Watkins Newsletter - Around the Kitchen Table

AROUND THE KITCHEN TABLE

Watkins Newsletter
Editor: Eleisia Whitney Email: eleisiawhitney@watkinsonline.com Website: http://www.watkinsonline.com/eleisiawhitney Make Your House a Watkins Home

Happy Memorial Day Holiday - May 30th

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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
MAY SPECIALS
LAUGH A LITTLE
MY WATKINS STORE
CONTEST - WIN A BOTTLE OF WATKINS VANILLA
HEALTH TIP
RECIPES - HEALTHY FOOD SOY AND MEMORIAL DAY
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 May'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

Please share this newsletter with your friends. Help me grow my subscribers. The web address is http://www.everydaynecessities.com/atktnewsletter.htm Thanks!

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

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EDITOR’S COMMENTS

Hope all of you had a very Happy Mother's Day.

May 30 is the day we celebrate Memorial Day. No matter what your age, the start of summer is always magical. Flags are flying. Pool covers come off. Backyard grills are fired up. You can almost taste those hamburgers and hot dogs!

Soy is our "healthy food" for this issue. You'll find a variety of recipes using tofu and other soy products.

I've also included some yummy recipes perfect for a Memorial Day garden party, picnic or barbecue.

Now is the time to start your own Watkins home business! Join Watkins by May 27, 2005 and we'll send you $60 worth of Watkins Gift Certificates—essentially reimbursing you for your $59.95 investment in the small starter kit. Read our free e-book for more details Watkins Business Details - $60 Worth of Watkins Gift Certificates - Free! or email me and I will tell you all about it! Email me for details

Until next issue,

Make your house a Watkins home.

eleisiawhitney@watkinsonline.com

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MOTIVATIONAL WORDS

You can get anything you want in life, if you help enough other people get what they want in life.
Zig Ziglar

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MAY SPECIALS

View May Specials Online

Treat Dad to Trade Winds! Father's Day is June 19.
Trade Winds Travel Set
04309 - Regularly $41.99 - Special $20.99 - half price
with $50 purchase from May Highlights Catalog
Includes Liquid Shave Soap, Skin Elixir, and Aftershave Balm.
For a limited time, this three-step system is packed in a handsome,
roomy travel case to accompany Dad on all his adventures!

Jamaican Bay Rum Aftershave and Skin Tonic
02900 - 180 ml/6 fl oz - Regularly $16.99 - Special $15.69

Great Outdoors Insect Repellents
Insect Repellent Lotion - New!
06835 - 240 ml/8 fl oz - $9.99
Insect Repellent Spray
06830 - 113 g/4oz - $5.49

Gourmet Spices
Regularly $4.59 - Special $4.29 each
01920 Allspice
01923 Cayenne Pepper
01924 Celery Seed
01926 Cinnamon (Korintje - sweet)
01951 Cinnamon (Saigon - hot)
01927 Cloves (ground)
01955 Cloves (whole)
01928 Cumin
01966 Curry Powder
01969 Five-Spice Powder
01930 Garlic Flakes
01931 Garlic Granules
01932 Ginger
01933 Lemon Peel
01935 Minced Green Onion
01936 Mustard (dry)
01937 Nutmeg
01938 Onion Flakes
01939 Onion Granules
01940 Orange Peel
01942 Paprika
01953 Poppy Seed
01944 Red Pepper Flakes

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

Snack and Dip Seasonings
Get ready for summer entertaining! Just mix with regular or low fat sour cream, pureed cottage cheese, or yogurt. Not just for dips; these seasonings make great cream cheese spreads and salad dressings.
Regularly $7.69 - Special $6.79 each
02050 Bacon Cheddar
02051 Bacon Horseradish
02068 Bacon and Onion
02069 Blazin' Cajun
02067 Cool Curry Spread
02054 Crab
02055 Cucumber and Dill
02056 Garden Vegetable
02057 Garlic and Dill
02061 Pepper Ranch
02062 Salsa and Sour Cream
02064 Tomato and Bacon
02065 Tomato and Horseradish

Double-Strength Imitation White Vanilla Flavor
01007 - 325 ml/11 fl oz - Regularly $7.99 - Special $7.29
Check out our other gourmet extracts and flavors.

Summer Flavoring Tips

Add Almond to iced tea or cherry desserts.
Stir Black Walnut into dressing for a Waldorf salad.
Add Coconut, Peanut Butter, or Chocolate into a chocolate milkshake.

