Name: Stuffed Cantaloupe
Ingredients: 1 Cantaloupe, medium; White or rose wine; 1/4 lb Blue cheese, crumbled; 1/2 lb Ricotta or farmer's cheese; 1/4 c Sour cream or heavy sweet cream; Salt and freshly ground pepper

See the contrary disposition of Christ and Satan and his instruments. Satan attacks us when we are weakest. But Christ will mend in us all the breaches sin and Satan have made. He 'binds up the brokenhearted' (Isaiah 61:1). And as a mother treats most tenderly the most diseased and weakest child, so does Christ most mercifully bend down to the weakest people. He puts an instinct into the weakest things to rely for support on something stronger than themselves. So the vine clings to the elm. The church’s awareness of her weakness makes her willing to lean on her Beloved.

Richard Sibbes

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizers, Cheese/eggs	1	Servings

INGREDIENTS

1		Cantaloupe, medium
		White or rose wine
1/4	lb	Blue cheese, crumbled
1/2	lb	Ricotta or farmer's cheese
1/4	c	Sour cream or heavy sweet cream
		Salt and freshly ground pepper

INSTRUCTIONS

Cut a slice off the top of the cantaloupe, scoop out the fruit with a
melon-ball cutter. Marinate the melon balls in wine until time to serve. In
the meantime, blend together cheeses and cream. Season to taste with salt
and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If
it does not fill the shell lower the rim of the shell by cutting with knife
in jagged edges to form a "basket edge." To eat, spear melon balls with
toothpicks, and dip them into the cheese mixture for a very pretty,
refreshingly different appetizer. Makes about 1 cup cheese mixture and
about 20 melon balls.
Shared by: June Hoffman, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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