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Good afternoon and welcome to your Wednesday edition of A to Z Recipes Newsletter. It is August already and the heat is on. I'm comforted by thoughts of November and some cool nights on the west coast. Woo-hoo! We are so looking forward to seeing family and friends there!

The newest Monthly Theme topic will be announced on Sunday.

We'll see you here again on Sunday, God willing. Here is Patricia . . .


Do you remember eating watermelon when you were a kid? Seedless melon didn't seem to be around when I was much younger, and for that I am so grateful; as it would have taken away our childhood fun of counting the seeds. Black seeds were how many years before we would get married and white seeds were the number of children we would have. Yipes, at times the count didn't add up but the laughter sure did. Back then we didn't think about watermelon recipes, it was a summer treat that could be eaten with our hands, letting the sweet juice run down our chin with mom standing by with a wet washrag. Oh well, setting aside memories, watermelon recipes are aplenty, so read on and enjoy.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

HELPFUL HINTS:

Puree watermelon chunks, then freeze this juice into colorful and tasty "pops"- everyone will love them as a cooling snack.

Mold melon balls into gelatin salads for lots of fresh flavor and color.

Serve a slice of melon for breakfast, it's a delicious and juicy way to start the day.

Make watermelon rind pickles or preserves for a tangy-sweet complement to hamburgers, hotdogs and barbecued meats.

"Eat a Cool Drink!" On hot days watermelon is a great choice to replenish body fluids since it is 92% water.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For a long time, watermelon has been taken for granted as a sweet, tasty summertime fruit, made of sugar and water, and nothing more. Over the past years, nutritionists, medical professionals, scientists and researchers have taken an interest to find out more about watermelon's health benefits. As it turns out, watermelon is incredibly healthy!

The NWPB is proud to say that watermelon is the Lycopene Leader among fresh produce. In addition to its healthy properties and effects on women, children, men and pregnant women, watermelon is an important part of a healthy diet.

Nutritionists have long appreciated the health benefits watermelon provides. Watermelon not only boosts your "health esteem," but it is has excellent levels of vitamins A and C and a good level of vitamin B6.

•Vitamin A found in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes.

•Vitamin B6 found in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need.

•Vitamin C in watermelon can help to bolster the immune system's defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts.

•A two-cup serving of watermelon is also a source of potassium*, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps.

Source: National Watermelon Promotion Board

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There once was a green house. Inside this green house, there was a white house. Inside this white house was a red house... and inside this red house were lots of babies. What was this house?

DUH – a watermelon, of course!


What did the honeydew melon say after the watermelon proposed marriage?

I'm sorry but I can't elope (cantelope).

bareMinerals now on Beauty.com!

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APPLE & WATERMELON SMOOTHIE

1/2 pint concentrated apple juice
1 watermelon quarter, diced
1/2 half cup of ice, optional

Blend all ingredients together until smooth. Very refreshing on a hot summer day! Serves: 2

Note: Crush ice before blending as large chunks may harm blades


WATERMELON POPSICLES

The high water content of watermelon makes it possible to freeze it on a stick like a frozen pop. Cut watermelon into slices about 1 1/4 inches thick. Cut each slice into pie shaped wedges of desired size. Using a sharp knife, pierce rind; insert wooden stick. Place on wax paper-lined pan or tray; freeze until firm. Wrap individually in foil or plastic wrap; store in freezer.


PANCETTA WRAPPED WATERMELON STACKS & SALAD

1 watermelon, cut into.5in-thick slices
48 slices smoked pancetta
Salt and freshly ground black pepper
3 balls mozzarella, each cut into 4 thick slices

For the salad
5 ounces watermelon, roughly chopped, seeds removed
2 tablespoons sherry vinegar
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
2 ounces watercress
2 ounces rocket
2 ounces baby spinach leaves

For the watermelon and mozzarella stack, cut the watermelon slices into 1.5in x 3in pieces. You want 12 pieces in total. Lay four slices of pancetta horizontally onto a board, so they overlap slightly, and place a piece of watermelon in the center, across the slices of pancetta. Season, to taste, with salt and freshly ground black pepper. Top the piece of watermelon with a slice of mozzarella and season with a little more salt and freshly ground black pepper. Fold the sides of the pancetta over the mozzarella to create a parcel, leaving each end of the watermelon exposed. Repeat the above until you have 12 parcels in total.

Heat a frying pan until hot then add the parcels, three or four at a time, depending on the size of your pan. Fry on each side until the pancetta is crisp and golden-brown - take care not to overcook because you don't want to melt the mozzarella. Remove the parcels from the pan, drain on kitchen paper and keep warm. Repeat with the remaining parcels.

For the salad, place the watermelon into a mini food processor and blend to a smooth purée. Transfer to a bowl and whisk in the sherry vinegar and olive oil. Season, to taste, with salt and freshly ground black pepper. Just before you're ready to serve, toss all the salad leaves together and dress with a little of the watermelon dressing. To serve, stack three warm watermelon parcels onto each of four serving plates. Place the salad to one side and drizzle over a little extra watermelon dressing.


WATERMELON HIGH

1 whole ripe watermelon
1 pint black cherry vodka (or similar flavored vodka)

Lay the watermelon on a work surface on its flattest, most stable side. Use a knife to cut a small hole in the top of the watermelon, then insert a small steel funnel into the hole. Gradually pour the black cherry vodka into the funnel, allowing each addition of vodka to permeate the flesh of the watermelon before adding the next addition (this will take about two hours and you may not need to use all of the vodka).

Once the watermelon is full, plug the hole with a cork and cover the watermelon with cling film. Chill in the fridge overnight. To serve, transfer the watermelon to a large shallow dish. Using a sharp knife, slice the watermelon into chunks or wedges. (The excess alcohol that the watermelon did not soak up can be added to cocktails or champagne.)


WATERMELON CITRUS SMOOTHIE

~Thank you, Mary

1 cup cubed and seeded watermelon
1 cup vanilla low fat yogurt
1/2 cup sugar free lemon-lime soda, like Diet Sprite or Diet 7-up

In a blender, combine melon and yogurt until smooth. Add soda just before serving.


