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 (350F to 400F) 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.

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