Recipes by Timm:
Watkins Fruit Cocktail Bars
2 eggs
1 1/2 cups white sugar
16 ounces fruit cocktail
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon WATKINS Vanilla Extract
1/2 teaspoon WATKINS Cinnamon
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
GLAZE
3/4 cup white sugar
1/2 cup butter
1/2 cup evaporated milk
1/2 teaspoon WATKINS Vanilla Extract
1/2 cup walnuts chopped
Grease and flour bottoms of two, 9-inch square pans. With an electric mixer
on high speed, beat eggs and sugar in large mixing bowl until light and fluffy.
Add fruit cocktail, and next 4 ingredients; beat at medium speed until well
blended, scraping sides and bottom of bowl. Spread in prepared pans. Sprinkle
with coconut and walnuts. Bake at 350 degrees F. for 25 to 30 minutes or until
golden brown. While hot, drizzle with glaze (recipe follows). Cool; cut into
bars.
Preparation of Glaze:
Combine all ingredients, except walnuts, in small saucepan. Bring to a boil
and boil 2 minutes, stirring constantly. Remove from heat, stir in walnuts;
cool until bars are done baking.
Watkins Italian Meatloaf
2 pounds ground beef
1 pound mild Italian Sausage (casings removed)
1 cup finely chopped onion
3 cups fresh bread crumbs
1 tablespoon WATKINS Oregano
1 tablespoon WATKINS Basil
1 1/2 teaspoons WATKINS Garlic Flakes
1 teaspoon salt
1/2 teaspoon WATKINS Italian Seasoning
2 large eggs lightly beaten
1/2 cup water
6 ounces tomato paste
1 pound mozzarella cheese (4 cups) divided
Line a large baking dish with aluminum foil; grease foil then set aside. In
a large bowl, combine first nine ingredients; add eggs and water and mix thoroughly.
Lay out a large piece of parchment paper or plastic wrap. Spread the meat mixture
onto wrap to form a 15-x12-inch rectangle on the paper. Spread with tomato paste
and sprinkle with 3 cups of the cheese. Use the paper or plastic wrap to help
roll meat mixture up like a jelly roll (start from short end). Roll as tightly
as you can and keep peeling back paper as you roll.
Pinch the meat loaf seam closed as best you can. Using 2 spatulas, transfer
meat loaf to prepared pan. Pinch ends closed. Bake at 350 degrees F. for approximately
1 hour or until meat loaf is done. Top with remaining cheese and return to oven
just until cheese melts.
Remove from oven and let meat loaf rest for about 5 minutes before slicing.
Cold leftovers are delicious in sandwiches.
Speedy Tex-Mex Skillet Dinner
1 pound lean ground beef
3/4 cup chopped onion
3 tablespoons WATKINS Fajita Seasoning
1/2 teaspoon WATKINS Garlic Salt
1/4 teaspoon WATKINS Black Pepper
1 1/2 cups water
1 1/2 cups thinly sliced zucchini
1 cup frozen whole kernel corn
14 1/2 ounces stewed tomatoes
1 1/2 cups uncooked quick-cooking rice
4 ounces shredded reduced-fat Cheddar cheese
2 small tomatoes chopped
1 tablespoon WATKINS Inferno Hot Pepper Sauce to taste (1 to 2)
In large skillet, brown ground beef and onion; drain excess grease. Stir in
Mexican Blend Seasoning and next six ingredients; bring to a boil. Stir in the
rice; reduce heat to low. Cover, and simmer 8 to 10 minutes or until liquid is
absorbed; stirring occasionally. Remove from heat. Fluff with a fork; sprinkle
with cheese. Cover; let stand 3 minutes or until cheese is melted. Serve with
a mixture of the tomato and Inferno Sauce.
French Quarter Chicken Jambalaya
1 pound boneless skinless chicken breasts
1 tablespoon vegetable oil
1/4 teaspoon WATKINS Cajun Pepper
1 pound reduced-calorie kielbasa (sausage)
1 cup onion coursely diced
1 cup celery coursely diced
1 cup green pepper coursely diced
12 ounces tomatoes, canned drained
1 tablespoon WATKINS Chicken Soup Base
1 1/2 cups water
6 ounces tomato paste
3/4 cup rice uncooked
1 tablespoon WATKINS Paprika
1 teaspoon WATKINS Chicken Seasoning
1 teaspoon WATKINS Thyme
1 teaspoon WATKINS Garlic Flakes
1/4 teaspoon WATKINS Cajun Pepper
1 WATKINS Bay Leaf
Sprinkle Chicken with 1/4 teaspoon WATKINS Cajun Pepper. In large Dutch oven or kettle, brown chicken in oil. Remove with slotted spoon and drain on paper toweling; set aside. Add sausage to same Dutch oven and cook until lightly browned. Remove with slotted spoon and drain on paper toweling; set aside.
