gallon water in a large container until dissolved; add watermelon rind
ot let me enter the watermelon rind no matter how I
Tools and Materials:
5-gallon brining container (tub, stockpot, or
he green part of the watermelon rind, and slice into 2
x4 or paddle.
3; 5 gallon food grade utility bucket.
Place chilled wine in glass, add schnapps, garnish and serve!
Feel free to make up a whole picture for your party guests.
eel and red flesh from watermelon. Cut rind into small cubes
How to get your watermelon wedges: Cut the watermelon in half, place cut
nd around the melon, leaving 5 inches from one end unmarked
Crush berries.
Place in a large stoneware crock.
Cook with boiling water.
Cover with lid on crock.
Let set for 3 days.
At end of the 3rd day, strain the juice and discard the pulp.
Add sugar to juice.
Stir to mix well.
Place juice in an air-locked container for 3 months (5 gallon glass carkoy).
Bottle the wine and place in your wine cellar or have a cheese and wine party for 50 friends.
Use 3 to 5 gallon plastic container or stone crock.
Place in chopped or thinly sliced apples, stems removed.
(Do not use blender or food processor, will cause cloudy wine.) Add water and yeast; stir well.
Cover container with clean dish towel and secure with huge rubber band or string.
Cut watermelon slice into 5 wedges.
Cut rind from wedge. Arrange wedges on salad greens in circle with points outward to resemble star.
Spoon cottage cheese into center of watermelon star.
Sprinkle with blueberries. Serve with 1-2-3 Fruit Dressing.
Pour fruit juice into 5-gallon stone crock.
Add water and sugar (warm water works faster).
Let sit until done working; pour into jugs.
Makes about 3 1/2 gallons.
Peel and cut watermelon rind into cubes.
Cover with sugar and let stand overnight.
Cook about 3 hours.
Pour into jars and seal.
Chop cabbage very fine. Chop green tomatoes and hot pepper; mix together with cabbage. Pack in a crock jar (stone jar) tightly. Use 5 cups per layer. Sprinkle about 1 tablespoon of canning salt over the first layer. Then add another layer of cabbage mix and canning salt. Pack tightly and continue until the crock jar is full. Place a plate on top of packed cabbage mix. Then place a flint rock on top of the plate and cover with a cloth or a tight cover. Let it \"work\" for 9 days.
Mash grapes and let ferment 3 to 5 days.
Draw off 5 quarts of juice.
Dissolve sugar in hot water.
Pour all into a 5 gallon jug container.
Add water to fill jug to top.
Cover jug opening with a small sandsack for 3 to 4 months.
Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.
Peel rinds and remove watermelon pulp.
Cut rind into 4-inch long pieces.
Pour sugar over rinds and let set overnight.
Cook rinds and sugar until it forms a light syrup (approximately 2 to 3 hours), then place in hot scalded jars and seal.
Heat butter in large saucepan and add onion, carrot, celery and garlic. Cook stirring, until onion is soft. Add wine and bring to a boil. Add mussels and cook, covered, for about 5 mins or until mussels open. Discard any unopened mussels.
Meanwhile, brush bread with oil and grill on both sides.
Season the broth with salt and freshly ground black pepper. Sprinkle with parsley and serve with bread.
Dip chicken breasts in milk and flavored bread crumbs.
Fry in oil.
Remove from pan.
Add garlic and onion to pan drippings. Saute until soft.
Add wine and bring to boil.
Blend cornstarch with broth and add to pan.
Bring to boil and add mustard.
Cook until slightly thickened.
Put chicken in baking pan and pour sauce over.
Bake at 350\u00b0 for 25 to 30 minutes.
Serves 4.
Melt butter and saute carrot slices and onion bulbs for 5 minutes.
Stir in sugar, spices and wine.
Cover and simmer for 25 minutes.
When done and ready to serve, top with sour cream and sprinkle with parsley.