Fruit & Vegetable Recipes II

ONIONS

Sweet Onion Casserole

1 stack Ritz crackers, crumbled
stick butter or margarine
1 cup shredded Monterey Jack and Cheddar Cheeses
2 Large Sweet onions

Cut onions in thick slices, separate and sauté in margarine. Make 2 layers in casserole dish.

1-Ritz Layer
2-Onion Layer
3-Cheese Layer

Top with crackers. Bake at 350 degrees for 20 minutes or until hot.

Parmesan Stuffed Onions

4 large onions, peeled
1/2 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried leaf thyme
2 tablespoons grated Parmesan cheese, divided
2 tablespoons salad oil

Place onions in medium saucepan, cover with water and bring to a boil. Cover and cook for 10 minutes. Drain and cool. Cut in half and place in a large shallow skillet. Mix bread crumbs, salt, thyme, and 1 tablespoon Parmesan cheese. Spoon 1 tablespoon of the mixture on top of each onion half. Drizzle oil over crumb mixture, and sprinkle with remaining 1 tablespoon Parmesan cheese. Cover bottom of skillet with 1 inch of water. Cover pan and cook over medium heat for 25 minutes, occasionally spooning pan liquid over onions. Add additional water if liquid evaporates. Makes 4 servings.

Traditional French Onion Soup

1/3 cup butter or margarine
5 cups thinly sliced onions, about 2 pounds
4 cans (10 1/2 ounces each) condensed beef broth
1 soup can water
1 teaspoon salt
1/8 teaspoon pepper
6 to 8 French bread slices, 1 inch thick
1/4 cup grated Parmesan cheese

Melt butter in large skillet. Add onions; cook over moderately low heat 30 minutes, stirring frequently. In large saucepan combine onions, beef broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour. Toast bread. Place toast in one large or in individual bowls. Add soup; sprinkle toast with cheese. Serve with additional cheese, if desired. Makes 6 to 8 servings.

PEACHES

Fruited Kabobs

6 med. peaches
1 qt. fresh blueberries
4 lg. bananas
1 C. plain yogurt 1 pt. any fruit juice
1 T. grated lemon rind
1 C. marshmallow cream
1 qt. fresh strawberries

Wash and slice peaches, slice banana into 1/2" rounds. Place sliced fruit into fruit juice for 5 minutes. Drain well. Wash strawberries and blueberries. Thread fruit onto 12 (8") bamboo skewers. Chill . Combine remaining ingredients. Mix well. Serve as a sauce with fruit kabobs. 12 kabobs

Quick Peach Cobbler

1/2 cup butter or margarine
1 cup sugar
1 cup self-rising flour
1 cup milk
4 cups sliced, fresh SC peaches
1 teaspoon cinnamon
1 teaspoon nutmeg

Melt butter in 1 1/2 quart casserole dish. Mix sugar, flour, and milk. Sir thoroughly. Pour mixture over butter without stirring. Add peaches to mixture and sprinkle with cinnamon and nutmeg. Bake at 350^oF for 35 to 40 minutes or until top is slightly brown and crusty. Serve hot or cold with ice cream or whipped cream. Yield: 6-8 servings.

Miss May’s Peach Preserves courtesy of Mrs. May Tindal

SC peaches
Fruit Fresh preservative
Sugar

Peel, core, and slice peaches in a big pan. Weigh the cut peaches. Sprinkle with Fruit Fresh. Add 3/4 pound sugar to each pound of cut peaches. Let the sugared peaches sit overnight. Next day, cook the peaches slowly and stir often until the preserves reach the desired consistency. Fill clean, sterilized jars with the peach preserves. Wipe the top edge of each jar before applying clean, sterilized seals and lids. Let stand until cool before storing.

Peach Fizz

1 pt. Pkg. Frozen sweetened peaches (fresh peaches can be used)
1 1/2 cup cold pineapple juice
1 tablespoon lemon or lime juice
1 cups ice cubes
1 cup cold gingerale

Place peaches in blender, add pineapple and lemon or lime juice. Blend until peaches are broken up. Add ice and blend to thick icy consistency. Add gingerale and blend. Serve with mint leaf and a fresh peach slice. Yield six 8 ounce cups.

