Cantaloupe And Pineapple Jello Bundt Recipe 455 Food

CANTALOUPE AND PINEAPPLE JELLO BUNDT RECIPE - (4.5/5)

Steps:

• 1. Sprinkle Knox gelatin envelopes over 1/2 cup cold water (in large bowl). 2. After 5 minutes (to allow gelatin to bloom), add the Island Pineapple Jello to the bowl. Add 2 cups boiling water. Stir until dissolved. 3. Add 2 cups cold water and mix. 4. Chill the Jello until slightly thickened. Add to Bundt mold along with fresh cantaloupe balls. Chill until completely set. * lightly oil mold for easy release of jello

CANTALOUPE AND HONEYDEW GELATIN

Steps:

• With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
• In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
• Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
• Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
• Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.

CANTALOUPE, BERRY AND PINEAPPLE SMOOTHIE

Steps:

• Place all ingredients in a blender & mix, using the on/off pulse function until mostly blended, then continue mixing, gradually increasing the speed, until the mixture is smooth.
• Pour into 2 glasses & enjoy!

CANTALOUPE PIE I

Steps:

• Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
• Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
• In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
• Add butter or margarine and flavoring to the cantaloupe mixture.
• Pour into baked pie shell.
• Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
• Bake at 400 degrees F (205 degrees C) until delicately brown on top.