Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
nd 3-4 drops of green food coloring.
Mix the ham
Pour the green food coloring in a bowl and
For the yellow food dye: Bring water to a
Preheat the oven to 375 degrees.
Lightly spray oil over deep pie dish.
Mix the milk and eggs together and drop a few drops of green food coloring into mixture and whisk well. Keep adding the food coloring and whisking until mixture becomes the color you want.
Evenly layer the ham and cheese into the pie dish and pour egg mixture on top.
Season with pepper and pop into the oven.
Bake until middle is firm, about 40-45 minutes.
Serve with watermelon slices.
and apple juice.
Boil for approximately 3 to 5 minutes
In a blender or food processor, chop one cup green peppers, a little
Blend green peppers, sugar, white vinegar and turmeric; cook to boiling.
Boil 1 minute.
Remove from heat.
Add Certo.
Stir for 5 minutes.
Add 10 or less drops of green food coloring.
Pour into sterilized glasses and seal with wax.
Serve jelly over Philadelphia cream cheese and Ritz crackers.
Wash, pare and core the pears.
Slice before measuring.
Put through a food chopper using the fine blade.
Combine pears and pineapple.
Add the lime rind and juice.
Add sugar and cook over slow heat, stirring frequently.
Cook for 20 minutes.
Stir in green food coloring to desired shade.
Pour into sterilized 8 ounce canning jars to within 1/4-inch of top.
Put on cap.
Screw band firmly tight.
Process in boiling water bath for 10 minutes. Yields 8 (8 ounce) jars.
Use blender to grind peppers.
Mix all ingredients, except pectin and food coloring.
Bring to a boil for 3 minutes.
Add pectin and boil 1 minute.
Cool five minutes.
Add a dash of green food coloring.
Makes 7 one-pint jars.
Cover with paraffin.
ne bowl of batter and green food color into the other bowl
f two bowls (one for red and one for green), pour 1/3
br>Add 2-3 drops green food coloring until desired shade of
hocolate.
Add green food coloring. Beat on low speed for about 1
Cook sugar, tapioca, water, lemon juice and salt.
Cook together for about 7 minutes, until starts to thicken.
Cover and let set for 1/2 hour.
Add vanilla and a few drops of green food coloring.
Stir.
Cool and refrigerate, if not using right away. Will make 2 dishes.
Put peppers and pickles into blender.
Blend well.
Put blended peppers and pickles into large pot.
Stir in vinegar and sugar.
Bring to boil; boil one minute.
Remove from heat.
Stir in Certo; skim off foam.
Add green food coloring.
Pour into jars; let cool.
Freeze (keeps forever).
Spoon over softened cream cheese and serve with crackers.
(Also keeps in refrigerator for months.)
Put half the green peppers and half the vinegar into blender container.
Cover and process until pepper is liquefied.
Pour into a large saucepan.
Repeat with remaining peppers and vinegar.
Add the red pepper, sugar and salt.
Bring to a boil and add pectin. Boil until it thickens when dropped from a spoon, about 20 minutes. Add a few drops of green food coloring if desired.
Pour into sterilized hot jars and seal (follow directions with pectin).
Heat margarine until melted (I use a double boiler).
Add marshmallows and melt them.
Add a few drops of green food coloring, until you have the proper shade.
Add cornflakes and stir carefully until they are well coated.
Form into wreath on wax paper.
Decorate with red cherries.
Cool and enjoy.
Combine orange juice, pineapple juice, and peach juice in a large glass or plastic bowl. Add a few drops of green food coloring so it turns bright green. Float plastic spiders and insects in the bowl. Add soda water right before serving.
set aside.
Prepare angel food cake mix according to package