New Blog~ 2 into 1

Hello everyone!

So glad you stopped by for a visit. After receiving feedback from my readers and customers I have decided to combine my two blogs. This will be easier for you as the reader to only have to visit one blog and easier for me to update just the one. I hope you all like the new and improved blog. Come on over for a visit!

Watkinize Your World

FREE S&H for Watkins Customers!!!

That's right! All customers that place an Watkins order of $50 or more by phone, mail, fax or online between Feb. 16th 2009 to Mar. 1st 2009. So don't delay save on S&H today!

***CLICK HERE TO START SHOPPING***

When Do Spices Give Up The Ghost?

How long can bottled spices be kept; what is the shelf life? The good news is, spices typically do not spoil. The bad news is, they lose their strength. What is interesting is that a lot of cookbook writers tell you to purge your pantry once an herb or spice is about 6 months old. But most spice
companies are not so reckless. They tell you to keep and use the spices as long as they appear to have flavor—and they trust you to be able to tell! Stored in an airtight container, in a cool, dry place, spices retain their potency longer than you’d think — as long as 4 years for whole spices, 2 to 3 years for ground spices, and 1 to 3 years for leafy herbs, depending on the herb. Whole peppercorns, nutmegs and cinnamon sticks hold on to their flavor for ages. Particularly potent whole spices, such as cloves, cumin, and cardamom will also last for a long time. For ground spices, shake the jar, let it settle, and give a sniff. If there’s essentially no smell, it should be tossed out. If the spices have a bit of fragrance left but are not as potent as you remember or think they should be, just use more in the recipe. Then you’ll run out sooner and have a reason to start fresh with a new batch. Of paramount importance in getting the most flavor and value out of your herbs and spices is to store them well — nowhere near the heat of the stove, nowhere near the humidity of the stove or dishwasher, nowhere bright and sunny. But don’t get the idea that putting them in the freezer is ideal, either. Condensation will be a problem each time the bottle comes out of the freezer and is likely to introduce moisture in the
spices. Similarly, don’t ever shake herbs or spices out of the bottle directly into something you’re cooking — that’s the quickest way possible to steam and despoil your spices.

As Watkins associates, realize that most people have spices on their kitchen shelf that they’ve had for 5, sometimes 10 or more years. Compare the smell of a new Watkins spice to one that is years old. What a difference! Almost everyone needs a new set of spices. And guess what? We have the best!!

Information taken from oChef.com.

Natural and Organic Flavors

Staying Organic Is Spice Of Life For Watkins

Often times, consumers may question what exactly is organic and how does it differ from natural? When referring to natural, or all natural, generally the product does not contain artificial or synthetic material and has sustained very minimal processing. Organic on the other hand signifies the way a product is actually grown and processed.

Organically grown products are farmed using only natural processing methods, free from pesticides, herbicides and chemical fertilizers. For a product to be labeled organic, it must pass a certification process, with national standards set forth by The United States Department of Agriculture (USDA). Whether domestic or international, individual farms and manufacturing facilities are supervised by USDA agencies that carefully scrutinize each step before passing certification.

Trends in America today show the consumer’s demand for natural and organic products is on the rise. According to the Organic Trade Association, sales in the organic category will increase 18 percent annually through 2008. Mainstream supermarkets are expanding their natural and organic selections to include fruits, vegetables, meat, and poultry to accommodate this growing need.

It is clear consumers are looking for ways to introduce more natural, healthy and organic products into their lifestyles. Consumers take more time to educate themselves on what they put into their bodies. And as many are now looking to add organic foods to their daily meals, often times they find organics to be costlier than traditional foods. Watkins offers a full line of spices at every day prices. Giving the consumer the comfort of adding organics to their diet, without denting their pocket book.

Watkins organic spices do not contain fillers like sugar, synthetic anti-caking agents, artificial colors, flavors or preservatives that may be found in conventional spices. The line of USDA Certified 100% Organic Spices includes: black pepper, nutmeg, chili powder, cumin, paprika, oregano, ginger, dry mustard, cinnamon, garlic powder, onion powder, thyme, basil, rosemary, curry powder, sage, ground cloves, parsley, and dill along with beef seasoning blend and chicken seasoning blend. Each spice is packaged in colorful, premium Watkins trademark gold medal tins both functional and decorative.

