoons peanut butter
2 tablespoons Hot Honey Soy Sauce
1 tablespoon cooking oil
1 clove garlic, minced or 1 teaspoon Watkins Garlic Granules
4 French-style rolls, split
1/2 cup packaged shredded broccoli (broccoli slaw mix)
1/4 cup chopped peanuts (optional)

1. Rinse chicken; pat dry. Combine sesame oil and red pepper; brush over chicken.
2. Grill chicken on the lightly greased rack of an uncovered grill directly over medium heat for 12 to 15 minutes or until tender and no longer pink, turning once.
3. Meanwhile, for sauce, in a small saucepan,* stir together sugar, peanut butter, soy sauce, oil, garlic, and 2 tablespoons water. Heat on grill rack until sugar is dissolved, stirring frequently. For the last 1 minute of grilling, place split rolls on the grill rack to toast.
4. To serve, place cooked chicken breasts on bottom halves of rolls; spoon on sauce and top with broccoli slaw and peanuts (if desired), and roll tops. Makes 4 servings.

Nutritional facts per serving
calories: 360, total fat: 14g, saturated fat: 3g, cholesterol: 59mg, sodium: 852mg, carbohydrate: 29g, fiber: 1g, protein: 28g, vitamin A: 3%, vitamin C: 14%, calcium: 4%, iron: 14%

Herb-and-Garlic Pork

1/4 cup olive oil
6 cloves garlic, minced
2 tablespoons snipped fresh basil or 2 teaspoons Watkins Basil
2 tablespoons snipped chives or chopped green onion
2 teaspoons Watkins Chili Powder or 1/4 teaspoon Watkins Red Pepper Flakes
1 teaspoon snipped fresh sage or oregano or 1/2 teaspoon Watkins Sage or Oregano
1 teaspoon salt
1/2 teaspoon Watkins Granulated Black Pepper
1 3- to 4-pound boneless pork top loin roast (double loin, tied)

1. In a small mixing bowl, combine all ingredients except meat. Place meat in a large plastic bag set in a shallow dish. Pour marinade over meat. Close bag. Turn several times. Marinate in refrigerator 2 to 24 hours, turning occasionally.
2. Remove meat from bag. Discard marinade. Insert a meat thermometer into the thickest part of the roast. (Or use an instant-read thermometer to start checking the roast after 1 hour of grilling.)
3. In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill.) Test for medium-low heat above pan. Place meat on grill rack over drip pan. Cover and grill for 1-1/2 to 2-1/4 hours or until meat thermometer registers 155 degree F. Remove roast and cover with foil. Let stand 15 minutes before carving. (The internal temperature of the meat should rise 5 degrees F upon standing, to 160 degree F.)
4. Remove strings and slice meat to serve. Use any leftover pork for sandwiches. Makes 12 servings.

Nutritional facts per serving
calories: 181, total fat: 8g, cholesterol: 62mg, sodium: 239mg, carbohydrate: 1g, fiber: 0g, protein: 25g

Barbecued Flank Steak with Roasted Vegetables and Corn

1/4 cup Zesty Italian Dressing
2 tablespoons Watkins Spicy Garlic Soy Sauce
1 teaspoon Watkins Granulated Black Pepper
1 beef flank steak, about 1 pound
2 pounds baby red potatoes, cut in half
1 cup asparagus, cut in 2 inch pieces
1 tablespoon Watkins Rosemary
4 ears of corn, in husks with silks removed, soaked in water 10 minutes

Preheat grill to medium-high heat.
Mix dressing, soy sauce, and pepper. Pour 2 tablespoons dressing mixture over steak in shallow dish, turning to coat. Let stand 10 minutes.

Poke small holes in bottom of disposable aluminum foil pan. Microwave potatoes on high 10 minutes. Toss potates with remaining dressing mixture. Add potaotes, asparagus, and rosemary to foil pan. Mix.

