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Honey Glazed Chicken and Melon
Combine chicken, sherry, cornstarch and salt in a medium bowl and stir to coat. Set aside for 30 minutes. Heat a wok over high heat until hot. Add olive oil, swirling to coat sides. Add chicken and ginger; stir fry for 2 minutes or until chicken turns opaque. Add melon balls, honey and lemon juice, cook until heated through. Stir in sesame oil. Serve hot Submitted by Kathy Rohrbaugh, Shrewsbury. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cut melon pieces on a plate to save the juices. Combine the pieces and juices in a large bowl. Add the marmalade and macerate in the refrigerator for at least 15 minutes or overnight. Serve a half cup of the melon pieces and juices over each dessert shell or cake slice. Top with a dollop of whipped cream and sprig of mint or an edible flower. Serves 8 to 10 Submitted by Jacqueline McComas, Paoli. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a small bowl, combine yogurt, lime juice, honey and cinnamon, blending well. Before serving, line prepared tortilla shells with leaf lettuce. In a bowl, mix the melon balls and strawberry halves. Divide the salad equally between the four tortilla shells. Drizzle with yogurt sauce. Top with coconut. Garnish with a mint leaf if desired. Cinnamon Sugar Tortilla Shells
Heat oven to 400ºF. Lightly grease the outsides of four 10 oz. custard cups. Place inverted custard cups on two 15x10X1 inch baking pans. In a small bowl, combine cinnamon sugar. Brush 1 side of each tortilla lightly with the melted butter; sprinkle with the cinnamon mixture. Place tortillas, with the sugared side up, over inverted cups. Bake approx 5 to 8 minutes or until lightly browned. Remove and cool. Fill with melon – strawberry salad. Submitted by Kathy Rohrbaugh, Shrewsbury. 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Combine first four ingredients. Mix remaining ingredients for the dressing. Toss salad items lightly in dressing. Plate on lettuce or Radicchio leaves topped with fresh strawberries. *Use left over, or ask deli counter for 1 lb turkey breast not sliced Serves 8 to 10 Sophia Dominick, Brodheadsville Finalist – Melons
Scoop out the cantaloupe and honeydew leaving a 1/2 inch shell. Drain and chill. Puree enough cantaloupe meat to equal 1/2 cup. Do the same with the honeydew. Chop the remaining and reserve. In a medium bowl, mix the gelatin with the sugar and add the boiling water. Stir until the gelatin is dissolved. With a wire whip, blend in the yogurt and pureed fruit. Add food coloring if desired. Chill the mixture until the consistency of unbeaten egg whites. Fold in the strawberries and grapes, along with the chopped cantaloupe and honeydew. Pour into prepared melon shells. Chill until firm. Serve in wedges. Serves 8 to 10 Alicia Knab, Hollidaysburg Finalist – Melons
In a small saucepan, combine the sugar, cornstarch, and salt. Stir in the lemon and pineapple juices until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs and then return all to the saucepan while stirring. Cook and stir until the mixture reaches 160 degrees F and is thick. Remove from the heat. Cool slightly. In a small mixing bowl, beat the cream cheese until smooth. Add juice mixture and mix well. Refrigerate overnight. In a large bowl, combine the fruit, sprinkle with sugar, toss to coat, cover and refrigerate overnight. Serve in a lettuce lined bowl or cut out watermelon. Serve with the pineapple cream dressing. Serves 8 Debra Martin, Conestoga First Place – Melons
Put prepared fruit into a large bowl. Chill. In a medium bowl, combine the salad dressing and honey. Mix well. Fold in the whipped heavy cream and coconut. Chill. When ready to serve, place fruit into 1/2 to 1 cup serving dishes. Spoon dressing on the top. Garnish with mint leaves. Serves 6 Belinda Myers, Dallastown Finalist – Melons "Can't Get Enough" Cantaloupe Salsa
Thoroughly wash the cantaloupe, scoop out the seeds and finely dice 1 cup full. Add remaining ingredients and gently stir to combine. Season with salt and pepper to taste. Delicious served on grilled fish, pork or with baked tortilla chips. Serves 4 Submitted by Teresa DeVono, Red Lion First Place - Melons/Cucumbers Spicy Melon Balls Wrapped in Prosciutto
Stir Wasabi sauce into the lime juice and sprinkle over the melon balls in a bowl. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a toothpick. Sprinkle fresh mint over the melon and arrange on a serving tray. Refrigerate until serving. Submitted by Joan Sarisky, Danville
Cut ends off of cucumbers. Cut cucumbers in half. Core out the centers. Stand cucumbers on paper towels to drain for 20 minutes. Cut cucumbers into 1/2-inch slices. Combine cream cheese, mayonnaise, onion, Italian salad dressing mix, garlic powder and Parmesan cheese. Stir in bacon. Fill cucumber slices with cream cheese mixture. Sprinkle with parsley. Refrigerate until serving time. Serves 32 Submitted by Bonnie Mortimer, Mount Pleasant
Mix all ingredients until well blended. Serve with corn chips Submitted by Kathy Rohrbaugh, Shrewsbury.
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Pennsylvania Vegetable Marketing and Research Program