Founded in 1868, America’s original natural products company has been the pioneer in spices and extracts for over 100 years. To this day, Watkins adheres strictly to the same quality standards pioneered by its founder, J.R. Watkins, generations ago. Buying only the highest grades of herbs and spices possible around the world, Watkins gives the consumer the option of natural and organic, without compromising flavor.

Watkins Oil And Spice Represents All Things Nice

For more than 140 years, Watkins Incorporated has been America’s pioneer in natural living, utilizing the finest natural ingredients in its products. To this day, Watkins adheres strictly to the same quality standards set forth by company founder, J.R. Watkins in 1868. Through its natural and organic gourmet herbs and spices to its extracts and flavors, Watkins continues to provide award-winning products that are good for the earth, good for others and good for you.

All-Natural Pure Extracts

In 2008, Watkins will launch a new line of all-natural pure extracts free of artificial coloring and made from all-natural oils. The new products includes:

• All-Natural Pure Almond
• All-Natural Pure Lemon
• All-Natural Pure Orange
• All-Natural Pure Peppermint

Organic Spices

Also Watkins will expand the line of all-natural spices with its signature 2 oz. gold medal tins to protect from light and preserve natural oils and freshness. The line expansion includes:

• Garlic Powder
• Onion Powder
• Sage
• Thyme
• Rosemary
• Parsley
• Ground Cloves
• Basil
• Dill
• Curry Powder
• Beef Seasoning
• Chicken Seasoning

For more than 140 years, Watkins, Incorporated has been America’s pioneer in natural living, utilizing only the finest natural ingredients. Watkins provides quality brands to meet consumer’s needs for environmentally friendly and sustainable products — to help people feel better and live healthy lives.

Natural and Organic Flavors

No fillers. No preservatives. No synthetic agents. People should feel good about all aspects of their cooking and eating. That’s why Watkins will be rolling out a new line of all-natural pure extracts and organic spices — without the “other” stuff. From natural and organic gourmet herbs and spices like sage and basil to extracts and flavors like all-natural pure almond oil, Watkins’ award-winning products are more than just good for the earth — even better, they’re good for you

Simple tips to experience the health benefits!

Try these simple tips to experience the health benefits Watkins array of spices have to offer.

• Sprinkle Watkins Cinnamon on oatmeal, yogurt, French toast or in muffin batter.
• Add a dash of Watkins Thyme to scrambled eggs, omelets or soufflés.
• Stir Watkins Oregano into your favorite soup base, chicken, tuna salad or dressing.
• Try a sprinkle of Watkins Ground Ginger over fresh fruit for a refreshing dessert.
• Add Watkins Rosemary Leaves to mashed or roasted potatoes.
• Curry Powder can be added to rice dishes.

Mmmmm Watkins spices make everything taste so much better!

Non-a Colada

This non-alcoholic version of the classic cabana drink is just as good as the original!

2 cups/500 mL ice
4 fl oz/120 mL pineapple juice
3 fl oz/90 mL cream of coconut
1 tsp/5 mL Watkins Rum Extract

Place all ingredients in blender;
blend until smooth. Serves 2.

Try This:
Add one of Watkins Fruit Extracts (Mango, Orange, Banana, etc.) to give a new twist to your coladas!

A Slippery Solution!

Did you know that a can of Watkins Cooking Spray in your cupboard has other uses you may have never considered? You can spray it on measuring spoons before measuring sticky foods like molasses and honey and they will easily slide off. You can also spray your knives before chopping dates or other dried fruits. Also, it can be sprayed on cheese graters to prevent the cheese from sticking.

Did you know this about Rosemary?

