Skewered Cantaloupe
Submitted
by: CajunSue |
1 cantaloupe
1/4 cup butter |
1/2 cup honey
1/3 cup chopped fresh mint leaves |
| Preheat grill for
medium heat. Thread the cantaloupe chunks onto 4 skewers. In a
small saucepan, heat butter or margarine with honey until melted.
Stir in mint. Brush cantaloupe with honey mixture. Lightly
oil grate. Place skewers on heated grill. Cook for 4 to 6
minutes, turning to cook all sides. Serve with remaining sauce
on the side. Serves 4-6. |
Bacon-Glazed Grilled Onions
Submitted
by: CajunSue |
2 large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 tablespoons light brown sugar |
2 tablespoons balsamic vinegar
1 tablespoon molasses |
| Wrap onion wedges
with bacon; secure with long wooden picks. Place in a large
shallow dish. Combine sugar, vinegar, and molasses; drizzle over
onion wedges. Cover and chill 1 hour. Remove onion wedges from
marinade, reserving marinade. Grill, covered with grill lid,
over medium-high heat (350°F to 400°F) 20 minutes or until onion
wedges are crisp-tender, turning and basting occasionally with
reserved marinade. Serves 4. |
Mushroom-Almond Rice
Submitted
by: LadyLynda |
1 cup wild rice, uncooked
2 cups chicken broth
2/3 cup fresh mushrooms, sliced |
1/4 cup sliced almonds
1 tablespoon butter
salt and pepper to taste (optional) |
| Combine all
ingredients in a saucepan and simmer covered over medium heat
until all liquid is absorbed by the rice, usually about 25 - 30
minutes. Makes 4 servings. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
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Recipes Committee of the Garden of Friendship by Valatine
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