Hello springtime from the Watkinsman

Hello, Here it is Spring! Can you believe it after the long winter we have had?  The snow has melted, the ice is gone! The birds and bees are doing it; and are flying around building their nests. The crocus, daffodils, hyacinths, tulips,  & bulb plants are popping up out of the ground.  It is time to open our windows, air out the house. Here is a sample of one of my best selling products on sale for April, my customers say there is nothing like them out there.  Happy Easter to all!

 Soup & Gravy Bases

Whip up delicious stocks, gravies and sauces without hassle..  Real beef, chicken, mushrooms make Watkins Soup base taste natural and delicious.

No added msg.

#31175 Beef

31176 chicken

Reg. $11.49  SPECIAL $10.99 

#31176 Mushroom

Reg. $11.99  SPECIAL $11.49

http://www.jrwatkins.com/consultant/tombillard

Watkins herb stuffing recipe

Thought is was about time for another recipe post, let me know how this one turns out for you, enjoy.

Herb stuffing

Ingredients 1 cup/250 mL (2 sticks) butter 2 cups/500 mL celery, chopped 1 cup/250 mL onions, chopped 2 tsp/10 mL thyme 2 tsp/10 mL rosemary 1 ½ tsp/7.5 mL Poultry Seasoning    ½ tsp/2.5 mL Black Pepper 170 g    12 cups/3000 mL dry unseasoned bread cubes 4 cups/1 quart prepared Chicken Soup & Gravy

Directions Melt butter in large skillet on medium heat. Add celery and onions; cook and stir 5 minutes. Stir in Thyme, Rosemary, Poultry Seasoning, Seasoning Salt and Black Pepper. Place bread cubes in a large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13 x 9-inch / 33 x 23 cm baking dish. Bake in preheated oven at 375F / 190C for 35 minutes or until heated through and lightly browned. Serves 18