The name “rosemary” is derived from Latin, and means “dew of the sea”—appropriate because the herb thrives in the dry climate and salty sea spray of the Mediterranean shores. Its pungent minty/evergreen flavor is a favorite in Italy and Provence, especially with poultry and pork and in dishes simmered with wine, olive oil and garlic. Its high place in the world’s most romantic
cuisines is no surprise when one considers the effects of its essence on the human mind. Rosemary is beneficial for the mind and the body. It stimulates the heart and brain, helping to improve vitality and memory, and may help to fight afternoon fatigue. Rosemary is credited with arousing ambition and drive, balancing intense emotions and controlling mood swings, and
can also help to prevent some vasoconstrictor headaches because it can help keep blood vessels
dilated. It aids in digestion and contains a high amount of antioxidants which researchers believe
may help to slow the aging process...so, if you want to stay young and vibrant, eat rosemary and
other herbs and spices on a regular basis.

Why Watkins Grapeseed Oil?

Top chefs from around the world are now cooking with grapeseed oil because of its remarkable
effects on enhancing the natural flavors of food. Unlike olive oil, its light neutral flavor goes with
everything and won’t clash with certain foods. It not only makes foods taste great; it’s great for the heart—it’s one of the few foods known that not only reduces LDL, the bad cholesterol, but raises HDL, the good cholesterol! Watkins Grapeseed Oil is available in three gourmet flavors; Original, Garlic & Parsley and Citrus & Cilantro. You’ll also find it in our more concentrated seasoning oils: Garlic, Onion, and Chipotle Liquid Spices.

What is curry powder?

Curry powder is one of the world’s oldest spice blends. The version known to most Western cooks originated in England and was designed to approximate the characteristic flavor of Indian curry cookery, which became popular during the British colonization of India. There are many curry blends used in India (such as Madras), and most Indian cooks vary the blend according to each separate dish. Curry powder has grown to be used as a single spice in Western kitchens, and is also very popular in the Caribbean. Use curry powder generously in Indian and Caribbean curries, and sparingly in Western dishes such as deviled eggs, fish, shrimp, meats, vegetables, rice, French dressing, white sauce, fish chowders and soups.

Spiced Shrimp

3 quarts/liters of water
1/2 cup/125 mL vinegar
1 lemon, halved
1 jumbo sweet yellow onion (such as Vidalia), halved
1/4 cup/60 mL Watkins Pickling Spice
1 tbsp/15 mL Watkins Sea Salt
2 pounds tiger shrimp, with shells on

Bring water, vinegar, lemon, onion, spice and salt to a boil in a large pot. Boil 10 minutes, then add shrimp. Boil shrimp 3 to 5 minutes or until shells are pink and shrimp is done. Serve hot or chilled as an appetizer. Serve with cocktail sauce or your favorite Watkins Hot Pepper Sauce.

Horseradish Cocktail Sauce
2 cups/500 mL ketchup
3 tbsp/45 mL Watkins Tomato & Horseradish Snack & Dip Seasoning

Cinnamon Dip

1 (8 oz/225 g pkg) cream cheese, softened
2 tbsp/30 mL milk
1/2 tsp/2 mL Watkins Vanilla Extract
2 tbsp/30 mL brown sugar
1 tsp/5 mL Watkins Cinnamon
1/4 tsp/1 mL Watkins Nutmeg

In medium bowl, beat all ingredients till smooth. Serve with apples or cookies.

Cheesy artichoke-crab dip

Cheesy artichoke-crab dip
1/2 cup/125 mL real mayonnaise
1 package (8 oz/227 g) cream cheese
1 tsp/5 mL Watkins Garlic Granules
3 tbsp/45 mL Watkins Crab Snack & Dip Seasoning
2 cans artichoke hearts, drained and chopped
1 cup/250 mL shredded mozzarella cheese
5 oz/140 g shredded parmesan cheese

1. Mix together mayonnaise, cream cheese, Watkins Garlic Granules and Watkins Crab Snack & Dip Seasoning in a bowl until smooth.
2. Add chopped artichokes and cheese; mix well.
3. Bake in an ungreased baking dish at 350°F/180°C for 30 minutes or until edges begin to turn golden brown.

