Food Terminology  A to Z (continued)

Cantaloupes: Best June through September.  They should be round, smooth, and have a depressed scar at the stem end.  If the scar appears rough or the stem is still attached, the melon will not ripen well.  Cantaloupes are best if the netting is an even yellow color with little or no green.  Melons can be left at room temperature to ripen.  The aroma will usually indicate if it is ripe and sweet.  Refrigerate as soon as ripe.  Whole melons will last for a week if kept cold.  Cut melons, wrap in plastic and refrigerate. Also can have skin removed and cut in strips placed in large bag with paper towel.  If melon is soft all over, it is too ripe.  Once cantaloupes or melons are cut they should be refrigerated.
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Egg and Pepper Sandwiches              Serves 3-4 sandwiches

Of course this mixture can also be used for any meal, served with toast or biscuits.  This recipe uses hoagie, hamburger, hot dog buns or bread.  Use small amount of butter, oleo, or oil in medium skillet.  Add 1/4 of onion and bell pepper chopped, cook for five minutes in oil on medium heat.  A Tbls. of oil should be enough.  Break  4-5 eggs in a bowl add 2 Tbls. milk, with fork. Beat eggs for a minute or two, then slowly pour eggs into mixture of peppers and onions.  Let cook for a minute then with wooden spoon slowly stir mixture around the skillet.  When the liquid of the eggs is gone, turn off heat. Salt and pepper and place on rolls or bread. Catsup or salsa is good.
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Low Fat White Sauce
This is good to put on cooked vegetables such as cauliflower, carrots, peas.
On left over ham, or dried beef (rinse off slightly), placed on toast boiled potatoes or biscuits. Mix meat or vegetables in sauce before serving.
2 cups 1% milk                            4 Tbls. flour
1/4 tsp. salt    1/8 tsp. pepper      2 Tbls.sour cream 
If you like a thick sauce add 5 Tbls flour

In a deep 10 skillet whisk milk, flour, salt, pepper until smooth, stir until mixture thickens using whisk.  Stir constantly, then add sour cream. Pour over cooked vegetables or add meat to sauce and serve.
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Garden Fresh Taco Salad

1 pound ground beef .     
1 envelope taco seasoning, divided.
1 large head lettuce, shredded.     
4 medium tomatoes, seeded & diced.
1 small onion, chopped.   
2 cups (8 oz.) shredded cheddar cheese.
1 cup mayonnaise. 
1 Tbls. salsa.
Crushed tortilla chips.

In skillet, cook the beef over medium heat until no longer pink, drain.  Stir in half of the tacos. Remove from heat; stir in lettuce, tomatoes, onion and cheese.  In a small bowl combine, mayonnaise, salsa and remaining taco seasoning.  Pour over salad and toss to coat, place on a plate and sprinkle tortilla chips around the edge. 4-5 servings.
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John 12:48 He that rejecteth me, and receiveth not my words, hath one that judgeth him; the word that I have spoken, the same shall judge him in the last day.