|by Ronald Kinton|
Over the last forty years Practical Cookery has established itself as the key textbook for all catering students.
Results 1 - 10 of 30 for apple mint jelly
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In large saucepan or kettle, combine apple juice, fruit pectin, crushed dry mint and green food ... Pour into hot scalded jars. Seal. Makes 7 half pints.
In 8-10 quart kettle combine apple juice mint pectin and food ... foam with metal spoon. Pour at once into hot sterilized jars. Seal. Makes 6 1/2 pints.
Quarter apples; remove stem ... including juice, into jelly bag or 4 ... jelly glasses or caning jars. Seal. Excellent with lamb. Makes about 4 half-pints.
Combine juice, pectin, food coloring and leaves in large pot. Bring to hard boil. Stir in sugar. Bring back to hard boil 1 minute. Remove from heat. ...
Wash and mince mint leaves to equal ... Color 4 cups apple juice (prepared for apple jelly) with green ... cooking, skim, pour into sterile glasses and seal.
Alternate fruit and ... 5 inch skewers. Heat jelly until melted; stir in water and poppy seed. Refrigerate kabobs and sauce separately. Serves 12 to 16.
Slash far edges ... continue to broil 5 to 7 minutes more to desired doneness. Combine mint jelly and marinade. Serve warm with lamb steaks. Makes 4 servings.
In small sauce pan, cook jelly and butter, stirring ... with a sprig of fresh mint leaves. Looks pretty in glass sherbet of fruit dishes. Serves about 4.
Drain pineapple and ... Add gelatin and mint jelly. Cook over ... by using a 9" baked pie shell. (I use frozen whipped topping instead of whipped cream.)
Slash fat edges ... continue to broil for 5-7 minutes more to desired doneness. Combine mint jelly and marinade; serve warm with lamb steaks. Makes 4 servings.
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