Watkins anyone????

BASIC MARINARA SAUCE
Serve this simple tomato sauce over hot cooked spaghetti or linguine for a heartwarmingly easy family supper. Also a great lasagna or pizza sauce!

1 tablespoon Watkins Original Grapeseed Oil
1-1/2 teaspoons Watkins Garlic Liquid Spice
3/4 cup chopped onion
1 can (28 ounces) crushed tomatoes
1 tablespoon Watkins Basil Liquid Spice
1 teaspoon sugar
1 teaspoon Watkins Italian Seasoning
1/4 teaspoon freshly ground Watkins Sea Salt

Sauté onion in grapeseed oil and Garlic Liquid Spice until tender. Add remaining ingredients, cover and cook 15 minutes over medium heat. Serve over hot cooked pasta and sprinkle with Watkins Romano Pasta Topper.

FETTUCCINE ALFREDO MEXICANO
It doesn’t get much easier than this! Our creamy, rich-tasting Alfredo Past Topper is given a Mexican accent of cilantro and jalapeno. A great side dish for the Tex-Mex Wraps above.

1 pound cooked fettuccine
1/4 cup Watkins Original Grapeseed Oil
A few dashes of Watkins Jalapeno Hot Sauce
Watkins Alfredo Pasta Topper
1/2 teaspoon Watkins Cilantro
1/4 teaspoon Watkins Black Pepper

Place cooked pasta in large serving bowl. Dash hot sauce into grapeseed oil, stirring to combine. Toss with pasta. Sprinkle generously with Pasta Topper and toss to coat. Add cilantro, black pepper and hot pepper sauce to toss again.

GRILLED STEAK AU POIVRE

2 to 3 pounds T-bone or other tender steak (about 1-1/2 inches think)
2 teaspoons Watkins Cracked Black Pepper
1/2 teaspoon freshly-ground Watkins Sea Salt
1/8 teaspoon Watkins Onion Granules
1/8 teaspoon Watkins Garlic Granules

Trim fat from steak. Combine pepper and remaining ingredients; sprinkle evenly over both sides of steak, pressing down firmly with hand or spatula. Let stand 30 minutes; grill 4 to 5 inches from coals until done to your liking. Cut into Serving pieces. Makes 6 servings.

HAM AND CHEESE BRUNCH CASSEROLE

4 cups shredded hash brown potatoes, thawed if frozen
Freshly ground Watkins Sea Salt and Black Pepper to taste
Watkins Cooking Spray
1 pkg. frozen chopped broccoli, thawed and well-drained
2 cups diced, cooked lean ham
2 cups reduced-fat shredded Swiss cheese
1 cup evaporated skim milk
4 eggs or 1 cup egg substitute
2 teaspoon Watkins Onion Flakes
2 teaspoon Watkins Jalapeno Hot Pepper Sauce
1/2 teaspoon Watkins Dry Mustard
1/4 teaspoon freshly ground Watkins Sea Salt, more or less a desired

Coat bottom of a 13 x 9-inch baking dish with Watkins Cooking Spray. If necessary, press hash browns between paper towels to remove excess moisture. Press hash browns onto bottom and up sides of prepared baking dish. Sprinkle with Salt and Pepper. Spray generously with Cooking Spray. Bake at 425 degrees for 25 minutes. Remove from oven. Reduce oven temperature to 350 degrees. Pat broccoli dry with paper toweling. Toss together broccoli, ham and cheese; sprinkle over crust. Beat together the evaporated skim milk, eggs and seasonings; pour over ham mixture. Bake, uncovered, for 30 to 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.

ZIPPY BEEF BAKE

3/4 pound ground beef
1 tablespoon butter or margarine
2 medium zucchini, thickly sliced
1/4 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1-1/2 tsp Watkins Chili Powder
1 teaspoon salt
1/8 teaspoon Watkins Garlic Granules
1-1/2 cups cooked rice
1 can chopped green chilies
1/2 cup sour cream
1 cup (4 ounces) shredded Monterey Jack cheese, divided

In a large skillet over medium heat, cook beef until no longer pink. Add butter, zucchini, mushrooms and onions; cook and stir until the vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2-quart baking dish; top with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is milted. Yield: 4 servings.

