Cook of the Month: Angela Bradley, North Alabama EC
Angela Bradley’s grandmother, Jimmie Lou Horton Carpenter, never wanted to waste any food, so using up all the meat in a watermelon was important to her. “We cut the meat out of the rind and put in bowls, but it would start to dry out so she started making it this salad,” says Angela. “She was fearless that way, even if she had never heard of something, never seen it or ate it, she would try it. The recipe would fluctuate now and then to include what was in season, or on sale at the IGA.” The salad, made zesty with the addition of lemon juice and cayenne adding a kick, is still something Angela makes, “especially when melons are in season. There always seems to be more than you can eat, so it’s a great way to keep it from going to waste. I like to serve it best after a big meal like Sunday dinner or a barbecue. It’s better than a pie or cake on a hot day.”
Watermelon Salad 1/2 3 1 1 1 3 1
cup lemon juice tablespoon honey (or substitute blue agave syrup) teaspoon salt teaspoon cayenne pepper, optional pound strawberries, stemmed and quartered cups seedless watermelon, cubed pineapple, peeled, cored and cut in chunks
Whisk together lemon juice, honey, salt and cayenne. Toss with fruit and chill at least one hour.
Submit to win $50! Keeping it fresh -Use a paper towel when storing your salad to help collect the extra moisture (put a paper towel on the bottom and top when storing salad in a container). -Use a glass container rather than a plastic container (it’s more airtight). Some people like to store their lettuce in Mason jars to keep it fresher longer. -Store your salad ingredients in separate containers. -Unmixed salads can keep in the fridge usually for 3-5 days; if you keep them mixed , they may not last as long. Mix only as needed, according to what you are going to eat or how many people you are serving. -Dressing should always be kept separate from salad ingredients, until you’re ready to serve. Source: Tera Glenn, regional extension agent II, Pickens County, Alabama Cooperative Extension System.
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Recipes can be developed by you or family members. You may even adapt a recipe from another source by changing as little as the amount of one ingredient. Chosen cooks may win “Cook of the Month” only once per calendar year. To be eligible, submissions must include a name, phone number, mailing address and co-op name. Alabama Living reserves the right to reprint recipes in our other publications.
Themes and Deadlines: September: Finger Foods | June 3 October: Sweet Potatoes | July 1 November: Turkey leftovers | August 5 3 ways to submit: Online: alabamaliving.coop Email: recipes@alabamaliving.coop Mail: Attn: Recipes P.O. Box 244014 Montgomery, AL 36124
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5/16/22 4:59 PM