GRILLED WATERMELON

1 seedless watermelon (rind-on cut into 3"wedges)
Fresh lime (cut into quarters)
Fresh cilantro (rough chopped)
Flake salt to taste (kosher salt ok)

Prepare grill. Squeeze lime juice over watermelon wedges and place on the grill. create grill marks by cooking about1-2 min per side. After flipping squeeze more lime juice onto the watermelon. Once you have nice marks, remove the watermelon from the grill and season with fresh cilantro and flake salt. you can serve this fresh off the grill for a hot and cold effect, or if preferred, you can grill and chill it before seasoning to have a cold watermelon with just the flavors of the grill.


SLICE OF SUMMERTIME

1 package (18.25 oz.) white cake mix
1 3/4 cups cubed seedless watermelon (about 16 oz.), pureed
3 tablespoons oil
3 egg whites
Mini chocolate chips
Red Icing Color, as desired
White Butter cream Icing
Leaf Green Icing Color

Preheat oven to 350 degrees. Spray 9-inch round cake pan with vegetable pan spray. Prepare cake mix using pureed watermelon in place of water. Add oil and egg whites. Gently stir in icing color to desired color; add mini chips. Pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely.

To decorate:

Remove crown from cake. Tint butter cream icing leaf green. Ice outer edge of layer with tinted icing.


MELON SALSA

2 cups cubed seedless watermelon
1 cup chopped, seeded cucumber
1/2 cup chopped orange or yellow sweet pepper
1 ear fresh sweet corn, cut from the cob or 1/2 cup frozen corn, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion

In a medium bowl combine above ingredients. In a small bowl whisk together the juice of 1 lime (3 tablespoons) and 1 tablespoon. honey or packed brown sugar honey. Combine juice with watermelon mixture. Serve the salsa immediately or cover and refrigerate it up to 24 hours before serving. Makes 4 cups salsa.


WATERMELON PIE

~Thank you, Sue

1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
1 container (8 ounce) frozen whipped topping, thawed
2 cups cubed and seeded watermelon, well-drained
1 nine-inch graham cracker pie crust

In a large bowl, mix together the condensed milk and lemon juice until thick. Add the whipped topping and mix until thoroughly combined. Add the watermelon; mix well. Spoon into the pie crust, cover and chill for at least 4 hours, or until ready to serve.


WATERMELON FROZEN DESSERT

3 tablespoons lime juice
1 cup water
1/2 cup sugar
6 cups 1-inch cubes seeded watermelon

In 1-quart saucepan, mix lime juice, water and sugar. Cook over low heat about 5 minutes, stirring occasionally, until sugar is dissolved. Cool slightly, about 5 minutes. In blender or food processor, place watermelon. Cover; blend on high speed about 2 minutes or until smooth. Add lime juice mixture; blend until well mixed. Pour into ungreased 13x9-inch glass baking dish. Cover; freeze 1 hour. Scrape with fork to distribute ice crystals evenly. Every 30 minutes, repeat scraping procedure for at least 3 hours until mixture is consistency of fine ice crystals. Scoop into chilled dessert cups to serve.


WATERMELON PICKLES

Choose firm, fresh melon with thick white rind. Peel, and trim away all but the faintest pink pulp.

Cut rind into pieces: IE: cube, shamrock, heart of Christmas-tree shapes. Should have 4 to 5 quarts of rind. Cover with boiling water and add 1 tablespoon salt. Bring to boil and cook 10 minutes, or until cubes can be pierced easily with a fork. (Overcooking makes soft pickles.) Drain well. Squeeze out extra liquid. Pack into crock or enameled kettle.

Bring to a boil 1 quart of cider vinegar; 6 cups sugar and pour over rind. Let stand overnight. Each day, drain off the syrup and bring just to boil, adding more sugar as follows:
1st day: 4 cups sugar
2nd day: 2 cups sugar
3rd day: 2 cups sugar
4th day: 2 cups sugar
5th to 14th day: 1 cup sugar daily

Skim if necessary; pour over pickles. (If you skip a day now and then, don’t worry. The secret of crisp, clear pickles is in adding sugar gradually.)

Pack pickles in sterilized pint jars. To each pint, add 2 whole cloves and1 stick cinnamon; cover with syrup and seal. Makes 14 pints.


WATERMELON SALAD

~Thank you, Lynn

1 medium sized watermelon
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup sour cream

Remove watermelon meat with a melon baller and place in an attractive dish. Mix sugar, vinegar and sour cream and drizzle over top of melon.


WATERMELON-TOMATO MINT SALAD

2 cups watermelon, cubed
2 medium-sized red tomatoes, peeled, cubed
10 mint leaves, chopped
3 tablespoons fat-free feta cheese, crumbled
½ purple onion, cut in rings

Combine above ingredients and toss with vinaigrette (recipe follows). Allow to soak for five minutes and then pour off excess dressing. Serve at room temperature or chilled over a bed of lettuce. Serves 4.

Vinaigrette - Whisk together:
¼ cup red wine vinegar
¼ cup canola oil
2 tbsp sugar (to taste)
Dash of garlic salt
dash of Tabasco

100 Calories per serving
7 grams of fat (minimal saturated)


WATERMELON RASPBERRY ICED TEA

~Thank you, Leeanne

4 Red Rose tea bags
1 pint of raspberries
1/2 cup sugar
4 cups chopped seedless watermelon
2 cups soda water

In a heat-resistant pitcher, pour 3 cups of boiling water over 4 tea bags. Add 1 pint of raspberries and stir. Steep for 10 minutes, and then remove teabags. Add 1/2 cup sugar and stir until dissolved. Let tea come to room temperature. With a slotted spoon, remove raspberries and puree in a blender with 4 cups chopped seedless watermelon. Line a strainer with a layer of cheesecloth and set over the pitcher of tea. Pour pureed fruit through strainer and discard remaining solids. Stir in 2 cups soda water and add additional sugar, if needed. Serve over ice.


