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| Peaches and Cream Pie 3/4 cup all-purpose flour 1tsp Watkins Baking Powder 1/2 tsp freshly-ground Watkins Sea Salt 1/4 cup Watkins Vanilla Dessert Mix 1/3 cup sugar 1/4 tsp Watkins Nutmeg 3 tbsp softened butter 1 egg 1/2 cup milk 2 cans (14-1/2-16 oz each) canned sliced peaches, drained (reserve Juice) 1 package 8oz reduced-fat cream cheese or neufchatel, sofened 1/2 cup sugar 1/2 tsp Watkins Vanilla 3 tbsp reserved peach juice 1 tbsp sugar 1/2 tsp Watkins Cinnamon Spray bottom of a 9-inch deep dish or 10-inch pie plate. In large mixing bowl, combine the first 9 ingredients. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan. Set aside 8 large peach slices. Cut the remaining peach slices into 1/2 to 3/4 inch chunks. Place the drained peach chunks over batter, keeping peaches about 1/2 to 1 inch from edge of plate. In small bowl, combine cream cheese and next 3 ingredients; beat until smooth. Spoon over peaches within same distance from edge. Combine sugar and cinnamon; sprinkle over cream cheese filling. Place reserved peach slices on top in circular fan design. Bake at 350F for 30 to 40 minutes/ Cool to room temperature; chill until serving time. Serves 8-10 Four Pepper Pasta With Garlic Sauce 1 yellow pepper, cut into 1-inch strips 1 green pepper, cut into 1-inch strips 1 red pepper, cut into 1/2-inch chunks 2 yellow squash or zucchini squash, halved lengthwise and cut into 1/2inch slices 2 red peppers, roasted and cut into 1-inch strips 1-1/2 tbsp Watkins Chicken Soup Base 2 tbsp flour 1/2 cup milk 1-1/2 tsp Watkins Garlic Peppercorn Blend, freshly ground Watkins Sea Salt and Watkins Black Pepper to taste 1tsp Watkins Basil 12oz penne pasta, cooked per package directions 2tbsp Parmesan cheese Add soup base to 2 cups boiling water and make broth. In a medium saucepan, heat 2 tbsp oil on low; stir in flour until smooth. Gradually add chicken broth, stiring constantly over medium heat until the mixture starts to boil and thicken. Lower heat and gradually add milk and garlic-pepper blend. Keep warm until ready to serve. In large skillet over mediuhigh heat, saute first four ingredients in remaining 1 tbsp oil for 2 to 3 minutes, or until crisp-tender. Add roasted red peppers, heat through and sprinkle with salt and pepper. Transfer pasta to a serving bowl. Add sauce, basil, parmesan cheese and half the vegetables; mix well. Add remaining vagetables and sprinkle with freshly-ground garlic peppercorn blend and parmesan cheese to taste. Serves 6. *To roast peppers, place them over a high gas flame, on a hot grill or under the broiler. Roast for 10 minutes, turning often until all sides are black. Wrap in damp towels until cool enough to handle. Peel off skin and remove seeds. Wild Rice And Mushroom Soup 1-1/2 tbs Watkins Chicken Soup Base 2 cups boiling water 1/2 cup Watkins Minnesota Rice Medley (uncooked) 1 oz dried shiitake mushrooms 1-1/2 cups hot water 2 tbs Watkins Original Grapeseed Oil 1tbs Watkins Onion Flakes 1/4 tsp Watkins Garlic Flakes 1/4 tsp Watkins Rosemary, crumbled 1/4 tsp Watkins Thyme 1-8 oz russet potato, peeled and diced 1-1/2 tbs Watkins Beef Soup Base 2 cups boiling water 3/4 cup milk Freshly ground Watkins Sea Salt and Black Pepper, to taste Reconstitute onion flakes according to directions on label. Add chicken soup base to 2 cups boiling water to make broth. Add rice blend to broth in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1-1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Slice mushrooms thinly. Heat 1 tbsp grapeseed oil in heavy large saucepan over medium-high heat. Add mushrooms and saute until tender and golden brown, about 5 minutes. Transfer to small bowl. Heat remaining 1 tbsp oil in same pan. Add onion, garlic,rosemary and thyme and saute about 5 minutes. Stir in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes. Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice blend, mushrooms and milk. Cover and simmer 15 minutes to blend flavors. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. return soup to simmer.) Thin with additional milk, if desired. Serves 4 |
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| Howland | Maine | 04448 |
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