2 : 1/ c Loosely packed fresh mint
-leaves, : -leaves, coarsely chopped
1 : c Fresh parsley, coarsely
-chopped : -chopped
1 : sl (-/2-inch) fresh ginger,
-peeled : -peeled and coarsely chopped
3 : Cloves garlic, peeled and
-coarsely : -coarsely chopped
1/2 : Jalapeno chili, minced
5 : ts Tamarind paste
1/2 : ts Salt
3/4 : ts Sugar
2 : tb Lemon juice
1 : pk Yeast
3 : c Bread flour
1 : c Plain yogurt
3 : tb Chopped fresh mint
1 : Fresh yellow lemon rind,
-grated : -grated
2 : ts Honey
1/4 : c Plus 1 Tbsp warm water
1 : Envelope unflavored gelatine
2 : tb Cold wuter
1/2 : c Thick applesauce
3/4 : c Sugar
1/4 : ts Salt
1 : pk (8 oz.) marshmallows
1 : /2 c Whipping cream
1/4 : c Lemon juice
1 : Baked 9 or 0-inch pie shell
Few : Few drops green food
-coloring : -coloring
3 : Drops peppermint extract
0: Preheat oven to 400 degrees F
1: Grease 12 (31/2-inch_ large muffin cups
2: Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl
3: Combine sour cream, butter, eggs, and milk in small bowl until blended; stir into flour mixture just until moistened
4: Fold in mint chips
5: Spoon into prepared muffin cups, filling 1/2 full
6: Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean
7: Cool in pans on wire rack 5 minutes
8: Remove from pans
9: Makes 12 jumbo muffins
10: Recipe by: J Martin <jmartin@GLEN-NET
11: CA> Posted to MC-Recipe Digest V1 #475 by slonehm1@juno
12: com (Hazel M Slone) on Feb 06, 1997
13: