"Chilled Melon Soup" recipe and Carol Ritchie's fun-filled summer cooking class schedule By Carol Ritchie   Chilled Melon Soup  Serves 4  watermelon puree: 2 cups cubed watermelon, seeded  1/2 cup pineapple juice  1 Tbs. grenadine syrup (find in beverage section of your grocery)  honeydew melon puree: 2 cups cubed honeydew melon  1/2 cup pineapple juice  1 Tbs. honey  Combine watermelon puree ingredients in a blender and puree to a smooth consistency, about 30 seconds; reserve. Combine honeydew melon puree ingredients in a blender and puree to a smooth consistency, about 30 seconds; reserve. Serve chilled. To serve, pour 1/2 cup watermelon puree into one side of a serving bowl. Pour 1/2 cup honeydew melon puree into the other side of the bowl. The purees remain separate for a colorful presentation.  Note: Alternate serving idea: Pour 1/2 cup of melon puree (either or mixture of both) into a disposable plastic cup, cover with aluminum foil, insert a popsicle stick through the center of the foil and into the puree, and freeze for at least 6-8 hours. Remove foil and plastic cup and serve frozen. Makes 8 melon popsicles. Summer Cooking Schedule. __________________________________________________________________________ 2002 Summer Cooking Class Schedule Cookin' with Carol at The Kitchen Store 4714 Little Road, Arlington, TX 76017 (817) 561-1200 All classes are $30 per person per class Instructor: Carol Ritchie All class fees are payable upon registration. Requests for refunds, credits, or transfers can only be granted prior to 5 days before each class (this includes students using gift certificates). We reserve the right to cancel or change the date or time of any class, if necessary, with notice and credit given to registered students. Students under 16 are welcome to attend (with paid registration), but must be accompanied by an adult with paid registration. For details, please call The Kitchen Store. Thursday, May 23 Spanish Paella Feast 6:30 pm to 8:30 pm A terrific meal for a gathering of friends and family: Spanish Rice & Seafood Paella, Gazpacho, Tapas (assorted Spanish appetizers), including Banderillas and Marinated Olives, plus Sangria, and Flan with Orange for dessert. Ole! Thursday, May 30 Basic Garnishing 6:30 pm to 8:30 pm Dress up your meals, from drinks to desserts, with simple fruit, vegetable, and bread garnishes. Also included: Strawberry-Mango Lemonade, Open-Faced Sandwiches, and a Fruit Shortcake. A feast for your eyes! Tuesday, June 11 French Cuisine 6:30 pm to 8:30 pm Learn classic techniques to "cook with a French flair." Recipes include Salade Nicoise, Ratatouille (eggplant and vegetable saute), Chicken with Red Bell Pepper and Wine Sauce, and Chocolate Mousse for dessert. Thursday, June 27 Breakfast / Brunch 6:30 pm to 8:30 pm Make the most of your mornings with these tasty breakfast treats: Frosty Fruit Smoothie, Baked French Toast, Potato/Sweet Potato Skillet Side, Homemade Waffles, & Creative Omelettes. Carol will also share tips and techniques of the hottest trends in breakfasts, such as Oatmeal Banana Brulee. Menus subject to change without notice Carol Ritchie, Cooking Instructor for 13 years, Cooking Expert for NBC 5, and Host of cable TV cooking show Cookin' with Carol, a 2001 James Beard Award Nominee for "Best Local Television Cooking Show." Find recipes from Carol's cooking shows at: www.cookinwithcarol.com Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com