Quoting Dale Shipp to Michael Loo <=-

Grapefruit & Cranberry Gin Sparkler - Christmas Cocktail

That may be a place in which pink grapefruit might be actually
useful, but I think I'd still prefer white grapefruit with some
Campari.

Back when I was allowed to have grapefruit, I strongly
preferred the Ruby Red.

The Ruby Reds are very sweet, even sweeter than the pink ones, and
so, very pleasant for eating straight up and plain (no added sugar)
if one does not appreciate the astringency and bitter acidity of the
white fleshed ones. The Texas Rio Star that was developed from the
Ruby Red and has pretty much replaced it is the sweetest of all.

In some cocktails though the sour element is needed to balance the
drink's other ingredients especially if there is no lemon or lime
in it.

When searching for red and grapefruit I came across this:

---------- Recipe via Meal-Master (tm) v8.06

Title: Almond Citrus Salad
Categories: Nuts, Low-fat, Vegetarian, Salads, Fruit
Yield: 4 Servings

DRESSING:
1/3 c Orange juice
2 tb White wine vinegar
2 tb Vegetable oil
1 tb Honey
2 ts Grated fresh ginger
1/4 ts Salt
1/8 ts RED pepper flakes
SALAD:
2 GRAPEFRUITS; peeled and
-segmented
2 Navel oranges; peeled and
-sliced
1/4 c Finely chopped red onion
6 c Spinach leaves; lightly
-packed, torn into bite-size
-pieces
1/3 c Slivered almonds; toasted

To toast almonds, spread in an ungreased baking pan. Place in
350-degree oven and bake 5 to 10 minutes or until almonds are
light brown; stir once or twice to ensure even browning. Almonds
will continue to brown slightly after removing from oven.

To make dressing: in blender combine juice, vinegar, oil, honey,
ginger, salt and pepper flakes. Blend to mix thoroughly. In bowl,
combine fruit, onion and dressing. Set aside at least 10 minutes
or up to one hour.

To serve: line four individual plates with spinach. Spoon fruit
mixture with dressing over spinach, dividing equally. Sprinkle
almonds over salads.

Recipe by: Almond Board of California www.almondsarein.com

Posted by: Pat Hanneman

-----

Cheers

Jim


... He who bears chives on his breathe is safe from being kissed to death!

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JIM WELLER wrote to DALE SHIPP <=-

Grapefruit & Cranberry Gin Sparkler - Christmas Cocktail

That may be a place in which pink grapefruit might be actually
useful, but I think I'd still prefer white grapefruit with some
Campari.

Back when I was allowed to have grapefruit, I strongly
preferred the Ruby Red.

The Ruby Reds are very sweet, even sweeter than the pink ones, and
so, very pleasant for eating straight up and plain (no added sugar)
if one does not appreciate the astringency and bitter acidity of the
white fleshed ones. The Texas Rio Star that was developed from the
Ruby Red and has pretty much replaced it is the sweetest of all.

In some cocktails though the sour element is needed to balance the
drink's other ingredients especially if there is no lemon or lime
in it.

I don't do cocktails much. But, I do do a lot of grapefruit and tomato
juice. I've never in my life added sugar to grapefruit. If it's too
"bitey" I add a bit of salt which takes off the "sharp edges". And
never mind what some cardiologists say about salt - for every one of
*those* there is *another* who will gleefully call him a rhinestone
studded, rhodium plated gidiot.

When they put me on BP meds I managed to get one (Zestril) which is not affected by grapefruit. That's a good thing. And my croaker is not a bug
about salt intake - another good thing.

One of the few places for sugar w/grapefruit ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grapefruit Marmalade
Categories: Five, Fruit, Condiments
Yield: 4 Pints

2 lg Grapefruit
4 Lemons
Sugar
Water

Choose fruit that is just fully ripe, for that is the
time when the greatest amount of soluble pectin is
present.

Small, dried-up grapefruit will not make good marmalade,
nor will *over-ripe* fruit.

If cutting peel by hand, use a *very sharp knife,* if
possible a stainless one, and resharpen frequently. Wash
and dry fruit, cut in quarters and remove pips. Put these
in a small basin and pour over 1/2 pint cold water.

Remove pulp, cut in small pieces and shred rind finely.

Weigh empty preserving pan.

Weigh pulp and rind, put it into a large bowl and pour
over 2 pints cold water to every pound and leave till
the following day. Then turn into a greased preserving
pan, add the strained water from the pips and the pips
tied in a muslin bag and boil gently till the peel is
quite tender - about 1 1/2 hours. [I take this to mean
that the seeds should be put in a muslin bag.]