Chai Latte Sink Set - Limited Quantities - Great Mother's Day Gift!
05412 - $19.99 Exotic, creamy scent of Chai Latte Hand Lotion
and Chai Latte Hand Soap in a stainless-steel holder that
can be used later for soaps or washcloths.
Sold Separately
Chai Latte Hand Lotion
05410 - 240 ml/8 fl oz - $8.99
Chai Latte Hand Soap
05411 - 240 ml/8 fl oz - $6.99

Pure Beauty Oil
All-natural blend of plant oils absorbs quickly to nourish skin by
replenishing vital emollients, decreasing the appearance of fine lines and
wrinkles and preventing damage caused by environmental drying.
It tones, firms and revitalizes skin by adding the proper moisturization
and promoting elasticity. 03200 - 60 ml/2 fl oz - $9.99

Vintage Belle de Nuit Print just $5.00 with purchase of
Watkins Beauty Oil - $19.99 value

Red Clover Salve
Balm for dry skin
02339 - 48 g/1.7 oz - $6.99
02338 - Travel Size - 11 g/.4 oz - Regularly $3.79 or
$1.89 with purchase of regular size

Old Red Barn Salve
Soothe and rejuvenate hard-working hands.
02333 - 48 g/1.7 oz - $6.99
02334 - Travel Size - 11 g/.4 oz - Regularly $3.79 or
$1.89 with purchase of regular size

Rejuvenating Peppermint Foot Cream
03107 - 240 ml/ 8 fl oz $8.99
06161 Pump Dispenser - $1.19

Invigorating Peppermint Foot Scrub
Half price with purchase of Foot Cream!
03106 - 110 ml/3.75 fl oz $7.99 or $3.99 with
purchase of Peppermint Foot Cream

Aloe and Green Tea Shampoo
03326 - 360 ml/12 fl oz - Regularly $9.99 - Special $8.99

Aloe and Green Tea Daily Conditioner
03327 - 360 ml/12 fl oz - Regularly $10.99 - Special $9.89

If you take vitamins, nutritional supplements, or other medications
our Supplement Manager and Supplement Dispenser conveniently
dispense your daily needs. Carry in pocket or purse and take on
vacations to save space.
Supplement Manager
Holds a week’s worth of supplements sorted by days. Compact design is ideal for the traveler. Has a separate box (2 1/2 x 21/4 inches) labeled for each day of the week. Each daily box has four compartments - morning, noon, night, and extra.

Supplement Dispenser
Keep your supplements all together in one convenient dispenser. Eight airtight compartments each hold approximately 30 caplets. Comes with compartment labels—great for travel! Holds one months supply

Menthol Camphor Ointment
02358 - 117 g/4.13 oz - $8.99
02359 Travel Size - 9 g/0.3 oz - $3.99

Settelz
Minty Pink liquid settles an upset stomach due to overindulgence.
Pleasant, refreshing wintergreen flavor.
02300 - 355 ml/12 fl oz - Regularly $7.49 - Special $6.89

Organic Automatic Dishwashing Detergent
06780 - 1.36 kg/3 lbs - $10.29

Laundry White
Use just 1/4 cup to boost your detergent's performance for an even brighter,
whiter wash. Won't bleach colored clothes.
06697 - 946 ml/32 fl oz - $7.99
06271 - Pump Dispenser (sold separately) - $1.59

Sanisol
Disinfects and deodorizes; kills a broad spectrum of microbes
and mildew - influenza, staphylococcus, and streptococcus.
06739 - 369 g/13 oz - $5.99

Waterless Hand Cleaner
Cuts through grease, paint, and ground-in dirt without the need
for soap or water; leaves hands feeling soft, smooth, and
fresh-smelling.
Buy two and save $1.00
06715 - 485 ml/16 fl oz - $6.99 or $6.49 each when you buy two.

Mineral Deposit Remover
Dissolves mineral deposits caused by hard water in coffeemakers,
tea kettles, and steam irons to help keep them functioning
smoothly. Great for humidifiers, vaporizers and dishwashers,
or wherever hard water deposits are a problem.
06740 - 473 ml/16 fl oz - $5.99

Don't forget Dad's best friend!
Botanical Pet Shampoo
Cleansing, moisturizing botanicals include aloe vera, tea tree oil,
and lemon oil.
06812 - 475 ml/16 fl oz - $5.99

Permanent Odor Eliminator for Pet Problems
Safe bacterial digestant attacks odors at the source - naturally and permanently.
06810 - 475 ml/16 fl oz - $3.99
06258 Trigger Sprayer (sold separately) $1.49

Vanilla Dog Bone
All-natural rawhide bone is basted with Watkins Vanilla.
Pleasant-smelling and non-staining.
05691 - $3.99

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

View May Specials Online

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LAUGH A LITTLE

He Who Hesitates Is Not Only Lost But Miles From The Next Exit

During the course of being interviewed by the press, the noted
doctor was asked by a reporter: "Doctor, did you ever make a
serious mistake?"

"Yes, was the reply, "I once cured a millionaire in three visits!"

Great Truths of Life

Raising teenagers is like nailing Jell-O to a tree.

