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 450 degrees F
1: Place bacon drippings or Crisco in 9-inch cast iron skillet
2: Heat skillet in oven until fat is smoking hot, while preparing batter
3: (This should take no more than 5-10 minutes
4: ) Thoroughly combine cornmeal, baking soda, and salt in medium bowl
5: Add eggs and buttermilk all at once
6: Blend thoroughly, using wire whisk
7: Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat
8: Turn skillet around to coat sides and bottom thoroughly with remaining fat
9: Pour batter into skillet
10: Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm
11: Turn cornbread onto plate and slip back into skillet upside-down
12: Return to oven for 5 minutes
13: Turn out onto rack, cut into 6 wedges and serve immediately
14: From Gemini's MASSIVE MealMaster collection at www
15: synapse
16: com/~gemini