​GOURMET LIQUEURS

Using Watkins Extracts & Flavors

Make a base of 2 ½ cups Vodka (cheapest on market) and ½ cup sugar (sweetness to taste). Add one of the below suggested flavors to the base. Blend on low speed in blender until the sugar is dissolved. Stop the blender and top the blender up to 30 oz. with distilled or filtered water. Blend again & bottle. Let stand over night to fully develop flavor.

AMARETTO …………………… 3 tsp Watkins Almond Ext, 4 tsp Watkins Rum Ext & 1 tsp Cocoa Extract

BANANA ……………………… 1 tsp Watkins Banana Extract

CHERRY ………………………. 1 ¼ tsp Watkins Cherry Extract

COCONUT RUM ……………… 2 tsp Watkins Coconut Extract and 1 tsp Watkins Rum Extract

GRAND MARNIER …………… 1 ½ tsp Watkins Orange Extract

PEPPERMINT ………………….1 tsp Watkins Peppermint Extract and a little green food coloring

PINEAPPLE RUM ……………. 2 tsp Watkins Pineapple Extract and 1 tsp Watkins Rum Extract

RASPBERRY …………………. 1 ½ tsp Watkins Raspberry Extract

SAMBUCA …………………….. 2 tsp Watkins Anise Extract

STRAWBERRY ………………. 1 ½ tsp Watkins Strawberry Extract

SWISS ALMOND CHOCOLATE 1 ¼ tsp Watkins Almond Extract and 1 tsp Watkins Cocoa Extract

Other flavors available until Christmas are: Irish Cream, Danish Pastry, Black Walnut and Hazelnut.

Use liqueurs to flavor coffee, pour over ice cream, add to coolers, smoothies, flavor whipping cream or when a recipe calls for liqueur.

Product Tip: Do you have a soda stream? Try adding Watkins extracts to your carbonated water! It adds flavor without all the sugar and calories. 1 small cupful per bottle creates a nice essence flavor. ​

Watkins Soup Recipes Soup:

Soup: For each cup desired, add 1.5 tsp of mix to 1 cup of boiling water.

Gravy: For each cup desired, melt 2 Tbsp butter or margarine in a pan. Blend in 2 Tbsp flour and allow to bubble over low heat.  Add 1 Tbsp of mix and 1 cup water. Cook, stirring constantly, until thick and smooth.

OYSTER CRACKER MUNCHIES
¼ cup vegetable oil
4 tsp. Watkins chicken soup Base
1 package (10 – 20 oz/280 – 340ml) oyster crackers
Mix oil and soup base, pour over crackers and stir until well coated. Spread in shallow baking pan and bake at 375 f/190 c or microwave (HIGH) , uncovered, 3 – 4 min.. Stir once or twice during baking. Cool and serve. Makes 10 servings. 

CHICKEN POT PIE
Melt 6 TBSP butter. Add 6 TBSP flour, ½ tsp salt & ¼ tsp each of Watkins Pepper, Garlic Powder & Onion Powder. Cook over low heat, stirring one minute. Add 1¾ c water, 3 TBSP Watkins Chicken soup and 2/3 to 1 cup milk. Cook slowly until thickened. Add 1½ c diced chicken and 2 cups partly cooked vegetables. Place mixture in uncooked pie shell. Cover with crust & bake at 425º for 35 min. Variation: Place mixture in pie pan & cover with filo pastry and bake same as above.

WATKINS CHEESE BALL
Ingredients
1 package (8 oz/250 g) cream cheese, softened
1 tbsp. WATKINS Chicken Soup 
½ tsp. Garlic Powder WATKINS BASIL OR PARSLEY LEAVES
Directions Mix soup base & garlic powder into softened cream cheese. Roll the mixture into a ball and wrap in plastic wrap. (or just make a nice half ball on a serving plate) Refrigerate at least 30 minutes. When ready to serve, roll in topping of your choice. If doing the half ball garnish with parsley, red pepper or nuts. Serve with crackers. 

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.

BROCCOLI & CHEESE SOUP

Bring to a boil 1 pkg. frozen chopped broccoli, 5 1/2 cups water, 3 TBSP Watkins Chicken Soup & 1 can chili style tomatoes (optional) and cook until broccoli is tender. Add 10 oz. Velveeta cheese (cubed). Stir until dissolved. To make thicker soup, blend half in food processor and add to other half. Delicious & low in calories particularly if using “light Velveeta”!

LEMON CHICKEN
2 tbsp/30 mL cooking oil
1 small onion, finely chopped
4 chicken breasts, skinned and boned
1 tbsp/15 mL Watkins Organic Parsley
1-1/2 cups/375 mL water
2 tsp/10 mL Watkins Chicken Soup & Gravy Base
1 tbsp/15 mL honey
Juice of 1 lemon
2 tsp/10 mL cornstarch
1 tbsp/15 mL water
Zest of 1 lemon
Watkins Organic Mediterranean Sea Salt and Watkins Organic Black Peppercorns to taste
Boil 1-1/2 cups/375 mL water and add Chicken Soup Base. Set aside. Heat oil in large skillet. Add onions. Cook for 3 to 4 minutes. Add chicken breasts and brown lightly. Add parsley, chicken broth, honey, salt and pepper to taste and lemon juice. Cover pan and simmer gently for 20 minutes. Using slotted spoon, remove chicken and keep warm. Blend cornstarch and remaining water to a smooth paste. Add small amount of the cooking liquid and blend. Add mixture to pan and stir until sauce thickens. Serve over rice or pasta.


​TIPS:

Skim the fat from soups and stews by running a few cheesecloth wrapped ice cubes over the surface. The fat cling to the cloth.

Thicken soup with a finely grated potato or instant potato flakes.

Tone down over salted soups & stews by adding 1 tsp sugar and 1 tsp vinegar, cooking a little longer or by adding a few chunks raw potato.

WATKINS BEEF SOUP BASE
Sprinkle it over pork roasts or pork chops that you bake in the oven.

Add 1 tbsp. of Beef Soup Base per pound of ground beef to chili, meatloaf, sloppy joes or burgers.

WATKINS CHICKEN SOUP BASE In place of salt, use a teaspoon or two of Watkins Chicken Soup base when cooking potatoes, vegetables or rice.

Add (to taste) to liquid when doing chicken stir fry 

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