There is always a lot to be thankful for, if you take the time to look. For example, I'm sitting here thinking how nice it is that wrinkles don't hurt.

One reason to smile is that every seven minutes of every day, someone in an aerobics class pulls a hamstring.

Car sickness is the feeling you get when the monthly payment is due.

The best way to keep kids at home is to make a pleasant atmosphere - and let the air out of their tires. Families are like fudge . . . mostly sweet, with a few nuts.

Today's mighty oak is just yesterday's nut that held its ground.

Laughing helps. It's like jogging on the inside.

Middle age is when you choose your cereal for the fiber, not the toy.

My mind not only wanders; sometimes it leaves completely.

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MY WATKINS STORE

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

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CONTEST Congratulations! April's winner is April from South Carolina. She wins a $10 Watkins Gift Certificate. Her tip was:
To save time, while cutting up your veggies and preparing the toppings for a pizza, let the bread machine be making the dough. Just remember to select the "dough" setting.

Thanks for the time-saving tip!

Other tips:

I have been using my bread machine for a year or so. It can be so frustrating when you are looking forward to a lovely loaf of bread only to get a rock the size of a grapefruit or a mini-loaf.
I have two tips:
Start with warm, not hot, ingredients.
Make sure the yeast is active; I always use a little extra. ~ From Naomi
I have a suggestion for your newsletter. In the recipe section it is sometimes hard to distinguish where one recipe ends and the next begins because of it all being the same color. Some suggestions for this might be to use alternating colors for the recipes, a dividing line between them, or a different color for the name of the recipe. ~ From Margaret
I agree; the recipes should be easier to read now!
DON'T FORGET TO ENTER MAY'S CONTEST
This month's contest is a little different. The prize for May is an 11 fl oz bottle of Watkins Double-Strength Vanilla - $11.99 value! To enter May's contest you must place an order - online, phone, or mail - for any amount. Everyone placing an order will be entered into the contest and everyone placing an order will receive a little surprise gift!
I should receive notification of your order but just to make sure, please email me when you place your order: eleisiawhitney@watkinsonline.com with "May Contest Order" in the subject line.

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HEALTH TIP
Foot Care for Diabetics
Healthy feet are important to everyone. But if you have diabetes, foot health is of particular importance. That's because people with high blood sugar are more likely to have conditions that may put their health at risk, such as a loss of feeling in their feet or foot ulcers or sores that do not heal properly. Although foot problems are a common complication of diabetes, the good news is that you can greatly reduce your risk of foot problems by making daily care and inspection of your feet a priority.
Simple Steps to Healthy Feet
The most important way to prevent foot problems is to control your blood sugar. Follow your healthcare provider's plan for controlling your blood sugar through diet, exercise, and, if necessary, medication.
Your next best bet for protecting your feet is to follow good foot hygiene. This entails:
- washing your feet daily with warm water and mild soap
- drying feet thoroughly after washing (use a soft towel)
- applying lotion if feet are dry (do not apply it between your toes)
- wearing thick, soft socks to protect your feet
- carefully trimming toenails straight across
- wearing properly fitted shoes
- inspecting your feet daily for any signs of injury or infection
  Cause for Concern
  If you have diabetes, take special notice of the following signs and symptoms and report them to your healthcare provider.
  1. Numbness or tingling in your feet may be a sign of nerve damage, a common complication of too much blood sugar.
  2. Cold, pale, or blue feet may mean your feet are not getting enough oxygen due to poor circulation. This makes it more difficult for wounds to heal, and could lead to a weakening of foot bones and joints.
  3. Skin changes, such as dry skin that peels or cracks, open sores that are slow to heal, or any foot ulcers, should be examined by your healthcare provider.
  4. Calluses that bleed are especially cause for concern. People with diabetes are more prone to calluses than non-diabetics. Never attempt to trim calluses yourself; visit your doctor and let him or her do it.
  5. Toenail fungal infections can make trimming toenails especially difficult. In a study, diabetics were found to be 2.5 times more likely to have a toenail fungal infection than non-diabetics. See your healthcare provider for diagnosis, treatment, and management advice.
  6. Redness, swelling, or increased temperature in your feet are signs of an infection, so contact your healthcare provider right away if any of these occurs.
  With a little bit of extra care and know-how, you can help keep your feet healthy and problem-free
  If you do experience problems with your feet, it's very important to see a podiatrist or other healthcare provider for proper diagnosis and treatment. Do not attempt to treat corns, calluses, or any other foot condition at home. An accidental injury to one of your feet during attempted self-treatment could be very difficult to heal if you have high blood sugar. Also, if you have difficulty cutting your nails, be sure to get help or suggestions from a healthcare professional for this task.
  Real Age Health Guide - May 3, 2005
  
