One ingredient five ways: Cantaloupe.
by Times News Service Chill with cantaloupes
Take 1 ripe cantaloupe, 1/2 cup apple cider vinegar, 1/3 cup sugar and 1/2 cup orange juice. Cut melon and scoop out the flesh of the cantaloupe. Combine it with the rest of the ingredients and blend well. Transfer it in a bowl and refrigerate it for hours to make it chilled. Serve in chilled bowls.
Cantaloupe Ice Cream
Blend 1/2 kilo cantaloupe, cut and peeled until smooth. In a pan, mix 1 tablespoon gelatin in hot water and stir until smooth. Beat 2 egg yolks and add 1 cup cream, 3/4 cup of sugar, 1/2 cup mango juice, and 2 teaspoons vanilla essence. Add this to the cantaloupe mixture and blend for a while. Beat egg whites and add another 1/4 cup sugar and beat. Add the blended mixture and fold in egg whites. Put into moulds and refrigerate it.
Take 1 cantaloupe cut and peeled, 1 tablespoon sugar, 2 tablespoon orange juice, 1/2 cup milk, and 3 scoops of vanilla ice cream. Combine all the ingredients in a blender. Blend well for a while and pour into glasses. Top it with basil leaves and red currants.
Cut the cantaloupe into half and remove the seeds. Scoop out the pulp and cut into cubes. Combine it with 1 cup cooked chicken cut in cubes, 1 cup seedless grapes, 1/2 cup sliced celery, and 2 tablespoons roasted almonds. Also mix 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon soy sauce, 1/2 teaspoon curry powder, and 1/4 teaspoon salt. Mix all the ingredients and serve chilled.
Take 2 medium cantaloupes, cut into small pieces. Take 1 can crushed pineapple, 2 oranges, 1kg sugar. Combine all the ingredients and add the sugar. Cook together until you have a thick syrup. Put in airtight bottles and seal it. You can keep it in a refrigerator for it to last longer. -firstname.lastname@example.org
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