Spice Peddler

I love the summer time particularly for the salads and fresh vegetables and fruit.

Did you notice the soup and gravy bases are on special this month; you can do so much with them.

Yellow Beans with White Sauce

I love fresh yellow beans with a cream sauce over them. I use the Watkins cream soup and sauce base for the white sauce. I follow the recipe on the can ½ cup soup base with a ½ cup flour use 1 cup milk and 1 ½ cups water mix all ingredients together in a sauce pan over medium heat bring to a boil, boil for 1 minute you will have a medium white sauce to mix with your beans. Great with a roast or pork chops. If it is too thick just thin out with a little milk.

Seafood Pasta Salad

1 tbsp Watkins Chicken Soup Base
8 ozs vegetable rotini (mixed green and red corkscrew pasta)
1 jar 6oz marinated artichoke hearts, undrained
1 pound surimi (fish and crab blend) shredded or sliced
1 cup fresh cauliflower florets
1 cup small broccoli florets
1 cup shredded reduced-fat Monterey Jack cheese
½ cup sliced green onions
1 cup non-fat mayonnaise
½ cup buttermilk
1 ½ tsp Watkins Chicken Soup Base
1 tsp Watkins Garlic Granules
½ tsp Watkins Onion Granules
½ tsp Watkins Italian Pepper
½ tsp Watkins Thyme
Lettuce leaves

Cook rotini per package directions, substituting the soup base for salt called for in directions. Drain rinse with cold water and drain again. Combine rotini and all the remaining ingredients, except lettuce, in large bowl, toss to mix (More buttermilk may be added to obtain desired consistency.) Serve on a bed of lettuce Makes 4 servings.

Sweet and Sour Refrigerator Pickles

4 to 6 cucumers
2 medium onions, thinly sliced
1 medium green pepper, thinly sliced
¼ cu pickling salt or kosher salt
1 tbsp Watkins Pickling Spices
1 ½ tsp Watkins Celery Seed
1 ½ tsp Watkins Garlic Flakes (optional)

Syrup:

2 cups sugar
2 cups white vinegar

Combine syrup ingredients; let stand for 2 hours or until sugar is dissolved.

Wash cucumbers with Watkins Fresh Wash and thinly slice. Place with remaining ingredients in a large bowl; mix well and let stand for 2 hours.

Drain carefully, retaining as much of the spice blend as possible. Pack loosely into sterilized glass jars. Pour syrup over top. Turn jars over occasionally to mix spices. Ready to eat in 3 days. Keep refrigerated. Makes 4 pints.

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