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  RECIPES
  In previous issues we have discussed the health benefits of the following "healthy foods:"
  broccoli
  oranges
  beans
  yogurt
  whole grains
  wild salmon
  spinach
  Our "healthy food" for this issue is soy.
  Soy may play a role in preventing cardiovascular disease, cancer, and osteoporosis.
  Made from soy milk, tofu is a low calorie staple high in calcium and protein.
  - Pressed - Often preseasoned, pressed tofu adds chewiness and flavor to stir-fries and salads.
  - Firm - Marinate firm pieces and grill; crumble as a substitute for ground beef; scramble like eggs.
  - Soft or silken - Use this creamier variety cubed in soups or pureed in dips, dressings and smoothies.
  - Baked - Found at any natural foods store, it's a firmer, chewier, and more flavored variety. It comes in 8- to 12-ounce cellophane-wrapped packages and is ready to eat. For convenience and flavor, it may be a better way to win over tofu skeptics. Here are several delicious ways to use it:
    1. In a blender add your favorite Watkins Snack and Dip Mix into 1 package soft or silken tofu for a cholesterol-free dip.
    2. "Tofuna" salad is a great way to use baked tofu. For this, we recommend the Soy Boy Tofu Lin brand, as it is not as "crusty" as some other brands (which are great for other purposes). Simply crumble the entire block into a serving bowl; add 1/2 cup soy mayonnaise and a stalk or two of finely diced celery. Serve in pita, on bread, or as a side dish. If you like, you can add a small amount of thinly sliced scallion or minced chives.
    3. Combine with pasta to make a simple and tasty cold salad. You can use any brand for this; finely dice a package of baked tofu and combine with about 1/2 pound cooked pasta (chunky shapes like rotini or cavatappi are good for this). Add whatever you like: diced bell pepper, olives, celery, carrots, dried tomatoes, or whatever you have in the produce drawer. Dress with soy mayonnaise or any sort of dressing you find compatible with the ingredients you choose.
    4. Cut into strips and make easy fajitas. Warm the baked tofu strips in a microwave or toaster oven; have everyone make their own fajitas by placing a few of the strips down the centers of warmed 7-inch flour tortillas. Sprinkle with shredded lettuce, salsa, and organic shredded cheddar cheese or shredded cheddar-style soy cheese. Roll up and eat!
    5. Toss into stir-fries. Cut the baked tofu into dice or short strips and add to mixed vegetable stir-fries containing broccoli and seasonal veggies.
    6. Oven barbecue: Combine diced baked tofu with bell pepper strips, sliced zucchini, and thinly sliced red onion and toss with your favorite all-natural barbecue sauce. Bake at 425 degrees, stirring every 10 minutes or so, until the vegetables are tender and starting to brown, about 25 to 30 minutes. For a hearty meal, serve over brown rice with a bountiful salad on the side.
    Fruit Smoothie
    1 10.5-ounce package soft lite silken tofu
    1 medium banana
    2 cups unsweetened orange-pineapple juice, chilled
    1 8-ounce can unsweetened crushed pineapple, chilled
    1/2 teaspoon Watkins Coconut Extract
    Combine all ingredients in electric blender; cover and process until smooth. Serve immediately. Yield: 5 cups.
    Per serving (1 cup): 144 calories, 5.8 grams protein, 25.8 grams carbohydrates, 3.2 grams total fat, 0.5 grams saturated fat, 0 mg cholesterol, 6 mg sodium.
    
    Banana-Oat Pancakes
    l/2 cup rolled oats
    l/2 cup unbleached flour
    1/4 cup soy flour
    1 tablespoon Watkins Baking Powder
    1 1/2 cups plain soymilk
    2 bananas, thinly sliced
    1 teaspoon Watkins Vanilla
    In a large bowl, combine the rolled oats, unbleached flour, soy flour, and baking powder. Add the soymilk, and blend with a few swift strokes. Fold in the banana slices.
    Pour 1/4 cup of the batter onto a hot nonstick griddle or pan. Cook for about 2 minutes or until bubbles appear on the surface. Flip the pancake and cook for another minute or until heated through. Yield: 12 pancakes.
    Serve the pancakes with maple syrup, fruit spread, or applesauce.
    Per pancake: 103 calories; 3 grams protein; 1 gram fat; 20 grams carbohydrate
    
    Soy Pancakes for a Crowd
    1 cup soy flour
    2 3/4 cups all-purpose flour
    3 tablespoons Watkins Baking Powder
    3 tablespoons sugar
    1 1/2 teaspoons salt
    3 eggs
    3 cups milk
    6 tablespoons salad oil
    1 tablespoon Watkins Vanilla
    Mix all ingredients together until moistened. Add extra milk for thinner pancakes. Spray griddle with a non-stick cooking spray. Preheat to 350 degrees. Pour 1/2 cup of batter on griddle for each pancake. Yield: 30 servings.
    Per serving: 212 calories, 9.5 grams fat, 39.8 calories from fat, 40 mg cholesterol, 469 sodium.
    
