Charlotte’s Kitchen

Archive for October, 2008

These days everyone is making a greater effort to conserve the planet’s resources. Words like carbon footprint, sustainability, and green have become common place in our society. We’re all taking a closer look at how our day-to-day activities affect the resources we have for future generations. Watkins has been a pioneer in living naturally since 1868. And here are just a few of the things that we do corporately to support the sustainability of our resources.

• Utilize biodegradable packing materials.
• Use soy based ink on printed marketing materials.
• Adhere to strict paper, plastic and aluminum recycling program.
• Employ e-communications and encourage customers, Associates, and vendors to obtain information online instead of in printed form.
• Utilize Lean business and manufacturing practices to help eliminate waste and streamline operations.

At Watkins we promise to continue to take measures to insure the sustainability of our planet’s resources for your family and ours.

Ingredients:

New Orleans-Style Olive Mix

2           cups chopped pitted green olives with pimientos (10-ounce jar)

3/4        cup chopped black or kalamata olives

2            T chopped celery

3/4        cup chopped carrots

1/2        cup chopped cauliflower

1/4         cup chopped flat-leaf parsley

1/2         cup chopped red pepper

2             T  capers

1/4          t celery seed

1 1/2       t Watkins Oregano

1/2           t Watkins Rosemary

3/4           t  Watkins Black Pepper

3/4           cup olive oil

Sandwich:

1               loaf round Italian bread

1 to 1 1/2  cups olive mix (above)

1/4             pound sliced mozzarella

1/4             pound sliced provolone cheese

1/4             pound lean ham, thinly sliced

1/4             pound hard salami, thinly sliced

1/4             pound mortadella, thinly sliced (can substitute good, quality bologna)

Directions:

To prepare olive mix, combine all ingredients in a large mixing bowl.  Stir well.  Spoon into a 1-quart jar with lid.  Refrigerate about 1 week before serving.  Will keep almost indefinitely in the refrigerator.

To prepare sandwich, slice Italian bread evenly in half.  Spread olive mix on both halves.  Layer cheeses and meats evenly on top.  Place two halves of sandwich together.  Slice into wedges.

Serves 8

Ingredients:

4 1/2     T butter, unsalted and melted

1 14       ounce can sweetened condensed milk

1 1/3     cup graham cracker crumbs (1 package)

1 1/2     cups chocolate chips

Directions:

Butter a 9-inch square baking pan and line it with parchment paper. Butter the parchment paper too. Heat the oven to 350 degrees.

Blend the melted butter with the sweetened condensed milk. Stir in graham cracker crumbs and chocolate chips.

Scrape the dough into the pan and spread it evenly with a fork. Bake the mixture on the center rack until the brownies are golden and slightly puffy, about 25 minutes. Let them cool thoroughly, then slice and wrap them.

Makes 16 bars.

Ingredients:

1 1/2    cup water

2/3       cup rice

2           eggs, beaten

1/2       cup sugar

1           t Watkins Vanilla

1/4       t Watkins Nutmeg

1/4       t salt

Directions:

Add rice to boiling water. Stir and cover. Simmer for 14 minutes.

Beat eggs, add sugar and beat again. Add milk and all other ingredients. Stir and pour into 1 1/2 quart greased baking dish.

Bake at 325 degrees for 50-60 minutes. Stir frequently until most liquid is absorbed and pudding sets.

Refrigerate. May add more nutmeg or cinnamon when serving. Also very good with some milk poured over.

Makes 4 servings.

Ingredients:

1       T Cornmeal, whole-grain

1       pizza crust, whole wheat

1/4   cups pesto sauce

2       cups spinach leaves, washed and dried, chopped

1       cup mushrooms, thinly sliced

1       cup roasted red pepper, chopped

1       zucchini, sliced

4       ounces mozzarella cheese, park skim milk, shredded

1       chicken and apple-sausage link, or your favorite low-fat sausage, thinly sliced

Directions:

Preheat oven to 450 degrees.

Lightly oil a baking sheet and dust with cornmeal, or place a pizza stone on the bottom rack in the oven to allow it to preheat.

Place pizza crust onto prepared baking sheet or a pizza paddle if you are using a pizza stone. Spread pesto sauce in a thin layer over the entire top of the curst. Top with remaining ingredients.

Bake on bottom rack of preheated oven for 8-10 minutes, or until the vegetables have softened, the cheese is melted, and the crust is crispy and lightly browned. Cut into five generous slices and serve.

Ingredients:

1      16 ounce package cheese tortellini

1      cup diced provolone

1      cup diced mozzarella

1      cup cubed cooked ham

1      cup cubed cooked turkey

1      cup frozen green peas, thawed

2      medium carrots, shredded

1/2  medium green or red bell pepper, chopped

1/3  cup olive oil

3      T  cider vinegar

2      T grated Parmesan cheese

2      medium garlic cloves, minced

1/4  cup chopped fresh parsley

1/2  t salt

Watkins coarsely ground black pepper

Directions:

Cook tortellini according to package directions. Drain in a colander and run under cold water to cool quickly. Shake off excess water.

Combine provolone, mozzarella, ham, turkey, peas, carrots and bell pepper in a large bowl; mix well. Add

tortellini.

Mix oil, vinegar, Parmesan, garlic and parsley in a jar. Secure lid and shake to blend. Pour over pasta mixture. Toss gently to coat completely. Cover with plastic wrap and refrigerate 2 hours to allow the flavors to blend. Season with salt and black pepper.

Serves 12.