(Different, but Very, Very Good)
1 tsp. vanilla
1 tsp. cinnamon
6 c. cantaloupe, chopped into
very small pieces
1 1/2 c. sugar
Pour sugar over cantaloupe and let set several hours or
overnight to draw out the juice. Put this into saucepan and
cook until tender. Do not cook juice away. Add water if
needed. Melt 1/2 stick margarine and add to mixture. Pour
cantaloupe filling into large Pyrex dish and cover with this
topping or one of your own.
2 pkg. ready-mixed biscuit mix
4 Tbsp. margarine
Add enough milk to mix well. Roll out on floured
surface to 1/4-inch thick. Cut into strips and lay on top of
cantaloupe mix. Pour melted margarine on top and sprinkle with
sugar and cinnamon. Bake in 425 degrees oven until crust is golden
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