    Lasagna
    8 oz. mushrooms, chopped
    1 1/2 cups zucchini, chopped
    16 oz. water-packed, firm tofu, drained
    1 Tbs lemon juice
    1 Tbs Watkins Parsley
    1 tsp Watkins Italian Seasoning
    1/4 tsp Watkins Black Pepper
    3/4 cup water
    4 cups fat-free marinara sauce
    8 oz. lasagna noodles, uncooked
    4 oz. Mozzarella-style soy cheese, grated
    1/4 cup Parmesan-style soy cheese
    Preheat the oven to 350° F. Cook the mushrooms and zucchini in a non-stick skillet until tender, adding a little water if needed. Set aside.
    Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and pepper. Mix well.
    Combine the water and marinara sauce. (The extra water will be absorbed by the uncooked noodles.)
    Assemble the lasagna
    Put about 1/3 of the sauce on the bottom of a 9" x 13" baking dish. Top with half the uncooked noodles, half the tofu mixture, half the Mozzarella-style soy cheese, and all of the mushrooms and zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the remaining tofu and then the last 1/3 of the sauce. Top with the remaining Mozzarella-style and Parmesan-style soy cheeses.
    Cover the casserole with foil. Bake at 350° F for one hour. Remove from oven and let sit 10-15 minutes to make serving easier. Cut lasagna into 18 pieces. Yield: 9 servings.
    Serving size: 1 large piece. Per serving: 235 calories, 5 g total fat (1 g sat fat), 15 g protein (5 g soy protein), 32 g carbohydrate, 496 mg sodium, 0 mg cholesterol, 3 g dietary fiber.
    
    Cajun Tofu and Roasted Red Pepper Pizza
    1 (12 oz.) package extra firm tofu
    1 Tbs soybean oil
    1 Tbs Watkins Cayenne Pepper
    1 tsp Watkins Red Pepper Flakes
    1 tsp Watkins Black Pepper
    1 tsp Watkins Ground Cumin
    1 (12 or 16 oz.) prepared Italian pizza crust
    1 1/2 cups pizza sauce
    2 (7 oz.) jars roasted red peppers, drained
    3 cups shredded mozzarella cheese
    Preheat oven to 450° F. Crumble tofu into bowl. Add oil and all spices. Mix. Marinate in refrigerator for at least 30 minutes. Place pizza crust on baking sheet and spread with pizza sauce. Top with crumbled Cajun tofu, red peppers and mozzarella cheese. Bake 8 to 12 minutes or until toppings are heated throughout. Yield: One pizza cut into 8 wedges.
    Serving size: 1 wedge. Per serving: 337 calories, 13 g fat (4.5 g sat fat), 23 g protein (3 g soy protein), 34 g carbohydrate, 686 mg sodium, 28 mg cholesterol, 5 g dietary fiber.
    
    Pasta With Cream Sauce and Mushrooms
    1 tablespoon olive oil
    2 tablespoons chopped onions
    2 cloves garlic, minced
    1 teaspoon Watkins Oregano
    1/4 teaspoon Watkins Thyme
    1/4 teaspoon Watkins Rosemary
    1/4 cup white wine
    1-2/3 cups soymilk
    1/4 cup margarine
    1/2 teaspoon salt
    1/2 teaspoon Watkins Black Pepper
    1 Watkins Bay Leaf
    1/4 cup flour
    2 cups fresh vegetables, cut into small pieces (try broccoli, mushrooms, cauliflower, and zucchini)
    1 pound pasta, cooked
    In a large saucepan, heat the olive oil over low heat. Add the onion and garlic, and saute until tender. Add the oregano, thyme, and rosemary, and saute a few minutes more. Add the wine and bring to a boil.
    Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture to a boil, stirring occasionally until the margarine melts. Add the flour a tablespoon at a time, whisking after each addition to avoid lumps. Stir until the mixture thickens, about 2 minutes.
    Place the vegetables in a steamer or metal sieve over boiling water and steam until just tender. To serve, toss the vegetables with the freshly cooked pasta. Pour the sauce over the pasta and vegetables, and toss to mix. Yield 4 servings.
    Per serving: 631 calories, 19 grams protein, 19 grams fat, 94 grams carbohydrate, 27% fat.
    