Saute onions, celery, and green pepper in same Dutch oven until tender, scraping off any hardened drippings in pan. Add chicken, sausage, and remaining ingredients to vegetables and bring to a boil. Reduce heat; simmer 40 to 45 minutes or until rice is tender. Remove bay leaf before serving.
Watkins Ham Ring with Mustard Sauce
3/4 cup milk
2 eggs
2 slices bread crumbled
1 tablespoon WATKINS Onion Flakes
1 tablespoon WATKINS Minced Green Onion
1 teaspoon WATKINS Dry Mustard
1/4 teaspoon WATKINS Garlic Powder
1/8 teaspoon WATKINS Ground Cloves
1 pound ground raw turkey
8 ounces ground cooked ham
In medium mixing bowl, beat milk with eggs; stir in bread and Seasonings. Add
ground meat and mix well. Press mixture lightly into a lightly greased, microwave-safe,
5-cup fluted ring dish. (Or shape meat into a ring in an 8-inch square baking
dish.) Cover with waxed paper and Microwave (HIGH) 9 to 10 minutes, rotating
dish once. Let stand, covered, 5 to 10 minutes. Remove any excess grease from
top with paper toweling. Place on serving dish. Serve with Sour Cream Mustard
Sauce. If desired, fill middle of ring with cooked peas.
Easy Blueberry Batter Cake
2 cups fresh or frozen* blueberries
Vegetable cooking spray
1/4 cup lemon juice
1/2 cup white sugar
2 tablespoons margarine or butter softened
1 tablespoon vegetable oil
1 cup all-purpose flour
1 teaspoon WATKINS Baking Powder
1/2 teaspoon WATKINS Nutmeg
1/8 teaspoon salt
1/2 cup skim milk
1 teaspoon WATKINS Vanilla Extract
3/4 cup white sugar
2 tablespoons WATKINS Vanilla Dessert Mix
3/4 cup boiling water
Place blueberries in an 8x8x2 inch baking dish that has been
coated with cooking spray. Sprinkle with lemon juice. Cream
together 1/2 cup sugar, margarine, and oil; set aside. In a
separate bowl, stir together flour, Baking Powder, Nutmeg
and salt. In a small bowl, combine milk and Vanilla Extract.
Add flour mixture alternately with milk to creamed mixture,
beating well after each addition. Pour over berries.
Combine 3/4 cup sugar and Vanilla Dessert Mix; sprinkle over
top of batter. Pour boiling water over all. Bake at 375
degrees F. for 50 to 60 minutes or until top is golden brown.
Serve warm with vanilla ice milk, if desired.
*If using frozen blueberries, rinse and drain.
Chocolate Shortcake
2 cups all-purpose flour
4 teaspoons WATKINS Baking Powder
1 Dash salt
1/2 cup white sugar
5 tablespoons unsweetened cocoa powder
1/2 cup cold butter
1/2 cup milk
2 eggs beaten
1 1/2 teaspoons WATKINS Vanilla Extract
Raspberry Sauce (recipe follows)
2 cups sweetened whipped topping
2 pints strawberries
Raspberry Sauce:
12 ounces raspberries
1/8 teaspoon WATKINS Orange Extract
Combine first five ingredients; mix well. With two
forks or a pastry blender cut in butter until mixture
forms fine crumbs. Combine milk, eggs, and Vanilla
Extract. Stir into flour mixture until a soft dough
forms. Spread this mixture into a greased 9-x13-inch
baking dish (dough will be stiff). Bake at 425
degrees F. for 8 to 10 minutes or until shortcake
tests done. Remove to wire rack and cool 3 minutes.
Cut into equal size pieces (cake can even be cut into
fun shapes like hearts) and place on wire rack.
Split horizontally then cover with a clean towel and
cool completely.
To assemble, spoon a small quantity of Raspberry Sauce
onto individual serving plates. Place bottom layer of
shortcake on sauce. Spoon on some of the whipped topping,
some of the strawberries, top of shortcake, a dollop of
topping, and a few more strawberries.
Preparation of Raspberry Sauce
Puree all sauce ingredients in food processor or blender.
Strain through a fine mesh sieve or cheesecloth
to remove seeds.