Watermelon Recipes
| Watermelon Sauce | |
|---|---|
| 1/2 cup watermelon juice 1/2 cup balsamic vinegar 1/4 cup brown sugar 1/4 cup soy sauce 2 tablespn vegetable oil 2 tablespn Dijon mustard 2 garlic gloves, minced 2 teaspoons red pepper flakes |
Stir all ingredients together. Pour sauce over vegetables, chicken, pork, fish or shellfish to marinate. Cover and refrigerate overnight. Baste with additional sauce while grilling or broiling. |
| Watermelon Barbecue Sauce | |
|---|---|
| 1 Stick margarine 1/2 lg Onion; diced 1 Green pepper; diced 1/2 tb White pepper 1/2 tb Ground mustard 1 tb Garlic puree 1/2 c Honey 1/4 c Molasses 1/2 ts Crushed red pepper 1/8 c Dijon mustard 1/2 ts Watermelon flavoring 2 c Chili sauce 2 c Ketchup 1/2 c Cider vinegar 1/8 c Liquid smoke flavoring 1/2 c Brown sugar |
Saute onions and green peppers in margarine. Add remaining ingredients and simmer for 1 hour. Glaze desired meat and bake, broil or grill until done. |
| Melon Madness | |
|---|---|
| 1 c Watermelon, diced and seeded 1 c Honeydew, diced 1 c Cantaloupe, diced 1/2 c Crushed ice 1 c Fat-free vanilla yogurt (may use light yogurt) 2 tb Frozen limeade concentrate 1/2 ts Pure vanilla extract |
Place watermelon, honeydew and cantaloupe in a blender cup. Liquefy on high speed. Add yogurt, limeade and vanilla. Blend. Gradually add crushed ice on highest speed until ice is completely incorporated. Serve immediately. |
| Frozen Watermelon Treats | |
|---|---|
| 1/2 c Sugar 1/2 c Water 3 c Watermelon Juice 2 ts Lemon juice |
Cook water & sugar ina small saucepan over medium heat. Simmer 3 minutes. 2. Remove from heat. Add Watermelon and lemon juice. Mix well. 3. Fill ice trays with mixture. 4. Freeze until mushy. Place a wooden stick in each cube. Freeze until firm. Makes about 36 treats. |
| Watermelon Jam | |
|---|---|
| 1 3-pound watermelon 3 c Sugar (1 1/2 pounds) |
Peel and seed the watermelon; dice the flesh. Put one layer of watermelon into a bowl and add a layer of sugar; continue until all the watermelon and sugar have been used. Cover the bowl and let it stand in a cool place for 4 hours. Place this mixture in a preserving kettle and cook over moderate heat, stirring frequently, until mixture is thick, about 45 to 50 minutes. Skim off foam with a metal spoon, if needed. Ladle into hot, sterilized jars and seal immediately according to standard canning directions. This recipe may be doubled if the melon is larger. |
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