INGREDIENTS

INSTRUCTIONS

1996    
For dessert, top a scoop of grapefruit ice with a spicy fruit salsa.
ICE: Combine 1/4 cup honey and the water in a large saucepan. Bring  to
a boil over medium heat, stirring occasionally. Remove from heat.
Cool. Whisk in juice and transfer to a shallow 1 1/2-qt. freezer  proof
container. Freeze at least 8 hrs. FIRE (salsa): Peel papaya,  halve and
scrape out seeds. Cut flesh into l/2-in. chunks to make 1  1/2 cups.
Combine half of papaya, minced chili, mint and lime juice  in a medium
bowl. Drizzle with 1 tbsp. honey and toss. Refrigerate 30  min., mixing
occasionally. To serve, add remaining papaya to salsa.  Remove ice from
freezer and chop into fine chunks using a sturdy  fork. Place a scoop
of grapefruit ice in a bowl or stemware glass and  top with salsa.
[Serves 8. 100 cals, 0 g fat, Pat H. McRecipe 1996 Part of a
Thanksgiving menu.] Recipe By     : Bobby Flay and Holly McCord, Nov
Posted to CHILE-HEADS DIGEST V3 #140  Date: Fri, 25 Oct 1996 10:30:03
-0400  From: kmeade@ids2.idsonline.com (The Meades)

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”