cups of the prepared watermelon, sugar and lemons. Bring to
Pare and cut watermelon rind into pieces 2-inches long and 3/4-inch wide.
Cover with brine made from salt dissolved in 1 quart water; let stand overnight.
Drain; cover with water and boil 10 minutes.
Drain.
Cover with heavy syrup of equal parts water and sugar and thinly sliced lemon to each 3 quarts rind. Cook slowly until rind is tender and clear.
Put in jars and seal.
Pare and cut watermelon rind into pieces 2 inches long and 3/4-inch wide.
Cover with brine made by dissolving 1 tablespoon salt in 1 quart water.
Let stand overnight; drain.
Cover with water and boil for 10 minutes; drain.
Cover with a heavy syrup made of 1 part sugar and 1 part water.
Add 1 thinly sliced lemon to each 3 quarts rind.
Add whole spices, if desired.
Cook slowly until rind is tender and clear.
Trim off all green rind and any remaining pink meat.
Cut rind into 1/2-inch squares.
Dissolve alum in enough water to cover rind; let stand overnight.
Drain and weigh (6 pounds).
Slice lemon very thin; remove seeds.
Put all ingredients in large pot with 1/2 cup water.
Let stand for 1 hour.
Bring to a boil; simmer until melon is clear.
Skim out melon pieces.
Boil syrup until heavy.
Return fruit; bring to boiling point.
Seal in sterilized jars.
For chicken:
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
For salad:
Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
For Watermelon Salsa: In a medium bowl, combine watermelon, tomatoes, green onion, basil, lime
Remove ham from oven and stud with cloves.
In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
In small bowl, combine all ingredients.
Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham.
Double recipe for whole ham.
For watermelon juice:
Cut watermelon into cubes and push through strainer.
One quarter of large watermelon will yield 2 1/2 cups juice.
To make watermelon juice: In a blender, whiz 1/4 of a whole watermelon cut into chunks, then strain liquid through a sieve, discarding pulp, for watermelon juice.
To make cosmo: Pour all ingredients into a cocktail shaker filled with ice and shake vigorously.
Strain into 2 large chilled martini glasses.
Garnish with a green melon ball, if you like.
over with water. Cook, covered, for about 20 minutes or until
Cream butter, sugar and eggs together, adding eggs, one at a time.
Mix soda, flour, allspice, cloves, cinnamon and nutmeg together.
Add buttermilk and flour mixture alternately to butter mixture.
Add vanilla, pear preserves and pecans.
Bake in greased and floured tube or Bundt pan in 300\u00b0 oven for 1 hour and 45 minutes.
Can substitute apricot preserves for pear preserves. Yield:
12 servings.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.
reased loaf pans.
Bake for 50 minutes or until done