13 WAYS TO COOK WITH MINT
1. Mix chopped mint with butter for boiled new potatoes (or with parsley or dill).
2. Freeze whole mint leaves in ice cubes for tea or lemonade.
3. Use mint leaves in a salad of oranges and red onions.
4. Toss whole mint leaves in cooked rice before serving.
5. Chop spearmint or apple mint and mix with butter. Spread on lamb chops. Grill or broil chops.
6. Make salad dressing with mint, lemon juice, vinegar and a light oil.
7. Chop and mix ginger mint with cooked peas or carrots.
8. Chop spearmint and mix with olive oil and use as a marinade for fresh tuna. Marinate 30 minutes, grill.
9. To give minty flavor to chocolate, simmer chopped mint with cream, strain and use to prepare puddings.
10. Add to the poaching liquid when making poached pears or other poached fruits.
11. Put mint in water used to steam vegetables.
12. Saute zucchini. Add a little Parmesan cheese and chopped mint.
13. Place mint in boiling water and allow to steep. Use as part of your liquid in desserts.
Source: Christi Wilson, rec.food.recipes, August 4, 1994
1. Mix chopped mint with butter for boiled new potatoes (or with parsley or dill).
2. Freeze whole mint leaves in ice cubes for tea or lemonade.
3. Use mint leaves in a salad of oranges and red onions.
4. Toss whole mint leaves in cooked rice before serving.
5. Chop spearmint or apple mint and mix with butter. Spread on lamb chops. Grill or broil chops.
6. Make salad dressing with mint, lemon juice, vinegar and a light oil.
7. Chop and mix ginger mint with cooked peas or carrots.
8. Chop spearmint and mix with olive oil and use as a marinade for fresh tuna. Marinate 30 minutes, grill.
9. To give minty flavor to chocolate, simmer chopped mint with cream, strain and use to prepare puddings.
10. Add to the poaching liquid when making poached pears or other poached fruits.
11. Put mint in water used to steam vegetables.
12. Saute zucchini. Add a little Parmesan cheese and chopped mint.
13. Place mint in boiling water and allow to steep. Use as part of your liquid in desserts.
Source: Christi Wilson, rec.food.recipes, August 4, 1994
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