Name: Two Melon Soup
Ingredients: 1 sm Ripe cantaloupe; peeled, seeded,; And chopped coarse; 2 tb Fresh lemon juice; or to taste; 1/2 Ripe honeydew melon; peeled, seeded,; And chopped coarse; 3 tb Fresh lime juice; or to taste; 1 1/2 ts Minced fresh mint; or to taste,; Plus additional mint sprigs for garnish; Sour cream; for garnish; If desired

Some people will threaten to leave the church if they don’t get what they want and intentionally create a wave of destruction in their departure that takes the pastors months to mop up. Some people will complain that the pastors never share their weaknesses, yet those very people when upset with the pastor will use his revealed weaknesses against him when given the opportunity. Some will complain that the pastors never reach out to them and then when the pastor reaches out, they will accuse him of badgering them. Some will want the all the details of leadership decisions and then accuse the pastors of gossiping when they share anything. Some will tell the pastors they need to delegate more, yet they feel slighted when their situation is delegated to another. And possibly most difficult of all, some people will show great zeal for the Lord, encourage the pastor’s heart and monopolize much of his time, and then walk away, but not before stabbing him in the back and breaking his heart.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Cklive14	6	servings

INGREDIENTS

1	sm	Ripe cantaloupe; peeled, seeded,
		And chopped coarse
2	tb	Fresh lemon juice; or to taste
1/2		Ripe honeydew melon; peeled, seeded,
		And chopped coarse
3	tb	Fresh lime juice; or to taste
1 1/2	ts	Minced fresh mint; or to taste,
		Plus additional mint sprigs for garnish
		Sour cream; for garnish
		If desired

INSTRUCTIONS

In a food processor or blender puree the cantaloupe with the lemon juice in
batches until it is very smooth and in a bowl chill it, covered, for at
least 3 hours or overnight. In the food processor or blender puree the
honeydew with the lime juice and the minced mint in batches until it is
very smooth and in a bowl chill it, covered, for at least 3 hours or
overnight. Pour at the same time, using 2 measuring cups, equal amounts of
both soups into chilled bowls and garnish each serving with sour cream if
desired and a mint sprig. This recipe yields approximately 7 cups or 6
servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8665)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-27-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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