Name: Frosted Cantaloupe Salad
Ingredients: 8 oz Cream cheese, softened; 2 tb Milk; 1 lg Cantaloupe; 6 c Mixed fresh fruits (e g., bananas, apples, grapes, strawberries) cut into bite size pieces.; 3/4 c Toasted flaked coconut (THis might be difficult for you to do on the boat so use crushed almonds or pecans); Mint leaves for garnish

If one really wants to a see a theology for the church in action, one might walk into an old church graveyard at night. Walk about and see the headstones weathered and ground down by the elements. Contemplate the fact that beneath your feet are men and women who once had youthful skin and quick steps and hectic calendars but who are now piles of forgotten bones. Think about the fact that the scattered teeth in the earth below you once sang hymns of hope -maybe 'When the Roll Is Called Up Yonder I’ll Be There' or 'When We All Get to Heaven.' They are silent now. But while you are there, think about what every generation of Christians has held against the threat of sword and guillotine and chemical weaponry. This stillness will one day be interrupted by a shout from the eastern sky, a joyful call with a distinctly northern Galilean accent. And that’s when life really gets interesting.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Grains		Polkadot, Faylen, Salads, Fruits	1	Servings

INGREDIENTS

8	oz	Cream cheese, softened
2	tb	Milk
1	lg	Cantaloupe
6	c	Mixed fresh fruits (e g., bananas, apples, grapes, strawberries) cut into bite size pieces.
3/4	c	Toasted flaked coconut (THis might be difficult for you to do on the boat so use crushed almonds or pecans)
		Mint leaves for garnish

INSTRUCTIONS

Beat cream cheese and milk until smooth nd fluffy.  Set aside. Remove the
rind from the melon and cut a little from one end so the melon will stand
up. Slice off two inches from the other end.  Scoop out seeds. Fill the
melon with 1 cup of fruit.  Frost the outside of the melon with cheese
mixture.  Press coconut (crushed almonds, pecans) lightly into the cheese
frosting and refrigerate. When ready to serve, place the melon on a serving
platter and garnish with the mint leaves. At the table, cut melon into 6
wedges and place each on a salad plate with some of the fruit inside the
melon.  Top with remaining fruit and serve with Sesame Dressing.
Source: Jim Marron
* The Polka Dot Palace - The BBS for Homemakers!  1-201-822-3627 * Posted
by FAYLEN on 09-05-95
Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9

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“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”