[Feiny]

Got a great Gazpacho recipe? I wanted to make that for a pool party, but the cucumbers I bought were too bitter. So, I made seafood pasta salad.

This is a good one for a pool party:

WATERMELON SALSA

1/4 cup fresh lime juice
2 tablespoons (packed) golden brown sugar
3 cups chopped seeded watermelon
1 cup chopped seeded honeydew melon or cantaloupe
1 medium cucumber, peeled, seeded, chopped
1/2 cup chopped red onion
1/4 cup chopped fresh mint
2 tablespoons finely chopped crystallized ginger
2 tablespoons minced seeded jalapeño chilies

Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)

Makes about 4 cups.

[kitkat]

HAWAIIAN MEATBALLS

Here's one that tastes great any time of the year, even hot summer days:

1 1/2 pounds ground beef
2/3 cups cracker crumbs
1/3 cup minced onions
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ginger
1/4 cup milk
1 tablespoon shortening
2 tablespoons cornstarch
1/2 cup brown sugar (packed)
1 can (about 13 oz.) pineapple chunks with its own syrup
(drain chunks and save the syrup)
1/3 cup apple vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper (you can vary the amount of the green peppers according to your taste.)

MIX well the beef, cracker crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet, brown and cook meatballs. Remove meatballs. Drain fat from skillet but keep any meat flavor that's on the bottom of the skillet.

Mix cornstarch and sugar. Stir in saved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for one minute. Add meatballs, pineapple chunks and green pepper; heat through.
6 servings.

Serve over your favorite rice or pasta.

Tastes even better the second day. (Yeah, sure, like you'll have leftovers)

[carlo3b]

WATERMELON SALSA .... WONDERFUL!!!!!
 

The Great Gazpacho
When it's chilled it's still HOT!!!!.. LOLOL

• 4 C cold tomato juice
• 3 C undiluted cold canned beef consommé (not broth)
• 1/4 tsp (or to taste) Tabasco sauce
• 4 Tbls good olive oil
• juice of one large lemon
• 4 large tomatoes peeled and seeded
• 2 large cucumbers peeled and seeded
• 2 large green peppers, and seeded
• 10 green onions (and a few chives if available)
• 1/2 C minced fresh parsley, or 1/4 cup dry
• 4 large garlic cloves peeled and chopped
• 1 tsp salt (to taste)
• 3 Tbls wine vinegar
• 4 large ice cubes


1) In a blender, (may require more than 1 batch) add juice, consommé, tabasco, olive oil, salt, lemon juice, vinegar, garlic and ice cubes. Blend for 1 min, or until smooth.
2) Coarsely chop all other vegetables. Add to liquid mixture, and refrigerate until icy cold. (minimum 2 hours)
Stir well. Serve the liquid in bowls and pass separate bowls of chopped vegetables that can be added as they wish.