Place steak, foil pan, and corn on grate of grill. Grill 15 minutes or to desired doneness, turning steak and corn after 8 minutes and stirring vegetables fequently.

Slice flank steak across grain. Makes 4 servings.

Texas Ribeye

2/3 cup Watkins Steak Sauce
4 cloves garlic, minced
1 tsp. Watkins Ground Cumin
1/4 tsp. Watkins Cayenne Pepper
4 boneless beef ribeye steaks (8 oz. each)

PREHEAT grill to medium-high heat. Mix steak sauce, garlic, cumin and pepper until well blended.
GRILL steaks 4 to 6 min. on each side or until cooked through, brushing frequently with the steak sauce mixture.
CUT each steak in half to serve.

Low-Fat Grilled Vegetables on Focaccia

3 tablespoons balsamic vinegar or wine vinegar
2 tablespoons water
1 tablespoon olive oil
1 teaspoon Watkins Oregano
2 large red and/or yellow sweet peppers
2 medium zucchini, halved crosswise and sliced thinly lengthwise
1 medium eggplant, cut crosswise into 1/2-inch slices
1 12-inch round purchased focaccia bread
2 ounces soft goat cheese (chevre)
2 ounces fat-free cream cheese

1. For the Balsamic-Vinaigrette, combine balsamic vinegar or wine vinegar, water, olive oil, and oregano, in a small bowl.
2. Cut sweet peppers in quarters. Remove stems, membranes, and seeds. Arrange all vegetables on grill rack directly over medium-hot coals; brush with Balsamic-Vinaigrette. Grill, uncovered, until slightly charred, turning occasionally (allow 8 to 10 minutes for peppers and eggplant, and 5 to 6 minutes for zucchini). Cut peppers into strips.
3. Cut focaccia in half crosswise. Split halves into two layers horizontally to form four pieces total. Combine goat cheese and cream cheese, and spread over bottom layers of focaccia; top with some of the sweet pepper, zucchini, and eggplant; place top halves of focaccia over vegetables. To serve, cut each focaccia half into four wedges. Makes 8 main-dish servings.

Menu Suggestion: Make it a meal with dilled potato salad and spumoni ice cream.
Tip: If you like, use 1/3 cup purchased, bottled Italian dressing instead of preparing the Balsamic Vinaigrette.
Tip: Grill vegetables in a grill basket.

Nutritional facts per serving
calories: 201, total fat: 5g, saturated fat: 2g, cholesterol: 4mg, sodium: 68mg, carbohydrate: 32g, fiber: 4g, protein: 8g, vitamin C: 107%, calcium: 9%, iron: 5%

SUPER SUPPER HERO

2-1/2 cups cubed eggplant
1 cup thinly sliced red onion
1 cup each julienned green, sweet yellow and red peppers
1/4 cup olive or vegetable oil
1/2 cup chopped tomato
1 teaspoon Watkins Oregano
1/2 teaspoon salt
1/4 teaspoon Watkins Granulated Black Pepper
1 unsliced loaf (1 pound) Italian bread
Lettuce leaves
1/2 pound sliced fully cooked ham
1/2 pound sliced cooked turkey breast
1/4 pound sliced hard salami
1/2 pound sliced mozzarella cheese

In a large skillet, saute eggplant, onion and peppers in oil for 5 minutes. Add tomato, oregano, salt and pepper. Remove from the heat and set aside. Cut bread in half lengthwise; hollow out the bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). Layer with lettuce, ham, turkey, salami and cheese. Top with sauteed vegetables. Replace bread top. Secure with toothpicks; cut into slices. Yield: 4-6 servings.

SUMMER SPAGHETTI SALAD

1 package (16 ounces) thin spaghetti, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) Italian salad dressing
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons sesame seeds
1-1/2 teaspoons Watkins Poppy Seeds
1/2 teaspoon Watkins Paprika
1/4 teaspoon Watkins Celery Seed
1/8 teaspoon Watkins Garlic Granules

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Yield: 16 servings.

