Grapefruits Galore (In All the Wrong Places)

Since the family is in the office working at our various computers, I asked for opinions on the next featured recipe.  Tutti Frutti Stuffed Tomatoes?  Or Hot Grapefruit, Ham and Cabbage Salad?  As Margo scanned the page I had opened, she noticed that I had failed to include Grapefruit Hot Potato Salad, which she nominated for worst.  Once I realized that the ingredients include sweet Italian sausage, I had to agree with her choice.  This is another selection from the fine folks who brought you the recipes in my "Wheel of Fruit" post.  Somebody's brother-in-law must have been working for the Florida Citrus Marketing Board, because specifically 'Florida' citrus fruits show up in the most improbable recipes throughout the 300 Sensational Salads (Lucinda Hollace Berry, Ventura Books, 1982). Since the many wonderful uses of grapefruit sections have possibly escaped you, as they have me, I am including two recipes in this post.  Now you can begin to build your repertoire of recipes featuring grapefruit in all the wrong places.

Grapefruit Hot Potato Salad

1 pound Italian sweet sausage, cut into 1" slices
1/2 cup chopped onion
1/2 cup chopped parsley
4 1/2 tsp. flour
1/2 tsp. salt
2/3 cup Florida grapefruit juice
2 TBS. vinegar
1/2 cup water
4 cups sliced, pared, cooked potatoes
2 cups Florida grapefruit sections

Brown sausage in a large skillet over medium heat.  Add onion and parsley and cook until onion is tender.  Blend in flour, sugar and salt. Stir in juice, vinegar and water.  Bring to a boil, stirring constantly; add potatoes and cook over low heat 15 minutes.  Add grapefruit sections and heat. YIELD: 4 servings

Hot Grapefruit, Ham and Cabbage Salad

2 TBS. butter or margarine
1/3 cup chopped onion
1 1/2 TBS. flour
1 TBS. sugar
1 tsp. salt
1/4 tsp. pepper
1 TBS. prepared mustard
1 cup Florida grapefruit juice
2 TBS. cider vinegar
1/4 cup water
2 cups diced cooked ham
1 cup chopped walnuts
4 cups thinly shredded cabbage
2 cups Florida grapefruit sections

In large skillet melt butter. Add onion and cook until tender. Blend in dry ingredients and mustard. Stir in juice, vinegar and water. Bring to a boil over medium heat, stirring constantly. Stir in ham, walnuts and cabbage; cook 10 minutes. Add grapefruit sections and heat.  YIELD: 4 servings