PEPPERS

Glen Hodge’s Pepper Relish

Green bell peppers
Hot peppers
Vinegar, sugar, salt
Red bell peppers
Yellow skin onions

Discard seeds and membranes of peppers. Chop peppers and onions uniformly. Be sure to handle hot peppers carefully. Use 10 times as many cups of green and red sweet peppers as you do hot peppers. Dover chopped vegetables with boiling water. Let stand for 5 minutes. Drain. In large stainless steel pot, add vinegar and sugar---one cup at a time each until vegetables are covered. Add one tablespoon salt for each 6 quarts vegetables. Bring to boil. Let boil 5 minutes. Put in sterilized jars. If red peppers are not available, use pimento peppers. (Glen Hodge gave me this recipe in June, 1985.)

PUMPKINS

Pumpkin Chocolate Chip Cookies

1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup cooked pumpkin
1 1/2 cups semi-sweet chocolate chips

In mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F. for 12 to 13 minutes or until lightly browned. Yields 4 dozen.

Toasted Pumpkin Seeds

Before toasting seeds be sure to dry them first. Wash to remove strings. Pat dry with paper towels and spread in a single layer on cookie sheet. Let stand 2 to 3 days, stirring occasionally to prevent mold. To toast the seeds, spread them on a jelly-roll pan. Bake in a 350 degrees F. for 15 minutes or until lightly browned, stirring occasionally. Or, in a small skillet over low heat, in a little hot butter or margarine, cook seeds until browned, stirring occasionally. Toss with dried fruits and serve.

Pumpkin Bread

1 1/2 cups sugar
1 cup cooked or canned pumpkin
1/2 cup vegetable oil
1/2 cup water
2 eggs
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup raisins, optional

Directions: In a mixing bowl, combine sugar, pumpkin, oil, water and eggs, beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in nuts and raisins, if desired. Pour into a greased 9"x5"x3" loaf pan. Bake at 350° for 65-70 minutes or until bread tests done. Cool 10 mintues in pan before removing to a wire rack.

SQUASH

Custard Squash Pie

4 eggs
1 1/2 cups whipping cream
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups cooked butternut squash
1 cup firmly packed brown sugar
1 unbaked 9-inch pie shell
sweetened whipped cream

Preheat over to 350oF. Beat eggs, whipping cream, cinnamon, and nutmeg together in large bowl. Stir in squash and brown sugar. Pour squash mixture into pie shell. Bake in 350oF. oven until custard appears set in center (about 60 to 70 minutes). Top with whipped cream. Yields 8 servings.

Squash Souffle

4 cups cooked yellow squash
2 tbsp. butter or margarine
1 tsp. salt
dash black pepper
2 tsp. sugar
2 tbsp. sour cream
2 eggs separated
2 tbsp. fine dry bread crumbs

Combine all ingredients. Bake at 350 degrees for 35 to 40 minutes.

Acorn Squash and Apples

2 acorn squash
1/4 teaspoon salt
2 medium apples, cored & cubed
1 tablespoon fresh lemon juice
6 tablespoons maple syrup
4 tablespoons butter or margarine
2 tablespoons chopped walnuts

Pierce whole squash right through in several places with a long metal skewer. Place in opposite corners of microwave oven in paper towel. Cook 5 minutes; turn over; cook 5 more minutes or until soft to the touch. Let stand 5 minutes. Cut in half, remove seeds and fibers; place cut side up in shallow baking dish. Sprinkle with salt. Toss apples with the lemon juice. Fill squash halves with apple cubes. Pour 1 1/2 tablespoons of maple syrup over each half and dot each with 1 tablespoon butter. Sprinkle with walnuts. Cook, covered with paper towel 5 to 6 minutes or until apples are tender. Yields 4 servings.

Stuffed Butternut Squash

3 butternut squash
3 tablespoons margarine
1/4 teaspoon salt
1 tablespoon brown sugar
2 tablespoons raisins
1/2 cup chopped nuts
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/4 cup light corn syrup

Cut squash in halves; remove seeds. Bake at 400 degrees for about 50 minutes or until done. Remove from oven. Scrape out pulp down to skin. Add 3 tablespoons of butter or margarine, 1 tablespoon of brown sugar and beat until smooth. Fold in raisins and nuts. Put the filling back into shells; place in shallow baking dish. Combine 3 tablespoons of brown sugar, 1 tablespoon of butter and the corn syrup. Drizzle mixture over top of squash. Bake at 450 degrees for about 15 minutes or until top is crusty. Yields 6 servings.

STRAWBERRIES

Frozen Strawberry Salad

1 env. unflavored gelatin
2 T. honey
1/4 C. water
1 pt. strawberries, sliced
1 can (13-1/4 oz.) pineapple tidbits
1/2 C. heavy cream, whipped in syrup, undrained
1/2 C. mayonnaise
1 T. lemon juice
Salad greens
1/8 tsp. salt
Whole strawberries
1/2 tsp. ground ginger
Watercress

In a small saucepan, soften gelatin in water. Dissolve completely over hot water. Transfer to 2-quart mixing bowl. Add pineapple and syrup, lemon juice, salt, ginger and honey. Mix well. Stir in sliced strawberries and chill until slightly thickened. Mix cream and mayonnaise; fold into fruit mixture. Pour into 9" x 5" x 3’’ loaf pan, sprayed with non stick spray. (Pan will be about half full.) Freeze until firm. About 30 minutes before serving, invert onto platter and slice into 8 - 10 slices. Place salad greens on 4 or 5 salad plates. For each serving put 2 slices of salad on each plate. Garnish with whole strawberries and watercress. 4 or 5 servings.

Triple Strawberry Compote

1 qt. fresh strawberries
1 (8 oz.) carton strawberry yogurt
1 pt. strawberry ice cream
Mint sprigs

Wash and halve strawberries. Spoon most of strawberry halves into 8 chilled sherbet glasses, leaving some for garnish. Soften ice cream in microwave, mix with strawberry yogurt, and pour mixture over berries. Garnish with remaining strawberry halves and mint springs. 8 servings.

Very Berry Meringues

3 egg whites
1 C. fresh strawberries. washed
1/2 tsp. cream of tartar
1 C. fresh blueberries, washed
Sweetened whipped cream
1 C. fresh blackberries, washed
1/4 tsp. salt
3/4 C. sifted granulated sugar
1/2 tsp. vanilla extract

Beat egg whites at high speed of an electric mixer until foamy. Sprinkle cream of tartar, salt and vanilla over egg whites. Beat until soft peaks form. Add sugar, 1 tablespoon at a time. Beat until stiff peaks form. Line a baking sheet with aluminum foil; drop meringue mixture by rounded 1/2 cupfuls onto baking sheet. Working quickly, smooth meringue center by pushing excess up to edges. Bake at 225 degrees F. for 1 hour. Turn oven off, leaving meringues in oven for 8 hours to cool. Combine fruit and spoon 1/2 cup fruit into each shell. Top with dollops of whipped cream. Serve immediately. 6 servings.

Tangy Strawberry Soup

1 qt. fresh strawberries
3/4 C. sugar
1 C. orange juice
1-1/2 T. lemon juice
2 tsp. quick cooking tapioca
2 tsp. grated lemon rind
1 tsp. ground cinnamon
3 cantaloupe melons, halved
1 C. buttermilk
1 C. plain yogurt

Wash strawberries, reserving 6 for garnish. Hull remaining berries. Puree strawberries in blender or food processor container. Add orange juice, tapioca and cinnamon; process for 10 seconds. Pour strawberry mixture into a 3-quart glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent. Stir in buttermilk, sugar, lemon juice, and lemon rind. Cover and chill 3 hours or overnight. When ready to serve, ladle soup into melon halves. Garnish with yogurt and reserved strawberries. 6 servings.

Chilled Strawberry Soup

2 cups crushed strawberries
3/4 cup ginger ale
1/2 cup sugar

Mix berries, sugar, and ginger ale. Refrigerate. Serve chilled. Yields 4 to 6 servings.

Light and Elegant Berries

2 cups fresh strawberries, halved
1/2 cup fresh strawberries, crushed
1/3 cup frozen whipped dessert topping, thawed
1/3 cup plain, low-fat yogurt
1 tablespoon sugar
4 whole strawberries

Spoon halved berries into sherbet glasses. Combine crushed berries with dessert topping, yogurt, and sugar. Spoon over berries in glasses. Garnish with whole strawberries. Yields: 4 servings, 78 calories each.

NOTE: Other berries may be substituted for strawberries.

Strawberry Sauce with Dumplings

2 1/2 cups mashed strawberries
1 cup water
2 tablespoons sugar
2 tablespoons margarine or butter
1/8 teaspoon salt
1 cup plain flour
1 1/2 teaspoons baking powder
1/4 cup sugar
2 tablespoons margarine or butter
1/3 cup milk
1/2 teaspoon vanilla
Ice cream - optional

Combine first 5 ingredients in a saucepan and bring to a boil. Mix flour, baking powder, sugar, margarine or butter, milk, and vanilla. Drop by spoonfuls into boiling strawberry mix; cook, uncovered, for 5 minutes. Cover; reduce heat and simmer 15 minutes. Serve with ice cream. Yields: 6-8 servings.

