Recipe 4 All: Minted Melon Mold Recipe — Every recipe in the World on this site.

Recipe 4 All: Minted Melon Mold Recipe

Minted Melon Mold

Yield: 8 servings
cups Boiling Water
3oz (1 pk) Lime Flavor Gelatin
½cups Cold Water
2cups Melon Balls *
  Coconut Cream Dressing
3oz (1 pk) Lemon Flavor Gelatin
¾cups Lime Juice
1/8teaspoon Peppermint Extract
  Lettuce Leaves
  Garnishes **
* Melon balls can include things like Cantaloupe, or Honeydews,
** Garnishes can be mint leaves and more melon balls. In
medium bowl, pour boiling water over gelatins; stir until dissolved.
Add lime juice, cold water, and extract; chill until partially set.
Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until
set, about 3 hours or overnight. Unmold onto lettuce. Serve with
Coconut Cream Dressing; carinsh with mint leaves and/or melon balls,
if desired.

----- Recipe via Meal-Master (tm) v8.05

Title: Cherry Waldorf Gelatin
Categories: Salads, Fruits
Yield: 8 servings

2 c Boiling Water
1 c Cold Water
1½ c Chopped Cored Apples
1 c Chopped Walnuts Or Pecans
6 oz (1 pk) Cerry Flavor Gelatin
¼ c Lemon Juice
1 c Chopped Celery
Lettuce Leaves

* Garnishes to include Apple slices and/or celery leaves. In medium
bowl, pour boiling water over gelatin; stir until dissolved. Add
cold water and lemon juice; chill until partially set. Fold in
apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch
square baking pan. Chill until set, 4 to 6 hours or overnight.
Unmold on lettuce leaves and garnish as desired.

----- Recipe via Meal-Master (tm) v8.05

Title: Breakfast Fruit Chimichangas
Categories: Mexican, Sauces, Cheese, Fruits
Yield: 6 servings

Apricot Basting Sauce
8 oz Cream Cheese; Softened, 1pk
½ c Ricotta Cheese
¼ c Sugar
1 ts Orange Peel; Grated
6 Flour Tortillas;
¼ c Apricot Preserves
1 Egg; Large, Beaten
2 tb Margarine Or Butter,Softened
1 c Apricots; Sliced

* Flour Tortillas should be 8-inches in diameter and be warm.

Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about ¼ cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 ½ X 10½ X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.

Your Minted Melon Mold is ready. Happy cooking!

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