WATERMELON & FETA SALAD

1 small watermelon (about 1 pound)
2 large nectarines or peaches
6 cups mixed salad greens, including arugula, endive, and leaf lettuce
1 cup crumbled feta cheese*
2 tablespoons toasted pumpkin seeds or sunflower seeds
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

First, make the dressing. Place the oil, lemon juice, salt, and pepper into a 2-cup jar or container with a tight-fitting lid. Cover and shake until well blended. Using a serrated knife, cut the watermelon into bite-size chunks, discarding the rind and all of the seeds. Toss into a large salad bowl. Cut the nectarines in half (do not peel) and pit them. Place the nectarines on a cutting board, cut side down, and cut lengthwise into thin slices; toss with the watermelon chunks. Tear the salad greens into bite-size pieces and add to the fruit. Toss to mix. Crumble the feta cheese over the salad. Sprinkle the seeds over the top and drizzle with the lemon dressing; serve.

* Feta cheese is relatively high in sodium, and actually contains more than twice as much sodium as found in the same quantity of cheddar cheese. To reduce the salt, soak the feta in milk for 30 minutes. Then rinse the cheese in a strainer under running water and pat dry on paper towels.

Per serving: 198 calories, 15g fat, 22mg cholesterol, 386mg sodium, 13g carbs, 9g sugars, 6g protein.


WATERMELON & TOMATO SALAD

2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice, reserve.
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1/2 cup parsley, roughly chopped

Combine the watermelon, tomato, cheese, and salt in a bowl. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, and vinegar. To serve, dress the salad with this mixture and garnish with parsley. Do not refrigerate and serve within 30 minutes.


MELON CANDY

~Thank you, Marion

Remove meat from melon and chop fine. Drain watermelon juice until all the tiny particles of melon are comparatively free from syrup. Prepare a heavy syrup made of 2 parts sugar and 1 part water. Tint a delicate green with food coloring. Flavor with mint. Add the drained particles. Simmer until nicely colored. Drain. Roll in granulated sugar. Dry in very slow oven, 300 degrees. A portion of the syrup may be colored pink and flavored with rose or raspberry before the melon is added. If the natural color is desired, roll the drained particles in sugar, and dry. Any variety of flavors and colors may be obtained.


BIRD ON THE NEST

1 large watermelon
6 pound roaster chicken
Salt & pepper
1 tablespoon five-spice powder

Preheat oven to 400 degrees. Cut a 1/4 inch thick horizontal slice off one long side of the watermelon and discard it. Cut off the top third of the watermelon horizontally. Core and seed both parts of the melon, making room for the chicken.

Season the cavity with salt and freshly ground black pepper. Rub the skin of the chicken with the five spice powder. Place the chicken in the larger portion of the melon and then place the other piece of melon on top, securing it with long skewers. Put a baking pan on the bottom rack of the oven to catch any juices. Bake the watermelon directly on the rack above for 2 hours at 400 degrees and then 2 1/2 hours at 300 degrees. Remove chicken from watermelon and then the juices. Reduce juice in a skillet until thick. Carve chicken and serve.


CUCUMBER AND WATERMELON SOUP

2 large English cucumber, peeled, diced
3 cups watermelon
1/4 cup diced cucumber
1/4 cup diced cantaloupe
1/4 cup diced watermelon
1/2 cup Dungeness crab meat
2 tablespoons lemon juice
4 tsp dill oil, recipe follows

Chill 4 soup bowls. Using a juicer or a food processor and a strainer, make cucumber and watermelon waters. If using a juicer, juice the cucumbers and season with a little salt. Clean the juicer and juice the 3 cups of watermelon into a separate container. Place both containers in the refrigerator. After 10 minutes any impurities will float to the top and can be easily removed. Or, if using a processor and a strainer, cut the cucumbers into chunks and puree until smooth. Season with salt.

Transfer the puree to a cheesecloth lined strainer set over a bowl. Press the puree with the back of the spoon to extract all the juice. Discard pulp of puree. Repeat the same process using the watermelon. Cover both of the juices and refrigerate. Remove any impurities that float to the top.

In a separate container combine the chilled watermelon and cucumber juices. Add fresh lemon juice and adjust seasoning. In the chilled bowls place a little of the diced cucumber, watermelon, and cantaloupe. Add the crab meat. Pour chilled soup over and serve immediately.


ARIZONA WATERMELON SALAD

~Thank you, Deb

1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon cayenne
2 pound watermelon, seeds and rind discarded and the flesh cut into3/4-inch pieces (about 4 cups)
3 tablespoons fresh lime juice
2 tablespoons shredded fresh coriander or basil leaves

In a small bowl stir together the cumin, the salt, the chili powder, and the cayenne. In a serving bowl toss the watermelon with the cumin mixture, the lime juice, and the coriander or basil until the salad is combined well and serve the salad immediately.

Makes about 4 cups, serving 4 to 6.



STRAWBERRY WATERMELON SOUP

4 cups rindless watermelon chunks seeded
2 tablespoons sugar
1 pint strawberries hulled
1/2 cup plain yogurt
Juice of l lemon
Ice cubes for serving (optional)
6 fresh mint sprigs for garnish

Place melon and sugar in food processor, and puree until smooth. Pour into mixing bowl. Place berries in food processor and puree. Add yogurt and lemon juice and puree again. Pour into bowl with watermelon and stir well. Chill until ice cold. Serve in chilled bowls (or with a few small ice cubes in the bottom of the bowl) with sprigs of mint as garnish. 6 servings.


WATERMELON CURRY

1/4 of a large watermelon
1/8 teaspoon paprika
1 1/2 teaspoons ground red pepper
1/8 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 teaspoon garlic puree
1/2 teaspoon salt
2 teaspoons oil
1/4 teaspoon cumin seeds
1 tablespoon lime juice
1/2 tablespoon sugar

Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes. (You'll need about 10 cups. Puree 1 cup of flesh to make juice. Add the paprika, ground red pepper, turmeric, coriander, garlic and salt to taste. Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds. Immediately add the juice. Lower the heat and simmer until the liquid is reduced by one-third, about 5 minutes. Add the lime juice and sugar to taste. Cook 1 minute. Add the watermelon pieces and cook over low heat 3 to 4 minutes, tossing to coat until heated through. 2 to 4 servings.


WATERMELON SALAD WITH WHIPPED CREAM MAYO

1 medium watermelon, ripe
1/4 cup powdered sugar
1 quart ginger ale
Lettuce leaves

Whipped Cream Mayo:
1/2 cup Heavy cream
1 tablespoon powdered sugar
1/2 cup mayonnaise
2 tablespoon watermelon juice
1 pinch salt
Dash paprika

Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes; then drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise. Arrange the drained pulp in large lettuce-leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream.

Mayo:
In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt, and paprika. Fold in whipped cream. Serves 6.
 

HAM ROLLUPS W/VINAIGRETTE

Vinaigrette:
1 small shallot, halved
1/3 cup seedless watermelon cubes
5 tablespoons rice vinegar
1 tablespoon fresh lime juice
1/3 cup vegetable oil
Salt and pepper to taste

Ham roll-ups:
1 head radicchio, separated into leaves
1 1/2 lb honey ham, thinly sliced
3 cup seedless watermelon cubes, cut 1/2 inch
1 small red onion, thinly sliced, separated into rings

To make vinaigrette: In food processor, finely chop shallot; add watermelon cubes, vinegar and lime juice, and process until pureed. With motor running, slowly drizzle in oil until mixture is combined. (If dressing is too thick, add a little more vinegar.) Taste. Add salt and pepper as needed. Set aside.

To make roll-ups: Line serving platter with radicchio leaves. Roll ham slices into cones and arrange around edge of platter. Place watermelon cubes in center and top with red onion rings. Drizzle salad and ham rolls with enough dressing to moisten.


HARD ROCK CAFE'S FAMOUS BABY ROCK RIBS

Rind from about 1/2 small watermelon
1 cup dark corn syrup
1/4 cup water
1/4 cup tomato ketchup
1/4 cup distilled vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon ground black pepper
4 pounds baby back ribs

For pureed watermelon rind, cut off green skin and about 1/2 inch of hard white part, keeping part of watermelon rind that is lighter red to white. This is tender part of rind. Try to avoid harder, white rind just inside the green skin. Put rind in food processor fitted with metal blade and puree about 10 seconds. Strain liquid from pulp and use 1 cup of pulp, measured after straining.

Combine watermelon pulp with corn syrup, water, ketchup, vinegar, pepper flakes, liquid smoke and black pepper in medium saucepan over high heat. Bring mixture to boil, then reduce heat and simmer, covered about 1 hour, or until it is as thick as you like.

Cut racks of ribs into plate-sized portions of about 6 or 7 bones each. Brush ribs with barbecue sauce and wrap each rack individually in aluminum foil. Be sure to save some sauce for later. Let ribs marinate in refrigerator a couple of hours or overnight.

Preheat oven to 300 degrees. To cook ribs, set, with seam of foil facing up, in oven. Bake about 2 to 2 1/2 hours or until the rib meat has pulled back from the end of the bones by about 1/2 inch. They should be very tender. Remove ribs from foil and brush on some additional sauce. Grill ribs on hot barbecue 2-4 minutes per side, or until you see several spots of charred sauce. Be sure to watch ribs so that they do not burn. Serve with reserved sauce on the side. 4 servings.


GREEK WATERMELON SOUP

~Thank you, Betty

6 cups very cold watermelon juice made from ripe seedless watermelon
1 3/4 cups Greek plain yogurt
Salt to taste
Watermelon balls for garnish

Combine watermelon juice, yogurt, and salt until smooth. Chill for several hours. Ladle soup into chilled bowls or iced-tea glasses and garnish with melon balls.


WATERMELON SALAD

4 ounces cream cheese, softened
2 tablespoons mayonnaise
1/3 cup heavy cream, whipped
1 1/3 cups celery, thinly diced
3 cups watermelon balls, chilled
bright green lettuce leaves
1/2 cup pecans chopped

For dressing, beat cream cheese with mayonnaise until smooth and fluffy. Fold into whipped cream; add celery. Arrange watermelon on salad greens and top with celery-cheese dressing. Sprinkle with chopped pecans. Serves 6.


WATERMELON MUFFINS

1 cup sugar
1 cup water
1/4 teaspoon salt
1 cup pecans, chopped
2 cups all purpose flour
1 cup (10 oz. Jar) watermelon pickles, chopped
1 teaspoon soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 cup margarine
1 teaspoon vanilla

Combine the sugar, water, chopped watermelon pickles, margarine and spices in a saucepan and bring to a boil. Cool at least 30 minutes. Sift the flour, soda and salt together and add to cooled mixture. Fold in the nuts and vanilla. Fill muffin cups, lined with paper cups, about half full. Bake at 350 degrees for about 25 minutes.

Cool and frost with:
1/4 cup margarine
1-3 tablespoons cream
2 cups sifted confectioners sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon

Combine the margarine, cinnamon, vanilla and sugar. Add enough cream to make a nice spreading consistency.


WATERMELON MOUSSE

2 1/4 cups pureed watermelon
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup heavy cream

To puree watermelon, remove seeds from about 2 1/2 cups watermelon chunks. Puree in electric blender or by mashing through coarse sieve. Soften gelatin in 1/4 cup cold watermelon puree. Heat 2 cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatin and stir until dissolved. Remove from heat; add sugar and lemon juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Whip cream and fold in. Turn into a 4-cup mold. Freeze. Unmold and garnish with lemon slices, melon balls and mint sprigs. Makes 6 servings.


WATERMELON ICE CREAM PIE

~Thank you, Vi

24 graham cracker squares
1/4 cup corn oil margarine
1 cup watermelon
1 quart Vanilla ice cream, softened

Blend four crackers on low speed 10-15 seconds or until fine crumbs form. Empty into medium bowl. Repeat process with remaining crackers. In small saucepan melt margarine. Remove from heat. Add to cracker crumbs; mix until crumbs form ball. Press mixture into 9" pie plate. Refrigerate 1 hour. Place watermelon in blender container. Cover. Blend on low speed 30 seconds. Swirl mixture through ice cream. Firmly pack ice cream into crust. Cover. Freeze several hours or until firm. Makes one 9" pie.


WATERMELON MIMOSA

1 cup watermelon juice (puree, strained)
1/2 cup light champagne (preferably not Brut, but rather Asti or similar)

Divide watermelon juice among 2 to 3 champagne flutes. Fill with champagne and enjoy! Makes 2 to 3 cocktails.


MINCED PORK WRAPS

1 pound lean ground pork
1 tablespoon fresh minced garlic
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
1 cup fresh chopped scallions
1 cup Hoisin sauce
1 cup toasted pine nuts
1 cup minced seedless watermelon
8 pieces large Bibb (or Iceberg) lettuce leaves

In a heavy, non-stick skillet over high heat brown the pork until well done. Reduce heat to medium and add the garlic, ginger and soy sauce to the pan. Stir for a few minutes and then add the scallions. Remove from heat and add the Hoisin sauce and pine nuts. Stir to mix well. Fold in the watermelon. Divide among the lettuce leaves, wrap and serve immediately. Serves 4 to 8.


SESAME CHICKEN

2 tablespoons peanut or vegetable oil
4 pieces skinless boneless chicken breast halves, cut into chunks
1 tablespoon soy sauce
2 tablespoons extra dry vermouth
6 cloves garlic, thinly sliced
1 tablespoon minced fresh ginger
2 bunches scallions, trimmed and chopped
1/2 cup toasted sesame seeds
4 cups minced and drained seedless watermelon

Heat the oil in a wok over high heat until it just begins to smoke. Stir-fry the chicken chunks in the oil until they begin to brown. Reduce the heat to medium and add the soy sauce, vermouth, garlic and ginger, and stir-fry until the majority of the liquid in the wok is gone. Add the scallions and sesame seeds and sauté until the chicken is cooked and the sesame seeds are toasted. Arrange the minced watermelon over 4 to 6 plates and serve the chicken over the watermelon. Serves 4 to 6.


WATERMELON BENEDICT

~Thank you, Shirley

1 1/2 cups low-fat granola of choice
1/3 cup honey at room temperature
4 - 6 circles seedless watermelon (3" round and 3/4" thick)
4 - 6 slices peeled kiwi fruit (1/2" thick)
1 cup low or non-fat creamy lemon yogurt
2 - 3 pieces purple grapes, halved, seeded, for garnish

Mix the granola with the honey by drizzling the honey evenly over the granola as you stir. On a serving plate, make 3-inch circles of granola in even thickness, dividing the granola/honey mixture evenly among the servings. Top each of the granola circles with a watermelon slice and place a slice of kiwi on each watermelon circle. Spoon the yogurt over the kiwi and watermelon as though it were hollandaise sauce on eggs Benedict. Top each watermelon Benedict with a grape half; skin side up. Serves 4 to 6.


WATERMELON MARSHMALLOW PUFFS

1 cup semi sweet chocolate chips
8 squares 4 inch X 4 inch X 1 inch thick squares of seedless watermelon
2 cups marshmallow fluff

Pulse the chips in a food processor until ground to the texture of coarsely ground coffee. Arrange the watermelon squares on a serving platter. Spoon the marshmallow fluff into puffs onto each watermelon square. Sprinkle the ground chocolate over the marshmallow. Serve immediately. Serves 8


WATERMELON SNOWBALL

1 scoop chilled watermelon
1/4 cup shredded coconut
1 1/2 ounces chilled watermelon puree*
3/4 ounces chilled creme de cacao

Dredge scoop of watermelon in coconut flakes. The scoop size should fit in an ice cream scooper. Mix the puree and creme de cacao in a martini glass. Place snowball into the center of the glass. Serve immediately.

*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed. Makes 1 cup.


WATERMELON BANANA SMOOTHIE

~Thank you, Angie

2 cups seedless watermelon
1 whole banana
2 cups fresh baby spinach (or other leafy green)
1/2 cup water if needed

Place all ingredients in blender until will mixed.

212 calories, 0.4g fat, 4.4g protein, 45.6g carbs


WATERMELON ORANGE SMOOTHIE

2 cups seedless watermelon
1 orange
1 banana
2 cups fresh baby spinach (or other leafy green)

Add water if needed.

Mix smooth in blender.

285 calories, 0.6g fat, 56g protein, 61g carbs


WATERMELON PEACH SMOOTHIE

12 peaches
1/4 watermelon
1 cup water or ice

Halve the peaches and add them to the blender, skins on. Add watermelon and water to the blender.

Blend for 30 seconds.


****Special thanks to the National Watermelon Promotion Board for the following recipes:

ROCK LOBSTER TACOS

2 cups watermelon, cut in 1/2 inch cubes
4 tails rock lobster tails, cooked
2 avocados peeled, cut into 1/2 inch cubes
2 papaya cut into 1/2 inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1/2 cup fresh lemon juice
1 tablespoon jerk seasoning
1 dash salt and pepper to taste
1 head iceberg lettuce
1 ounce shredded coconut

Cut tails in half lengthwise, remove vein, cut into 1/2 inch slices. Combine lobster with watermelon, avocados, papaya, and cilantro. Pour lime juice into small bowl and slowly whisk in honey and jerk seasoning. Pour over lobster mixture and refrigerate one hour, stirring occasionally. Place in soft taco shells on a bed of shredded lettuce, sprinkle with coconut.


PITA FLATBREAD W/WATERMELON

4 wedges seeded watermelon (bite size pieces)
1 cup diced cooked chicken
1 tablespoon chopped cilantro
2 tablespoons Greek yogurt
1/4 teaspoon garlic salt
1 dash cayenne pepper
2 whole pita breads, halved or whole grain flat breads
1/4 cup prepared spreadable herb cheese
4 large lettuce leaves

Place sliced watermelon on paper towels to remove excess liquid. Mix chicken, cilantro, yogurt, garlic salt and cayenne. Spread inside surfaces of pita bread halves with herbed cheese and fill each with about 1/4 cup chicken mixture. Arrange watermelon and lettuce in pita bread.


GRILLED SCALLOP & WATERMELON KEBABS

12 sea scallops
4 cups boiling vegetable or chicken broth
24 cubes 1 inch by 1 inch watermelon
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced garlic
1 tablespoon fresh minced ginger

Cut the scallops into halves across the diameter to create half-moon shapes. Place them in a heatproof casserole dish in a single layer. Pour the boiling clear broth over the scallops and let them poach for 5 minutes. Drain and cool the scallops. On each skewer alternate 1 half-moon scallop, then 2 watermelon cubes, then another half-moon scallop. Mix together the soy sauce, sesame oil, garlic and ginger and brush the kebabs as they are grilled over a medium hot grill for about 90 seconds per side turning once. Serve warm.


SPIKED WATERMELON BALLS

1/4 watermelon small and ripe
1/3 cup water
1/2 cup light rum
1/3 cup sugar
1/3 cup fresh squeezed lime juice
1 teaspoon grated lime peel

Bring the water to a boil. Stir in sugar and simmer for 3 minutes. Add the rum and simmer for another 2 minutes. Remove from the heat and allow to cool somewhat before adding the lime juice and the grated lime peel. Cut melons into balls with a melon baller. Pour the syrup over the fruit, mix gently, cover and chill for several hours before serving. Makes 8-10 servings.


WATERMELON SORBET

4 1/2 cups pureed watermelon pulp (divided)
1/2 cup sugar (or part Splenda)
1/8 teaspoon salt (or to taste)
2 tablespoons lemon juice
2 tablespoons vodka (watermelon or citrus flavor) *this helps to prevent sorbet from setting up too firm

In a small saucepan over medium high heat, add 1/2 cup watermelon pulp, sugar, and salt. Bring to a slow boil, then simmer for 5 minutes. Remove from heat and cover for 10 minutes. Place strainer over a large bowl and pour syrup mixture through. Add remaining 4 cups watermelon, lemon juice and vodka. Stir until blended. Pour into container, cover, place in freezer. When semi-solid, mash up sorbet with fork and freeze again. When frozen, place sorbet mixture into a blender or food processor and process until smooth. Scoop desired amount into a small bowl or parfait dish, garnish with a small wedge of watermelon. Makes 4 servings.


****Special thanks to Georgia Watermelon Growers for the following recipes:

WATERMELON HAVARTI STACKS W/GRILLED CHICKEN

8 circles 1 inch thick by 4 inch diameter circles of seedless watermelon
8 slices Havarti cheese
6 pieces grilled chicken breast halves, cooled and julienne across the grain
1 teaspoon minced fresh dill, stems removed and discarded
1 cup natural low fat ranch dressing
1 serving (optional) Watermelon & Wine Reduction Drizzle

On 4 serving plates, place one round of watermelon in the center of each plate. Trim the cheese into the same size circle as the watermelon and place one cheese round on each of the four plated slices of watermelon. Repeat with another piece of watermelon and then the remaining cheese.

Clump the julienne chicken in even portions on top of the watermelon cheese stacks. Stir the fresh dill into the ranch dressing. Garnish watermelon chicken stacks with dressing and an attractive drizzle of the Watermelon & Wine Reduction (recipe follows).

Watermelon & Wine Reduction Drizzle

Ingredients:
8 cups watermelon puree
1 cup inexpensive red balsamic vinegar
1 cup red wine
3 cups sugar in the raw
1 teaspoon sea salt

Stir all ingredients together well in a heavy stainless steel pot over medium heat until sugar dissolves. Bring to slow boil, stirring occasionally, until contents are 1/3 the volume than when boiling began. Cool. Refrigerate in a food-safe squirt bottle and use over grilled anything, greens, goat cheese, etc. Makes 3 to 4 cups, which lasts up to 30 days in the refrigerator. Bring to room temperature to use.


GRILLED WATERMELON CHEDDAR BURGERS

4 patties hamburger patties-ready to grill
4 slices white cheddar cheese
4 slices watermelon about the same size as the burgers, seeded
1 tablespoon ground pepper
4 buns toasted

Grill the hamburgers almost to desired doneness but 30 seconds before they are done, place a cheese slice atop each burger. Place the watermelon slices on the grill and dust with the pepper to taste. Assemble the burgers on the buns with a slice of warmed watermelon on each on top of the cheese.

Makes 4 burgers.


GRILLED KIELBASA W/WATERMELON RELISH

1 cup minced watermelon
1/4 cup minced onion
1/2 cup finely chopped cabbage
2 tablespoons seasoned rice vinegar
2 tablespoons honey mustard
3 pounds kielbasa

Mix the watermelon, onion and cabbage in a mixing bowl. In another small bowl, slowly mix the vinegar into the mustard and then pour the mixture over the watermelon/onion/cabbage mixture and toss together. Grill the kielbasa until brown and crisp on the exterior but still juicy inside. Remove from grill to a cutting board and cool for 5 minutes before cutting the kielbasa into bite sized pieces and skewer them with a pick. Serve warm with the relish for scooping with the kielbasa. Serves 12 as an appetizer.


PULLED PORK AND WATERMELON BBQ SAUCE

1 piece 4 to 5 pound pork butt
24 ounces dark beer
2 cups BBQ sauce
2 cups minced seedless watermelon

Pressure cook or slow cook the pork butt in the beer until the meat is pull-apart tender (in a covered roaster all night in a 275 degree oven, or under pressure about 45-50 minutes or according to manufacturer's directions). Cool, trim and discard the fat from the meat. Chop the meat and re-heat. Warm the barbecue sauce and just before serving, stir in the watermelon. Serves 8 to 12.


WATERMELON JELLY

Makes 2 1/2 to 2 3/4 pints.