Fresh Strawberry Frost

1 pint fresh strawberries
4 tablespoons sugar
2 cups milk
1 teaspoon pure vanilla extract
1 pint vanilla ice cream
Fresh strawberries for garnish

Wash and remove caps from strawberries. Mash or blend well. Add sugar, 1 cup of milk and vanilla extract, mixing well. Stir in remaining milk. Scoop ice cream into 6 tall glasses. Pour strawberry mixture over ice cream and garnish each with a whole uncapped fresh strawberry. Yields: 6 servings.

Berry Berry Tart

1 (15 oz.) pkg. refrigerated pie crust
1 teaspoon flour
Filling:
1 tablespoon sugar
1 cup halved strawberries
1 cup blueberries
1 (21 oz.) can cherry pie filling

Allow crust to come to room temperature. Preheat oven to 450 degrees F. Place crust in a 9-inch tart pan with removable bottom. Press in bottom of pan and 1-inch up sides of pan. Trim edges and prick bottom and sides generously with fork. Bake at 450 degrees F. for 9 to 11 minutes or until lightly browned. Cool completely. In medium saucepan combine sugar and strawberries. Cook until berries are tender. Add blueberries and cherry pie filling. Stir until well blended. Spoon berry mixture into cooled crust; refrigerate. Serve with a dollop of whipped topping. Serves 8.

Fruity Cream Dip

1 (8 oz.) pkg. cream cheese, softened
1 small ripe banana, mashed
1/4 teaspoon ground nutmeg
1/4 cup crushed pineapple, well drained
1/4 cup crushed strawberries, well drained
apple wedges, grapes, strawberries, or other assorted fruits

Mix together first 3 ingredients. Stir until smooth. Add crushed pineapple and crushed strawberries. Stir until well blended. Cover and chill 1 hour or overnight. Serves 12-14.

Fruit Pizza

1 package refrigerated sugar cookie dough
Slice cookie dough and place in a lightly greased pizza pan. Bake in a 350 degree oven for 10 minutes.

1/2 cup sugar
8 oz. cream cheese, softened
1 teaspoon vanilla
Mix sugar, cream cheese and vanilla together. Spread over cooled cookie crust.
Place your preference of fruit on top:
Strawberries, sliced or whole
Peaches
Blueberries
Pineapple
Raspberries
Bananas
Grapes
Blackberries
3/4 cup sugar
1 cup orange juice
1/4 cup lemon juice
3/4 cup water
3 tablespoons cornstarch

Combine sugar, orange juice, lemon juice, water and cornstarch. Bring to a boil and cook 1 minute. Cool and spoon over fruit. Be sure to cover fruit. Chill; cut; and serve. Yields: 6-8 servings.

SWEET POTATOES

Sweet Potato Ambrosia

6 to 7 cups sliced sweet potatoes
1 9-ounce can crushed pineapple
1 lemon
1 orange
1/2 cup brown sugar
1/2 cup butter
1/2 teaspoon salt
flaked coconut (optional)

Thinly slice lemon, orange and sweet potatoes. Alternate layers of potatoes, orange and lemon. Combine pineapple, sugar, butter and salt. Pour over potatoes. Sprinkle coconut on top, if desired. Bake at 30 to 40 minutes or until tender in 350 degree F. oven. Yields 8 servings.

Sweet Potato Cheesecake

1 box cheese cake mix
3/4 cup cooked, mashed sweet potatoes (cold)
1/2 teaspoon vanilla
1/3 cup milk
1/2 cup sour cream
3 tablespoons apricots baby food
1 tablespoon lemon juice
1/8 teaspoon mace
1 8-inch graham cracker pie crust
Graham cracker crumbs

Mix all ingredients except cheese cake mix and blend thoroughly. Add cheese cake mix and beat 3 minutes until thick. Turn into prepared pie crust. Garnish with graham cracker crumbs and refrigerate, or top with sour cream topping*. Chill two hours or more before serving. Yields 8 servings.

*Sour Cream Topping: 1/2 cup sour cream, mixed with 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread on top of cheese cake and bake at 400 degrees F.

