STUFFED CANTALOUPE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient — Preparation Method
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1 Cantaloupe, medium
White or rose wine
1/4 lb Blue cheese, crumbled
1/2 lb Ricotta or farmer’s cheese
1/4 c Sour cream or heavy sweet
-cream
Salt and freshly ground
-pepper

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a “basket edge.” To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.

Shared by: June Hoffman, 8/93

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Popularity: 6% [?]

TRIPLE CHOCOLATE FONDUE – JEANNE ELLEDGE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg BAR SEMI-SWEET CHOCOLATE
1 pk SEMI-SWEET CHOCOLATE CHIPS
OR CHUNKS
1/4 c TRIPLE SEC
3/4 c HEAVY CREAM

MELT IN DOUBLE BOILER, MICROWAVE, OR OVER VERY LOW
HEAT STIRRING FREQUENTLY TO PREVENT SCORCHING. SHOULD
BE VERY CREAMY BUT NOT SOUPY.

MAY DIP ALL TYPES OF FRUIT, POUND CAKE, OR WHATEVER
YOU DESIRE.

RECOMMEND APPLE, BANANA, STRAWBERRIES, PINEAPPLE,
KIWI, ORANGES, ETC. POUND CAKE, LADY FINGERS, ARE
GREAT.

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Popularity: 14% [?]