SMOOTH VELVETY CANTALOUPEWritten by Arleen M. Kaptur
Mother Nature provides us with such taste delights that with just a little imagination and skill, you have delectable, creative, and extremely tasty dishes for family and friends. The smooth velvety texture of cantaloupe is one of those very versatile fruits that gives us color appeal as well as a sweet, divinely appealing taste. Most people use cantaloupe in fruit salads to add color to other fruits. But cantaloupe can stand on its own and very well, indeed. Try some of these next time you’re in mood for a special fruity dish with endless variations and good taste as well. CANTALOUPE BUTTER 1 cup chopped cantaloupe with rind removed 1 tsp. water 1/2 cup butter, room temperature 2 tbs. lime juice 1 tsp. finely grated lime zest In a small pan, simmer fruit with 1 tsp. water until very tender. Cool to room temperature. Place all ingredients in a blender. Process until smooth. Use with grilled chicken or fish - Also create tropical pancakes with this fruity butter **************** CANTALOUPE SHERBET 1 very ripe cantaloupe 1 quart milk 2 envelopes unflavored gelatin 3/4 cup light corn syrup 1/2 cup sugar 3/4 tsp. salt 3 drops yellow food color 1 drop red food color Cut cantaloupe in half; discard seeds and peel. Cut cantaloupe into bite-size pieces. In a blender, blend cantaloupe and 1 cup milk at medium speed until smooth; set aside. In 3-quart pan, sprinkle gelatin over 1 cup milk. Cook, stirring constantly, over medium- low heat until gelatin is completely dissolved. Remove from heat, stir in cantaloupe mixture, all remaining milk, and all remaining ingredients. The mixture will look curdled. Pour mixture into a 13x9” baking pan. Cover and freeze until partially frozen, about 3 hrs., stirring mixture occasionally. Spoon cantaloupe mixture into a chilled mixer bowl. With mixer at medium speed, beat until smooth but still frozen; return to pan. Cover; freeze until firm, preferably overnight.
| | LEMONADE - ALWAYS IN GOOD TASTEWritten by Arleen M. Kaptur
Hot, dry summer afternoons, enjoyed on an old-fashioned porch swing with an icy, cold glass, dripping with quenching, cool refreshment - Poolside enjoying hot sun reflected on water surface that changes it into thousands of dancing jewels - water cool but drink in your hand so delightful - you touch glass gently to your sweating brow - you sip slowly to savor sensation of ice cold smoothness going down your throat to bring relief to your body while you continue to lazily float on water - Coming home from work, an unusually rough day, having fought traffic on freeway or stuffiness of that commuter train filled to capacity with human bodies, and your thirst growing with each stop train makes - That liquid refreshment that can quench any thirst and refresh entire person is none other than old-fashioned lemonade. It is a childhood memory, a quick-fix on a hot day, or a leisurely way to spend a summer afternoon or evening with breeze from a fan blowing or a gentle wisp of fresh air that comes intermittently as sweltering day comes to an end. Lemonade - it doesn’t get any better - Homemade - Combine 2 cups lemon juice, 4 tsp. grated lemon rind, 1-1/2 cups white sugar. Keep in a covered glass container in refrigerator. To serve: Use 1/4 cup of above syrup for each glass. Fill glass with ice cubes and water. Add a lemon slice on side of glass for that added ‘tart” taste. ********************** Lemonade Plus - 1 12-oz. can frozen lemonade, 1 12-oz. can frozen orange juice, 1 48-oz. can pineapple juice, unsweetened, 6 cups water, 7-up or gingerale Mix all ingredients except 7-up/gingerale together in a large container. A 5-qt. ice cream pail works great. Freeze overnight. Take out of freezer 20 mins. before serving. Fill glass 1/2 full of mixture. Add 7-up/Gingerale, stir and serve. Place a lemon slice or mint leave for garnish. **********************
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