Ingredients

• 1-1/2 tsp Grapeseed Oil
• 1/4 cup chopped green onion
• 1 tbsp all-purpose flour
• 3/4 to 1 tsp/ garlic liquid spice
• 1 can (12 oz) evaporated skim milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp Watkins Black Pepper
• Salt, to taste

Directions

1. Sauté green onion in vegetable oil until tender.
2. Stir in the flour and liquid spice until smooth.
3. Slowly stir in evaporated skim milk.
4. Cook over medium heat until mixture comes to a boil and begins to thicken, stirring constantly.
5. Remove from heat and stir in cheese and pepper.

Serve over hot pasta.

Makes 1 1/2 cups

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1 cup skim milk

2 tablespoons  non-fat milk powder

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon Watkins  Butter Flavor

1/4 teaspoon Watkins Garlic Powder

1/4 cup grated Parmesan Cheese

1 teaspoon lemon juice

Directions:

In a jar with a lid, combine skim milk, powdered milk, flour and salt, butter flavor and salt; shake until completely dissolved. Pour into a small heavy saucepan. Cook over medium heat, stirring constantly, until sauce thickens; cook 2 minutes longer. Remove from heat and stir in cheese and lemon juice. Serve hot with vegetables or fish.

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1        cup chopped onion

1        tablespoon cooking oil

1        8 ounce can tomato sauce

1/4    cup brown sugar

3        tablespoon lemon juice

2        tablespoon worcestershire sauce

1        tablespoon mustard

1/2    cup water

Directions:

Saute onions in cooking oil until soft.  Then add the rest of the ingredients, bring to a boil, then simmer for 30 minutes.

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1    cup sugar

2    tablespoons cornstarch

1    cup water

2    tablespoon margarine

Directions:

Bring to boil and boil for 3 minutes, stirring constantly.

Add 1 cup blueberries, fresh or frozen.  Simmer 8-10 minutes or until blueberries burst.

Add margarine.

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1/4        cup butter or margarine

1/3        cup almonds

1/3        cup light corn syrup

1/3        cup brown sugar

1            tablespoon water

Directions:

In a medium skillet, melt butter or margarine.  Add almonds, cook and stir over medium low heat about 5 minutes or until browned.

Add the corn syrup, brown sugar and water to the skillet.  Heat and stir till bubbly and the brown sugar is dissolved (about 4-5 minutes.)  Serve immediately over ice cream.

Makes about one cup.

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Tomato Sauce:

1            teaspoon vegetable oil
1            medium onion, chopped
2            cloves garlic, chopped – more if desired
2            28-ounce cans whole tomatoes
1            6-ounce can tomato paste
2            teaspoons Watkins Italian Seasoning
2            Watkins Bay Leaves
Salt and pepper to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic.  Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes.  In a food processor or blender, puree the tomatoes.  Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat.

Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning.  If you are adding meatballs or browned ground beef, do so at this time and simmer them in the sauce for 20 minutes (50 minutes total).  Season to taste with salt and pepper.   When finished, pour it into a large, heavy-bottom saucepan and bring to a simmer over low heat.

While sauce is simmering, prepare pasta according to package directions; drain.  Transfer to a large serving bowl.   Remove bay leaves from sauce; pour sauce over pasta and serve.

Serves 6

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Ingredients:

• 1         cup sugar
• 3 1/2   tablespooons cornstarch
• 1/2      cup water
• 1         teaspoon lemon juice
• 1/2      cup crushed strawberries

Directions:

1. In a small saucepan, thoroughly combine sugar and cornstarch.
2. Gradually stir in water, lemon juice and crushed strawberries.
3. Stir over medium heat until boiling; cook about 3 minutes longer, then set aside to cool.
4. Sauce thickens as it cools.
5. Serve at desired temperture with dessert of choice.

Yield 1 1/4 cups

Enjoy!

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Ingredients:

• 1 pound ground beef or turkey sausage
• 1 slice whole wheat bread, crumbled
• 1/4 cup finely chopped onion (about 1 small)
• 1 tablespoon Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon Watkins Granulated pepper
•  Dijon Sauce (recipe below)
• 3 cups hot cooked noodles

Directions:

1. Heat oven to 400 degrees.
2. Mix all ingredients except Dijon Sauce and noodles; shape into 1 1/4 inch meatballs (24).
3. Place on rack sprayed with Watkins nonstick cooking spray in broiler pan.
4. Bake uncovered until done and light brown, 20 to 25 minutes.
5. Prepare Dijon Sauce
6. Add meatballs, stirring gently, until meatballs are hot.
7. Serve over noodles.

This makes 6 Servings of 4 meatballs and 1/2 cup noodles each

Easy Dijon Sauce

• 3 tablespoons all-purpose flour\
• 1 tablespoon cornstarch
• 1 1/2 teaspoons Watkins Beef Soup and Gravy Base
• 1 cup water
• 1 cup skim milk
• 3 tablespoons finely snipped chives
• 2 tablespoons Dijon-style mustard
• 1/4 teaspoon Watkins Granulated pepper
• 1 teaspoon lemon juice

1. Mix flour, cornstarch, dry Watkins Beef Base and water in a 2-quart saucepan;
2. stir in remaining ingredients.
3. Cook over medium heat until mixture thickens and boils, stirring constantly.
4. Boil and stir 1 minute.

Enjoy!

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We don’t have this very often since we’re both trying to lose weight but it sure is a nice treat once in a while.

• 1 Pound Sage Sausage
• 2 Tablespoons Chopped Onion
• 8 Tablespoons Flour
• 1 Quart 2 % Milk
• 1/2 teaspoon Poultry Seasoning
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon salt
• Dash of Garlic Power
• Dash of Worcestershire sauce
• Dash of Hot Pepper sauce

1. Brown the sausage.
2. Add chopped onion and cook two minutes over medium heat.
3. Drain well.
4. Add flour, mix and cook over medium heat until golden brown.
5. Add milk and stir well.
6. Add remaining ingredients.
7. Cook over medium heat, stirring until thickened.

Serve over fresh biscuits or toast.

Nutrition Information per serving
Calories 684
Fat 54g
Protein 23g
Carbohydrates 25g
Dietary Fiber 1g
Cholesterol 11omg
Sodium 1016mg

Part of the beauty of this recipe is that you can make it as thin or as thick as you like. I find that everybody likes it a little different so you can make it your way.

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