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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
Cantaloupe and Honeydew Melon Salsa Recipe
Brought to you by Yelton Manor B&B & The Manor Guest House
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Ingredients: 1 firm cantaloupe melon, cut from the rind 1 firm honeydew melon, cut from the rind 1 green pepper, seeded 1 red pepper, seeded 1/4 cup fresh cilantro (also called coriander), minced Juice of two fresh limes Instructions: Cut the melons and peppers into very small but definable squares. Combine with cilantro and lime juice in serving bowl and let sit 2-3 hours before serving. This keeps 3 days in the refrigerator, but is best at its freshest. This extraordinary relish is fabulous scooped onto tortilla chips, but it is a veritable work of art when served with black bean quesadillas or grilled fish. |
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