1/2 lb blue cheese
1 package cream cheese ( 8 oz.)
1/4 cup heavy cream
1 ripe cantaloupe
A Recipe for
Blue Cheese In A Melon
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This Recipe for Blue Cheese In A Melon is one of thousands in the Recipes-to-go Fruit Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
If you enjoy this Blue Cheese In A Melon Recipe - you should enjoy the recipe collections you can find on the websites below:
Health food makes me sick. |
| Calvin Trillin |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
This is a recipe for Blue Cheese In A Melon from the recipe cookbook of Recipes-to-go (Fruit)
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Thoroughly blend the blue and cream cheese together; beat in the cream
until fluffy.
Using a melon ball cutter, scoop out melon balls from rip cantaloupe.
Spoon cheese dip into cantaloupe shell.
Serve with assorted crackers and melon balls on cocktail picks.
Yield: 8 servings. Typed in MMFormat by cjhartlin@msn.com Source:
The Culinary Arts Cookbook.
Serves: 8
Blue Cheese In A Melon Recipe brought to you by Recipes To-Go