Recipies

CANTALOUPE A LA MODE	RAINBOW PARFAIT
DIRECTIONS/INGREDIENTS Select ripe medium sized cantaloupe—cut crosswise, remove seeds, and with a melon ball cutter, cut three balls from the bottom and reserve for garnish. Peel a banana and divide into quarters by cutting in two lengthwise, then crosswise. Arrange three quarters of the banana around the inside edge of the cantaloupe half, with the cut surface next to the melon. Place one dipper of Ice Cream in the center of the melon. Dice the remaining quarter of banana and use as a garnish with the three melon balls. Top with fresh, frozen or preserved cherries, raspberries, grapes or other available fruit.	RAINBOW PARFAIT
		DIRECTIONS/INGREDIENTS Into a Pilsner glass, put a soda spoon of chopped or crushed red cherries. 1 dipper of vanilla ice cream. Top with a soda spoon of either crushed pineapple, green pineapple or green shredded coconut.. 1dipper of chocolate ice cream or the monthly featured I1a~or of ice cream or sherbet Cover with crushed strawberries, blueberries, raspherries or fruit that will blend with the ice cream used 1 dipper strawberry ice cream. Cover with diced roasted almonds or chopped nuts. Cover with whipped cream Garnish with cherry, a cube of pineapple pie, or spinkle with coconut, or chocolate shot.


PEANUT FUDGE BANANA SPLIT	STRAWBERRY SHORTCAKE WITH ICE CREAM
DIRECTIONS/INGREDIENTS Cut a medium sized ripe banana lengthwise thru the skin. Place cut side down in a banana split dish, removing the skin as you place fruit. In the center place 1 dipper of chocolate ice cream. At one end a dipper of strawberry ice cream, at the other 1 dipper of vanilla ice cream. Cover each end mold with 1 ounce chocolate fudge. Cover the center mold with a generous portion of peanut crunch. Between center and end molds lay a rosette of whipped cream. Top each rosette with a red cherry.	DIRECTIONS/INGREDIENTS Place on a clean small sized plate a sponge cake, Mary Ann or dessert shell or dessert cup. Top with one No. 20 dipper of Vanilla lice Cream. Cover with 1_ ounces of sliced fresh strawberries or sliced frozen strawberries or crushed strawberry preserves.



VANILLA MILK SHAKE FLOAT	SUNDAE
DIRECTIONS/INGREDIENTS Into a mixing cup put 6 oz. cold pasteurized milk, Add 2 dippers of Vanilla ice cream and 1_ oz. Vanilla Syrup. Place on the mixer long enough to blend thoroughly. Pour into a whipped cream dotted thin shell glass, and top with 1 dipper of Vanilla ice cream.	DIRECTIONS/INGREDIENTS Into a twin sundae dish, put two dippers of chocolate ice cream. Over one mold of ice cream, place one ounce crushed pineapple, over the other, some sliced bananas. In between the two molds of ice cream, a spoon of marshmallow. Sprinkle shredded coconut over the marshmallow, top with a pineapple cube.