Remove pips, squeezing the bag well. Weigh pan and
contents and deduct weight of empty pan to obtain weight
of pulp. Add 1 1/2 lb. sugar to every pound [of weight
of the fruit-and-pulp mixture].

Prepare and cut up fruit as above, but discard the center
pith and pips of the grapefruit. Put the pips from the
lemons in a small basin with 1/4 pint cold water.

Put the cut-up fruit in a bowl and pour on 2 pints cold
water to every pound. Leave till the following day.

Turn into preserving pan, strain in water from the pips,
and add the pips tied in a muslin bag. Boil gently till
the peel is very soft - at least 1 1/2 hours. Remove bag
of pips, squeezing thoroughly, and weigh contents of pan;
add 1 1/2 lb sugar to every pound, stir till sugar has
melted, then boil quickly till it sets when tested.

MM Format by Dave Drum - 16 December 2008

Uncle Dirty Dave's Archives

MMMMM

... Love is like marmalade - both sweet and bitter at the same time

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Quoting Dave Drum to Jim Weller <=-

I've never in my life added sugar to grapefruit.

Neither do I, but the majority of people do, with the tart white
fleshed ones at least, or else they don't eat them at all.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Citrus Salad with Spiced Syrup
Categories: Salads, Fruit
Yield: 4 Servings

2 Grapefruit, preferably pink
6 Navel oranges
2 Whole bananas
Fresh mint leaves
SPICED SYRUP:
2 c White wine
2 c water
1/2 c Good flavored honey
IN A CHEESECLOTH:
Crushed cardamom pods
Whole coriander seeds
Whole cloves
Allspice or
Anything else you really like

For the syrup: In a cheesecloth, tie crushed cardamom pods, whole
coriander seeds, whole cloves and allspice or anything else you
really like. Heat wine, water, honey and cheesecloth bag and
simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of
liquid remain. Remove and discard cheesecloth. Use to spoon over
citrus, bananas, kiwi, fresh apricots, peaches and nectarines etc.

For the salad: Cut citrus fruit into supremes, making sure to
reserve juices. On dessert plates, alternate grapefruit and orange
supremes in an outside circle, leaving room in center for bananas.
Combine juices which came out of grapefruit and oranges when you
peeled and cut them into supremes, with some flavored syrup. Peel
bananas, cut into thin rounds and center them inside oranges and
grapefruit. Drizzle syrup over citrus and bananas and garnish with
fresh mint.

Recipe courtesy of Michele Urvater
Source: COOKING MONDAY TO FRIDAY

MMMMM


Cheers

Jim


... She was shocked to find out I'm a poor electrician.

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JIM WELLER wrote to DAVE DRUM <=-

I've never in my life added sugar to grapefruit.

Neither do I, but the majority of people do, with the tart white
fleshed ones at least, or else they don't eat them at all.

Most of the world, it seems, is addicted to sugar. I even see dummies
who put sugar on watermelon f'crysake. Bizzare. They either have no
taste buds or they are so numbed by the sugar hits they repeat constantly
that there is no hope.

I can understand hummingbirds loving sugar - they are little perpetual
motion machines and need the energy. Humans ..... not so much. It's no
mystery to me why so many people are diabetic. Including me. Thank you
Co' Cola.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Sirup
Categories: Five, Condiments
Yield: 2 Hummingbirds

1 c Granulated white sugar
1 c Water
Food colouring; opt

In a medium saucepan combine sugar and water. Bring to
a boil, stirring, until sugar has dissolved. Allow to
cool.

Add a drop or two of food colouring to make it easier
to keep track of the level in the hummingbird feeder.

Also good for several mixology formulae - without the
food colouring.

Serves two hummingbirds for up to three days (or more)

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM


... Every person mistakes the limits of their vision for the limits of theworldã

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Dale Shipp to Jim Weller <=-

was more likely to put salt on them than sugar. I have also been
known to salt my apples.

As I do also. I think it's a Southern Thang. I've heard that the salt actually makes sugars sweeter. Which is why I generally add small amounts to anysort of melon. The other thing I'd suspect is that people living in the South in the old days needed the extra salt to help with sweat, salt pills anyone?

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 01-20-19 14:32, Bill Swisher <=-
spoke to Dale Shipp about Re: grapefruit <=-

Quoting Dale Shipp to Jim Weller <=-

was more likely to put salt on them than sugar. I have also been
known to salt my apples.

