DON'T LET BAD SPICES SPOIL YOUR FAMILY MEAL. RESTOCK WITH WATKINS!
Don't let bad spices spoil your Family Meals.
RESTOCK WITH WATKINS!
Imagine the scents of Sage, Cinnamon, Nutmeg and Cloves floating through your kitchen. Whoops -- unless the spices are too old and flat.
Spices past their prime rob foods of flavor and aroma. Since 1928 when Watkins won the Gold Medal honors at the Paris International Exposition for vanilla, black pepper & cinnamon, we have been famous for the quality of our spices and extracts.
That spices lose their flavor quickly is something that we've known at Watkins for a long time. That's why we sell our products in small containers so when it's used for the last time, it's still as fresh as the day you opened the jar. The best way to check your spices is by look, smell and taste. That's how I found out my prized hot curry was not so hot any more. In fact, it was scentless. Now I have Watkins Organic Curry, and its scent is luscious. Plus it tastes great in the Scallop Stew I created this week. Check out the recipe below. Throw away spices with faded color, diminished scent and flavor.
Hey, I had only six scallops for dinner. They were very fresh, but I couldn't serve that as a stand alone. So I threw the scallops into a frying pan with a generous dose of white cooking wine and virgin olive oil. I cooked them on medium heat until they were almost done, adding a shake of Watkins 100% Organic Dill, Watkins 100% Organic Cumin, Watkins 100% Organic Garlic Powder and Watkins 100% Organic Curry Powder. Wow that curry powder is good. I didn't have to go digging in my cupboard for my spices as I have a Watkins Spice Rack sitting on my counter top and all I have to do is whirl it around and 16 different organic spices are immediately at my fingertips. After the scallops were almost cooked I used a slotted spoon to put them in a bowl and set them aside. In my fabulous fishy curry juice in the pan, I added chunks of fresh garlic, chunks of half a red onion, small chunks of one fresh zucchini from the garden and small chunks of one small fresh eggplant. If I'd had mushrooms, then mushroom chunks would have been very good in this. So I sauteed the vegetables until they were soft but still crunchy, adding olive oil as needed so my curry juice wouldn't disappear. Then I put in half a stick of butter and a tablespoon of flour. And I added milk, making a lovely white vegetable sauce to accompany my scallops. Now I added my Watkins Sea Salt, and a lot more Watkins curry to taste. Wow, this was tasting good! I put the scallops back in and I had a sweet Scallop Curry Stew in less than 40 minutes. My husband was very happy. And he got lots to eat. Susan Fox
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Cousin Margie's Fudge This recipe is to die for
Get a 2 quart heavy metal sauce pan 2 cups sugar 2/3 cups evaporated skim milk 12 regular sized marshmallows 1/2 cup butter Stir is all up on medium heat until it comes to a strong boil then continue to stir and cook it boiling for five more minutes. Watch it so it does not burn Turn off the heat, and stir in 6 oz of Ghirardelli Semi-Sweet Chocolate Chips, 2 teaspoons of Watkins Pure Vanilla Extract. Add 1 cup chopped walnuts and 1/2 to 1 cup small marshmallows. Put it in an 8" square pan and stick it in the refrigerator. Store in refrigerator, but serve at room temperature. It's also possible to pour the hot fudge into mini-muffin pan cups with holiday liners to make a lovely display. I have mailed these across the country and they arrived deliciously. Regarding the type of vanilla I use, I generally recommend Watkins Original Double-Strength Vanilla in all your cooking and freezing recipes because it retains its flavor. The only exceptions are whipping cream, frosting and Cousin Margie's Fudge. It's best with Pure Vanilla Extract.