    Healthy Chili
    2 cups firm tofu, crumbled
    1 clove garlic, minced
    1 tablespoon Watkins Chili Powder
    2 tablespoons Worcestershire sauce
    1 cup onion, chopped
    1 large green pepper, chopped
    1 carrot, thinly sliced
    2 tablespoons soyoil
    1 cup tomatoes, chopped
    1 can (16 ounces) tomato sauce
    1 can (15 ounces) dark red kidney beans
    1/2 teaspoon Watkins Basil
    1 teaspoon Watkins Cumin
    1 teaspoon Watkins Cayenne Pepper
    1 can (6 ounces) tomato paste, optional
    Salt to taste
    4 cups cooked brown rice
    Garnishes: minced onion, grated cheddar cheese and avocado
    In a mixing bowl, combine tofu, garlic, chili powder and Worcestershire sauce; set aside.
    In a large skillet, saute onion green pepper and carrot in soyoil until onion becomes transparent. Add tofu mixture cook and stir 3 minutes over medium heat.
    Add tomatoes, tomato sauce, kidney beans, basil, cumin, cayenne and, if desired, tomato paste. Cover and simmer for 30 minutes. Salt to taste. Serve on brown rice. Garnish with minced raw onion, grated cheddar cheese and avocado, as desired. Makes 8-1 cup servings.
    Per serving: 320 calories, 17 grams protein, 43.8 grams carbohydrate, 10.5 grams fat, 0 cholesterol, 597 milligrams sodium.
    
    Almond Cream Dip
    6 ounces silken firm tofu (about 3/4 cup)
    1 package (8 ounces) fat free cream cheese
    1 Tbs Watkins Almond Extract
    2 Tbs vanilla soy milk
    2 Tbs honey
    Mix all ingredients in blender or food processor until smooth and creamy. Serve as dips for fresh fruit or spoon over fresh fruit salad. Yield: 1 1/2 cups.
    Serving size: 1/4 cup. Per serving: 94 calories, 1 g fat, 0 g sat fat, 7 g protein, 11 g carbohydrate, 240 mg sodium, 0 mg cholesterol.
    
    Quick Mix Cookie Bars
    2 (18 oz.) packages refrigerated chocolate chip cookie or oatmeal chocolate chip, slice and bake cookie dough
    1 (12 oz.) package firm silken tofu
    2 eggs
    1 cup sugar
    1 tsp Watkins Vanilla
    Preheat oven to 350° F. Soften one roll of cookie dough. Spray the bottom of a 9" x 13" baking pan with non-stick spray. Line the bottom with the softened cookie dough, spreading to all sides. In food processor bowl, combine tofu and remaining ingredients until smooth. Spread over cookie dough. Drop second roll of cookie dough by teaspoon on top of filling. Bake for 40 to 45 minutes. Makes 36 bars.
    Serving size: 1 bar. Per serving: 155 calories, 6 g fat (2 g sat fat), 2 g protein (0.7 g soy protein), 23 g carbohydrate, 65 mg sodium, 18 mg cholesterol, 0 g dietary fiber.
    
    Best Ever Snickerdoodles
    1/2 cup margarine, soft
    1/2 cup soy flour - sifted
    1/2 cup all-purpose flour
    1 cup sugar
    1 egg
    1/2 teaspoon Watkins Vanilla
    1/4 teaspoon baking soda
    1/2 teaspoon Watkins Baking Powder
    1/2 cup wheat flour, whole-grain
    2 tablespoons sugar
    1 teaspoon Watkins Cinnamon
    Mix margarine on high speed for 30 seconds. Add soy flour, all-purpose flour, 1 cup sugar, egg, vanilla, baking soda and baking powder. Beat together. Beat in the whole wheat flour.
    Chill dough for 1 hour. Shape into 1" balls. Roll the balls in sugar/cinnamon mixture and place on a greased cookie sheet. Bake in 375° F oven for 10 minutes. Cool on a wire rack. Yield: 40 servings.
    Per serving: 59.6 calories, 2.7 grams fat, 29. 4% calories from fat, 5 mg cholesterol, 45 mg sodium.
    
    Chocolate Chip Soynut Cookies
    3 cups light brown sugar, firmly packed
    2 cups vegetable shortening or margarine
    4 large eggs
    3 cups all purpose flour
    1 cup soy flour
    1 tsp salt
    2 tsp baking soda
    2 Tbs vanilla soymilk
    2 tsp Watkins Vanilla
    2 cups roasted soynuts, coarsely chopped
    4 cups semi-sweet chocolate morsels
    Preheat oven to 375° F. Beat shortening and sugar in a large bowl. Add eggs one at a time, beating well after each addition. Mix in baking soda, salt and soy flour. Add all purpose flour gradually along with soymilk and vanilla. Stir in soynuts and chocolate morsels. Drop by rounded teaspoons onto ungreased baking sheets. Bake for 8 - 10 minutes or until golden brown. Cool 1 minute and remove to wire rack to cool completely. Yield: 12 dozen cookies.
    Serving size: 1 cookie. Per cookie: 83 calories, 4 g fat (.05 g sat fat), 1 g protein (0.75 g soy protein), 10 g carbohydrate, 6 mg cholesterol, 73 mg sodium, 0.5 g dietary fiber.
    
