1. Trim and discard outer dark green skin from watermelon rind.  Cut enough rind into 1” pieces to equal 14 cups, leaving about 1/8” red flesh.  In a very large bowl, combine salt and 6 cups water stirring until salt had dissolved.
2. Add watermelon rind, if necessary, add enough water to cover, refrigerate overnight.
3. Next day, pour rind mixture into colander to drain.  Rinse with cold running water; drain.  In heavy nonreactive 8 qt. saucepot, combine rind and enough water to cover; heat to boiling over high heat.  Reduce heat and simmer 20 min., drain and return to pot.
4. With string, tie cinnamon sticks and cloves in double thickness of cheesecloth
5. Add sugar, vinegar, water, and spice bag to saucepot.  Heat to boiling over high heat.  Reduce heat; cover and simmer, stirring frequently, 45 min.
6. Prepare prepare jars and lids for canning.  Fill canner halfway with water, cover and heat to simmering over high heat.
7. Discard spice bag.  Spoon hot pickle mixture into hot jars to within ½”of tops, imediately ladle simmering syrup into hot jars to within ¼”of top, making sure rind is completely covered with syrup. (Keep syrup simmering while filling jars.)  Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly.  Process in boiling water bath 10 min.  Cool the jars and then tighten.

 NOTE:  When preparing for canning, sterilize jars with boiling water after washing . Take lids (wafers) and place in small pan of water, heat (do not boil).  When canning lift lids out of hot water with fork, place on clean jars and screw bands in place.  Set aside and let cool.

Thank you to Sue from Indiana for this recipie!

Prepare the quinoa according to the package.
While the quinoa is cooking, combine chicken, chutney and mustard in a large bowl.   Toss well to coat the chicken.
Spray a large non-stick ridged grill pan with nonstick spray and set over medium-high heat.  Add the chicken mixture and cook, turning frequently,until the chicken is cooked through, 6-8 minutes.
Fluff the quinoa with a fork and transfer to a large platter.  Top with the chicken mixture, apricots and cilantro.
Thank you to jen7272 for this recipie
jen7272's blog
 
 

Cut the zucchini into thin slices, steam for 2 minutes until barely tender, let cool.  Beat the eggs, than add milk, grated cheese, seasonings, leavening and flour.  Stir cooked zucchini into the egg mixture, pour into a greased 1-1/2 quart pan.  Top with bread crumbs, dot with butter.  Bake at 350 degrees for 35 - 50 minutes.
 
Tip: For variety, stry substituting broccoli for zucchini

Mix first 5 ingredients together in large bowl.  In separate bowl, combine dry ingredients.  Pour into first mixture, add vanilla, blend well.  Pour into greased 9 x 13 pan or try a Bundt pan.  Put into cold oven then bake at 350 degrees for 45 minutes or until done.

Lightly saute onion in oil in 3 - 4 quart saucepan.  Add garlic, ginger, bay leaves and cloves.  Mix curry and turmeric with 1/2 cup cool water, and add to onion mixture in pan.  Add lentils, heat 1 - 2 minutes, then add remaining water and salt.
Bring to a boil, then reduce heat and simmer, covered, 1-1/2 hours or until lents are tender and liquid is absorbed.  Add a little water, is a more sauce-like consistency is desired.  Garnish with yogurt.
Hint: Red lentils require only 20 minutes cooking time.  To make a more complete protein, servie over brown rice.

Saute carrots in oil for about 10 minutes.  Add green onions and apples and cook 5 - 7 minutes longer.  Stir in rice, salt, raisins and heat through.  Add sesame seeds and toss lightly.

In a heavy pot saute the onions with 2 tbs oil until golden brown
add the split peas and water, cover and cook 15 min on medium heat
add rice and cook for another 15 min ( add water if level is too low) stir frequently
Add the remaining ingredients except garlic cover and, cook for 1/2 hour on medium-low heat
stir occasionally
just before serving  add 1tbs oil and  crushed garlic in small pan saute until golden and garnish on top of the soup and serve.
This is a thick soup and you can serve it with bread.
 
Alternatives: vegetable broth instead of chicken broth
quick oats instead of rice ,  add the oats the last 10 min
add 1/3 cup sugar and cook for 10 min if soup is too sour for your taste

 
  1. In dutch oven brown the onions with 1 tbsp of oil until golden on medium heat.

  2. Add all the herbs and turmeric and the remaining oil , continue  to saute the herbs for 8-10 minutes om medium heat.

  3. Add the broth an beans, cover and simmer on medium -low heat for 45-1 hour. Add a little water  if levels are too low half way through.

 4. Add salt, pepper and lemon juice let simmer 5-10 min .

 Serve with : white rice preferably basmati ..

 Optional additions: 1/2 lb chopped veal,  saute after the onions are golden for 3-4 min, add the herbs and oil and saute for the next 8 mins.

 Substitute: chopped leeks with chives.

Cook the onions and celery in 1/2 C water until tender. Add them to the remaining ingredients and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours or until the vegetables and lentils are tender. This recipe is from The Spot, a vegetarian restaurant in Hermosa Beach, CA. More delicious vegetarian recipes can be seen in the cookbook, Recipes from the Heart by Tonya Beaudet.

Mix all ingredients in a food processor or blender. Serve warm or cold over anything.