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 350° F
1: Line muffin pans with foil baking cups
2: Cream butter and sugar
3: Add eggs, one at a time
4: Mix in applesauce and spices
5: Sift together salt, soda and flour
6: Add to applesauce mixture and mix well
7: Stir in nuts
8: Bake in muffin pans using foil baking cups at 350° for 25 minutes (toothpick is clean)
9: Let muffins cool and take out of baking cups
10: Place sliced almonds on plate
11: Coat tops of muffins with vanilla frosting and turn muffins upside down and dip into sliced almonds
12: (Batter keeps indefinitely in refrigerator
13: Baked muffins freeze well
14: Yields 3-4 dozen muffins
15: Recipe by: Bridgeford House B & B, Eureka Springs, AR Posted to recipelu-digest Volume 01 Number 566 by Crane Walden <cranew@foothill
16: net> on Jan 20, 1998