6 cups pureed watermelon (remove any seeds prior to pureeing)
5 cups white sugar
4 6 tablespoons bottled lemon juice
1 packet powdered pectin

Combine watermelon puree, sugar and lemon juice in a large, non-reactive pot. Bring to a boil and let cook until the temperature of the nascent jelly reaches 220 degrees. Add the powdered pectin and boil for another five minutes.

Remove from the heat and pour into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.

When time is up, remove from canner and let jars cool. When they’re cool enough to handle, remove rings and test seals. You can eat immediately or store unopened jars in a cool, dark place for up to a year.

*Note: This jelly can take up to one week to set. Please give it time.


****Special thanks to Illinois Watermelon growers for the following recipes:

NO-GUILT WATERMELON CAKE

1 watermelon
1/2 container (8 ounces) fat-free frozen whipped topping, thawed
1 container (8 ounces) nonfat light lemon yogurt
Fresh fruit to decorate cake (strawberries, kiwi fruit, grapes, blueberries)

Select a symmetrical watermelon approximately 7- to 9- inches in diameter. Cut a 3-inch thick cross-section from the watermelon. Cut 4 slits through rind without cutting flesh. Cut between white rind portion and red flesh to remove rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel.

Place watermelon cake on flat serving plate. Frost top and sides with whipped topping mixture. Decorate as desired with fresh fruit. Refrigerate until ready to serve. Can be stored several hours or overnight. Cut in wedges to serve. Makes 10 servings.

Per serving: 113 calories, 24g carbohydrate, 3g protein, 1g fat, 1g dietary fiber, 23mg sodium, 0.6mg cholesterol


WATERMELON SHRIMP

2 tablespoons peanut oil
6 garlic cloves, sliced
2 pounds large shrimp, peeled and cleaned
1 cup dry roasted and salted peanuts
1 cup prepared Kung Pao sauce
2 cups chopped watermelon

Heat the oil in a large heavy sauté pan or wok over high heat . Sauté the garlic for 30 seconds and then add the shrimp. Stir-fry until the shrimp begin to cook and plump up. Add the peanuts and sauté another 30 seconds. Reduce heat to low and add the sauce. Simmer just until shrimp are cooked. Remove from heat. Stir in watermelon and serve immediately. Serves 6.

Kung Pao Sauce

4 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons sesame oil
3 tablespoons Hoisin sauce
3 tablespoons oyster sauce
1/2 cup dry roasted, unsalted peanuts

Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Heat sauce to simmer. Add green onions & peanuts about a minute before serving.


LOBSTER SPRING ROLLS W/WATERMELON SAUCE

1/2 pound cooked lobster meat, cut into small pieces
1 cup finely shredded cabbage
1 bunch scallions, trimmed and chopped
1/3 cup Hoisin sauce (In the Asian foods section)
8 egg roll wrappers
A bit of water for sealing spring roll
1 cup toasted sesame seeds
Oil for deep-frying

Toss together the lobster meat, cabbage, scallions and Hoisin sauce. Divide into long mounds across the diagonal of the wrappers leaving enough space at each end of wrap to fold over the filling to enclose tightly when rolled up.

Wet the edges of the wrapper and fold the short ends over the filling. Roll the wrapper from the bottom to enclose the filling completely and tightly. The water will act like glue to seal the edges. Deep fry the Spring Rolls in 360-degree oil such as rice bran oil, peanut oil or canola oil. As you remove them from the oil, drain quickly on paper towel and then dust with the sesame seeds. Serve with Watermelon Sesame Sweet Sour Sauce.

Watermelon Sweet Sour Sauce

1 cup watermelon puree
1 tablespoon sesame oil
2 tablespoons seasoned rice bran vinegar
1 tablespoon soy sauce
1 tablespoon fresh minced ginger

Mix ingredients together and serve as a dipping sauce.


GRILLED CHICKEN AND WATERMELON SANDWICH

Watermelon is a great alternative to a tomato. A juicy slice completes the great flavor combination.

Hearty yet healthy.

1 9- or 10-inch round herbed focaccia
5.2 ounces of Boursin cheese
2 or 3 grilled skinless boneless chicken breast halves, sliced
3 or 4 thin slices seeded watermelon
¼ cup sesame seeds
2 or 3 ounces baby arrugula

Split the focaccia through the center as for a sandwich and spread the Boursin over the cut sides of the bread. Arrange the chicken over the Boursin on the bottom piece of bread. Sprinkle the sesame seeds over the watermelon and grill it quickly over hot coals just to warm. Arrange in an even layer over the chicken and top the watermelon with the arugula. Place the top of the bread, Boursin side down, over the arugula. Cut sandwich into halves or quarters.


BCWTP - BLT

The Classic, Stacked Sandwich "Rewritten".

2 thick slices bread of choice, toasted
2 tablespoons pesto sauce
2 slices cheddar cheese
1 2/3-inch thick slice seedless watermelon about the same size as the bread
2 thin slices tomato
4 slices cooked crisp bacon
2 butter lettuce leaves

Spread the pesto over 1 side of each slice of toast. On one slice of toast stack the cheese, watermelon, tomato, bacon and lettuce on top of pesto. Place the other slice of toast, pesto side down, on top of the lettuce. Cut in half and enjoy.


WATERMELON, ARUGULA AND PINE NUT SALAD

1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) de-seeded watermelon, drained
6 cups baby arugula (6 oz)
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel to taste (optional)

Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).


WATERMELON DONUTS

Easy Breakfast Fun

Sour cream
Sugar to taste
Vanilla to taste
Slivered almonds
Watermelon

Cut out donut shapes from 1 1/2-inch thick slices of seedless watermelon. Sweeten sour cream with sugar and a touch of vanilla to taste. Frost half of the watermelon donut slices and sprinkle with almonds. Add another layer of watermelon slices and top with sweetened sour cream. Sprinkle toasted slivered almonds and serve.


