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Stuffed Melon Recipe

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This recipe for Stuffed Melon, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Nicholson
Added: Friday, July 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 honeydew or cantaloupe, firm but ripe
a small package of red Jell-0
1/2 C sliced fresh fruit or fruit cocktail (optional) 8 oz. cream cheese, softened
a little milk
parsley or mint sprigs

Directions:
Directions:
1. Cut off a small slice from one end of the melon and scoop out the seeds. Peel the skin off the melon and stand it hole up in a small pot or bowl.
2. Make your favorite Jell-O, using about half the water so it comes out very firm. I like the red ones (strawberry, strawberry-banana, raspberry, cranberry) because they look so pretty against the melon, but lime could be very pretty with the orange of a cantaloupe. Use the ice cube method if you are adding fruit (follow the package directions). Pour the Jell-O into the melon, filling right up to the top. Refrigerate several hours, until the Jell-O is hard.
3. When Jell-O is firm, invert the melon on a platter (cut side down) and frost with cream cheese that has been softened with a little milk. Chill several hours until firm. If you are going to cut the melon at the table you may decorate it with a few simple flowers using sliced fruit or vegetables. This makes a beautiful presentation but it is quite difficult to do gracefully at the table. I suggest you leave off the decorations and cut it ahead of time.
4. To serve, cut the melon from top to bottom with a very sharp knife. Place the melon cut side down on a board and cut each half into 4-6 pieces (for a luncheon cut into quarters and serve with little finger sandwiches or French bread and cheese).
5. Serve each slice on a small dish with a sprig of parsley or mint. If you sweeten the cream cheese this makes a beautiful dessert!

Personal Notes:
Personal Notes:
I saw this in a magazine when I was a newlywed. I like to serve it as a first course for a sit down dinner, or as the main course for a ladies luncheon. Itís really pretty but takes time so you have to really want it and plan to make it several hours ahead or the day before you serve it. It serves 8-12 depending how big the melon is or how small you cut the pieces. Youíll need thicker pieces if youíre serving it for lunch.

 

 

 

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