eanwhile, to make the mint jelly, bring sugar, whole mint leaves, vinegar and
Pre-heat the oven to 375'F/160'C.
Place the lamb chops in a shallow baking pan and season with the salt and pepper.
Place the breadcrumbs in a bowl and mix in the mint jelly.
Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
Bake the chops for 20-30 minutes or until they are cooked through.
Serve immediately.
Place 1 teaspoon of jelly (or more, depending on your taste) at the bottom of each cup. pour 6 ounces of tea into each cup and stir to the desired consistency. (You may wish to save the jelly at the bottom of the cup as a treat.).
VARIATIONS: Substitute orange marmalade or strawberry, cherry, raspberry, or apricot jam for the mint jelly . Proceed as directed above.
Drain pineapple, reserving syrup.
Soften gelatin in pineapple syrup.
Add mint jelly.
Heat slowly, stirring constantly until gelatin is dissolved and jelly melts.
Stir in pineapple.
Chill approximately 20 minutes.
Whip the cream and sugar until stiff. Fold in pineapple mixture and pour into a 9 x 13-inch pan.
Freeze until firm.
Let stand at room temperature until serving consistency.
Serves 12.
Drain pineapple.
Reserve liquid in medium saucepan. Stir gelatin into syrup and let rest 5 minutes to soften.
Place over moderate heat and stir until gelatin is dissolved.
Add mint jelly and cook, stirring until jelly is melted.
Remove from heat and stir in pineapple.
Pour into bowl and refrigerate or stir over ice water until mixture thickens slightly.
Preheat oven to 350.
Place chicken in a large roasting pan,breast side up.
Sprinkle cavity and skin with salt,pepper and paprika.
Roast 1 hour.
In a small saucepan mix honey,lemon juice butter,mint jelly and lemon peel.
Heat,stirring until butter and jelly are melted.
Brush chicken with honey mint glaze.
Roast 20 minutes longer until chicken is tender.
old, stir in mint (if jelly is still warm, mint will turn black
Grill or broil pineapple till evenly browned & chop into sml cubes.
In a sml saucepan, heat sugar over med-heat till melted & golden. Then stir in vinegar, lemon juice + mint jelly & simmer briefly.
Remove from heat, stir in pineapple + chopped mint & allow to fully cool for later use. Voila! All done!
With just three ingredients, you can whip up a frozen mint dessert to brighten summer menus.
First place contents of a 10-ounce jar (about 1 cup) mint jelly in a small bowl and beat until smooth.
For glaze, in a small saucepan, combine mint jelly, wine or orange juice, orange peel and pepper.
Heat until smooth.
Trim fat from meat.
Preheat grill.
Adjust heat for direct cooking. Place lamb chops on grill rack over medium heat.
Cover and grill for 10 to 16 minutes or until desired doneness, turning once halfway through and brushing with glaze often.
Yield:
4 servings.
n saucepan, soften gelatin in syrup.
Add jelly and dash of
Drain pineapple; soften gelatin in syrup.
Add jelly and dash of salt.
Heat mixture and stir until gelatin is dissolved and jelly is melted.
Stir in pineapple.
Chill until mixture is thick and syrupy.
Whip cream with sugar.
Fold in thickened gelatin and tint with food coloring.
Spoon into 8 1/2 x 4 1/2 x 2 1/2-inch dish and freeze until firm.
Drain pineapple, reserving syrup.
In saucepan, soften gelatin in the reserved syrup.
Add jelly; heat and stir until gelatin is dissolved and jelly is melted.
Stir in pineapple.
Chill until mixture is thickened and syrupy.
Whip cream with sugar and fold into thickened gelatin mixture.
Tint with a few drops green food coloring, if desired.
Spoon into a loaf pan/dish.
Freeze overnight.
Let stand at room temperature 10-15 minutes and unmold.
Slice and place on lettuce lined salad plates.
Drain pineapple; keep syrup and place in saucepan.
Soften gelatin in syrup.
Add jelly and dash of salt.
Heat and stir until all dissolved and jelly melted.
Stir in pineapple; chill until mixture is thickened and syrupy.
Whip cream with sugar until stiff; fold into mixture.
Spoon into mold and freeze.
Let stand at room temperature 15 minutes before serving.
To mint leaves, add boiling water and lemon juice.
Let stand 1 hour.
Add sugar.
Bring to boiling point and strain.
Add Certo and green color to make delicate green.
Bring to the boiling point and boil hard for 1 minute.
Remove from heat and pour in jelly glasses.
To double the recipe, use 1 full bottle of Certo.
trong tea by placing the mint leaves in a saucepan and
Disolve sugar in the vinegar. Use a small amount of this mixture to disolve the gelatine. Add the disolved gelatine back into the vinegar sugar mixture. Add finely chopped mint and green food colouring if needed.
Pour into steralised jars and store in the fridge.
or margarine), lemon juice and mint in a small bowl.
place cooked apples in a jelly bag and drain out the
Combine all ingredients in an electric blender or food processor; process until smooth.
Cover and chill before serving.
Store refrigerated.
OPTIONAL- replace a little of the jam or jelly with hot pepper jelly, to taste.