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.
o give color to the jelly.
Brush with vegetable brush
Boil berries and water in kettle 20 minutes.
Add juices and drain mixture through jelly bag.
Do not squeeze.
This should be sufficient to make 4 to 4 1/2 cups juice.
Add powdered pectin according to directions on package and then add sugar.
Thoroughly mix orange juice concentrate with water and powdered pectin in a large pan.
Stir constantly over high heat until bubbles form around edge.
Immediately add sugar and stir well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from the heat.
Skim and pour into sterilized jars. Fill to within 1/2-inch of top.
Put on caps; screw bands firmly tight!
Process in boiling water bath 5 minutes.
Yields 6 (8 ounce) jars.
Dissolve cinnamon candies in hot water. Add grapefruit juice and powdered pectin. Cook over high heat until mixture boils hard. Stir in sugar immediately. Let mixture come again to a rolling boil. Boil hard for 30 seconds. Remove from heat and add coloring. Pour into hot, clean jars and seal. Process in boiling water for 10 minutes. Yields 5 one-half pints.
Wash corncobs and cut into 4-inch lengths.
Place in container.
Add 2 quarts of water.
Bring to boil.
Heat and boil slowly for 35 to 40 minutes.
Strain the juice.
Measure out 3 cups of juice into a large container.
Add powdered pectin and bring to a boil.
Add sugar and again bring to boiling point. Boil 5 minutes.
Skim.
Pour into sterilized jars.
Seal.
Rinse the dry cobs to get rid of any leftover chaff.
Boil for 30 minutes rather gently.
Remove from heat.
Strain through white cloth.
Measure to get 3 cups juice if necessary.
Add water to get that amount.
Add powdered pectin and bring to a full rolling boil.
Add sugar and dissolve.
Bring to boil again.
Boil 2 to 3 minutes until it starts to gel when you lift out spoon. This might be as little as 1 minute.
Skim; pour into sterilized glasses and seal.
Makes 2 to 2 1/2 pints.
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
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.
f fresh mint in bowl.
Cover the mint with powdered sugar and
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!
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.
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.
an.
Add 1 pkg powdered pectin.
Bring to a rigorous
trong tea by placing the mint leaves in a saucepan and
Mix well, crush lightly and taste.
Add a little to cottage cheese to gauge the taste with food.
Add more of one or another herb to suit your taste or try the following recipe.