Cantaloupe Rings - cooking recipe

Ingredients

2 medium cantaloupe (2 1/2 to 3 lb. each)
1 (8 1/2 oz.) can crushed pineapple in syrup
water
1 (3 oz.) pkg. lemon jello
2/3 c. evaporated milk

Preparation

Cut about 1 1/2 inches from tops of melons.
Scoop out seeds. Wipe cavity with paper towels.
Drain pineapple, reserving syrup. Add water to syrup to measure 1 1/4 cups.
Heat syrup-water mixture to boiling.
Pour over gelatin.
Stir to dissolve.
Cool to lukewarm.
Stir in milk and pineapple.
Chill to consistency of unbeaten egg whites.
Spoon into cantaloupe cavities.
(Depending on cavity size, there may be enough gelatin mixture to fill a third cantaloupe.)
Chill in upright position at least 3 hours, or until firm.
Slice into 1-inch rings to serve.
Makes 6 to 8 servings.