Nutritional Analysis
One 1-cup serving (prepared with fat-free salad dressing and nonfat Parmesan cheese topping) equals 137 calories, 150 mg sodium, trace cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

ORIENTAL PASTA SALAD
With a wonderful combination of colors and flavors, this salad goes great with barbecued chicken or pork.

2 cups uncooked elbow macaroni
2 large carrots, cut into 1-inch strips
1 cup snow peas, halved
2 green onions with tops, sliced
1/2 cup thinly sliced sweet red pepper
DRESSING
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon cider or red wine vinegar
1 tablespoon Watkins Ground Ginger
1/4 teaspoon Watkins Granulated Black Pepper

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours. Yield: 7 servings.

Nutritional Analysis
One 1-cup serving (prepared with fat-free mayonnaise, nonfat sour cream and light soy sauce) equals 139 calories, 216 mg sodium, 1 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

SPICY MUSTARD SPREAD
This zippy spread makes taste buds sit up and take notice. It’s super on vegetables, hot dogs and hamburgers, in potato salad.

1/4 cup butter or margarine, softened
2 tablespoons Watkins Ground Mustard
2 tablespoons vinegar
1/4 teaspoon Watkins Garlic Salt
4 drops Watkins Calypso Hot Pepper Sauce

In a mixing bowl, combine all ingredients; beat until smooth. Serve with vegetables, hot dogs, hamburgers, chicken or steak. Store in the refrigerator. Yield: about 1/3 cup.

Curried Yogurt Marinade

1/4 cup plain yogurt
1 tablespoon honey
1 tablespoon Watkins Curry Powder
1 tablespoon olive oil or cooking oil
1/2 teaspoon salt

In a small bowl, combine all ingredients. Makes enough for 1 to 1-1/2 pounds of meat. Marinate meats for 2 to 4 hours. Makes about 1/3 cup marinade.

Suggested Uses: Can be used to marinate pork, chicken, lamb, or beef for grilling. Long cooking meats should be cooked on indirect heat.

A fun summer dessert is home-made cookie ice cream sandwiches!

First bake your favorite cookies - chocolate, chocolate chip, oatmeal, or brownies make great ice cream sandwiches. Purchase ice cream or frozen yogurt or make your home-made favorite. Vanilla and chocolate ice cream make delicious ice cream sandwiches but experiment with other flavors such as chocolate mint, cherry vanilla, pistachio, butter pecan, strawberry, or coffee. Allow the ice cream to soften slightly; then place a scoop on the back side of one cookie and place another cookie on top. Push top cookie down so ice cream reaches edges of the cookies. Roll edges in sprinkles or finely chopped nuts. Place each cookie ice cream sandwich in a baggie or wrap with wax paper or foil. Freeze until ready to eat!

Ice Cream Cookie Sandwiches

This recipe involves two steps-mixing the cookie dough and filling the baked cookies with ice cream. The results are worth the effort; the finished product looks like store-bought ice cream sandwiches but tastes even better.

1 stick margarine
1 cup brown sugar
2 eggs
1 tsp. Watkins Vanilla Extract
1/2 cup Watkins Cocoa Powder
2 cups all-purpose flour
1 tsp. Watkins Baking Powder
1/4 tsp. salt
Half-gallon carton vanilla ice cream

In a medium-sized bowl, cream the margarine and brown sugar (using margarine instead of butter and brown sugar instead of granulated sugar produces a chewy, soft cookie). Beat in the eggs, one at a time, then the vanilla extract.

In a separate bowl, stir the cocoa, flour, baking powder and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.

Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces.

(We made large cookies, about 2 1/4 by 5 inches, but you can make them smaller.)

Transfer the cookie rectangles with a spatula to an ungreased baking pan. Use the tines of a fork to make patterns on the cookies.

Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.

Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer.

Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until you have used all the cookies and ice cream.