Watkins Calypso Hot Pepper Sauce & Recipe

This uniquely complex, sweet and spicy sauce is perfect with rice and beans, curries, tomato juice, chicken and seafood.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tomato juice or vegetable juice cocktail; chicken and seafood; beans and rice; Caribbean
and Cajun dishes; eggs; curries; salad dressings.

Calypso Spiced Walnuts

2 tbsp/30 mL orange juice
1/4 cup/60 mL sugar
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Calypso Hot Pepper Sauce
8 ounces/227 g shelled walnuts (2 cups/500 mL)
2 tsp/10 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Cloves
1/4 tsp/1.2 mL freshly-ground Watkins Sea Salt

Combine first four ingredients in glass baking dish. Toss walnuts into mixture until well coated.
Bake at 350°F/180°C for 10 to 15 minutes or until lightly toasted, stirring once. Remove from oven and sprinkle with Cinnamon and Cloves; toss to coat. Spoon onto waxed paper, separating nuts. Sprinkle with salt; cool to room temperature.

Calypso Jambalaya

8 ounces/227 g bulk Italian sausage, spicy or mild
8 ounces/227 g ham, diced
1 cup/250 ml chopped onion
1 tbsp/15 ml Watkins Calypso Hot Pepper Sauce
1 tbsp/15 ml Watkins Parsley
1 tbsp/15 ml Watkins Chicken Soup Base
1/2 tsp/2.5 ml Watkins Garlic Granules
1/2 tsp/2.5 ml Watkins Thyme
1-1/2 cups/375 ml boiling water
1-1/2 cups/375 ml uncooked long-grain white rice
1 can (15 oz/425 ml) stewed tomatoes
1 green bell pepper, diced

Brown sausage in large kettle or Dutch oven; drain off any excess grease. Add ham and onions to pan; cook and stir 3 minutes. Add Calypso Sauce and all of the remaining ingredients except green pepper. Mix well and bring to a boil. Cover and reduce heat; simmer 15 minutes. Stir in green pepper* and continue to simmer 5 to 8 minutes longer or until liquid is absorbed and rice is tender. Fluff with fork before serving.
Makes 8 servings.

Note from Watkins Kitchen: If desired, 4 oz/113 g cooked, peeled, and deveined shrimp can be added along with the green pepper.

Watkins Inferno Hot Pepper Sauce & Recipe

Thick with tomatoes, red chiles and jalapeños, this sauce delivers a stout kick with a touch of sweetness. Pour it on tacos, enchiladas, jambalaya, rice and bean dishes, eggs and appetizers.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tacos, enchiladas and other Mexican food; meats and seafood; beans and rice; jambalaya and other Cajun dishes; eggs; appetizers and dips.

Easy Appetizer

Pour Inferno Sauce over cream cheese and serve with your favorite crackers. Cooked baby shrimp or canned crab can be placed atop cream cheese before or after topping.

Chiles Rellenos Cups

Watkins Cooking Spray
24 wonton skins
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 mL Watkins Inferno Hot Pepper Sauce, more if desired
1 tsp/5 mL Watkins Minced Green Onion
1/4 tsp/1.2 mL Watkins Cumin
48 ripe olive slices
Pimento slices for garnish, if desired

Spray two miniature muffin tins with Watkins cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350°F/180°C for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s). Combine cheeses, chiles, Inferno Sauce, Minced
Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 mL of the cheese
filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.

Watkins Jalapeño Hot Pepper Sauce & Recipe

In recent years, salsa has eclipsed ketchup as the number-one selling condiment (by dollar volume) in North America…and hot sauces are available on supermarket shelves in a wider variety than ever before.

This traditional Mexican-style green table sauce is great in guacamole or chili, on fajitas and other Mexican dishes, or wherever you would use fresh jalapeños. We even bumped up the heat a bit to bring it into the range normally found in Louisiana-style red pepper sauces, making this
sauce a natural for Mexican or Cajun foods.

• All-natural/fat-free: No preservatives.
• Heat Level: Medium-hot.
• Uses: Use anywhere you would use fresh jalapeños…terrific on nachos, tacos, enchiladas, fajitas, Spanish rice, in guacamole, and in chili.

