Cookin' with Carol recipes on NBC5 - June 2004
Serves 8
Watermelon
is a refreshing summertime treat. Whip up this easy dessert sensation and share
with family and friends.
1
cup diced seedless fresh watermelon
1
cup diced strawberries
1
tablespoon honey
1
tablespoon lime juice
1
tablespoon chopped fresh mint
4
flour tortillas
butter-flavored
vegetable oil spray
2
teaspoons sugar
1/4
teaspoon cinnamon
In a medium bowl, stir together watermelon, strawberries, honey, lime juice, and fresh mint. Refrigerate until ready to use (up to 2 days). Cut flour tortillas into quarters using a sharp knife or kitchen scissors. Place in an even layer on a baking sheet and spray tops lightly with vegetable oil spray. In a small bowl, stir together sugar and cinnamon, then sprinkle mixture over tortillas. Bake in a preheated 375° F oven for 8 to 10 minutes, or until crisp. Remove and cool at least 5 minutes. Serve with chilled watermelon dessert salsa.
(Air Date: June 12, 2004)
A great summertime snack that can be sprinkled on lettuce or fruit salads, or wrapped in decorative packages to give away at weddings or parties.
Serves 8; 1/4 cup serving
2
tablespoons honey
1
egg white
1
1/2 tablespoons water
1/2
cup powdered sugar
1/2
teaspoon cinnamon
2
cups whole almonds
Beat honey, egg white, and water in a bowl until frothy. Combine powdered sugar and cinnamon in a shallow bowl. Add almonds to bowl with honey mixture and stir to coat. Remove with slotted spoon and toss in sugar/cinnamon mixture. Place on a nonstick baking sheet that has been lightly sprayed with vegetable oil spray. Bake in a preheated 250° F oven for 1 hour, until almonds are glazed. Store in an airtight container for up to 1 week. Makes about 2 cups.
(Air Date: June 19, 2004)
Serves 8
Celebrate mango season with this tempting appetizer at your next party.
1
large mango, peeled, seeded and chopped
2
large Granny Smith apples, peeled, cored and chopped
1
large onion, peeled and chopped
1
cup golden raisins
1/2
cup chopped red bell pepper
1
cup sugar
1/2
cup apple cider vinegar
8
ounces cream cheese
Crackers
to serve
Combine all ingredients, except cream cheese and crackers, in a saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low and cook, uncovered, for 35 to 45 minutes, or until fruit is tender, stirring occasionally. Allow chutney to cool, then serve over cream cheese, with crackers on the side.
Notes:
Mangoes are large, often green, oval tropical fruits that are juicy, sweet, and delicious when ripe red. It is a rather interesting chore to prepare a mango for eating. The easiest way is by cutting it lengthwise into thirds. You will discover a very large pit in the center section. It is best to carefully cut away as much flesh from around the pit as possible, then simply “nibble inward”—that part is cook’s treat! Cut away the peel from the remaining sections and chop as needed.
(Air Date: June 26, 2004)