Sphere Magazine, July 1973

Pin It

Sphere July 73 cover


Sphere magazine from July of 1973 is all about summertime on land and sea.  Even though I used to live very near a beach in California (Stinson Beach, Marin County) I never actually had breakfast on the beach.  This Sphere issue has an entire breakfast menu to enjoy while making sand castles.  Or if you prefer a boat, there are recipes for items such as “Salty Dogs,” which is mostly grapefruit juice with vodka; “Dinghy Dip and Oar d’oeuvres,” and “Captain’s Coffee,” which is basically coffee with Irish whiskey.  Do people drink a lot on boats? There was one recipe that sounded like something I would like to have for lunch, cantaloupe halves filled with chicken salad.

Sphere July 73 Chicken Salad in Cantalope


It was nice and refreshing, although I would add some toasted almonds next time.  It had celery, green onion, pimento, grapes, sour cream, lemon pepper, and a little ground ginger which was a nice subtle touch.  I love any food that involves a cantaloupe.  In the summer drinks that I mentioned, there is a “Frosty Cantaloupe” made with ice cream, sour cream, lemon juice, milk, and a little brown sugar that is blended and served in “short fat glasses with melon balls on skewers” that I must try.

“No-Trouble Summer Suppers” offers recipes using convenience products such as an easy paella recipe using frozen fried chicken pieces (yikes!), and a peach dessert using frozen pound cake and canned peach halves.  Now why would anyone use canned peaches in the summer?  I  think of summer cooking as everything fresh and lots of grilling outside.  Turns out there is a section on grilling, with a steak and a pork loin, and a couple fresh salads, along with a how-to on freezing summer produce to enjoy in the winter months.

Here is that easy chicken salad stuffed into a beautiful, ripe cantaloupe half.  And if you go on a boat, don’t drink too many of those Salty Dogs or Captain’s Coffees. Otherwise you can’t get up the next day and enjoy making sand castles at breakfast.

5.0 from 1 reviews
Chicken Salad in Melon Halves
Serves: 4 servings
  • 3 cups cut-up cooked chicken
  • ¾ cup thinly sliced celery
  • ¼ cup thinly sliced green onions and tops
  • ¾ teaspoon salt
  • ¾ teaspoon lemon pepper
  • ½ teaspoon ground ginger
  • 1 jar (2 ounces) sliced pimiento, drained
  • ¾ cup seedless green grapes, halved
  • ½ cup sour cream
  • 2 small cantaloupes
  • 4 small bunches green grapes
  1. Mix all ingredients together except cantaloupes and green grape bunches; cover and chill. At serving time, cut melons in half (can do it straight across or zig-zag like I did in the photo) and scoop out the seeds. Cut a thin slice off the bottom so the melon will not roll around on the plates. Spoon salad into melon halves. Serve each with bunches of green grapes.








2 Responses to Sphere Magazine, July 1973

  1. July 2, 2023 at 10:12 am #

    My mother served this for 24 people back in 1975. Good china, linen talblecloths and a beautiful plate of a delectable lunch, served with Mom’s homemade rolls. She was known as the Betty Crocker of Northern Colorado.

    • July 2, 2023 at 10:51 pm #

      Denna, what a great story about your mom. She sounds like an elegant lady and deserving of her title. I love hearing mom memories. Thanks for writing.

Leave a Reply

Rate this recipe: