Printed by: LEHEY_GREG @ESSG
Sent:    24 Aug 86  02:04
From:    TROMPETER_PAUL @COMM
To:      DL.COSIG @ESSG
Subject: COSIG: Armenian Stuffed Melon

Armenian Stuffed Melon

1 Persian melon or large canteloupe (or two smaller ones)
1 cup of melon pulp chopped
2 tablespoons of butter or margarine
1 onion chopped
1/2 pound of lamb (or boneless chicken) in bite-size pieces
1/2 cup of rice (uncooked)
1/4 cup of honey
1/4 cup of currants
1/4 cup of pine nuts
1/4 teaspoon of cinnamon
1 cup of water
2 tablespoons of sugar (if desired)

Cut the top off of the melon and save it as a lid. Scoop out the
seeds and discard them.  Scoop out 1 cup of melon pulp, chop and save.
Saute the onions in the butter.  Add the meat and brown lightly on Medium.
Mix together the honey, currants and pinenuts and add this to the
meat. After one minute add the melon pulp, rice and cinnamon.  Add the water.
Stir and cook until the liquid is absorbed.  When the mixture
is ready, sprinkle sugar in the melon (if desired) and scoop the mixture
into the melon.  Place the lid on the melon and secure it with toothpicks.
Put the Melon on a greased (or oiled) baking dish and into the oven.
Bake at 350 degrees F for 1 hour.

To serve, remove the lid and scoop out a portion of the mixture.  Once the
level has been lowered enough, scoop out the rest of the melon and serve or
use a very sharp knife and cut the melon (husk and all) - the good part of
the melon should separate from the rind during cooking.

Enjoy!