*** A WORD FROM THE KITCHEN ***

Everyone getting ready for the kickoff off of picnic
and cookin' out season? Usually thought of as the
Memorial Day weekend. Well no matter what you've
got on the menu a nice big fruid salad is a must
as it is so darn refreshing. Even better? Scoop
out a a watermellon and fill it with this FRUIT
SALAD recipe decorated with a few miniature flags
and voila!

Enjoy!
Marzee
Email Me

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RECIPE: FUN FRUIT SALAD

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INGREDIENTS:
1/2 cup lime juice
1/2 cup water
1/2 cup sugar
2 medium nectarines, sliced
1 large banana, sliced
1 pint blueberries
1 pint fresh strawberries, sliced
1-1/2 cups watermelon balls
1 cup green grapes
1 kiwifruit, peeled and sliced


DIRECTIONS:
In a bowl, combine lime juice, water and sugar. Stir
until sugar is dissolved. Add nectarines and banana,
toss to coat. In a large glass bowl, combine remaining
fruits and add the nectarine mixture, stir gently.
Cover and refrigerate for 1 hour. Serve with a slotted
serving spoon.

Yield: 8-10 Servings
Categories: Fruits, salads, potluck, sides

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MARZEE'S CORNER

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TIME TO TENDERIZE - There's no quicker way to tenderize
meat and add additional flavor than to marinate. Here are
some quick tips to keep in mind:

Marinades have three primary ingredients: acid, oil and
seasonings. You can make your own or you can pick up a
variety of marinades at your local store.

Most meat marinades require 1 to 8 hours to do the job.
Be sure to remove your marinated meat from the
refrigerator a few hours before grilling. Meat that
is at room temperature cooks quicker and drains fat
better.

Generally, you'll need 1 to 2 cups of marinade for
every 1 1/2 to 2 pounds of food. You want enough marinade
to completely surround the food.

It's easiest to put the meat and marinade in a Zipper
Bag...be sure to squeeze out all the air before sealing.
This method saves refrigerator space and reduces the
amount of marinade needed.


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