1 head of lettuce
1 honeydew melon
2 sticks of celery
½ cup of French salad dressing
Wash all the ingredients except the dressing. Shred the lettuce. Slice the tomato into chunks and add to lettuce in a bowl. Take a small spoon or scoop and scoop out balls of cantalope and melon and add to the salad. Chop up sticks of celery and toss in with the rest of the ingredients. Toss and add salad dressing, toss again and place in refrigerator for 10 minutes.
2 loaves of French bread
Cut the loaves into 24 pieces and spread with butter and garlic mix. Bake in oven for ten minutes at 350 degrees and then broil for two minutes. Serve hot.
2 bottles (28 ounce size) gingerale
2 cans (6 ounce size) of Lemon-limeade mix
1 quart size of lime ice or sherbet
Magazine: Monkee Spectacular
Editor: Ralph Benner
Publisher: Laufer Publishing Co.