Cashew Pork

Cashew Pork

1 pound/454 g boneless pork shoulder, cut into 1/2-inch/1-cm cubes
1-1/2 tbsp/25 mL cornstarch
1/3 cup/80 mL soy sauce
2 tsp/10 mL Watkins Beef Soup & Gravy Base
2 cups/500 mL sliced celery
1 can (8 oz/227 g) sliced water chestnuts, drained
1 jar (2 oz/57 g) sliced pimento
1/4 cup/60 mL dry roasted cashews
4 cups/1 liter hot cooked rice

Combine pork cubes and next three ingredients in 2.5-quart/liter casserole. Let marinate 10 to 15 minutes at room temperature. Refrigerate if allowing to marinate longer. Stir in celery, cover. Microwave (HIGH) 5 to 6 minutes, stirring twice. Stir in water chestnuts and pimento. Cover and microwave (HIGH) 1 to 1-1/2 minutes, stirring once, until mixture is hot (vegetables should be tender-crisp). Top with cashews and serve over rice.

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Almond Rocca

Almond Roca

1 pkg. soda crackers

1 3⁄4 cups brown sugar

2 cups Chocolate chips

1 tsp. Watkins Vanilla Extract

1 tsp. Watkins Caramel Extract

1 cup sliced almonds

1 lb. butter

Spray the bottom of a cookie sheet with Watkins Cooking Spray. Cover with a layer of soda crackers and set aside.

In a saucepan, heat brown sugar and butter. Bring to a rolling boil & then add the extracts. Boil for 4-5 minutes, stirring constantly to avoid burning. Remove from heat and stir in almonds. Pour mixture over cracker base. Bake at 350 degrees F for 5 minutes.

Remove from oven and sprinkle chocolate chips over top. Place back in oven until chips start to melt (10-20 minutes). Let cool, then cut into squares or break in pieces. Freezes well.

How To Set A Table

Egg Recipes

Egg-tastic Egg Salad Recipes

 

These recipes are from my vast Watkins Recipe Collection.  Feel free to substitute.   

From Your Independent Watkins Consultant

Michelle Klimchuk #336326  ~ www.productsof1868.com

Egg Salad for a Crowd

 

36 hard-cooked eggs, chopped

6 celery ribs, chopped

3 large carrots, finely shredded

3 small green peppers, finely chopped

3 small onions, finely chopped

3 cans (2-1/4 ounces each) sliced ripe olives, drained

3 cups mayonnaise

3/4 cup milk

1 tablespoon Watkins Mustard

Salt and Watkins Black Pepper to taste

Lettuce leaves, halved cherry tomatoes and sliced hard-cooked egg, optional

100 bread slices (about 6 loaves)

In a large bowl, combine the first six ingredients. Whisk mayonnaise, milk, mustard, salt and pepper until smooth. Stir into egg mixture. Cover and refrigerate for at least 1 hour. Garnish with lettuce, tomatoes and sliced egg if desired.

For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice. Yield: 50 sandwiches, 50 servings, 1 sandwich per serving.

Curried Olive Egg Salad

6 hard-cooked eggs, chopped

1/2 cup reduced-fat mayonnaise

1/3 cup chopped sweet onion

1/4 cup chopped pimiento-stuffed olives

1/2 teaspoon celery seed

1/2 teaspoon Watkins Curry Powder

1/4 teaspoon sugar

1/4 teaspoon Watkins Black Pepper

1/8 teaspoon salt

8 pita pocket halves

8 lettuce leaves

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.

Egg Salad and Bacon Croissants

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/3 cup mayonnaise

2 tablespoons Watkins Chives

1/4 teaspoon salt

1/4 teaspoon Watkins Black Pepper

10 hard-cooked eggs, chopped

8 lettuce leaves

8 croissants, split

In a large bowl, combine the first seven ingredients. Add eggs and mix well. Cover and refrigerate for at least 2 hours. Serve on lettuce-lined croissants.Yield: 8 servings.

Cantaloupe & Kiwi Salad

 

 

 

 

 

 

CANTALOUPE AND KIWI SALAD

 

1 Cantaloupe, cut into julienne slices

2 kiwi, cut into small pieces

1 cup chopped macadamia nuts

 

DRESSING

 

1 Tbsp lemon juice

1 tsp lime juice

1/4 tsp WATKINS ORANGE EXTRACT

1/4 tsp WATKINS LEMON EXTRACT

1/4 tsp WATKINS VANILLA NUT EXTRACT 

1/4 tsp WATKINS Ginger

2 Tbsp yogurt

2 Tbsp granulated sugar

 

Combine dressing ingredients and pour over fruit.  Marinade for a few hour or overnight.  Sprinkle macadamia nuts on top before serving.

Serves 6 - 8

 

 

 

 

 

 

5 Great Kitchen Tips

5 Great Kitchen Tips

1.  Double the life of a soap filled scouring pad by cutting them in half.

2.  Scouring pads will never rust if you sprinkle a little baking soda in the bottom of the dish in           which they're stored.

3.  The stubborn dirt on the bottom of your electric frying pan will lift off with an application of oven cleaner (allow to sit for several minutes before scrubbing)... OR ... by soaking in a paste made from powdered dish detergent and water.

4.  Dissolve lime scales from kettles and irons with full strength vinegar.  Boil in appliance briefly, then allow to stand overnight.

5.  A burnt stove pan will scrub out with less work if you apply a paste of baking soda and water and allow to sit several hours or overnight.  This also works on stainless steel cooking pots; for aluminum pots use a cream of tartar - and water solution.    Still burned? Fill the pot with hot water add baking soda & vinegar and heat on the stove till it softens.  The burnt food will soften and then magically lift off of the pot.

White Bread (Basic Recipe)

 

 

 

For Whole Wheat Bread:

Use half all purpose white or and half whole wheat flour.  For a 100% whole wheat bread, replace total amount of all white flour with whole wheat. The bread will be very tasty although slightly heavy.  To make a lighter loaf add Vital Wheat Gluten.