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Susan Fox's Blue Ribbon Chili
Hot and Hearty
2 lbs. lean ground beef 2 tsp. Watkins Meat Magic 2 tbsp red wine Olive oil 1 lb. buffalo ground beef (gives it extra flavor & protein, very healthy for growing children) (available year round at Whole Foods) 2-3 big onions sliced thin 1 eggplant chopped 2 zucchini chopped 4 chopped fresh tomatoes Watkins Garlic Granules to taste. It's more flavorful than other kinds of garlic granules. 6 oz (half bottle) Watkins Tropical Salsa 1+ tsp. of Watkins Calypso Hot Pepper Sauce to taste. 2 cans(14.5 oz each) of S& W Ready Cut Diced Tomatoes 2-3 cans red kidney beans 1 can (6 oz) of Tomato Paste 5 tbsp. Watkins Chili Seasoning (more or less to taste) 1 tsp Watkins Rosemary (more to taste) 1 tbsp. to taste of Watkins Cumin 1 tbsp. of Watkins Chili Powder, or more to taste. (optional if you are using the Chili Seasoning.) About 20 fresh mushrooms sliced 1-2 tablespoons of brown sugar to taste Salt & pepper to taste
In a frying pan, brown the beef and buffalo hamburger. Before you begin browning it, put about 2 teaspoons of Meat Magic throughout the meat (Shake Meat Magic thoroughly before using, and don't think more is better. You only need a small amount to bring out the flavor of the meat), and once it starts cooking add about 2 tablespoons of red cooking wine. Set the cooked meat aside. If you used lean hamburger, it is not necessary to drain off the fat. Coat a large frying pan with olive oil. Add more as needed to prevent burning. Now add onions, garlic and eggplant, sauté on medium high heat for about 10 minutes or longer adding olive oil as needed to prevent burning. Now add zucchini and fresh tomatoes. This is actually the French vegetable recipe Ratatouie (minus the salt & pepper) which is the basis for all my tomato/onion sauces. Sauté until the flavors are mingled, about 10-15 minutes. Put the Ratatouie and the meat into a large soup pot, and turn on medium initially until it starts boiling. Now sauté the mushroom in olive oil in the same pan you used to cook the meat or the vegetables. Meanwhile add the tomato paste, Calypso Sauce, Tropical Salsa, canned tomatoes, kidney beans, Rosemary, Cumin, Chili Seasoning, Chili Powder to the soup pot. Also throw in a palm full of salt and some pepper. I use Watkins Purest Granulated Black Pepper or I will grind in some Watkins Garlic Peppercorns. Add the cooked mushrooms. Stir. On the stovetop bring to a boil and simmer for one hour. Add the brown sugar, salt & pepper to taste. At this point if it's not hot enough for you, add more chili powder and calypso sauce. You probably will need more salt, and you can add more brown sugar to taste. Cook another 10-15 minutes.
Ingredients 1/4 cup Watkins Original Grapeseed Oil 2 tbsp Watkins Organic Garlic Powder 2 tsp Watkins Organic Basil 1 tsp Watkins Organic Sage 1 tsp salt 1/2 tsp Watkins Organic Black Pepper Preheat oven to 375°F Clean turkey (discard giblets and organs) and place in a roasting pan. In a small bowl, combine oil, garlic powder, basil, sage, salt and pepper. Using a basting brush, apply the mixture to turkey. Bake for 2 to 2 ½ hours, or until the internal temperature of the thickest part of the thigh measures 160°F. Remove bird from oven, and allow to stand for about 30 minutes, internal temperature will rise.
Hi. I'm Susan Fox. MY BUSINESS IS GROWING RIGHT NOW. Are you looking for a way to earn some extra income, pay off debt, prepare for retirement, protect yourself against job loss? Does your 401K need recharging after the recent market plunge? Even in a down economy, Watkins is an excellent business opportunity. Watkins is recession-proof because "people need to eat. They need consumables, personal care and cleaning products (even in a recession.)" according to Wayne Unruh, #1 top manager at Watkins for 2008, and my mentor in the business. During a recession, businesses tend to pull in their horns and advertise less. That leaves the rest of us -- willing to keep plugging away -- ahead of the game. In spiritual terms, the Holy Scripture talks about the virtue needed to survive both in a recession and in real life: patient endurance. Sign up for Watkins today. It only costs $39.95. You immediately get 25 percent off all your purchases. And if you pursue it as a business, you will be poised to profit when everyone else is giving up. Sincerely, Susan Fox (480) 671-3824 Interested in learning more? Go to Life in the Spice Lane The Southwest Kid's Wonderful Cornucopia of Watkins Wares
The statements made and opinions expressed on this page 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.
Hi. I'm Susan Fox.