|Can I Have That Recipe!|
|by Beatrice Sikon|
This is a starter cookbook which includes tasty recipes, easy to acquire cooking techniques plus great ideas for the final presentation.
1 - 10 of 30 for canned cantaloupe
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Select a pineapple with fresh green leaves. Cut pineapple lengthwise into quarters through green top. Cut along curved edges of quarters with ...
Mix fruit and ... bowl. (Drained if canned fruit.) Then put ... freeze and thaw slightly. Pour a small amount of Sprite pop in each container before serving.
Toss all with dried coconut. Seasonal fruits may be substituted for the above.
On stove, heat pineapple with juice and 1 beaten egg, with 4 tablespoons sugar and 3 tablespoons flour. Cook over low heat until thick (3 to 5 ...
Cut watermelon in ... scoop). Scoop out cantaloupe into small balls. ... Dip into small salad bowls and garnish with the nuts. Will serve approximately 25.
Cut a thin slice off bottom of watermelon, so it will set level. Scoop melon part out of watermelon, within 2 inches from bottom to form bowl. Remove ...
Use any combination of fruits that will hold shape. Raspberries are too delicate for example. Make sure all juices are drained. Pour the pina colada ...
Cut cantaloupes lengthwise into halves, ... blueberries among cantaloupe halves. Just before serving, spoon 2-4 tablespoons wine over each serving (4 servings).
Day before: Wash and dry fruit. Peel and cube the apples and pears. Put in lemon juice (to keep white). Prepare all fruit - the day before. Drain ...
Clean and prepare fruit and place in clear bowl or on a large serving platter. Prepare dip: Combine sugar and flour in top of double boiler; add ...
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