Dot’s Sweet Potato Pecan Cheesecake

1, 6-oz. pkg. zwieback crackers, crushed
5 eggs
1/4 cup sugar
6 tablespoons melted butter
3, 8-oz. pkgs. softened cream cheese
3/4 cups sugar
3/4 cups packed light brown sugar
2 cups cooked, mashed sweet potatoes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup heavy whipping cream
pecan topping*
whipped cream
pecans

Directions: Blend zwieback crumbs, 1/4 cups sugar and butter in medium bowl. Press firmly over bottom and up sides of a lightly greased 9-in. spring form pan. Chill. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well-mixed. Beat in eggs, one at a time, until light and fluffy. Beat in sweet potatoes, cinnamon, nutmeg and ginger. Add heavy cream at slow speed. Pour into chilled crust. Bake at 325° for 1 hour and 35 min., remove cake from over and sprinkle with pecan topping. Bake an additional 10 minutes. Cool cake on wire rack. Refrigerate several hours. Garnish with whipped cream and pecans.

*Pecan topping: Combine 6 tablespoons softened butter with 1 cup packed light brown sugar in a small bowl; mix until crumbly. Blend in 1 cup coarsely chopped pecans.

This recipe is from Dorothy H. Terry of Greer, a first-place winner in the Sweet Potato Recipe Contest in Darlington in 1988.

Sweet Potato Casserole

3 cups cooked mashed sweet potatoes
1/3 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup nuts, copped
1/2 stick butter
1 cup sugar
1/2 cup evaporated milk
1/2 cup coconut
Nut topping:
1/2 cup nuts chopped
3 tablespoons flour
2 tablespoons butter
1/2 cup brown sugar

Directions: Combine all ingredients and mix well until smooth, put into small oblong dish. Nut topping: combine all ingredients and spread on top of potatoes. Bake at 350° for 35 min.

Sweet Potato Souffle

3 cups cooked and skinned sweet potatoes
1 1/2 cups granulated sugar
2 eggs, beaten
1 tsp. vanilla
1/2 cup milk

Combine ingredients. Pour into greased casserole and sprinkle with topping.

Topping: 1/3 cup butter or margarine
1/3 c. flour
2/3 cup brown sugar
1 cup chopped pecans

Cut butter into sugar and flour. Add nuts. Sprinkle over top of potato mixture. Bake @ 350 degrees for 30 to 45 minutes.

TOMATOES

Tomato Quiche

1 9" deep dish pie shell
4 medium tomatoes, peeled, finely diced
5 eggs, beaten
1 cup milk
1/3 cup onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
3 tablespoons flour
1/4 cup Parmesan cheese

Beat eggs and combine with next six ingredients. Stir in tomatoes and cheese, reserving two tablespoons cheese. Pour into pie crust. Top with remaining cheese and bake at 375 degrees for 35-40 minutes. Allow 5 minutes standing time before serving. Serves 4-6.

Mock Seafood Salad

5 medium tomatoes, peeled, diced, drained
1 medium green pepper, finely chopped
1 medium onion, finely chopped
5 hard-cooked eggs, finely chopped
2 tubes of saltine crackers, crushed
salt and pepper to taste
1/2 cup mayonnaise

Mix all ingredients and press into loaf pan. Refrigerate overnight to allow flavors to blend. Serves 6.

Three-Tomato Tart

1 recipe pastry for single-crust pie
3 tablespoons grated Parmesan cheese
2 egg whites
1 cup low-fat Ricotta cheese
2 cloves garlic, minced
1 tablespoon snipped fresh lemon thyme or thyme, or
1 teaspoon dried thyme, crushed
2 large tomatoes, sliced
5 yellow or red cherry tomatoes, sliced
2 red cherry tomatoes, sliced
1 tablespoon olive oil or cooking oil
2 teaspoons snipped fresh lemon thyme or thyme, or 1/2 teaspoon dried thyme, crushed

Prepare pastry dough. On lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12-inches in diameter. Transfer to a 10-inch tart pan with removable bottom; ease pastry into pan. Trim pastry even with rim of pan. Do not prick pastry. Line pastry shell with a double thickness of heavy-duty foil.

Bake pastry in a 450oF. oven for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325oF. Sprinkle tart shell with Parmesan cheese.

In mixing bowl, beat egg whites slightly. Stir in Ricotta cheese, garlic, and one tablespoon thyme; spread over pastry. Overlap large tomato slices in a circle around edge. Arrange yellow cherry tomatoes in a circle within tomato ring. Fill center with red cherry tomatoes.

