4 qt Prepared watermelon rind

2 tb Salt

4 c White vinegar

8 c Sugar

3 Cinnamon sticks; broken

1 tb Whole cloves

1 1″ piece gingerroot (opt.)

To prepare watermelon rind, cut rind into 2- x 1-inch pieces.
Trim green skin and pink flesh from rind.
Place prepared rind in
large kettle and add salt and enough boiling water to cover.
Simmer
until tender.
Drain and chill rind in very cold water at least 1
hour or overnight in refrigerator.
Combine vinegar, sugar and
mixture of cinnamon, cloves and gingerroot tied in cheesecloth.
Bring to boil and boil 5 minutes.
Drain watermelon rind and add to
syrup.
Simmer until rind becomes translucent, about 10 minutes.
Remove and discard spices.
Pack rind and syrup into hot sterilized
quart jars, leaving 1/4-inch head space.
Adjust lids and process in
boiling water bath 20 minutes.
Makes 4 quarts (C) 1992 The Los
Angeles Times

5 c Watermelon; seeded & cubed

3/4 c Sugar

1 tb Lemon juice

1 Envelope unflavored geletin

1/4 c Water

12 oz Evaporated skimmed milk

Combine first 3 ingredients; cover and chill 30 minutes.
Place
watermelon mixture in container of an electric blender or food
processor.
Top with cover, and process until smooth; set aside.
Sprinkle gelatin over water in a small sauxepan; let stand 1
minute.
Cook over medium heat, stirring until gelatine dissolves;
remove from heat.
Combine watermelon mixture, gelatin and milk.
Pour into freezer container of a 5-quart hand-turned or electric
freezer.
Freeze mixture according to manufactuer’s
instructions.

——————————–ALMOND
CRUST——————————–
1/4 c Almonds, slivered

1 1/2 c Flour, all purpose

1/4 ts -Salt

3 tb Brown sugar; firmly packed

1/2 c Butter;cold, unsalted

-1 stick, cut into small -pieces 1 lg Egg; cold

1/2 ts Vanilla extract

1/4 ts Lemon zest; freshly grated

——————————-CUSTARD
CREAM——————————-
4 lg Egg yolks

4 tb Flour, all purpose

3 tb Sugar

2 c Half and half

1/2 ts Vanilla extract-

———————————-TOPPING———————————-
Strawberries & Raspberries -hulled to cover surface of -tart
———————————–GLAZE———————————–
1/2 c Red currant jelly

1 ts Lemon juice

CRUST: Finely grind almonds in a food processor with an on/off
mixture with a rolling pin until as finely ground as possible.
Add
flour, salt and brown sugar to processor and blend, or combine
ground almonds, flour, salt, and brown sugar in a bowl and stir to
blend.
Add butter and process or work with the fingertips until
mixture ressembles coarse crumbs.
In a small bowl beat egg lightly.
Stir in the vanilla and lemon zest.
With processor on, add egg
mixture to the dough through feed tube and process until dough
forms.
Pat dough into a ball, wrap in plastic wrap and chill in
refrigerator for at least 30 minutes.
Remove dough from
refrigerator.
Press in 10 inch tart pan

(with removable bottom), patting in even minutes before baking.
Bake line with foil for 15 minutes, remove foil and bake a further
20 to 30 minutes empty.
CUSTARD CREAM: In a medium mixing bowl,
beat egg yolks and sugar until pale yellow and thick.
Beat in 4
tbsp all purpose flour.
Heat half-and-half in medium sized non
reactive saucepan over low heat until small bubbles form around
edges.
Remove from heat and pour a small amount of hot mixture into
egg yolk mixture, whisking constantly.
Add remaining half and half
mixture, whisking.
Pour mixture back into pan on heat, lower heat
and cook it, stirring for 5-7 minutes.
Add vanilla, let the mixture
cool and chill it, covered

(use plastic wrap) until needed.
ASSEMBLY: Spread Custard Cream
even over fully baked almond crust.
Arrange hulled strawberries or
raspberries in concentric circles, stem ends down, over pastry
cream.
Melt red currant jelly with 1 tsp lemon juice and brush the
glaze gently over the fruit.

—————————MERINGUE CRACKER
CRUST—————————
3 x Egg Whites

1 c Sugar

1/8 t Mace

1 t Vanilla

12 x Soda crackers, crushed

1 t Baking Powder

3/4 c Chopped Walnuts

—————————–STRAWBERRY
FILLING—————————–
1 1/2 c Fresh Strawberries,
crushed

1/4 c Sugar

1 t Lemon peel

Envelope unflavored Gelatin 1/4 c Cold water

30 x Whole, fresh Strawberries

MERINGUE CRACKER CRUST: Beat egg whites until stiff.
Combine
sugar and mace; add 1 T at a time to egg whites, beating well after
each addition.
Add vanilla.
Combine crushed crackers, baking powder
and nuts.
Fold into egg white mixture.
Spoon into buttered 10″ pie
plate, pushing mixture to conform to shape of pie plate..
Bake at
350 deg F for 30 minutes.
Cool.
(This crust is excellent for
chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed
strawberries, sugar and lemon peel.
Soften gelatin in cold water in
pan.
Heat gently to melt the gelatin.
Add to crushed berry mixture.
Chill until mixture begins to thicken.
Spread half the mixture over
the bottom of cooled crust.
Add enough whole berries, stem end down
and close together, to fill pie.
Carefully spoon remaining crushed
berry mixture around whole berries.
Chill until firm.
Serve with
whipped cream, if desired.

4 c Strawberries

5 c Sugar

1 tb

—————————-NORMA WRENN
NPXR56B—————————-
2 1/4 c All-purpose flour

2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

3/4 c Sugar

1/2 c Milk

1/2 c Sour cream

1/3 c Vegetable oil

1 Egg

1 tb Finely grated orange zest

1 c Fresh strawberries; thinly

-sliced 1/8″; pat dry -between paper towels to -keep juices from
coloring -the batter 1/3 c Strawberry jam

Preheat an oven to 400~.
Butter standard muffin tins.
In a large
bowl stir and toss together the flour, baking powder, baking soda
and salt.
Set aside.
In a medium bowl whisk together the sugar,
milk, sour cream, oil, egg and orange zest until mixed; stir in the
strawberries.
Add to the combined dry ingredients and stir just
until blended.
Place a spoonful of batter in each prepared muffin
cup.
Top each with a scant teaspoon of strawberry jam.
Spoon the
remaining batter over the jam, filling each cup about two-thirds
full.
Bake until a toothpick inserted in the center of the muffin
comes out clean, 15-18 minutes.
Cool in the tins for 5 minutes,
then remove.
Makes about 16 standard muffins.
Source: Muffins &
Quick Breads Williams-Sonoma Kitchen Library