****Special thanks to North Carolina Watermelon Produces for the following recipes:

WATERMELON FIRE & ICE SALSA

3 cups seeded and chopped watermelon
1 tablespoon chopped cilantro
2 to 3 medium Jalapeno peppers
1/2 cup green peppers
2 tablespoons lime juice
1 tablespoons chopped green onion
1/2 tablespoon garlic salt

Combine all ingredients; mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serving tips: Serve with corn or potato chips or serve on sliced oranges or cheese-filled manicotti.


WATERMELON POPSICLES

2nd version.

3 cups watermelon juice
1/2 cup sugar
2 t. Fresh lemon juice
1/2 cup water

To prepare watermelon juice, cut watermelon into cubes and rub through a strainer to remove seeds. In small saucepan mix together sugar and water; simmer 3 minutes. Remove from heat; stir in watermelon juice and lemon juice. Turn into 2 ice trays. Freeze until very mushy and insert a popsicle stick in each cube. Freeze. Makes about 36 small popsicles.



QUICK & EASY WATERMELON PIE

2nd version

1 can sweetened condensed milk
1/4 cup lime juice
2 cups watermelon balls
4 ounce container refrigerated non-dairy whipped topping, thawed
1 9-inch graham cracker crust

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


FROSTY MELON SALAD

1 cup watermelon cubes
1/4 teaspoon salt
1 cup boiling water
Flavored gelatin
1-2 tablespoon lime juice
1 cup crushed pineapple
1/2 cup mayonnaise
1 (3 oz.) package frozen fruit of choice
1/2 cup cold water

Prepare gelatin according to package directions. Add lemon juice, mayonnaise and salt. Blend all ingredients with mixer. Chill until firm (20-25 minutes). Turn into bowl and beat until fluffy and thick. Fold in pineapple and watermelon. Pour into molds and chill until firm (45-60 minutes). Makes 4-6 servings.


****Special thanks to the South Carolina Watermelon growers for the following recipes:

WATERMELON LEMONADE

A refreshing twist on the all time favorite, lemonade. Watermelon juice frozen in ice cube trays is a great way to cool lemonade or other beverages.

6 cups watermelon cubes (seeds removed)
1/4 cups raspberries
1 cup water
1/3 cup sugar
1/2 cup lemon juice

Place watermelon, raspberries and water in container of electric blender, cover and blend until smooth.

Strain through fine mesh strainer into pitcher. Stir in sugar and lemon juice until sugar dissolves.

Refrigerate until chilled, about 1 hour. Makes 4 servings

Per serving: 151 calories, 37g carbohydrate, 2g protein, 1g fat, 2g dietary fiber, 12mg sodium, 0mg cholesterol


WATERMELON STRAWBERRY-MINT SALSA

For a dynamite combination, serve salsa with grilled chicken breasts seasoned with jerk marinade or jerk seasoning before cooking.

1 cup diced watermelon (seeds removed)
3/4 cup diced strawberries
1/4 cup diced red onion
2 tablespoons diced seeded jalapeno chili
2 tablespoons finely chopped fresh mint leaves
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon sugar

Gently stir together all ingredients in bowl. Let stand to blend flavors, about 1 hour. Makes 4 servings

Per serving: 92 calories, 8g carbohydrates, 1g protein, 7g fat, 1g dietary fiber, 3mg sodium, 0mg cholesterol.


****Special thanks to Texas Watermelon Growers for the following recipes:

WATERMELON RIND PICKLES

Move over traditional pickles, sweet pickled watermelon rinds are the new way to satisfy pregnancy cravings. Easily made using leftover watermelon rinds, they can be enjoyed as a condiment along side your favorite cheese or on top of a juicy grilled burger or just eaten as a tangy midnight snack.

8 cups water
2 tbsp coarse salt
5 cups peeled watermelon rind (leave a thin layer of pink), cut into ½ x 2-inch (1 x 5 cm) pieces
1 ½ cups granulated sugar
1 cup cider vinegar
1 tsp colored peppercorns
8 whole cloves
½ tsp pickling spice
2 long slices fresh ginger root

In large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.

In saucepan, combine sugar, cider vinegar, peppercorns, cloves, pickling spice and gingerroot. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks. Makes about 4 cups

Per 2 tablespoon serving: about 60 calories, 0g pro, 0g fat, 16g carb, 0g fiber, 0mg chol, 490g sodium.



SALAD GREENS WITH WATERMELON & APRICOTS

6 cups torn mixed salad greens
3 cups cubed seeded watermelon
1-1/2 cups coarsely chopped apricots or nectarines
1/4 cup toasted sliced almonds Garlic pepper

Divide salad greens among six salad plates; top with watermelon and apricots. Just before serving, spoon preferred vinaigrette over salads and garnish with almonds and garlic pepper.


GRILLED SPICY WATERMELON

Transform watermelon from sweet to savoury with this mouth watering Thai-inspired sauce. Watermelon wedges are grilled until caramelized, drizzled with garlic chili sauce and garnished with cilantro. Serve as a side dish along with ribs, chicken or shrimp.

1 tablespoon lime zest
1/4 cup lime juice
1/4 cup honey, divided
2 teaspoons garlic chili sauce
Pinch salt
1 medium sized Watermelon
1 tablespoon fresh chopped cilantro

Preheat grill to high. In bowl, whisk together, lime zest, juice, 3 tablespoons of the honey, garlic chili sauce and salt.

Cut watermelon into 1-inch thick wedges. Lightly drizzle each side with remaining honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with lime dressing. Garnish with cilantro. Makes 8 to10 servings.

Tip: Garlic chili sauce makes a great marinade for ribs, chicken and shrimp.

Per serving: about 120 calories, 0g total fat, 31g carbs, 0mg cholesterol, 45mg sodium.


TARRAGON WATERMELON SALAD

6 small watermelon wedges, rind removed
1-1/2 cups cubed cantaloupe
1-1/2 cups cubed honeydew
2 tablespoons chopped fresh tarragon

Place watermelon wedges on individual salad plates. Mound cantaloupe and honeydew next to watermelon. Sprinkle tarragon over melons, drizzle with preferred vinaigrette. Serve immediately.

Makes 6 servings.

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Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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