Chocolate Cookies

1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (110 grams) light brown sugar
1/4 cup (50 grams) white granulated sugar
1 large egg
1 teaspoon Watkins Vanilla
1 cup (140 grams) all purpose flour
1/4 cup (30 grams) Watkins Cocoa Powder
1/2 teaspoon Watkins Baking Powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups (250 grams) white chocolate chips or coarsely chopped white chocolate

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In bowl of electric mixer cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the white chocolate chips or chunks.

Drop the batter onto the prepared baking sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded tablespoon. Flatten the rounded mounds of dough slightly with your hands.

Bake for approximately 8 - 10 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.

Makes about 20 - 4 inch (10 cm) cookies.

For Ice Cream Sandwiches: Take two chocolate cookies and place a scoop of your favorite ice cream between the two cookies. Gently press together and serve. If not serving immediately wrap in foil or plastic wrap and freeze.

Chocolate S'mores are a favorite among young and old. Original S'mores are made with graham crackers, a chocolate bar, and a roasted marshmallow.

This variation is another fun summer treat!

4 marshmallows
4 graham crackers, broken in half (2 squares)

Variation 1:
4 honey graham crackers
2 tablespoons strawberry jam
8 strawberry slices

Variation 2:
4 chocolate grahm crackers
2 tablespoons peanut butter
8 banana slices

Variation 3:
4 cinnamon grahm crackers
2 tablespoons cream cheese spread
16 blueberries

ROAST marshmallows untill lightly browned and melted inside.

SPREAD each of the 4 graham cracker squares with 1/4 of filling - jam, peanut butter, cream cheese. Top each square with a roasted marshmallow.

TOP with fruit and second grahm cracker square; press top lightly to secure. Serve warm

Makes 4 servings

This spring a pair of Mourning Doves made a nest on a column near our front door. One of the pair sat on the nest for approximately three weeks. Occasionaly we would see both birds at the nest. Then one day last week we saw two little heads peaking out of the nest next to the mother dove! I'm not sure when the eggs hatched. Last Thursday the babies emerged from the nest. One had already flown away and the other was learning to fly when I went out to check on them.

Mourning Doves eat at our feeders throughout the year here in northern California.

Below are some pictures of an adult Mourning Dove and the two baby doves.

Mourning Dove Facts

• Abundant and widespread, the Mourning Dove is well known throughout most of North America. Its mournful call is heard from deserts to forest edges, from farmlands to inner cities.

• Scientific Name - Zenaida macroura

• Description
  Medium-sized bird.
  Small head.
  Long, pointed tail.
  Light brown body.
  Tail with white outer edges.

• Size: 23-34 cm (9-13 in)

• Wingspan: 37-45 cm (15-18 in)

• Weight: 86-170 g (3.04-6.0 ounces)

• Sex Differences
  Sexes similar, but males slightly larger and slightly more colorful, with bluish crown and pink chest.

• Favorite Foods
  Grain and small seeds in fields
  Mixed seed, cracked corn, millet, canary seed, black-oiled and hulled sunflower from feeders

• During nest-building, the female stays at the nest and the male collects sticks. He stands on her back to give her the nest material. She takes it and weaves it into the nest. Maybe that's why the nests are so poorly built!

• The Mourning Dove almost invariably lays two eggs. Clutches of three or four are the result of more than one female laying in the nest. A dove may have up to five or six clutches in a single year.

• A Mourning Dove pair rarely leaves its eggs unattended. The male usually incubates from midmorning until late afternoon, and the female sits the rest of the day and night.

• The Mourning Dove is the most widespread and abundant game bird in North America. Despite being hunted throughout most of its range, it remains among the 10 most abundant birds in the United States.

• While the average longevity for a typical mature dove is only about 1.5 years, the oldest known free-living Mourning Dove, as proven by bird banding research, was over 31 years old. This is the longest life-span ever recorded for any terrestrial bird found in North America.

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?
  
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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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