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WATERMELON SLUSH
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4 cups peeled, seeded, cubed watermelon, 1/2 cup lemonade, 1 tbsp lime juice, 1 tbsp sugar
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Freeze watermelon in a freezer bag for about 6 hours. Combine frozen watermelon and the rest of the ingredients.
Process mixture in a blender of food processor until it is smooth; stopping once to scrape down the sides. Pour into glasses.
Yield 4 cups.
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Melon Meringue Pie
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1 medium cantaloupe, peeled, seeded and cut up, 1 cup sugar , 3 tablespoons cornstarch, 3 egg yolks , 4
tablespoons butter or margarine, melted , 1 teaspoon vanilla, 1/8 teaspoon salt, Dash of salt ,1 large (10-inch) graham
cracker pie shell
For meringue:
3 egg whites, 1/4 cup sugar, 1/2 teaspoon vanilla
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In a blender or food processor, process cantaloupe pieces until smooth (you will have about 2 to 2 1/2 cups
of pureé melon). Pour cantaloupe into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or
margarine.
Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers;
bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of
meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then
vanilla.
Note: The egg whites should be fully cooked if the meringue layer is evenly spread (not piled high)
and cooked for 15 minutes at 350°. Alternatively, you can use powdered egg whites or serve untopped pie with sweetened whipped
cream.
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