Chilled Beet and Watermelon Soup
Watermelon Cake
Spiced Watermelon Honey
Watermelon Muffins
Watermelon and Red Onion Salad
Watermelon Pie
Watermelon Pudding


Here are some ways to use watermelon that you may not have heard of and some you
might have.

Chilled Beet and Watermelon Soup

1 Tbsp vegetable oil
1 medium onion, peeled and sliced
1/2 pound beets, peeled and roughly diced
4 cups chicken stock OR low-sodium chicken broth
1 tsp salt
2-1/2 cups diced seeded watermelon (rind removed)

Heat oil in a stockpot over low heat. Add the onions and cook slowly, stirring,
about 7 minutes. Add the beets and continue to cook slowly, covered, until most
of their water has been released and they have fallen apart, about 35 minutes.
Stir often to avoid sticking and burning.
Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer,
covered, for 15 minutes. When the soup is finished cooking, strain and reserve
the liquid.
Transfer the beets to a blender or food processor and add the watermelon. Puree
until very smooth. Return the puree to the pot and add the reserved liquid,
mixing to combine. Chill the soup well, about 4 hours before serving.

Yield: 6 servings


Watermelon Cake

1 (2 layer package) white cake mix
1-1/3 cups cubed seedless watermelon
1 package mixed fruit gelatin powder
3 egg whites
1 Tbsp oil

Icing
1/4 cup watermelon juice
1/2 cup butter
2 cups powdered sugar
2 (3-ounce) packages cream cheese (softened)

Grease and flour a bundt pan. In a large bowl, combine dry cake mix, cubed
watermelon, gelatin powder, egg whites and oil. Beat until smooth. Pour into a
prepared pan and bake at 350 degrees F. for about 35 minutes or until a toothpick
inserted comes out clean. Cool on a rack and frost with watermelon icing.

Yield: 1 bundt cake




Spiced Watermelon Honey

3 pounds watermelon rind
1 cup water
6 cups sugar
3 lemon slices
3 pieces of whole dried gingerroot
1/2 teaspoon whole cloves
2 cinnamon sticks
1/4 teaspoon salt

Remove all green outer rind and red meat from watermelon rind and discard,
retaining only the white part. Force remaining white rind through food chopper,
using coarse blade. Measure; there should be 6 cups. Put in kettle with water.
Cook slowly, uncovered, for 25 minutes, or until melon is translucent. Add sugar
and lemon. Tie spices in a cheesecloth bag and add with salt to first mixture.
Cook slowly, stirring frequently, for 1 hour, or until thickened. Remove spice
bag; ladle mixture into hot sterilized jars; seal.

Yield: about 2-1/2 pints



Watermelon Muffins

1-1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 pinch salt
1/8 tsp cinnamon
6 Tbsp butter, at room temperature
2/3 cup sugar
2 eggs
1/2 cup milk
1/2 cup watermelon juice
1/2 cup watermelon pulp
1/2 cup raisins

Sift flour, baking powder, baking soda, salt and cinnamon in large bowl. Cream
butter and sugar; add eggs. Whip in milk, juice, pulp and raisins. Add wet
mixture to dry ingredients; blend just to incorporate.
Fill greased muffin cups 2/3 full. Bake 25 minutes. Transfer to wire rack; cool.
Note: A few drops of red food color can be added for more watermelon color.

Yield: 12 servings



Watermelon and Red Onion Salad


1 Tablespoon shallots, chopped
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey (or to taste)
1/3 cup olive oil
2 medium red onions, thinly sliced
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes
Kosher salt and fresh ground pepper

Whisk together the shallots, vinegar, raspberry puree, honey and oil in a medium
bowl. Season to taste with salt and pepper. Separate the onions into rings. Pour
the vinaigrette over the onions and marinate in the refrigerator for at least 15
minutes.
To serve, arrange a bed of watercress on each plate. Top with the cubed
watermelon and drape the onion rings on top. Drizzle with the vinaigrette and
garnish with the mint leaves, if desired.

Yield: 6 servings



Watermelon Pie

Crust:
1-1/2 cups low-fat graham cracker crumbs
1/4 cup light margarine, melted
3 Tbsp granulated sugar

Filling:
12 ounces Cool Whip Free, thawed
3 ounces watermelon gelatin powder
1/4 cup water
2 cups watermelon balls

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press
mixture firmly in a 9-inch pie pan. Chill one hour, or until firm. Or, bake in a
375-degree F oven for ten minutes or until edges are brown. Cool on rack before
filling.
To prepare filling, combine whipped topping, watermelon gelatin powder, and
water. Fold in watermelon balls. Spoon into prebaked crust. Chill for two hours.
Yield: 8 servings

Calories 230; Total Fat 5 g; Percent Calories from Fat: 20 %; Cholesterol 0 mg;
Protein 3 g;Sodium 201 mg; Carbohydrates 45 g; Fiber 0.4 g




Watermelon Pudding

Serve the pudding in small portions because it is very sweet.

2-1/2 pounds ripe watermelon
1/4 cup sugar
1/4 cup cornstarch
1 teaspoon orange blossom water
pinch of ground cinnamon
1-1/2 ounces bittersweet chocolate, cut into small pieces
2 tablespoons chopped pistachios plus extra for sprinkling

Cut watermelon into chunks and remove rind and seeds. Put watermelon through a
food mill or process in a blender to get about 2 cups juice.
Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until
the cornstarch completely dissolves. Bring the mixture to a boil over high heat,
stirring constantly. Let boil for a few minutes until the mixture is bright red.
Stir in the orange blossom water and cinnamon.
Pour into 4 or 5 small ice cream goblets. When cool, stir in chocolate pieces and
pistachios.
Refrigerate until well chilled. To serve, sprinkle with chopped pistachios and,
if available, garnish with jasmine flowers.

Yield: 4 to 5 servings


Old Magic 1


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