• Natl Watermelon Month -

    From Dave Drum@1:18/200 to All on Wednesday, July 06, 2022 10:11:10
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Watermelon Rind Pickle
    Categories: Fruits, Preserving, Citrus
    Yield: 1 Batch

    7 lb Watermelon rind; peeled
    2 1/2 qt Water
    1/3 c Salt
    6 1/2 c Brown sugar
    2 c Vinegar
    1 c Water
    1 tb Whole cloves
    2 Cinnamon sticks
    2 Lemons

    Pare off the outer green from watermelon rind and cut in
    1" squares.

    Put rind in large bowl and pour over them the salt and
    water mixed (brine). Let soak for three days. Drain and
    let stand in fresh water for one hour.

    Make a syrup of sugar, vinegar, water and spices. Cut
    the lemon (rind and all) paper thin. Put melon rind and
    lemon into hot syrup and boil until watermelon is clear.
    Seal in jars. *

    From South Union, Ky. In "The Shaker Cook Book: Not by
    Bread Alone" by Caroline B. Piercy. New York: Crown
    Publishers, Inc., 1953.

    Typed for you by Cathy Harned.

    Recipe from: http://www.recipesource.com

    * My grandmother used the hot water canning method in
    her Mary Dunbar canning rig. My Grandfather and I ate a
    lot of these. - UDD

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  • From Dave Drum@1:18/200 to All on Wednesday, July 06, 2022 10:11:12
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Watermelonade
    Categories: Five, Beverages, Fruits, Citrus
    Yield: 16 Servings

    12 lb Seedless watermelon
    1/4 c Sugar; divided
    4 ts Fresh lemon juice; divided
    16 c Ice cubes; divided

    Garnish: lemon slices; mint sprigs

    Cut watermelon flesh into 2" chunks and discard rind.
    Pur++e one fourth of watermelon in a blender with 1 Tbsp
    sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of
    salt. Strain through a fine-mesh sieve into a large
    bowl, discarding solids. Make 3 more batches. Add sugar
    to taste if desired and serve over ice.

    Cooks' note: Watermelonade can be made 1 day ahead and
    chilled, covered. Drink will separate; re-blend before
    serving.

    Recipe by Ruth Cousineau

    Gourmet | June 2008

    Makes about 1 gallon (serves 16)

    MM Format by Dave Drum - 10 July 2008

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  • From Dave Drum@1:18/200 to All on Wednesday, July 06, 2022 10:11:14
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pan-Fried Watermelon
    Categories: Five, Sides, Fruits
    Yield: 4 Servings

    1 tb Butter
    1 sm Underripe watermelon;
    - quartered, in 1/2" slices
    Salt & ground black pepper

    Melt butter in a large skillet over medium-high heat.
    Cook watermelon slices in melted butter until browned,
    5 to 7 minutes per side. Season with salt and pepper
    to serve.

    Recipe by: Theresa Waldron

    RECIPE FROM: http://allrecipes.com

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  • From Dave Drum@1:18/200 to All on Wednesday, July 06, 2022 10:11:16
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Watermelon Marmalade
    Categories: Fruits, Citrus, Condiments
    Yield: 6 Pints

    6 c Watermelon rind; chopped
    6 c Water
    6 1/2 c Granulated sugar
    1/4 c Orange rind; fresh grated
    1 c Fresh orange juice
    2 Lemons; juice only
    1 Limes; juice only

    Trim green skin and pink pulp from the thick watermelon
    rind.

    Grate approximately 3/4 cup of the outer skin on the
    medium holes of a box grater.

    Chop rind and measure out 6 cups; then soak chopped rind
    and grated skin in water for 18 hours In preserving
    kettle, combine rind, soaking water and all remaining
    ingredients.

    Cook over low leat stirring frequently until the jelly
    reaches 220-222+|F/104-105+|C or until the syrup sheets
    when droped from a spoon.

    This takes about 1 1/2 hours.

    Ladle into hot sterilized jars and seal immediately.

    RECIPE FROM: http://naturallysavvy.com

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  • From Dave Drum@1:18/200 to All on Wednesday, July 06, 2022 10:11:18
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lisa Elwin's Watermelon Sherbet
    Categories: Five, Fruits, Dairy, Citrus, I scream
    Yield: 2 servings

    8 c Seeded, chopped, watermelon
    1 1/2 c Sugar
    1/2 c Lemon juice
    1/2 oz (2 env) unflavored gelatin
    1/2 c Cold water
    2 c Whole milk

    In a large bowl, combine watermelon, sugar and lemon
    juice. Chill for 30 minutes; place half in a blender.
    Blend until smooth; pour into a large bowl. Repeat with
    the other half; set aside.

    In a saucepan, cook and stir gelatin and water over low
    heat until gelatin dissolves. Add to watermelon mixture;
    mix well. Stir in the milk until well blended.

    Freeze in an ice cream freezer according to the
    manufacturer's directions. Serve immediately or freeze
    and allow to thaw about 20 minutes before serving.

    Makes: 1/2 gallon

    Lisa Elwin, Rush Springs, Oklahoma

    RECIPE FROM: https://www.tasteofhome.com

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