Enjoy some delicious recipes!

Program #617

Breakfast Lasagna

4 cups corn flakes
2 cups minced watermelon
2 cups fresh sliced strawberries
2 cups vanilla yogurt

Place 1/3 of corn flakes in an even layer at the bottom of an 8x8 serving dish. Mix together strawberries and yogurt and spoon half of it over the corn flake layer evenly. Then spread watermelon chunks over that layer. Repeat layers, topping with yogurt and corn flakes.

Watermelon Dippers

16 oz. sour cream
8 tbsp. sugar
2 tsp. vanilla extract
watermelon sticks or balls

Blend together in bowl and serve with watermelon.

Watermelon Kabobs

chopped strawberries
pineapple chunks
watermelon chunks

Layer fruit on skewer in above order. Enjoy!

Watermelon-Peach Tea

3/4 Peach Tea
1/4 Watermelon Puree
1 cup sugar or splenda

Mix together in pitcher. Serve cold!

Christina Loftis
SC Watermelon Queen

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!