I'll leave you with a recipe:
Canteloupe Cream Pie
Ingredients:
1 cup sugar
2 t. flour
3 eggs‐beaten
2 cup pureed cantaloupe
1 teasp vanilla
2 t. butter
1 baked 8” pieshell
1 cup whipped cream
Combine sugar and flour in saucepan. Cook over medium heat. Add eggs, mix well. Stir in pureed
cantaloupe. Cook 8‐10 minutes stirring constantly until mixture boils and thickens. Remove from heat,
stir in vanilla and butter. Cool. Pour into pie shell and spread with whipped cream.
Chill and serve.
Having given you this recipe, let me say that there are few things I refuse to eat and canteloupe is one of them. Beets, I'm not gonna eat a beet! And liver, unless it's in Rumaki! I don't eat eggplant not because I don't like it, I do, but eggplant does a serious number on my stomach! We'll leave that at that.