Savory Turkey Buffet

¼ Cup – Butter or Margarine
¼ Cup – All-Purpose Flour
¼ Tsp – Watkins Poultry Seasoning
¼ Tsp – Watkins Onion Granules
1/8 Tsp – Watkins Cayenne Pepper
1-1/2 Tsp – Watkins Chicken Soup base
1-1/2 Cups – Hot Water
2 Cups – Cooked Turkey – Cubed Small
1 Cup – Mushrooms, Chopped Small
2-3/4 Cups Soft Bread Crumbs
3 Eggs Beaten
12 Slices bacon
Savory Sauce (Recipe Follows)

Melt butter, stir in flour, poultry seasoning, onion granules and cayenne pepper. Cook until bubbly. Dissolve soup base in hot water. Add flour mixture stirring constantly until thickened. Stir in turkey, mushrooms and ¾ cup of crumbs. Cool slightly, then cover and chill thoroughly. Shape into 12 rolls. Roll each in remainder of breadcrumbs, dip in egg and roll in breadcrumbs again. Wrap each roll with a slice of bacon that has been cut to just overlap slightly. Secure with a toothpick. Bake at 375° F for 30 minutes or until bacon is browned and crumb coating is crunchy. Serve sauce to pass.

Savory Sauce

½ Cup – Watkins Cream Soup
½ Tsp – Watkins Chicken Soup
¼ Cup – All-Purpose Flour
¼ Tsp – Watkins tarragon
1 Cup – Milk
2/3 Cup Water

Combine soup bases, flour and Tarragon. Add milk and stir to completely dissolve. Add water and stir. Microwave on high at 1 minute intervals stirring until sauce is to desired thickness. Sauce will thicken upon standing.

Swedish Meatballs

1 Cup – Bread Crumbs
¼ Cup – Watkins Onion Flakes
1 Cup – Milk
1 Lb. - Lean ground Beef
1 Lb. – Lean ground Pork
1 Egg
2 Tsp – Watkins parsley
1-3/4 Tsp – Salt
1 Tsp – Ground Beef seasoning
1/2 Tsp – Watkins Ginger
1/2 Tsp – Watkins Allspice
1/2 Tsp – Watkins Nutmeg
1/8 Tsp – Watkins Black pepper

3-1/2 Tsp – Flour
1/3 Cup - Watkins Mushroom Soup Base
1/8 Tsp – Dill Weed
2 Cups – Water
1 Cup – Half & Half

In large bowl combine bread crumbs, onion flakes, and milk. Let stand 10 minutes. Add meat, egg, and spices. Mix by hand or mixer until well blended. Form meatballs about 1-1/2 inches in diameter. In a non-stick skillet, brown meatballs until cooked through. Remove meatballs from skillet and set aside. Combine flour soup base and dill weed in skillet. Add water and half & half. Stir on medium heat until thick and bubbly. Return meatballs to skillet. Simmer meatballs and sauce for 10 minutes. Serve over pasta, rice or potatoes.

Caramel-Pecan Cheesecake Bars

1-1/2 Cups - Graham Cracker Crumbs
1 Cup - Coarsely Chopped Pecans (Divided)
2 Tbsp - Granulated Sugar
1/4 Cup - Butter, Melted
4 (8 Oz) Package - Cream Cheese, Softened
1 Cup - Firmly Packed Brown Sugar
2 Tbsp - Flour
1/2 Cup - Sour Cream
1 Tbsp - Watkins Vanilla
3 - Eggs
1 (14 Oz) Package – Caramels (Divided)
2 Tbsp - Water (Divided)

Preheat oven to 350° degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min. Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 tbsp. of the water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust. Bake 40 minutes or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours. Place remaining caramels in microwaveable bowl. Add remaining 1 tbsp water. Microwave on HIGH 1 minutes or until caramels are completely melted when stirred. Drizzle over
cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.

Almond-Topped Fish

1 Tbsp - Butter or Stick Margarine
1 - Small Onion, Thinly Sliced
4 (6 Oz) - Fillets Fresh Or Frozen Cod Or Haddock, Thawed
1 Tsp - Watkins Seasoning Salt
1/2 Tsp - Watkins Dill
1/4 Tsp - Watkins Ground Black Pepper
1/4 Cup - Grated Parmesan Cheese
1/4 Cup - Fat-Free Mayonnaise
1 Tbsp - Minced Fresh Parsley
1 Tbsp - Lemon Juice
2 Tbsp - Sliced Almonds, Toasted

Place butter in a 13-in. x 9-in. x 2-in. baking dish; place in a 400° degrees oven until melted. Spread butter over bottom of dish; cover with onion. Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. Bake, uncovered, at 400° degrees for 18-20 minutes or until fish flakes easily with a fork. Sprinkle with almonds.

Serves 4

Cinnamon Coffee Bars

1/4 cup - Shortening
1 cup - Brown Sugar (firmly-packed)
1/2 cup - Strong, good-quality Hot Coffee
1-1/2 cups - All-Purpose Flour, sifted
1 tsp - Baking Powder
1/4 tsp - Baking Soda
1/2 tsp - Salt
1-1/4 tsp - Watkins Cinnamon
1/2 cup - Raisins (golden raisins for a milder flavor)
1/2 cup - Almonds or Hazelnuts, chopped

Ingredients for Frosting:
1 cup - Powdered Sugar, sifted
1/4 tsp - Salt
1/2 tsp - Watkins Vanilla Extract
2 tbsp - Milk

Preheat oven to 350° degrees. Grease a 9 x 13-inch baking pan.
In a large bowl, cream together shortening and brown sugar. Stir
in coffee. In a separate bowl, sift together flour, baking powder,
soda, salt and cinnamon. Stir into sugar mixture. Blend in raisins
and nuts. Spread into prepared pan. Bake in a 350-degree oven
for 20 minutes. Cut into bars.

Frosting:
Blend together powdered sugar and salt. Mix in vanilla and milk.
Spread frosting over cooled bars.

Servings: 12 - 15

Chicken Madeira

1 tbsp - Watkins Grapeseed Oil
4 - Boneless, skinless chicken breast fillets
8 Asparagus Spears
4 - Mozzarella cheese slices

Madeira Sauce:
2 tbsp - Watkins Grapeseed Oil
2 cups - sliced Fresh Mushrooms
3 cups - Madeira Wine
2 Cups - Beef Stock
1 tbsp - Butter
1/4 tsp - Watkins Ground Black Pepper

Place chicken breasts between plastic wrap and pound to ¼ inch thickness; seasonwith salt and pepper. Heat oil in sauté pan; add chicken and sauté 4 to 6 minutes per side, until lightly browned; remove from pan and wrap in foil to keep warm. Prepare Madeira sauce: Using the same pan, over medium heat, add 2tbsp. Grapeseed oil and heat; add mushrooms and sauté for 2 minutes. Add Madeira wine, stock, butter and pepper; bring to boil, reduce heat; simmer about 20 minutes or until sauce has reduced to ¼ of its original volume andis a dark brown color. Meanwhile, bring a half saucepan of water to a boil; add salt; return to boil; add asparagus and boil 3 to 5 minutes. Immediatelytransfer to a bowl of ice water to stop the cooking process. The asparagus should be cooked crisp-tender. Transfer cooked chicken to baking pan; top with mozzarella cheese and broil 3 to 4 minutes or until light brown spots begin to appear on the cheese. To serve, arrange 2 breasts onto each plate, top each with4 asparagus spears and spoon 3 to 4 tablespoons of Madeira sauce over each.

Serves 4