SOUTHWESTERN PORK RIBS

3-1/2 pounds pork back ribs cut into 2 to 3 rib portions
1/4 cup Watkins Mesquite Barbecue Sauce Concentrate
1/4 cup apple cider vinegar
Water, to cover
2/3 cup apple jelly
1/2 cup Watkins Mesquite Barbecue Sauce Concentrate
1/2 cup ketchup
3/4 teaspoon Watkins Cumin
1/2 teaspoon Watkins Garlic Granules
1/4 teaspoon Watkins Cinnamon
1/8 teaspoon Watkins Cayenne Pepper

In a large saucepan, combine first four ingredients. Bring to a boil; reduce heat and simmer, covered, 45 to 60 minutes or until ribs are tender. Meanwhile, prepare sauce by combining all remaining ingredients in a mediums saucepan. Cook and stir over medium heat until bubbly. Reduce heat and simmer, uncovered, about 15 minutes. Remove from heat and cool until ribs are done. Grill ribs over medium coals for 15 to 20 minutes or until done., turning and brushing often with sauce. Makes 6 servings.

HERBED FISH AND RICE BAKE

1-1/2 cups hot water
1 tablespoon Watkins Chicken Soup Base
3/4 teaspoon Watkins Basil
1/2 teaspoon Watkins Italian Seasoning
1/4 teaspoon Watkins Black Pepper
1/4 teaspoon Watkins Garlic Granules
1/2 cup Watkins harvest Treasures White & Wild Rice, or Brown & Wild Rice Blend, uncooked
1 package frozen chopped broccoli, thawed and drained
1 can French fried onion rings, divided
1 tablespoon grated Parmesan cheese
1 pound fish fillets, thawed if frozen and cut into 2-inch cubes
Watkins Paprika
1/2 cup shredded reduced-fat Cheddar cheese

Preheat oven to 375 degrees. In an 11 x 7-inch baking dish, combine first seven ingredients; stir well. Cover and bake for 15 minutes. Top with layers of broccoli, half of the onion rings, Parmesan cheese and fish fillets; sprinkle with paprika. Bake, covered, 25 to 30 minutes or until fish flakes and all excess liquid is absorbed into rice. Loosen rice by carefully stirring with a fork. Top with remaining onion rings and Cheddar cheese. Bake uncovered 3 minutes longer or until cheese melts. Makes 4 servings.

HONEY MUSTARD COLE SLAW

1/4 cup cider vinegar
1/4 cup Watkins Honey Mustard *
2 tablespoons brown sugar
1 tablespoon Watkins Cole Slaw Seasoning *
1 teaspoon Watkins Black Pepper *
1/2 cup reduced-calorie mayonnaise
1/2 cup low fat sour cream
3 cups shredded green cabbage
3 cups shredded red cabbage
1/2 cup chopped green onion
1 cup chopped Red Delicious Apple
1/2 cup dark raisins, optional

In large bowl, whisk together the vinegar, mustard, sugar, Cole Slaw Seasoning, pepper, mayonnaise and sour cream until smooth. Add remaining ingredients; toss to coat. Cover and refrigerate at least 3 hours. Makes 8 servings.

MIXED GREENS WITH ZESTY VINAIGRETTE
Serve this delicious dressing over purchased mixed greens for an easy and healthful meal starter.

Vinaigrette:
1/2 cup Watkins Garlic & Parsley Grapeseed Oil
1/4 cup red wine vinegar
1 teaspoon Watkins Lemon-Dill Liquid Spice
1/2 teaspoon sugar
1/2 teaspoon Watkins Lemon Pepper
1/2 teaspoon Watkins Dry Mustard
1/8 teaspoon Watkins Red Pepper Flakes
Freshly-ground Watkins Sea Salt, to taste

Combine all ingredients; whisk together and let stand 30 minutes to allow flavors to develop. Whisk together again and serve over mixed greens.