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"H" 04-28-08
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1. Honeydew
Granita
2. Horseradish
Mashed Potatoes
3. Hot
Artichoke Dip
4. Hot
Pepper Deviled Eggs
5. Hydro-tonic
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1. Honeydew Granita
It’s one of the freshest frozen
desserts you’ll ever taste—because you make
it yourself right in your own freezer.
It’s so easy. Chunks of ripe melon popped in
the blender with lime juice and the tiniest bit
of sugar and salt. Strain the juice and
freeze—and a couple of hours later you’ll
enjoy a heavenly frozen dessert.
Total Time : 2 hours 20 minutes
Prep Time : 20 minutes
Freeze Time : 2 hours
Ingredients
2 Tablespoons bottled or fresh lime juice (1
lime yields about 2 Tablespoons)
4 Tablespoons granulated sugar
1/8 teaspoon salt
8 cups honeydew melon (about 2 1/2 pounds),
seeds and rind removed, cut into 2-inch pieces
Optional
Fresh mint leaves or wafer cookies can be used
as garnish.
Variations
Cantaloupe or watermelon can be substituted for
honeydew.
Directions
step 1Put the lime juice, sugar and salt into a
blender or food processor and cover. Turn the
blender on and drop the melon pieces in through
the opening in the lid. Blend until the melon is
completely puréed, about 1 minute. You should
have about 8 cups.
step 2 Place a fine mesh sieve over a large
bowl. (You can also use a regular sieve lined
with cheesecloth or a sieve with no cloth—just
be sure not to push the pulp through.) Pour the
puréed melon into the sieve, letting the juice
strain into the bowl and leaving the pulp in the
sieve. Gently scrape the bottom of the sieve
with a rubber spatula to help the juice strain
through. You should have about 4 cups of juice.
step 3 Pour the juice into a 9-by-12-inch metal
baking pan and place in the freezer for 1 hour.
The mixture will begin to freeze.
step 4 Stir or scrape the mixture with a fork,
taking care not to score the metal pan. Continue
to scrape every 20 minutes until the mixture is
completely frozen and has crystallized (about 1
hour more). Cover with Saran™
Premium Wrap and keep in the freezer until
ready to serve. Just scoop into dessert bowls
and garnish with fresh mint or a wafer cookie if
desired.
chef's notes
Sugar can be reduced to 2 Tablespoons, depending
on sweetness of melon.
Save time and buy packaged chunks of honeydew.
If a 9-by-12-inch pan is too large for your
freezer, pour the juice into two 8-by-8-inch
metal baking pans instead.
Granita can be made ahead. Once it is scraped,
it will retain its light consistency. It may
just need a quick stir before serving.
source: Clean Home Journal
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2. Horseradish Mashed Potatoes
Serve this side dish with your favorite
roast beef recipe.
Serves 3-4
4 large Potatoes, peeled and cut into large
pieces
4 tablespoons Butter
3/4 cup (or more) Milk
Salt and white pepper to taste
1 1/4 Tablespoons Horseradish (prepared)
Place the peeled and cut potatoes in a large
saucepan and
cover with water. Cook until soft. Drain and
place in a
mixer bowl. Add the butter and half the milk.
Whip on low.
Gradually add milk and increase the mixer speed
until
smooth. Add the horseradish and blend in. Check
the
seasonings. Serve warm.
Source: -
Nick Sundberg
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3.
Appetizers, Salads and Breads:
Hot Artichoke Dip
from At Your Service
Southern Recipes, Places and Traditions
___________________________________
INGREDIENTS:
1 (14-ounce) can artichoke hearts, drained, chopped
8 ounces cream cheese, softened
1/4 teaspoon Worcestershire sauce
1 cup grated Parmesan cheese
1 cup mayonnaise
1/2 teaspoon garlic powder
TO PREPARE:
Combine the artichoke hearts, cream cheese,
Worcestershire
sauce, Parmesan cheese, mayonnaise and garlic powder
in a
bowl and mix well. Spoon into a greased baking
dish. Bake
at 350 degrees for 25 to 30 minutes or until bubbly.
Serve
with melba toast.
SERVES: 8 to 10
Note: To make your own Melba Toast, place 1
very thin loaf
of white bread on a baking sheet. Spray with
nonstick
cooking spray and sprinkle with garlic salt.
Bake at 250
degrees until light brown. Cut into squares or
desired
shapes.
___________________________________
Copyright 2001 by The Junior League of Gwinnett and
North
Fulton Counties, Inc. All rights reserved.
Visit The Junior League of Gwinnett and North Fulton
Counties, Inc. web site to purchase copies of At
Your
Service.
The Junior League of Gwinnett and North Fulton
Counties, in
Atlanta, Georgia, is a non-profit organization of
women
dedicated to voluntarism. We are committed to
developing
the potential of women through training, leadership
opportunities, and service. Our purpose is to
strengthen
our community by creating and implementing
collaborative
volunteer projects. Proceeds from the sale of
At Your
Service will provide funding for our Junior League
of
Gwinnett and North Fulton Counties' projects.
Source:
DailyInbox
------------------------------------------------------
4. Hot Pepper Deviled Eggs
Preparation Time: about 20 minutes
Cooking Time: 0 minutes
Serves: makes 20 stuffed eggs
Cal: unknown
Ingredients:
Amount
Ingredient
--------
-----------------------------
10 large eggs, hard Boiled, peeled and cut in half
lengthwise
1/4 Cup Spicy Brown Mustard
3 Tbsp Mayonnaise
1 tsp
White Wine Vinegar
1/4 tsp Hot Pepper
Sauce
3 Tbsp Fresh Parsley Leaves,
minced
1 Tbsp Capers
1 - 3 Tbsp Water or Lemon Juice
to taste Salt
to taste Pepper
Directions:
Remove egg yolks from the hard boiled eggs and place
in a bowl.
Mash the egg yolks with a fork (you could also force
the yolks
through a sieve or use a food processor with the
plastic blade
pulsing only then transfer to a bowl).
Stir in the mustard, the mayonnaise, the vinegar,
the hot pepper
sauce, the parsley, and capers. Stir in enough
of the water or lemon juice to reach the desired
consistency.
Add salt and pepper to taste.
Spoon filling into the whites, mounding the filling.
The stuffed eggs may be made 6 hours ahead, covered
and chilled.
Source:
Recipe Ross
------------------------------------------------------
5. Hydro-tonic
Courtesy of: Super Smoothies; Mary Corpening
Barber and Sara Corpening Whiteford
Try this smoothie during a workout to sustain
endurance.
Ingredients:
1 1/2 cups diced honeydew melon
1 cup lemon-lime flavored Gatorade
3/4 cup frozen green grapes
pinch of salt
Directions:
Combine all ingredients in blender. Blend until
smooth. Serve immediately.
Yield: 2 servings
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