Roast Duck (with Orange)

Roast Duck (With Orange)

1 young duck, 5 pounds
1 tbsp Watkins Sea Salt, to rub duck
Watkins Pepper
3 cups soft bread crumbs, fine
5 tbsp melted butter
1 orange rind, chopped
2 oranges, peel, remove seeds and white pulp
2 tart apples, peel, cut in cubes
1 tsp Watkins Sea Salt for dressing
Watkins Pepper
1/2 cup orange juice

Orange Sauce:
4 tbsp nutter
4 tbsp flour
1 cup stock, from cooking neck, tips of wings and giblets
1 cup strained orange juice
Few grains of Watkins Red Pepper
Strips of orange rind

Clean duck carefully; singe, wash inside and out. Dry, stuff with blended ingredients. Sew opening. Place duck on a rack breast up in roasting pan, allow 20-25 minutes to a pound and place in a hot oven 450°F. Baste every 5 minutes using drippings in the pan or orange juice to keep duck moist. Serve on a hot platter. Garnish with glazed orange slices. Will serve 4 to 5.

Instructions for Orange Sauce

Melt the butter, blend in the flour, slowly stir in the hot stock. Stir constantly and cook until mixture thickens, then stir in orange juice. Cook orange rind in boiling water 5 minutes. Drain. Add rind to sauce and cook 5 minutes.
From: Watkins Cookbook 1938


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Lima Bean Loaf

Lima Bean Loaf

2 cups cooked dried lima beans
2 tblsp minced onion
2 tblsp tomato ketchup
3 tblsp melted butter
1 egg, well beaten
1 scant tsp Watkins Sea Salt
1/4 tsp Watkins Pepper
1 cup soft bread crumbs

Blend ingredients thoroughly. Press into buttered loaf pan. Bake in moderate oven ( 350° to 375°) about 25 minutes. Serve with crisp bacon and cole slaw and sliced or baked tomatoes. From: Watkins Cookbook 1938


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BBQ'd Chicken

Barbequed Chicken

3 chickens (1 1/2 pounds each)
1/2 cup fat
1/2 bottle Worchestershire Sauce
1/4 cup A-1 Sauce
1/4 cup diluted vinegar
1 1/2 small bottles tomato ketchup
1 onion, minced
Watkins Pepper
Salt

Clean chickens, split in halves, brown in fat, turn chicken. Place chicken in roasting pan. Blend remaining ingredients, pour over chicken. Bake in 350°F oven about 1 hour or until chicken is tender.
Recipe From: Watkins Cook Book, 1945



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Honey-Lemon Dressing

No, this isn’t a cold remedy! Try this deliciously simple and versatile dressing on a variety of salads.


Ingredients
1/4 cup/60 mL lemon juice
2 tbsp/30 mL honey
2 tbsp/30 mL Original Grapeseed Oil
1/2 tsp/2.5 mL Basil
To taste, freshly-ground Sea Salt
To taste, Black Pepper 170 g

Cooking Directions
Combine all ingredients in shaker container or glass jar with tight-fitting lid. Shake until all ingredients are well-combined. Chill until serving time.
Makes 1/2 cup/125 mL, 1 tbsp/ 15 mL per serving.

Nutrition Facts
Nutritional Information Per Serving:
Calories 40
Protein 0 g
Carbohydrates 5 g
Sodium 0 mg
Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Dietary Fiber 0 g


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Roasted Red Pepper Vinaigrette

Ingredients
4 roasted red bell pepper halves
3/4 cup/180 mL apple juice
2 tbsp/30 mL cider vinegar
2 tsp/10 mL Onion Granules
2 tsp/10 mL Italian Seasoning
1 tsp/5 mL Garlic Liquid Spice
1/2 tsp/2.5 mL Mustard—Dry
1/2 tsp/2.5 mL Paprika

Cooking Directions
Use roasted red peppers from a jar, or do it yourself:
Halve fresh peppers, remove seeds and membranes and roast over a hot burner or flame until blackened. Place the peppers in a paper sack and roll it up. This will cool the peppers and loosen the skin. Remove blackened skin and proceed as directed. Place all ingredients in blender or food processor. Process until smooth.
Makes about 2 cups/500 mL, 2 tbsp/30 mL per serving.

Nutrition Facts
Nutritional Information Per Serving:
Calories 15
Protein 0 g
Carbohydrates 2 g
Sodium 1 mg
Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Dietary Fiber 0 g



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Tossed Salad with Raspberry-Vanilla Vinaigrette

An elegant, fruity dressing gives this colorful salad a unique flavor sensation. The vanilla softens the acidity of the wine vinegar.


Ingredients
Vinaigrette

1/3 cup/80 mL Original Grapeseed Oil
1/4 cup/60 mL white wine vinegar
2-1/2 tbsp/37.5 mL sugar
2 tsp/10 mL Original Double Strength Vanilla Extract
1/2 tsp/2.5 mL Raspberry Extract
1/2 tsp/2.5 mL prepared mustard

Salad

8 cups/2 L mixed fresh greens (red leaf lettuce, escarole, radicchio, etc.)
1 small red onion, thinly sliced
1 cucumber, thinly sliced
1 cup/250 mL alfalfa sprouts
Shredded carrot, if desired
To taste, freshly-ground Sea Salt
To taste, Black Pepper 170 g

Cooking Directions
Vinaigrette

Combine all ingredients; mix well and chill until serving time.

Salad

Wash greens and tear into bite-sized pieces. Place in a bowl and toss. Add onion and cucumber slices, alfalfa sprouts and carrot. Toss with vinaigrette. Season with salt and pepper.

Nutrition Facts
Makes 8 servings.
Nutritional Information Per Serving:
Calories 120
Protein 1 g
Carbohydrates 8 g
Sodium 6 mg
Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Dietary Fiber 2 g



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Southwestern Dressing

Use a dressing for taco salads or tossed salads. Also can be used as a marinade for grilled chicken or ribs.


Ingredients
1 cup/250 mL tomato juice or vegetable juice cocktail
1 tbsp/15 mL Citrus & Cilantro Grapeseed Oil
1 tbsp/15 mL fresh lime juice
1 tbsp/15 mL Chili Seasoning
1/8 tsp/0.6 mL Red Pepper Flakes

Cooking Directions
Combine all ingredients in shaker container or glass jar with tight-fitting lid. Shake until ingredients are well-combined.
Makes about 1 cup/250 mL, 2 tbsp/30 mL per serving.

Nutrition Facts
Nutritional Information Per Serving:
Calories 20
Protein 0 g
Carbohydrates 2 g
Sodium 140 mg
Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Dietary Fiber 0 g



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