Soak mint leaves in vinegar 1/2 hour. Melt jelly over low heat and beat in mint-vinegar mixture. Serve with roast lamb. Yield: 10-12 servings.
Cut leeks, if used, including about 3 inches of the green tops, into pieces. Cook leeks or onions and dill with the potatoes in the chicken stock until very tender. Press through sieve. Add butter, milk and cream. Season to… Continue Reading →
Combine 3 cups finely shredded young green cabbage with dunking sauce to moisten. Chill in refrigerator at least 1 hour. Serve in lettuce cups arranged on salad plates or pile mixture in center of each plate and surround with watercress… Continue Reading →