Jalapeño Grilled Chicken Drummies

For those who want “fire” in their hot wings, you can add even more of the Jalapeño Hot Sauce.

2-1/2 lbs/1.2 kg chicken drummies (meaty portion of wing)
Watkins Chicken Seasoning
1/2 cup/125 mL butter, melted
2 tbsp/30 mL Watkins Jalapeño Hot Pepper Sauce
1-1/2 tsp/7.5 mL fresh lime juice

Sprinkle wings generously with Chicken Seasoning. Place on grill or broil until done. Meanwhile,
combine butter, Jalapeño Hot Sauce, and lime juice. During last 10 minutes of cooking time, baste with 1/4 of the butter mixture. Remove from grill and place in bowl; toss with remaining
butter mixture. Keep warm in chafing dish or crockpot.

Watkins Baking Powder & Recipe

Baking Powder was introduced in the mid-1800s as a leavener, or rising agent, for baked goods. It was created by mixing bicarbonate of soda (baking soda, an alkaline) with a mild acid, such as tartaric acid (cream of tartar). This was “single-acting” baking powder and created a rising action through the release of gases produced by the interacting acid and alkaline substances. It was called “single acting” because the leavening gases were all released at one time—upon contact with the moisture in the batter. Today’s baking powder still contains baking soda as its alkaline ingredient, but uses a combination of acids, which creates a “double-acting”effect in
which leavening gases are released once on contact with moisture, and again during baking.This
“double-acting” baking powder is the only variety commercially available today. The acidifying ingredients used in today’s baking powders vary. Watkins Baking Powder is aluminum-free. Cornstarch is added as a moisture absorber to aid in storage.

When to use Baking Powder

Baking powder and baking soda are often confused…what’s the difference?
Baking soda is used for certain cookies and other items that should spread out, rather than rise. It will only cause baked goods to rise vertically when used with an acid like buttermilk, yogurt, or molasses. Baking powder already has an acid added to it, so baked goods will rise without additional leavening ingredients.

• For the highest meringue, add some baking powder to room-temperature egg whites before
beating them. As you beat the whites, add 2 to 3 tablespoons of granulated sugar for each egg
used, beating continuously.
• To help maintain freshness, turn the can upside down once a month. Each package
is freshness dated.
• To test the leavening ability of your Baking Powder, place 1/2 tsp in 1/4 cup of hot water.
If the powder is usable, the water will bubble actively.

Baking Powder Biscuits

2 cups/500 mL sifted all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
5 tbsp/75 mL vegetable shortening
3/4 cup/180 mL milk

Sift together flour, baking powder and salt. Add shortening and cut into dry ingredients with two knives or pastry blender until mixture resembles coarse meal. Make a well in center and gradually add milk, stirring until a soft dough forms. Turn out onto lightly floured board and knead lightly for 30 seconds. Roll out 1/2 to 3/4-inch/1 to 2-cm thick. Cut with a floured biscuit cutter. Arrange on greased baking sheet. Bake at 450°F/235°C for 12 to 15 minutes or until golden brown.
Makes 12 biscuits.

Watkins Baking Cocoa & Recipe

The cocoa tree grows in the equatorial regions of Central and South America, Africa and India. After the cocoa beans are harvested, they are fermented to remove bitterness and develop flavor. They are then dried and roasted. Baking cocoa (cocoa powder) is unsweetened and less fatty than other forms of chocolate. It is produced by a cocoa press, which extracts the cocoa butter from the roasted beans. The resulting dry cakes of cocoa are then ground into powder.
Watkins is proud to offer this classic pure cocoa in our fine tradition of quality. Dark and full-flavored, our natural-processed baking cocoa is the best you could use for baking!

• Use whenever recipes call for cocoa; taste the difference!
• In recipes that call for unsweetened chocolate, simply substitute 3 tablespoons (45 mL) of Baking Cocoa plus 1 tablespoon (15 mL) unsalted butter for each 1 oz (30 g) of unsweetened chocolate.
• To substitute for one 6-oz (170 g) bag of semisweet chocolate morsels, substitute 6 tbsp (90 mL) Baking Cocoa, 7 tbsp (100 mL) granulated sugar, and 1/4 cup (60 mL) solid vegetable shortening.
• Unsweetened cocoa is a terrific addition to chili. This may seem strange, but chocolate actually
has a long tradition of similar use in Mexico.