Stir together olive or cooking oil and 2 teaspoons thyme. Brush tomatoes with oil mixture. Bake tart, uncovered, in a 325oF. oven for 25 to 30 minutes or until heated through and nearly set. Serve warm or at room temperature. Store leftovers in refrigerator. Yields 10 to 12 appetizer servings.

Quick Scalloped Tomatoes

4 cups ripe tomatoes, peeled, quartered and seeded
3/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon black pepper
1 cup soft bread crumbs
1 tablespoon bacon drippings
2 strips cooked bacon, crumbled
1 tablespoon chopped onion
1 cup grated sharp cheese

Mix all ingredients together and place in a greased medium casserole dish, reserving 1/3 cup cheese. Sprinkle the remaining cheese on top of mixture. Bake in 350 degrees F oven for 20-25 minutes. Yield 4-6 servings.

Tangy Tomato Slices

1 cup vegetable oil
1/3 cup vinegar
1/4 cup minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1 medium sweet onion, thinly sliced
6 large tomatoes, thinly sliced

In a small bowl or jar with a tight fitting lid, mix the first 9 ingredients. Layer onion and tomatoes in a shallow glass dish. Pour the marinade over; cover and refrigerate for several hours. Yield 12 servings.

WATERMELONS

Watermelon Rind Pickles

Peel and cut rind into 1 inch cubes. Soak 10 cups rind overnight in 2 quarts water and 6 tablespoons salt. Drain.

Cook until tender in fresh water. Drain. In kettle, heat to boiling: 4 cups sugar and 2 cups distilled white vinegar. Tie 6 cinnamon sticks, 2 tablespoons whole allspice and 2 tablespoons whole cloves in cheesecloth. Add with rind to syrup. Simmer 45 minutes until watermelon rind is transparent.

Pack into hot sterilized jars. Cover with boiling syrup to 1/8’ from top of jar. Seal each jar at once. Makes 3 pints.

Watermelon Romaine Salad

3 tablespoons cider vinegar
1 tablespoon oil
1/4 teaspoon garlic powder
cubed, seeded watermelon
1 1/2 cups orange segments
3 tablespoons apricot preserves
1 teaspoon Dijon mustard
6 cups torn Romaine lettuce

For dressing, in blender or food processor, process vinegar, preserves, oil, mustard and pepper until blended. Chill until ready to serve. Divide romaine among 6 salad plates. Place watermelon on top of romaine; arrange orange segments around watermelon. Spoon dressing over salad just before serving. Yield 6-8 servings (5 A Day recipe).

Watermelon Salsa

1/4 cup orange marmalade
1/4 cup chopped fresh cilantro
1/4 cup finely chopped jalapeño peppers
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon salt
2 cups chopped seeded S.C. watermelon
1 cup chopped sweet onion
1 cup chopped orange sections

Directions: In large bowl, stir together orange marmalade, cilantro, jalapeño peppers, vinegar, garlic and salt. Add watermelon, sweet onion and orange, gently toss together until coated. Chill at least 30 minutes before serving. Serves 4.

Quick Watermelon Pie

1 can of sweetened condensed milk
4 ounce container non-dairy whipped topping (thawed)
1/4 cup of lime juice
2 cups watermelon balls
1 9" graham cracker crust

Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 or 6 for garnish. Pour mixture into graham cracker crust. Place remaining watermelon on top of pie to garnish. Chill for 2 hours or more before serving.

Watermelon Sherbet

1 cup of sugar
3 tablespoons of lemon juice
4 cups of diced, seeded watermelon
1/8 teaspoon of salt
1 envelope of unflavored gelatin
1 cup of whipping cream
1/4 cup of cold water

Combine sugar, lemon juice, watermelon and salt. Refrigerate for 30 minutes. Spoon mixture into container of an electric blender. Process until smooth. Soften gelatin in cold water. Place over low heat and stir until gelatin is dissolved. Add to watermelon mixture, stirring well. Add whipping cream and beat until fluffy; pour into one-gallon freezer can (electric or manual). Freeze according to manufacturer’s suggestions.

Watermelon Citrus Cooler

Watermelon balls
6 bamboo skewers
3 cups watermelon juice
2 cups grapefruit juice
1 cup of orange juice
2 tablespoons granulated sugar

Thread watermelon balls on skewer and place in freezer. In a pitcher, blend watermelon juice (get juice by using food processor), grapefruit juice, orange juice and sugar until sugar is completely dissolved. Chill thoroughly. Place frozen watermelon ball skewers in each glass and fill with watermelon mixture.

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