    Applesauce Cake
    1 3/4 cups sugar
    1 1/2 cups unbleached flour
    1 cup soy flour
    1 1/2 teaspoons baking soda
    1/4 teaspoon Watkins Baking Powder
    1 1/2 teaspoons salt
    1 teaspoon Watkins Cinnamon
    1/2 teaspoon Watkins Cloves
    1/2 teaspoon Watkins Allspice
    1/2 teaspoon Watkins Nutmeg
    2 cups applesauce
    1/2 cup vegetable oil
    1/2 cup soft tofu
    1 cup raisins, chopped
    Preheat the oven to 350°F. In a large bowl, combine the sugar, unbleached flour, soy flour, baking soda, salt, cinnamon, cloves, allspice, nutmeg, and baking powder; mix thoroughly. Add the applesauce and vegetable oil; mix well, then beat about 300 strokes.
    In a small bowl, mash the tofu until creamy; add to the batter. Beat the batter about 300 strokes. Fold the raisins into the batter. Pour the batter into a 9-by-13-inch nonstick baking pan. Bake for 45-50 minutes. Cool before serving. Yield: 18 servings.
    
    Blueberry Streusel Muffins
    1 1/2 cups all purpose flour
    1/2 cup soy flour
    2 tsp Watkins Baking Powder
    2/3 cup brown sugar
    1/2 tsp Watkins Cinnamon
    1 cup vanilla soymilk
    2 egg whites
    2 Tbs vegetable oil
    1 1/4 cup fresh or frozen, thawed blueberries
    Streusel Topping
    1/2 cup all purpose flour
    1/4 cup brown sugar
    1/4 tsp Watkins Cinnamon
    2 Tbs margarine
    Preheat oven to 375°F. In large mixing bowl, stir together flours, baking powder, sugar and cinnamon.
    In a small bowl, whisk together the soymilk, egg whites and oil. Pour into dry ingredients and mix just until blended.
    Gently fold blueberries into batter. Divide batter among 12 lightly greased or paper-lined muffin cups.
    Prepare streusel topping by mixing flour, brown sugar and cinnamon in small bowl; cut in margarine with pastry cutter or fork until mixture is crumbly. Top with streusel mixture. Bake at 375°F for 15 to 18 minutes or until golden and toothpick inserted in center comes clean. Remove from muffin tins immediately onto cooling rack. Yield: 12 muffins.
    Serving size: 1 muffin. Per serving: 211 calories, 5 g fat, 1 g sat fat, 4 g protein, 37 g carbohydrate, 129 mg sodium, 0 mg cholesterol.
    
    Lemon Poppyseed Muffins
    1 3/4 cup all purpose flour
    1/2 cup soy flour
    1 tsp baking powder
    1 tsp baking soda
    1/8 tsp salt
    1 package (12 ounces) soft silken tofu
    3/4 cup sugar
    1/4 cup vegetable oil
    1 egg
    2 egg whites
    1 Tbs lemon juice
    3 Tbs vanilla soymilk
    3 Tbs Watkins Poppyseeds
    1 Tbs lemon zest
    Preheat oven to 375°F. In a large mixing bowl, mix together flours, baking soda and powder, and salt. In a smaller bowl, whisk together tofu and sugar until crumbled. Add oil, egg, egg whites, lemon juice, soymilk, poppyseeds and lemon zest and mix with a fork or spoon until well blended. Add this liquid mixture to dry ingredients and mix only until all ingredients are moistened and combined. Spray muffin cups with vegetable cooking spray and place batter in cups; fill each about 2/3 full. Bake 15 to 25 minutes or until done. Yield: 12 muffins.
    Serving size: 1 muffin. Per serving: 213 calories, 7 g fat, 1 g sat fat, 7 g protein, 30 g carbohydrate, 197 mg sodium, 18 mg cholesterol.
    
