Recipe - Minted Melon Balls

Martha Stewart hors d'
1 Spanish melon, ripe but firm
1 Cantaloupe, ribe but firm
1/3 cup Cointreau or orangeflavored
brandy
1/3 cup Fresh mint leaves, chopped

Cut melons in half. Scoop out seeds with wooden spoon. Using melon ball
scoop, cut as many balls from each melon as possible, trying to keep balls
uniform in size and whole. Add brandy, stir well (but gently) and
refrigerate until ready to use. Serve from a bowl with small decorative
picks. Formatted by Theresa Grant, HWWK11B,From Martha Stewart Hors
d'Oeuvres.
Posted to MMRecipes Digest V4 #028 by John Merkel jmerk@doitnow.com on
Jan 26, 1997.