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Ingredients: 1/2 mini melon 1/2 champagne melon Directions: Scoop champagne melon and mini melon into balls and serve on toothpicks with a prawn between melon balls. Serve remainder on melba toast with savoury accompaniments such as smoked salmon, oysters, ham and favourite cheeses. "Sunday Mail", Adelaide, South Australia, 23 Feb 1997
Check some related videos Similar recipes: Winter melon soup Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones. Add the shredded meat to the pork stock, along with the ham Champagne melon cooler Blend champagne melon, juices and sugar until smooth. Refrigerate covered for several hours. Serve topped with sliced strawberries. For the perfect afternoon picnic, simply freeze for 1/2 to 1 hour before packing. "Sunday Mail" Adelaide South Au Melon bubbles Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Measure 1 1/3 cups gelatin; add melon. Pour into 7 indivi Melon baal canaf ("melons with wings") Cut each melon in half; remove seeds. Scoop out pulp and reserve. Heat oil in a skillet and saute chicken or turkey. Add salt and continue to saute until poultry is cooked through, about 15 minutes. Blend in green onions, parsley and lemon juice; contin Salad of chicken & melon * Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for Cheesy mushroom canapes In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from h Hot roquefort canapes 1. Place cream cheese in a small, heat-resistant, non-metallic bowl and heat, uncovered, in Microwave Oven 30 seconds or until cheese is soft. 2. Add Roquefort cheese, chopped walnuts, mustard and Worcestershire sauce; stir to blend. 3. Spread chees Caribbean crabmeat canapes Melt 2 T. butter in skillet. Add onion and garlic and saute until transparent. Add coconut and saute until lightly browned. In separate bowl, combine crabmeat, egg, cream, curry powder and salt. Add onion/ garlic/coconut mixture and mix well. Melon fresco If using fruits with seeds, remove the seeds first; other fruits may be combined in the blender, poured over ice and enjoyed. Some of the most delicious frescos are made with mulberry, soursop, papaya and starfruit, but they can also be made wi Minted melon mold * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatin Salmon and dill canapes In a small mixing bowl combine salmon, cream, cheese, green onion, dill, lemon juice and pepper. Cover; chill up to 24 hours. To assemble canapes, spread 1 to 2 teaspoons of the salmon spread on top of each bread slice. Marinated melon nibblers Cut melons in half. Remove seeds and fibers form center of each. Using a melon baller, make about 24 balls from each melon. Cut ham into 4X1/2-inch strips. Wrap one ham strip around each melon ball; secure with toothpick. In a medium non-metal bow Chicken-cheese canapes 1. Preheat oven to 350F. In a medium-siz bowl, combine chicken, mayonnaise, and scallions. Blend in basil, thyme, and pepper. Add Swiss cheese and 2 tablespoons of the Parmesan. Blend well. 2. Spread chicken mixture over English muffin halves Melon fruit salad Scoop melons into balls and gently toss with lemon juice, ginger pieces and rum essence. Serve in scooped out mini lemon shell for a refreshing snack or a delicious dessert. "Sunday Mail" Adelaide South Australia, 23 Feb 1997 Melon sorbet Puree melon with lemon juice and vodka in the food processor (should make 3 cups of puree.) Mix sugar with puree until dissolved. Refrigerate 2 hours. Churn according to ice cream freezer instructions (about 20=25 minutes. Harden in freezer for 3-4 hour Broccoli quiche or canapes *Note: Knorr leek soup mix makes a good substitute. The asparagus soup mix is difficult to find. If using the leek soup mix, reduce the amount of chopped green onions slightly. Mix filling together and pepper to taste. For quiche: Pour int Melon grape salad Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit. from Lee Bailey's Southern Melon ball salad Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper and minced fr Melon slush Place ice cubes in a blender and blend until just crushed. Add cantaloupe, lemon juice, and sugar substitute. Blend until combined, about 10 seconds. Serve Immediately. White almond gazpacho with melon Place the bread in a shallow bowl and cover with the water. Allow to sit for a few minutes. In a food processor, fitted with a metal blade, combine the almonds, garlic and salt. Process until smooth. Add the melon and continue to process until smooth. Rem Jamon serrano with melon fresh ground pepper Cut melon in half, scoop into balls with a teaspoon or melon baller. Mix in bowl with oil, lemon juice, vinegar and salt and pepper. Add the carrot and scallion, mix thoroughly and chill for 2 hours. Shape ham slices into cones a Bengal canapes Make toasted bread croutons: Using a small glass, cut 2-inch rounds out of slices of bread (you'll get about two per slice). Lightly toast both sides of bread. Heat butter, ham and cheese together. Spread on toasted bread croutons. Top wi Melon & prosciutto Cut melon lengthwise into halves; scoop out seeds. Cut each half lengthwise into 6 wedges; remove rind. Cut crosswise slits 1-1/2 inches apart in each melon wedge. Place several strips prosciutto over each wedge; push prosciutto into slits. Minted melon on skewers SOURCE: Marinades Make Ordinary Foods Extraordinary by Dona Z. Meilach, copyright 1995, ISBN #1-55867-119-6. MM format by Ursula R. Taylor. Mix marinade ingredients and pour over melon pieces in a bowl. Refrigerate, covered, for 3 hours. Melon meringue nests Arrange balls of mini melon and champagne melon in the meringue cases. Add a dollop of cream and top with a sprig of mint for a simple yet delicious dessert. "Sunday Mail" Adelaide, South Australia, 23 Feb 1997 Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney, and curry. Chill. Peel and seed the melons. Cut the melons into geometric shapes or slices. Add the melon and prawns to the mayonnaise mixture and toss gently. Broiled seafood canapes Toast bread on one side, trim off crusts and cut bread in half. Butter un toasted sides, cover with a layer of seafood, then ketchup and top with cheese. Place canapes on a baking sheet under the broiler. Broil until the cheese is melted and the c Grilled mahi mahi with avocado melon salsa Oil grill rack. Prepare barbeque. Toss first 6 ingredients in medium bowl to blend. Season salsa generously with salt and pepper. Brush fish with 1 T oil. Spread seasoning in dish. Dredge fish in seasoning, turning to coat. Grill fish until just opa Melon with yogurt and ginger dip Take some natural yoghurt, add a squeeze of lime or lemon juice, and mix in a little chopped glace ginger and honey to taste. Serve with melon balls. Melon ball Shake with ice and strain into cordial glass. Refreshing double melon delight STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir. Remove any undissolved ice. Refrigerate 30 min. or until slightly thickened (consis Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices, zest, jalapeno, mustard and olive oil. Season to taste with salt and pepper. Toss and let sit for 1 hour. Serve in lettuce cups. Per Serving: 310 calories, 2 g protein, 17 g car Chilled puree of carrot and melon HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly cook, stirring, for about 7 minutes. Do not let them color. Add the carrots and continue cooking, stirring, until most of their water has been released and they fall apart, about