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    Watkins SoyNilla
    Promote heart health, bone health, intestinal health and female health.
    The health benefits of soy, such as reducing the risk of heart disease, promoting bone health, and easing menopausal symptoms, are so astounding that we knew we just had to find a soy food that was not only good for you, but tasted good, too!
    And leave it to Watkins to do just that! This great-tasting soy beverage contains 50 mg of naturally-occurring soy isoflavones, the compounds in soy that are thought to be responsible for many of soy’s health benefits. But we didn’t stop there.
    We’ve added FiberAid, cutting-edge dietary fiber from arabinogalactan that promotes intestinal health and has been shown to support healthy cholesterol levels. Additional calcium and magnesium enhance the effects of soy in promoting bone health; soy lecithin supports brain function, and Chromium Chelavite supports your body’s metabolism. All this in a convenient high-protein, high-calcium, fat-free, cholesterol-free dry mix that can be blended with water, milk, or your favorite beverage for a smooth, creamy-tasting drink that takes only seconds to make. It’s fast, convenient, and fits in great with Watkins Weight Management System!
    SoyNilla may reduce the risk of heart disease. All the benefits of soy with Watkins Original Vanilla! This great-tasting beverage contains soy isoflavones and cutting-edge natural ingredients designed to promote overall health in a convenient high-protein, high-calcium, fat-free, cholesterol-free mix that can be blended with water, milk, or your favorite beverage for a smooth, creamy-tasting drink.
    (350 g/12.3 oz.; 10 servings)
    02090 SoyNilla $US 10.99
    Directions for use:
    Mix 5 tablespoons (35 g) SoyNilla into a fluid ounces (1 cup) water. For a richer, smoother beverage, use skim milk instead of water. For best results, use a blender or shaker cup. Add fruit or Watkins extracts or spices for flavor variety.
    Banana-Cinnamon Smoothie
    5 tablespoons SoyNilla
    2 cup skin milk or soy milk
    1 cup crushed ice
    1 cup bananas, one medium banana
    1 1/2 teaspoon Watkins Cinnamon
    Place all ingredients in a blender; blend well to dissolve SoyNilla.
    Free Soyfoods Guide
    Even though I like to bring you healthy foods and recipes in this newsletter I also have to include a few yummy treats!
    
    Fajita Burgers with Salsa Ketchup
    Burgers
    1 1/2 pounds/700 g ground beef
    1/2 onion, finely minced (about 1/2 cup/125 ml) divided
    2 tablespoons/30 ml Watkins Fajita Seasoning
    1 tablespoon/15 ml Watkins Meat Magic
    Juice of 1/2 lime (use other half for ketchup)
    Set aside 2 tablespoons/30 ml of minced onion for ketchup. Combine remaining ingredients, refrigerate one hour to allow flavors to develop. Meanwhile, make ketchup.
    Form meat mixture into patties and grill until well-done. Serve on buns or grilled corn tortillas and grilled poblano chiles. Top with Salsa Ketchup. Serves 6.
    Ketchup
    1 cup/250 ml ketchup
    2 tablespoons /30 ml minced onion
    1 1/2 tsp/7.5 ml Watkins Salsa Seasoning
    Juice of 1/2 lime
    Combine all ingredients; let stand at least 30 minutes to allow flavors to develop. Serve on burgers.
    
    PICNIC CAKE
    This moist chocolate cake with peanut butter frosting made with peanut butter chips will have everyone lining up at the picnic table!
    1 cup water
    1 cup (2 sticks) butter or margarine
    1/2 cup Watkins Cocoa
    2 cups sugar
    1-3/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    3 eggs
    3/4 cup dairy sour cream
    PEANUT BUTTER CHIP FROSTING (recipe follows)
    CHOCOLATE GARNISH (recipe follows)
    1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly-roll pan.
    2. Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside.
    3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
    4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack. While cake is cooling, prepare PEANUT BUTTER CHIP FROSTING; spread over top of cake. Drizzle CHOCOLATE GARNISH over top, if desired. About 20 servings.
    PEANUT BUTTER CHIP FROSTING
    1/3 cup butter or margarine
    1/3 cup milk
    1-2/3 cups (10-oz. pkg.) peanut butter chips
    1 teaspoon Watkins Vanilla
    1 cup powdered sugar
    Combine butter, milk and peanut butter chips in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Place powdered sugar in medium bowl. Gradually add chip mixture, beating until well blended. Cool, stirring occasionally, until of spreading consistency. Mkes about 2 cups frosting.
    CHOCOLATE GARNISH
    Place 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening (not butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted and mixture is smooth.
    
    LEMON PECAN COOKIES
    Toast the summer with a glass of lemonade and a Lemon Pecan Cookie. This cookie has all the right elements: crunchy texture, lemony-tart taste, and white chocolate chips for that added touch of sweetness.
    2 cups (12-oz. pkg.) white chocolate chips, divided
    2-1/4 cups all-purpose flour
    3/4 cup sugar
    3/4 teaspoon baking soda
    1/2 cup (1 stick) butter or margarine
    2 eggs
    1/2 teaspoon freshly grated lemon peel or Watkins Lemon Peel
    1/4 teaspoon Watkins Lemon Extract
    3/4 cup chopped pecans
    LEMON DRIZZLE (recipe follows)
    1. Heat oven to 350°F. Set aside 2 tablespoons white chips for the drizzle.
    2. Combine flour, sugar and baking soda; set aside. Place remaining white chips and butter in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred. Beat in eggs, lemon peel and lemon extract. Gradually blend flour mixture into lemon mixture. Stir in pecans. Drop by rounded teaspoons onto ungreased cookie sheet.
    3. Bake 9 to 11 minutes or until very slightly golden around edges. Remove from cookie sheet to wire rack. Cool completely. Lightly drizzle LEMON DRIZZLE over cookies. About 3-1/2 dozen cookies.