As I do also. I think it's a Southern Thang. I've heard
that the salt actually makes sugars sweeter. Which is why
I generally add small amounts to anysort of melon. The
other thing I'd suspect is that people living in the South
in the old days needed the extra salt to help with sweat,
salt pills anyone?

I don't know when or why I picked up the habit -- but I did grow up in
Florida which is sort of a southern state, but not as southern as
Georgia (where mother was from) nor Appalachia (where dad's roots were).
As to melons, I don't add salt to them. OTOH, except for one annual watermelon, most melons are on my list of things to eat out only because
Gail does not like them (or even the smell of them).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: MODERN WOMAN'S TACO SOUP
Categories: Soups, Appetizers, Peggy-new
Yield: 4 Bowls

1 ts Olive Oil
1 cl Garlic, minced
1 cn 28oz Plum Tomatoes, drained
1 1/2 c Chicken Broth
1 ts Chili Powder
1/2 ts Italian Seasoning
1 c Frozen Corn
1 c Cooked Chicken, shredded
8 Taco Chips
1/2 c Cheddar Cheese, grated
2 ts Sour Cream

1) Heat oil in a medium sized sauce pan over medium heat. Add garlic.
Cook 1 minute or just until softened. Add tomatoes and chicken broth,
crushing tomatoes with the back of a spoon. Increase heat, bring the
liquid to a simmer. Stir in corn and chicken. Cook a couple of minutes
until corn is tender and chicken is heated through.

2) Pour into bowls and top each serving with 2 taco chips, a
sprinkling of cheddar and a dab of sour cream. Serve immediately.

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:01, 21 Jan 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Dale Shipp wrote to Bill Swisher <=-

was more likely to put salt on them than sugar. I have also been
known to salt my apples.

As I do also. I think it's a Southern Thang. I've heard
that the salt actually makes sugars sweeter. Which is why
I generally add small amounts to anysort of melon. The
other thing I'd suspect is that people living in the South
in the old days needed the extra salt to help with sweat,
salt pills anyone?

I don't know when or why I picked up the habit -- but I did grow up in Florida which is sort of a southern state, but not as southern as
Georgia (where mother was from) nor Appalachia (where dad's roots
were). As to melons, I don't add salt to them. OTOH, except for one annual watermelon, most melons are on my list of things to eat out only because Gail does not like them (or even the smell of them).

I dunno about it being a Suthrin deal. My grands were from Pennsylvania
(Amish country) and upstate New York on my mother's side. And Virginia
and Taxachusetts on my father's side.

I suspect it may have been because salt was much more readily available, storable and less expensive than granulated sugar. My maternal grandfather
who I was around a lot more than the paternal grands went through two depressions and a "mine war" and his usual sweeteners were honey and
sorghum (aka sorghum molasses) - both locally produced/gathered.

Sorghum, btw, is a close cousin to maize (corn). Non fructose corn syrup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Poor Man's Sorghum Syrup Pie
Categories: Pies, Pastry, Dairy
Yield: 6 Servings

Pastry for a one crust pie
1 c Sorghum syrup
1/2 c White sugar
Butter
pn Salt
2 tb Flour
2 lg Eggs
1 ts Vanilla extract
1/4 c Sweet milk

Unroll pastry an place in a buttered pie pan/dish.

Mix all ingredients together, pour into crust and bake
at 325°F/163°C.

You may wish to add pecan or walnut halves to make a
"rich man's" version

Recipe from: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sorghum-Molasses Bread
Categories: Breads, Fruits
Yield: 16 Servings

2 c Milk
2 tb Shortening; melted
1/4 c Sorghum molasses
3/4 c Raisins
1 1/2 ts Salt
1 Yeast cake
6 c Flour

Combine milk, shortening and molasses in mixing bowl
and let cool til lukewarm. Add yeast and then allow to
stand for about five minutes. Then add raisins. Add
flour, a little each time and beating after each time,
until you have a stiff dough. It must be stiff enough
to knead on a lightly floured board.

Knead till smooth and elastic. Cover with a warm damp
cloth and let set in a warm place till double in bulk.
Punch down and let it rise to double in bulk again.
Form into loaves and place into well greased pans.
Cover and let the dough rise again till double in bulk.

Bake in a hot oven, 415°F/213°C for about 45 minutes
or until done.

Good served warm with coffee.

Makes 1 loaf

From "Ma's Cookin' Mountain recipes"

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "When ideas fail, words can come in very handy" Johann Wolfgang von Goethe --- MultiMail/Win32
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