Watkins Cocoa Brownies

1/2 cup/125 mL (1 stick) butter
1 cup/250 mL sugar
2 eggs
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1/3 cup/80 mL Watkins Baking Cocoa
1/2 cup/125 mL all-purpose flour
1/4 tsp/1.2 mL salt
1/4 tsp/1.2 mL Watkins Baking Powder
4 tbsp/60 mL (1/2 stick) butter, softened
1/4 cup/60 mL Watkins Baking Cocoa
1 tbsp/15 mL light corn syrup or honey
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 cup/250 mL confectioner’s sugar


Preheat oven to 350°F/175°C. Spray (with Watkins Cooking Spray) and flour an 8-inch/20-cm square pan. In a large saucepan, melt the first stick of butter. Remove from heat and stir in sugar, eggs and 1 tsp vanilla. Beat in the 1/3 cup cocoa, flour, salt and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not over bake.
Meanwhile, combine remaining ingredients to make frosting. Frost brownies while still warm.
Makes 16 brownies, 1 per serving.

Ring in the New Year with Watkins!

The Perfect Solution

With today's financial pressures, Watkins offers the perfect solution with the their Business Opportunity. The Opportunity to supplement incomes, create security, and alleviate the stresses that many North American families are currently facing.

Begin your New Year with Watkins in January and recieve a $10 Gift Certificate!

(contact me for details)

What does Watkins have to offer?

Low Start–up Cost ONLY $39.95
Easy to Get Started
Great income potential — part-time/full-time
Purchase at discount and save money on monthly grocery budget
Mass Appeal — Consumable products that people use each and every day
100% money-back guarantee
Recession proof product line

Learn more about the Watkins business opportunity HERE

See the Watkins product line HERE

Watkins Dip Hints

Mix Watkins Snack & Dip Seasoning with sour cream,
light sour cream, fat free sour cream or yogurt and serve
with chips, wheat thins, crackers and raw vegetables.

Mix Watkins Snack & Dip Seasoning with sour cream,
light sour cream, fat free sour cream or yogurt and serve
with chips, wheat thins, crackers and raw vegetables.
**** More Snack & Dip Tips ****
Bacon-Cheddar: Flavor deviled or scrambled eggs or on a
baked potato.
Bacon-Horseradish: Spread on prime rib, roast beef or
pork chop. Better than steak sauce!! Great as a sandwich
spread, to flavor deviled eggs or on a baked potato.
Bacon-Onion: Use to season vegetables, on a baked
potato or to flavor scrambled eggs.
Blazin’ Cajun: Use to add a “kick” to vegetables, soups
and stews. Awesome Spicy Dip!!!
Cucumber-Dill: Sprinkle on cottage cheese or a tossed
salad. Great as a dip and a sandwich spread.
Crab: Great in your favorite casseroles, crab cakes and
crab soups.
Garden Vegetable: Best dip ever!!!
Garlic-Dill: On a baked potato, or a sandwich spread or
sprinkle in your vegetables when cooking.
Mexican: Great for tacos, soups and seasoning. Great dip!
Salsa and Sour Cream: Great topping for tacos or
burritos, and a creamy dressing for taco salad. Great in
scrambled eggs, too!!
Six Onion Soup Base: Add to mashed potatoes or meat
balls, sprinkle on a roast. Makes a great cheese ball!
Tomato Horseradish: Great as a sauce for the bloomin’
onion, on salmon or as a sandwich spread.
Creamy Salad Dressing: Combine ½ cup mayonnaise, 1/3
cup low-fat milk, 2 tsp. vinegar, and 2-3 tsp (to taste) of any
of the following mixes: Cucumber-Dill, Garden Vegetable,
Garlic-Dill.
Spinach Dip: Add either Garden Vegetable or Bacon-
Cheddar mix into your favorite Spinach Dip recipe. Serve in
a hollowed out bread bowl.