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Melon-prosciutto kabobs
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Ingredients:
| 4
| cup | Honeydew melon or | | | -cantaloupe balls | | 8
| oz | Sliced prosciutto, cut into | | | -thin strips (about 1?/td> | | | -cups) | | 12
| | 6-inch wooden skewers |
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Procedures:
| 1 | Arrange melon balls and thread prosciutto accordion-style on wooden skewers. | | 2 | Store in an airtight container. | | 3 | Chill at least 2 hours. | | 4 | Transport in insulated cooler with ice pack. | | 5 | Makes 6 servings. | | 6 | from the files of al rice, north pole alaska. | | 7 | Feb 1994 |
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